Published:
Apr 2nd 2022
by 
Nutritionally reviewed by 
Last updated: Oct 29th 2025
If you're craving a delicious treat, these Keto Pumpkin Cookies are the perfect solution. Bursting with the rich flavors of pumpkin purée and warm spices, this recipe is simple to prepare and ideal for autumn gatherings. With only 38 calories per cookie, you can enjoy them guilt-free alongside your favorite beverage.
Pro Tip You'll love this recipe for its delightful blend of pumpkin and warm spices, creating a comforting flavor that's perfect for fall. These Keto Pumpkin Cookies are easy to prepare and can be made ahead of time, making them a great option for gatherings. Plus, they freeze well, allowing you to enjoy a sweet treat whenever the craving strikes.
Key nutrients
- Vitamin A: from pumpkin purée — supports vision and immune function.
- Healthy fats: from almond flour and heavy cream — help with satiety and energy.
- Magnesium: from almonds in almond flour — important for muscle and nerve function.
- Fiber: from almond flour and pumpkin purée — supports digestive health and fullness.
Why it matters
- Fiber can help you feel full and support regular digestion.
- Healthy fats may help keep energy steady between meals.
- Low sugar content fits many low-carb or keto eating patterns.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Saturated fat from heavy cream — enjoy in moderation if watching heart health.
- Sugar alcohols (erythritol) — may cause digestive upset for some people.
- Nuts (almond flour) — check for allergies before serving to groups.
Make it even better
- Add chopped walnuts or pecans for extra crunch and omega-3s.
- Swap heavy cream with coconut cream for a dairy-free option.
- Serve with fresh fruit or a side salad to boost fiber and vitamins.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- CDC — Nutrition - For general guidance on fiber, fats, and balanced eating patterns.
Best fit
- Ketogenic: Low in net carbs, uses almond flour and erythritol for a keto-friendly treat.
- Gluten Free: Made without wheat or gluten-containing ingredients.
- Lacto Vegetarian: Contains dairy but no meat, poultry, or fish.
- Diabetic Friendly: Uses erythritol, a non-nutritive sweetener, instead of sugar.
Use with caution / avoid
- Nut Allergy: Contains almond flour; not suitable for those with tree nut allergies.
- Dairy Sensitivity: Heavy cream in glaze may not suit those avoiding dairy.
- Low Fat Diets: Recipe includes heavy cream, contributing saturated fat.
Helpful modifications
- Swap heavy cream for coconut cream for a dairy-free version.
- Use less erythritol if a milder sweetness is desired.
- Add chopped nuts or seeds for extra fiber and texture.
- Skip the glaze to reduce saturated fat and calories per cookie.
Pair with: Fresh berries or a small spinach salad to add fiber and nutrients.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- EatRight.org — Diabetes - For guidance on diabetic-friendly foods and sweeteners.
- Celiac Disease Foundation — Gluten-Free Foods - For gluten-free ingredient verification.
Contains: tree nuts (almond), milk (dairy).
-
Tree nuts (almond)
Where it appears: Superfine blanched almond flour.
Swap: Use coconut flour, adjusting quantity for texture.
-
Milk (dairy)
Where it appears: Heavy cream.
Swap: Substitute with coconut cream for a dairy-free option.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
Clean
- Wash hands with soap and water before and after handling ingredients.
- Clean all mixing bowls, utensils, and surfaces before use.
- Rinse measuring cups and spoons after each use to avoid residue.
Separate
- Keep raw ingredients like pumpkin purée away from ready-to-eat foods.
- Use separate utensils for wet and dry ingredients if possible.
Cook
- Preheat oven to 350 °F for safe, even baking.
- Bake cookies until edges are golden to ensure thorough cooking.
Chill
- Allow cookies to cool fully before storing in an airtight container.
- Refrigerate leftovers within 2 hours to keep them fresh and safe.
References
- FoodSafety.gov — Safe Food Handling - Used for storage and chilling recommendations.
- Pumpkin purée adds natural moisture and a subtle earthy sweetness to these cookies.
- Almond flour keeps the cookies low-carb and gives them a tender, cake-like texture.
- Erythritol is a popular keto-friendly sweetener that doesn’t caramelize like sugar.
