Need a low-carb pumpkin recipe for the holidays this year? I have one for you and it's delicious. These pumpkin spice cookies are keto and low-carb, sugar-free, grain-free, and gluten-free. Just a few simple ingredients are needed too.
There is bound to be someone at Thanksgiving this year who has celiac disease or is simply doing a Keto diet, or Paleo diet or some type of diet that requires them to control or eliminate grains, gluten, carbs, sugar etc.
I always love to have an option for them readily available and these keto pumpkin cookies are delicious while also being very easy to make. They're made with almond flour and sweetened with monk fruit.
Or maybe this is just for you and you want to enjoy pumpkin spice season with cookies that are delicious and indulgent.
This cookie recipe is as easy and quick as my Easy Chewy Milk Chocolate Fudge Cookies but with the distinction of being low-carb.
Try these pumpkin cookies with my hot spiced milk recipe.
And my blog has a whole Thanksgiving section that is full of seasonal favorites — recipes, crafts, and DIYs. etc.
- Almond Flour
- Pumpkin Puree
- Baking Powder
- Vanilla extract
- Monk fruit sweetener
- monk fruit sweetener
Note: You can use any sugar substitute, or regular sugar if not doing keto.
My recipe for Maple Sugar is a delicious alternative.
See recipe card for quantities.
Monk fruit, also called lo han guo in its native China, is a small round fruit. Monk fruit sweeteners have no calories and are low in carbohydrates making them perfect for people following lower carb or keto diets.
If you don't have monk fruit sweetener or can't find it in stores, it is readily found online.
A great brand is the Lakanto Classic Monk Fruit Sweetener.
Preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment and set aside. In a medium bowl melt butter. Add pumpkin vanilla, and egg to the butter and mix until well incorporated.
In a large mixing bowl, whisk together flour, baking powder, and sweetener.
1. Pour wet ingredients into the bowl with dry ingredients.
3. In a small bowl mix together topping ingredients.
2. Mix until well incorporated.
4. Roll dough into one-inch balls and place on a baking sheet. (Dough will be wet)
5. Sprinkle the topping mixture on top of the cookies and place into prehated oven for 10-12 minutes.
Hint: serving a cream cheese frosting on the side is a nice addition for all guests!
- Parchment paper
- Cookie sheet
- 2 medium or large bowls
- Measuring cups and spoons
Store leftovers in an airtight container for 3-5 days on your counter or refrigerator.
These ingredients do stand up well to freezing for 2 months. Freeze individual cookies on a parchment-lined baking sheet first and then transfer them to a bag.
More Pumpkin Recipes
- The BEST Pumpkin Spice Bundt Cake
- Sourdough Pumpkin Cake
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Pancakes
- EASY Pumpkin Pie Twists
- Mini Sourdough Chocolate-Dipped Pumpkin Muffins
- Sourdough Oatmeal Pumpkin Cookies
Also, check out my Thanksgiving section for all of my Thanksgiving desserts, mains, sides, and leftovers recipes as well as autumn crafts and everything else that goes along with the fall season and Thanksgiving holiday.
- 1 ½ cups Almond Flour
- ¼ cup Butter salted
- ¾ cup Pumpkin Puree
- ½ teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 2 teaspoon pumpkin spice or cinnamon
- 1 large egg
- ½ cup monk fruit sweetener
- 1 tablespoon monk fruit sweetener
- 2 teaspoon cinnamon or pumpkin spice
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment and set aside
- In a large mixing bowl, whisk together flour, baking powder, and sweetener.
- In a medium bowl melt butter. Add pumpkin vanilla, egg to the butter and mix until well incorporated.
- Pour wet ingredients into the bowl with dry ingredients, and mix until well incorporated.
- Roll dough into one-inch balls and place on a baking sheet. (Dough will be wet)
- Press balls flat with the bottom of a jar or fingers.
- In a small bowl mix together topping ingredients.
- Sprinkle the topping mixture on top of the cookies.
- Bake for 10-12 minutes. Store leftovers in an airtight container for 3-5 days