These Sugar-Free Pumpkin Cookies are soft, chewy, and absolutely delicious!
My go to pumpkin cookie recipe will forever and always be these Pumpkin Chocolate Chip Cookies because anytime you pair pumpkin and dark chocolate together magic happens! However, if you want a simple, soft, chewy Pumpkin Cookie this recipe will fit the bill!
These sugar-free pumpkin cookies are a great way to enjoy a delicious treat without the guilt. They are perfect for a fall afternoon snack or a dessert to share with friends and family. With just a few simple ingredients and some easy steps, you can have a batch of these cookies ready in no time. Try them out today and enjoy a healthier version of a classic cookie!
What You’ll Need
As always, here is a quick overview of the ingredients used in our Pumpkin Sugar Cookies. For the complete recipe, just scroll to the bottom of the page.
- Flour: We will use Almond flour and coconut flour for this recipe. I do not recommend making substitutions or using only one type of flour. Keto-friendly flours are very different; you need both to get that traditional sugar cookie texture.
- Butter: I recommend using unsalted to control the amount of salt in the final product.
- Leavening agents: baking powder, baking soda, and salt create the best taste and texture. Yes, you need all of them.
- Sweetener: Granulated monkfruit sweetener.
- Egg: you will need one size large egg.
- Flavor Makers: Pumpkin puree, this is not to be confused with pumpkin pie filling! You will also need pumpkin pie spice as well as vanilla extract.
How to Make Pumpkin Cookies
In addition to the ingredients listed above you will need mixing bowls, spatula, electric mixer, as well as a baking pan. I also highly suggest using a silicone baking mat to prevent the cookies from sticking or overcooking. To make these soft and chewy pumpkin cookies follow the tutorial below.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt, and set aside.
- Beat the Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended.
- Add Wet Ingredients: Mix in the egg, pumpkin, and vanilla extract. With the mixer set on low slowly add flour mixture and mix until combined.
- Chill the Dough: Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
- Bake: Preheat the oven to 350 degrees F when ready to bake. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools. Allow the cookies to cool for 10 minutes on the baking sheet,, and transfer them to a wire rack to cool completely.
Storage
Allow your pumpkin cookies to cool completely on a wire rack before storing them. This helps prevent condensation inside the storage container, which can make the cookies soggy. Store the cookies in an airtight container with a secure lid. You can use plastic containers, glass jars with airtight seals, or even resealable plastic bags. Pumpkin cookies are best stored at room temperature. They can maintain their freshness for up to 3-5 days when stored this way.
To store pumpkin cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight container or resealable freezer bags, separating layers with parchment paper. Frozen pumpkin cookies can be stored for several months. When ready to enjoy, thaw them at room temperature.
Tips and Tricks
- Make sure to use pumpkin puree and not pumpkin pie filling, which contains added sugars and other ingredients.
- Don’t overmix the dough, as this can make the cookies tough. Mix just until a dough forms.
- I do not recommend using another type of flour for this recipe. I’ve found the ratios of almond flour and coconut flour to be perfect for this recipe and can’t recommend anything else.
- You must chill the cookie dough otherwise, the keto sugar cookies will spread dramatically in the oven.
Recipe FAQ
Yes! Chilling the dough is absolutely essential. These soft, chewy cookies have the perfect texture when they have been chilled overnight. However, it is possible to bake these cookies after the dough as chilled as little as two hours. Cookie dough is chilled to solidify the butter in the dough, which prevents the cookies from spreading too much. If you do not chill the dough, or place the dough on an already warm baking pan it will result in a thin cookie that has spread too much.
No, this recipe is formulated for almond and coconut flour.
Another low carb, sugar free sweetener such as Swerve will also work.
No, this recipe will not work if you skip the pumpkin.
Other Pumpkin Recipes
- Keto Pumpkin Spiced Pancakes: Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Fall breakfast! Each pancake contains only 2.5 net carbs!
- Slow Cooker Pumpkin Spiced Apples: Serve these warm spiced apples with vanilla ice cream and toasted pecans for the perfect Fall dessert!
- How to Roast Pumpkin Seeds: Learn how to roast pumpkin seeds for a healthy, savory snack!
- Pumpkin Cheesecake Bars: low carb, creamy, and so delicious!
- Pumpkin Spice Latte: Forget the coffee shop; this Keto Pumpkin Spice Latte is gluten-free, refined sugar-free, and contains less than 3 net carbs! Drizzle with a little keto caramel sauce for a decadent low carb latte!
Sugar-Free Pumpkin Cookies
Equipment
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated monkfruit sweetener
- 1 large egg
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
Instructions
- Whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt in a large mixing bowl and set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until blended.
- Mix in the egg, pumpkin, and vanilla extract.
With the mixer set on low speed, slowly add the flour mixture and mix until combined. - Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
- When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet.
- Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools.
- Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.
