These Keto Pumpkin Cookies are soft, chewy and full of cozy fall spices and chocolate chips. This low carb cookie recipe is easy to make in just one bowl and is the perfect sugar free, grain free, paleo treat.
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Updated September 2020
Low Carb Pumpkin Cookie Recipe
Once September rolls around, my family starts asking for all the pumpkin recipes. Pumpkin waffles, pumpkin pancakes, pumpkin bread, pumpkin muffins and of course, pumpkin spice lattes.
These Keto Pumpkin Cookies are soft, chewy and perfect when you’re craving a warmly spiced cookie for fall.
The best part though? Just like our reader favorite Keto Chocolate Chip Cookies, these delicious keto pumpkin cookies are completely sugar free, low carb, paleo, grain free, gluten free and come together in just ONE bowl.
Ingredients you need to make Paleo Pumpkin Cookies:
- Large egg yolk – leaving out the egg white helps the cookies stay chewy instead cakey since pumpkin adds moisture to the batter
- Grass-fed butter – you can also use ghee OR coconut oil
- pumpkin (be sure to use pure sugar free pumpkin from a can or homemade pumpkin puree – NOT pumpkin pie filling) – patted dry with a paper towel (this removes excess moisture)
- Creamy cashew butter: adds chewiness and makes the cookies less cakey. You can also sub with another nut or seed butter of your choice depending on any dietary allergies: almond butter, peanut butter, sunflower seed butter etc.
- Golden monk fruit sweetener (or use your favorite low carb sweetener: SWERVE, erythritol) – use coconut sugar for Paleo Pumpkin Cookies
- pure vanilla extract – for flavor
- Xanthan gum: helps give the cookie that chewy texture
- Almond flour– our favorite grain-free flour we use for baking. Be sure to use superfine blanched almond flour and NOT almond meal
- Coconut flour: another low carb flour we like to use to help make the cookies soft and chewy
- Baking powder and baking soda: both of these leaveners help the gluten free pumpkin cookies rise
- Ground cinnamon AND pumpkin pie spice: add the cozy warm flavors to make these paleo pumpkin cookies delicious
- Chopped chocolate or dairy-free mini chocolate chips – use your favorite sugar free chocolate – we usually use Lily’s
How to make Keto Pumpkin Cookies
- BEAT THE EGG YOLK AND MIX THE WET INGREDIENTS: Start off by beating the egg yolk in a large bowl, then whisk in softened ghee with pure pumpkin puree and cashew butter. Add golden monkfruit sweetener and vanilla extract.
- ADD DRY INGREDIENTS: Stir in almond flour, coconut flour, xanthan gum, cinnamon and pumpkin pie spice. Sprinkle in the baking soda and baking powder evenly all around the entire surface area of the flours in order to incorporate it well. Mix thoroughly. Fold in the chopped chocolate or chocolate chips.
- SCOOP DOUGH ONTO BAKING PAN: Use a small cookie scoop to drop dough onto ungreased baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.
- BAKE: Bake for 12-13 minutes or until slightly golden. Allow to cool for at least 25 minutes before transferring to a wire rack.
Tips for making the Best Pumpkin Cookies:
- MELTED AND COOLED BUTTER OR SOFTENED GHEE – give these cookies that rich and buttery flavor.
- DO NOT USE THE ENTIRE EGG: Using only the egg yolk, helps the pumpkin cookies stay chewy instead of cakey.
- USE THE CORRECT SWEETENER – golden monkfruit sweetener is key in this recipe since it mimics the taste and texture of brown sugar. This is what gives the cookies that soft and chewy texture.
- USE THE CORRECT COMBINATION OF FLOURS – Superfine blanched almond flour and coconut flour are what give these low carb chocolate chip cookies their soft and fluffy texture. Do not sub with almond meal or shredded coconut since those are both much coarser and will cause your cookies to crumble.
- DO NOT OVERBAKE – Be sure to watch your cookies carefully and remove promptly from the oven once you see the edges start to turn a golden brown. The cookies will continue to cook when removed from the oven.
- ALLOW THE COOKIES TO COOL – if you want the cookies to set up properly, don’t try to grab them right away when you remove them from the oven. Give them at least 25 minutes before transferring to a cooling rack.
- STORE IN THE FRIDGE – these cookies taste even better when you cool them in the fridge overnight. They’re perfectly soft and chewy.
