Keto Pumpkin Spice Cookies – Soft, Cozy, and Low-Carb

If you’re craving fall flavors without the sugar crash, these Keto Pumpkin Spice Cookies hit the spot. They’re soft, warmly spiced, and just sweet enough to feel like a treat. You get real pumpkin, a hint of vanilla, and that classic pumpkin spice aroma that makes the kitchen smell amazing.

Best of all, they’re low-carb, gluten-free, and easy to make with pantry-friendly ingredients. Bake a batch for a guilt-free snack, or pair them with coffee for a cozy afternoon break.

Why This Recipe Works

• Low-carb and gluten-free: Almond flour and coconut flour keep the carbs down while creating structure and tenderness.
• Moist and tender: Pumpkin puree adds moisture and body, so the cookies stay soft instead of dry or crumbly.
• Balanced sweetness: Erythritol or allulose gives a clean sweetness without aftertaste when paired with warm spices.
• Simple method: One bowl, no complicated steps, and reliable results for bakers of all levels.
• Customizable: Easy to tweak with add-ins like sugar-free chocolate chips, chopped pecans, or a cream cheese drizzle.

Shopping List

• Almond flour (super-fine)
• Coconut flour
• Granulated keto sweetener (erythritol, allulose, or a blend)
• Baking powder
• Fine sea salt
• Pumpkin pie spice (or ground cinnamon, ginger, nutmeg, and cloves)
• Canned pumpkin puree (100% pumpkin, not pie filling)
• Unsalted butter (melted and slightly cooled) or coconut oil
• Large egg
• Vanilla extract
• Optional: Sugar-free chocolate chips
• Optional: Chopped pecans or walnuts
• Optional glaze: Cream cheese, powdered keto sweetener, vanilla, and a splash of heavy cream or almond milk

Instructions

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2–3 teaspoons pumpkin pie spice.

   Adjust spice to taste.

3. Combine wet ingredients: In a large bowl, whisk 1/2 cup granulated keto sweetener, 1/2 cup pumpkin puree, 1/4 cup melted butter (or coconut oil), 1 large egg, and 1 teaspoon vanilla until smooth.
4. Bring it together: Add the dry mixture to the wet and stir until a soft dough forms. The dough will be thick and slightly sticky.
5. Optional add-ins: Fold in 1/3 cup sugar-free chocolate chips or 1/3 cup chopped nuts for extra texture and flavor.
6. Portion the cookies: Scoop about 1 1/2 tablespoons of dough per cookie onto the baking sheet. Lightly flatten each mound with damp fingertips or the back of a spoon.

   These don’t spread much.

7. Bake: Bake for 11–14 minutes, until the edges are set and the tops look dry. The cookies should feel soft in the center; they firm up as they cool.
8. Cool: Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack to finish cooling. This helps them set without crumbling.
9. Optional glaze: Beat 2 ounces cream cheese with 1/4 cup powdered keto sweetener, 1/2 teaspoon vanilla, and 1–2 tablespoons heavy cream or almond milk until smooth.

   Drizzle over cooled cookies.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days. Place a piece of parchment between layers to prevent sticking.
• Refrigerator: Keeps well for 5–6 days. Chilling improves the texture and helps the flavors deepen.
• Freezer: Freeze in a zip-top bag or container for up to 2 months.

  Thaw at room temp or warm for 10–15 seconds in the microwave.

• Glazed cookies: If using cream cheese glaze, refrigerate and consume within 5 days.

Health Benefits

• Lower carb count: Using almond and coconut flours reduces net carbs and supports a ketogenic lifestyle.
• Healthy fats: Almond flour provides monounsaturated fats, which help with satiety and steady energy.
• Pumpkin perks: Pumpkin is rich in vitamin A, potassium, and fiber. A little goes a long way for flavor and nutrition.
• No refined sugar: Keto sweeteners help avoid blood sugar spikes, making these a steadier treat.
• Gluten-free: Naturally gluten-free, suitable for many dietary needs when made with certified gluten-free ingredients.

Pitfalls to Watch Out For

• Using pumpkin pie filling: It contains sugar and will throw off carbs and sweetness. Use pure pumpkin puree.
• Overbaking: These cookies can dry out if baked too long.

  Pull them when edges set and centers are soft.

• Skipping coconut flour: Coconut flour helps bind and prevents a greasy texture. Don’t omit unless adjusting other ingredients.
• Too much sweetener: Excess erythritol can taste cooling or gritty. Measure carefully and consider allulose for a smoother finish.
• Not cooling long enough: Let them rest so they firm up.

  Moving them too soon can cause crumbling.

Variations You Can Try

• Chocolate chip: Add sugar-free chocolate chips for a classic cookie feel with fall flavor.
• Pecan spice: Stir in chopped pecans and a pinch of extra cinnamon for crunch.
• Maple vibe: Use a keto-friendly maple-flavored syrup (1–2 tablespoons) and reduce other sweetener slightly.
• Mocha pumpkin: Add 1 teaspoon espresso powder to the dry mix for a coffee-kissed cookie.
• Cream cheese swirl: Dollop small dots of lightly sweetened cream cheese on each cookie and swirl before baking.
• Dairy-free: Use coconut oil and a dairy-free cream cheese alternative for glaze, if desired.

FAQ

Can I substitute almond flour with only coconut flour?

Coconut flour is far more absorbent and can’t be swapped 1:1. If you must go nut-free, expect to rework the recipe significantly, adding more egg and fat. For best results, stick with the almond and coconut flour combo.

What’s the best sweetener for these cookies?

Allulose gives a softer texture with no cooling aftertaste.

Erythritol works well too but can be slightly crisp and cool on the tongue. A blend of erythritol and monk fruit is a good middle ground.

How do I make them crispier?

Flatten the cookies a bit thinner and bake 1–2 minutes longer, watching closely. Swapping some allulose for erythritol also increases crispness.

Cool completely for the texture to set.

Can I use fresh pumpkin instead of canned?

Yes, as long as it’s well-cooked and mashed very smooth with similar moisture to canned puree. If it seems watery, strain it through a fine mesh sieve or cheesecloth before measuring.

Do these cookies spread?

Not much. Low-carb doughs tend to hold shape, so gently flatten before baking to your preferred thickness.

Are these safe for strict keto?

They fit most keto macros when portioned properly.

Always calculate based on your brands and any add-ins to confirm net carbs per cookie.

Can I make the dough ahead of time?

Yes. Refrigerate the dough for up to 24 hours. If it firms up too much, let it sit at room temperature for 10–15 minutes before scooping.

In Conclusion

Keto Pumpkin Spice Cookies deliver cozy fall flavor without the sugar load.

They’re simple, satisfying, and easy to customize for any craving. Keep a batch on hand for coffee breaks, lunchbox treats, or post-dinner dessert. With the right ingredients and a few easy steps, you’ll get soft, warmly spiced cookies that feel indulgent and still support your goals.