Chewy Keto Pumpkin Cookies with a sweet vanilla icing are a guilt-free decadent dessert, perfect for your fall recipe lineup!
FREE KETO FAT BOMBS EBOOK
Confession time! I am obsessed with all things pumpkin spice. It doesn't even have to be Autumn for me to enjoy all the glorious pumpkin recipes!
And these gluten free pumpkin cookies are at the top of the list. They're soft and chewy and once you taste the warmth of the pumpkin spice, they'll be at the top of your list too!
If you follow Keto or another low carb diet, then you'll understand how finding excellent, sweet and delicious Keto cookies can be. Look no further! The texture and flavors in these cookies will make you a huge fan.
Serve them with a hot cup of coffee and you'll have the absolute best gluten free dessert for your next get-together or cookie swap.
What's in Keto Pumpkin Cookies
- Super fine almond flour
- Oat fiber
- Pumpkin puree
- Allulose confectioners
- Brown monk fruit/allulose
- Beef gelatin powder (unflavored)
- Pumpkin pie spice
- Vanilla extract
- Xanthan gum
- Baking powder
- Cream cheese
- Heavy cream
*Exact measurements are listed in the recipe card below.
How to Make Keto Cookies
To Make the Gluten Pumpkin Cookies
Add the almond flour, oat fiber, baking powder, pumpkin pie spice, gelatin, salt and xanthan gum to a mixing bowl.
Whisk until combined.
In a separate bowl, add in the allulose and butter, then mix until the light and fluffy. Using a hand mixer, mix in the egg, pumpkin puree and vanilla extract and continue mixing.
Add in the dry ingredients and mix, just until well combined.
Cover the dough and chill it in the fridge for 30 minutes to allow it to firm up a bit.
Preheat oven to 350°F. Using a cookie scooper, scoop out the dough onto a baking sheet lined with parchment paper or a Silpat.
Gently press on the dough to flatten it out a little.
Bake for 11-12 minutes or until slightly golden around the edges.
Allow the cookies to cool for a few minutes, before transferring them to a cooling rack to cool completely.
How to Make the Sugar Free Icing
Add the cream cheese, heavy cream, allulose and vanilla to a small mixing bowl and mix together to combine.
Spread some of the icing on the cooled cookies, then sprinkle with a light dusting of pumpkin pie spice over the tops and serve.
Makes 24 cookies, serving size 2 cookies.
Are These Pumpkin Cookies Healthy?
They sure are! These low carb pumpkin cookies are made with almond flour which is low in carbs and packed with nutrients. Add in the nutrition from the pumpkin, and you have one healthy Keto snack!
Tips for Making Perfect Gluten Free Pumpkin Cookies
This cookie recipe could not be any easier but here are a few tips to ensure your cookies turn out perfect every time!
What Sweetener Is Best for Keto Pumpkin Cookies?
I simply love the combination of allulose and brown Swerve in this recipe. That's because they have baking properties and taste so much like sugar. The allulose gives these cookies the chewiness you're looking for while the brown Swerve gives them that warm sugary flavor like traditional brown sugar.
What Flour is Best For Gluten Free Cookies?
Without a doubt the best flour for these cookies is almond flour with a little oat fiber mixed in. The two together render the most tender and fluffy baked items, so close to traditional recipes, you can hardly tell they are low carb.
Oat fiber is not the same as oat flour. It is simply the ground up outer shell of the oat grain. It's purely insoluble and since your body cannot digest it, it has minimal, if any, carb impact.
How to Ensure Almond Flour Cookies Bake Evenly
To make sure each cookie bakes evenly, use a cookie scoop to help make even pre-baked portions.
A silpat sheet also helps keep the bottoms of your cookies from over baking before the tops get done.
Can I Make Pumpkin Cookies in Advance?
Absolutely. Make up the dough a day in advance, then allow them to sit out for about 30 minutes. Then, just proceed with the baking instructions.
Or, you can bake a batch and freeze for later! To ensure they don't break apart on you, pre-freeze the cooled cookies in a single layer for about an hour, then stick them in the freezer in an air tight container until you're ready for them.
Need More Keto Baking Tips?
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
More Keto Pumpkin Recipes
- Pumpkin Coffee Cake
- Pumpkin Chaffles
- Pumpkin Donuts
- Fluffy Pumpkin Pancakes
- Pumpkin Muffins with Cream Cheese Filling
- Pumpkin Bulletproof Coffee
FREE 20 EASY KETO RECIPES EBOOK
Keto Pumpkin Cookies
For the Cookies
- 1 ½ cups super fine almond flour
- 2 tablespoons oat fiber, see notes
- ¼ cup pumpkin puree
- ¼ cup butter, room temperature
- 1 large egg
- ½ cup allulose confectioners
- ¼ cup Brown monk fruit/allulose
- 1 tablespoon beef gelatin powder, unflavored
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- Pinch of salt
For the Icing
- ¼ cup cream cheese, room temperature
- 1 tablespoon heavy cream
- ¼ cup allulose confectioners
- ¼ teaspoon vanilla extract
- Add the almond flour, oat fiber, baking powder, pumpkin pie spice, gelatin, salt and xanthan gum to a mixing bowl and whisk until combined.
- In a separate bowl, add in the allulose and butter, then mix until the light and fluffy. Mix in the egg, pumpkin puree and vanilla extract and continue mixing. Add in the dry ingredients and mix, just until well combined. Cover the dough and chill it in the fridge for 30 minutes to allow it to firm up a bit.
- Preheat oven to 350°F. Using a cookie scooper, scoop out the dough onto a baking sheet lined with parchment paper or a Silpat. Gently press on the dough to flatten it out a little. Bake for 11-12 minutes or until slightly golden around the edges.
- Allow the cookies to cool for a few minutes, before transferring them to a cooling rack to cool completely.
- Add the cream cheese, heavy cream, allulose and vanilla to a small mixing bowl and mix together to combine. Spread some of the icing on the cooled cookies, then sprinkle with a light dusting of pumpkin pie spice over the tops and serve.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.
NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.
Keto Cooking Christian
Thanks so much! Just in time for Fall!