Substitutions
- Golden monk fruit sweetener: you can swap with any other granulated brown sugar substitute. Use coconut sugar or maple sugar to keep these pumpkin cookies paleo. If not low carb or paleo, you can use brown sugar
- Egg: I have not tried but use ONE flax egg or chia egg to make these pumpkin cookies vegan
- Chocolate chips: Leave out or add chopped nuts instead
- Almond flour: To keep these cookies nut free, you can also grind some old-fashioned rolled oats into oat flour (if not paleo) to make pumpkin oatmeal cookies.
Frequently Asked Questions:
Are these Low Carb Pumpkin Cookies Cakey?
Not at all, these keto pumpkin chocolate chip cookies are slightly soft and chewy but not cakey at all. The texture will be different than a regular pumpkin cookie made with all purpose flour since they are grain free but these gluten free pumpkin cookies bake up soft, chewy moist and flavorful.
Sugar Free Pumpkin Chocolate Chip Cookies make a delicious low carb and sugar free treat when that classic pumpkin cookie hits.
If you prefer cakey pumpkin cookies then you can try adding an egg or increasing the pumpkin puree to 1/3 cup and reducing the amount of almond flour to 1 cup instead.
How many Carbs are in Pumpkin Cookies?
So you might be wondering are pumpkin cookies keto? Classic pumpkin cookies are made with all purpose flour and sugar and do not fit into a keto diet.
Our recipe for low carb pumpkin cookies are made with almond flour and monk fruit sweetener and the nutritional value for 1 keto pumpkin cookie is:
- 174 calories
- 4 grams NET carbs = 7 grams Total carbs – 3 grams Fiber
- 3 grams protein
- 15 grams fat
Can you freeze Pumpkin Cookies
Yes, absolutely! I always make a double batch of these pumpkin chocolate chip cookies since they are perfect for making ahead and they’re freezer friendly!
How to freeze Chocolate Chip Pumpkin Cookies
Once the cookies are cooled, place them on a baking sheet and freeze for 15 minutes or until hard. Transfer to a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave.
How to Store Healthy Pumpkin Cookies
Store leftovers in a covered container or a clear zip-lock bag to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 7 seconds and they’re the perfect texture.
What to do with leftover pumpkin puree?
You can store leftover pumpkin in an airtight container in the fridge or freeze in ice cube trays to use for later.
Or try making one of these low carb pumpkin recipes we love:
More low carb recipes you might like:
These Keto Pumpkin Cookies are soft, chewy and full of cozy fall spices and chocolate chips. This low carb cookie recipe is easy to make in just one bowl and is the perfect sugar free, grain free, paleo treat.
- 1 large egg yolk , room temperature
- 1/3 cup grass-fed butter , melted and cooled OR softened ghee
- 5 tablespoons pure pumpkin puree , patted dry with a paper towel
- 2 tablespoons cashew butter , (can also sub with almond or sunflower seed butter)
- 1/2 tsp xanthan gum , adds chewiness but can leave out if preferred
- 2/3 cup golden monkfruit sweetener OR coconut sugar for paleo
- 1 teaspoon vanilla extract
- 1 1/4 cups super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 2/3 teaspoon baking power
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3 oz paleo OR sugar free chopped chocolate or chocolate chips , we use Lily's Sweets OR Hu's Kitchen for paleo
- Coarse sea salt for sprinkling , optional
- Preheat oven to 350 degrees F.
In a large mixing bowl, beat egg yolk then whisk in melted & cooled butter or softened ghee with pure pumpkin puree and cashew butter. Add golden monkfruit sweetener and vanilla extract.
Stir in almond flour, coconut flour, xanthan gum, cinnamon and pumpkin pie spice. Sprinkle in the baking soda and baking powder evenly all around the entire surface area of the flours in order to incorporate it well. Mix thoroughly. Fold in the chopped chocolate or chocolate chips.
Use a small cookie scoop to drop dough onto ungreased baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.
STORE IN THE FRIDGE - these cookies taste even better when you cool them in the fridge overnight.
Mehndi -
These cookies are incredible! I love anything pumpkin and these are so easy to make!
Vivien -
These were so delicious! even my kids had no idea they were healthy! thanks!
Janet -
my kids and husband loved them! Another staple!
Beatrice -
We made these last night and they were amazing! Thank you for another low carb dessert my family loves!