Keto Pumpkin Cookies

Front shot of Keto Pumpkin Cookies on top of rack
Close up shot of Keto Pumpkin Cookies
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Looking for bakery-quality cookies that are super easy to make? Then you'll want to make these Keto Pumpkin Cookies. They're packed with pumpkin purée and fall spices for a yummy autumnal flavor. And they're sweetened with granular erythritol, so they're keto-friendly too. The simple glaze makes these cookies even more irresistible. Thank goodness, one cookie contains just 38 calories. So you can even splurge on cream with your coffee.

Author: Chigoziri Nwachuku
Average: 5 (2 votes)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
12 persons


Pumpkin Cookies


Pumpkin Cookies Preparation:
Preheat oven to 350 °F. Line a large aluminum cookie sheet using parchment paper or a silicone baking mat.
Add almond flour, erythritol, cinnamon, nutmeg, and salt in a large bowl, stirring well.
Add pumpkin purée and stir until well-combined.
Using a 1.5 tablespoon cookie scoop, scoop dough onto the parchment paper-lined baking sheet. Space scoops 2 inches apart.
Flatten dough to about 1/2 inch high.
Bake for 15 minutes until edges are golden.
Glaze Preparation:
Add erythritol, heavy cream, and vanilla extract to a small bowl.
Using a stainless steel whisk, whisk until smooth.
Once cookies are ready, spread one teaspoon of glaze on each cookie.
Sprinkle with cinnamon and let cool.

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keto pumpkin cookies, recipe, spice, chocolate chip, cheesecake, coconut flour, easy

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