The best keto drop cookies you’ll ever make! Keto pumpkin cookies are fantastically soft and taste delicious, too!
What Are Pumpkin Cookies
Pumpkin cookies are sweet drop cookies that are made with real pumpkin puree. Their texture is a mixture between pumpkin bread and chocolate chip cookies.
They are the perfect low-carb fall cookie! Full of nutritious pumpkin and high-protein almond flour. They are also gluten-free and grain-free, so they are fantastic for anyone who is on a whole-food diet.
Shopping List
You’ll need this from the store before you make a batch of keto pumpkin cookies. All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Almond Flour
- Swerve Confectioner’s Sugar Substitute
- Baking Powder
- Pumpkin Pie Spice
- Vanilla Extract
- Egg
- Pumpkin Puree
- Lily’s Baking Chips
Best Flour For Keto Cookies
When it comes to baking low-carb cookies, you’ll always get the perfect texture when you use almond flour. Remember, don’t use almond meal; it will give the cookies a grainy texture.
Can you swap coconut flour for almond flour? I don’t recommend doing that. Coconut flour absorbs more moisture than almond flour.
So if you try to use the same amount of coconut flour in these cookies, they will turn out too dry. You’d have to add more butter and maybe another egg.
I didn’t test these cookies with coconut flour. These cookies turned out perfectly with the almond flour.
Best Pumpkin For Baking
Since pumpkin puree and pumpkin pie filling are sold next to each other in the grocery store, it’s easy to think they are the same thing. But they aren’t. Be careful that you buy pumpkin puree, not pumpkin pie filling.
The puree contains just pumpkin. The pie filling is spiced and sweetened with more sugar and carbs.
It’s best to avoid pumpkin pie filling on the low-carb diet.
You can also make your own pumpkin puree. Slice a pumpkin into wedges and roast them until it is soft. Then, chop up the pumpkin flesh and add it to a blender or food processor.
That’s it – so easy!
Keto Pumpkin Recipes
There are so many different things you can make with pumpkin – and all without going over on your macros! If you want something sweet, make either Keto Pumpkin Chocolate Chip Muffins or Keto No-Bake Pumpkin Pie Bites.
If you want something savory, make Low-Carb Creamy Pumpkin Soup. It’s perfect on those cold, rainy days!
And anytime is a good time for Keto Pecan Pumpkin Bread. It isn’t savory or sweet; it’s just perfectly moist and delicious.
How To Store Cookies
Even after they cool, pumpkin cookies are very soft and tender, so I suggest storing them in the refrigerator. You can usually keep homemade cookies at room temperature as long as you keep the air off of them.
For these cookies, I suggest keeping them in an airtight container in the refrigerator for up to five days.
They are easy to freeze, too! Just wrap each cookie in parchment paper and store them in a freezer bag in the freezer for up to six months.
Making Them
Here are step-by-step pictures of the process that you’ll follow to make these easy keto pumpkin cookies. All ingredients and instructions are in the printable recipe card, just a little bit further below.
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Servings: 10
Net Carbs: 3 net carbs per serving
Directions
Preheat the oven to 350 degrees. Add all of the ingredients except the chocolate chips to a mixing bowl, and blend to
combine well.
Fold in the chocolate chips.
Wet your hands slightly and form the batter into balls. Flatten them slightly with the palm of your hand.
Place the cookies onto a parchment lined baking sheet. Bake for 12-15 minutes or until cooked through.
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Keto Pumpkin Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
- 2 cups Almond Flour
- 1/3 cup Swerve Confectioner's Sugar Substitute
- 1 1/2 tsp Baking Powder
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla
- 1 large Egg
- 1/3 cup Pumpkin Puree
- 1/3 cup Lily's Baking Chips
Instructions
- Preheat the oven to 350 degrees.
- Add all of the ingredients except the chocolate chips to a mixing bowl, and blend to combine well.
- Fold in the chocolate chips.
- Wet your hands slightly and form the batter into balls. Flatten them slightly with the palm of your hand.
- Place the cookies onto a parchment lined baking sheet.
- Bake for 12-15 minutes or until cooked through.
Notes
Keto Cookies
If you enjoyed making (and eating) keto pumpkin cookies, here are some more easy keto desserts you should make next!
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