- Warm spices like cinnamon and nutmeg highlight classic fall flavors in every bite.
Name & origins
Keto pumpkin cookies blend American autumn baking traditions with low-carb, high-fat keto principles.
Ingredient spotlight
- Pumpkin purée: Brings color, moisture, and a mild sweetness to the cookies.
- Almond flour: Provides a nutty flavor and keeps the recipe gluten-free and keto-friendly.
- Cinnamon: Adds warmth and depth, evoking classic pumpkin desserts.
Technique tidbit
Flattening the dough before baking helps ensure even cooking and a soft, tender crumb throughout each cookie.
Before you start
- Gather all ingredients to ensure a smooth cooking process.
- Preheat your oven to 350 °F for even baking.
- Use room temperature pumpkin purée for better mixing.
During cooking
- Look for golden edges to indicate the cookies are done.
- Check for a slight spring back when gently pressed.
- Avoid overmixing the dough to keep cookies tender.
- Space cookies at least 2 inches apart for even baking.
Make-ahead & storage
- Prepare the dough ahead and refrigerate for up to 24 hours.
- Reheat cookies in a warm oven to restore freshness.
Common mistakes
- Underbake → check for golden edges to avoid doughy centers.
- Overmix → mix just until combined for best texture.
Serve with
- A warm cup of herbal tea for a cozy pairing.
- A fresh spinach salad with a light vinaigrette.
- A dollop of whipped cream for added richness.
Toppings & textures
- Chopped pecans or walnuts for a crunchy contrast.
- A sprinkle of sea salt to enhance sweetness.
Occasions
- Perfect for fall gatherings and holiday celebrations.
Substitutions
- If you lack almond flour, use coconut flour for a slightly sweeter and denser cookie.
- For a dairy-free option, substitute heavy cream with coconut cream for a rich texture.
Variations
- Add chocolate chips for a modern twist that adds sweetness and richness to this recipe.
- Incorporate dried cranberries or raisins for a fruity variation that enhances flavor and texture.
Refrigerate
- Allow cookies to cool completely, then store in an airtight container.
- Enjoy within 3–4 days for best flavor and texture.
Freeze
- Freezing not recommended; the glaze may become watery upon thawing.
Reheat
- Reheat in a warm oven until heated through for a fresh taste.
- Consider adding a splash of water to the container to maintain moisture.
Repurpose ideas
- Crumble cookies over yogurt for a delicious breakfast or snack.
- Use as a base for a pumpkin parfait layered with cream and spices.
- Superfine Blanched Almond Flour: Provides a nutty flavor and a tender texture, making it a great low-carb base for this recipe.
- Granular Erythritol: Acts as a sugar substitute, adding sweetness without the calories, perfect for keto diets.
- Cinnamon: Adds warm, aromatic spice that enhances the overall flavor profile of the cookies.
- Nutmeg: Contributes a slightly sweet and nutty flavor, complementing the pumpkin perfectly.
- Salt: Balances sweetness and enhances the flavors of other ingredients in this recipe.
- Pumpkin Purée: Provides moisture, flavor, and color, making these cookies rich and delicious.
- Heavy Cream: Adds richness and helps create a smooth glaze for topping the cookies.
- Vanilla Extract: Introduces a sweet aroma and depth of flavor, enhancing the overall taste of the cookies.
What can I use if I don't have almond flour for this recipe?
If almond flour is unavailable, you can substitute it with coconut flour, but note that the texture will be slightly denser and sweeter.
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours before baking.
How should I reheat the cookies for serving?
Reheat the cookies in a warm oven until heated through to restore their freshness.
Time & Serves
Ingredients
1 1/2 cups Superfine Blanched Almond Flour
1/4 cup Granular Erythritol
1 teaspoon Cinnamon, plus some for garnish
1/4 teaspoon Nutmeg
Pinch of Salt
1/3 cup Pumpkin Purée
2 tablespoons Granular Erythritol
2 tablespoons Heavy Cream
1/8 teaspoon Vanilla Extract
Instructions
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.
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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I made these cookies for a…
I made these cookies for a friend, but the cookies were very dry, why no eggs.