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Low-Carb Pumpkin Cookies
A Guilt-Free Fall Favorite
There’s something magical about the smell of pumpkin spice filling the kitchen. The warm cinnamon, nutmeg, and vanilla instantly make everything feel cozy and comforting. But when you’re watching your carbs or trying to avoid sugar, most fall treats are off-limits — until now! These Low-Carb Pumpkin Cookies bring all the seasonal flavor you love without the sugar crash or guilt.
Made with wholesome ingredients like almond flour, real pumpkin puree, and natural sweeteners, these cookies are soft, chewy, and perfectly spiced. They’re also keto-friendly, gluten-free, and surprisingly simple to make. Whether you’re following a low-carb lifestyle or just trying to make healthier choices, this recipe proves that you don’t have to sacrifice flavor for nutrition.
I love baking a batch on Sunday afternoons for a week’s worth of snacks or after-dinner treats. They pair beautifully with a cup of tea, coffee, or even a glass of almond milk. If you’re planning a fall gathering or simply want something sweet after dinner, these cookies are always a crowd-pleaser — even for those who don’t eat low-carb.
The best part? They freeze beautifully, so you can double the batch and enjoy a healthy cookie anytime the pumpkin craving strikes. Add a light drizzle of sugar-free glaze if you want to make them extra special — perfect for those “treat yourself” moments.
Why You’ll Love These Cookies
Only a few simple ingredients
No refined sugar or white flour
Naturally gluten-free and keto-friendly
Soft, chewy, and full of pumpkin spice flavor
Low-Carb Pumpkin Cookies
Soft, chewy, and full of fall flavor — these Low-Carb Pumpkin Cookies are a guilt-free treat made with almond flour, pumpkin puree, and warm spices. Perfect for keto or sugar-free lifestyles, they’re easy to make, naturally gluten-free, and deliciously cozy with your morning coffee or evening tea.
Equipment
- Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- Whisk or hand mixer
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 1 cup Almond flour
- ¼ cup coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ cup Pumpkin Puree
- ¼ cup Unsalted Butter or coconut oil, melted
- ⅓ cup monk fruit sweetener or erythritol
- 1 teaspoon Vanilla extract
- 1 Egg
- Optional Glaze
- ¼ cup Powdered erythritol
- 2 tsp Almond milk
- Dash of Cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix almond flour, coconut flour, baking powder, pumpkin spice, cinnamon, and salt.
- In another bowl, whisk pumpkin puree, melted butter, sweetener, vanilla, and egg.
- Combine wet and dry ingredients until a dough forms.
- Scoop spoonfuls onto the baking sheet and flatten slightly.
- Bake for 12–15 minutes, or until edges are golden.
- Let cool completely before adding glaze (optional).
Notes
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Great with coffee or as a post-dinner treat!
Nutrition (Per Cookie)
Calories: 95
Fat: 8g
Net Carbs: 2g
Protein: 3g
Tried this recipe?Let us know how it was!
FAQs - Low-Carb Pumpkin Cookies
Q: Are these cookies keto-friendly?
Yes! They’re made with almond flour, coconut flour, and a low-carb sweetener, keeping the carbs low and the flavor high.
Q: Can I use canned pumpkin pie filling instead of puree?
No — pumpkin pie filling contains added sugar and spices. Always use pure pumpkin puree to keep this recipe low-carb.
Q: How should I store them?
Keep cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Q: Can I make them dairy-free?
Absolutely! Just swap the butter for melted coconut oil.
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