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I don’t think I’ll ever get tired of keto pumpkin recipes.
The results are too amazing!

Especially at this time of the year, keto pumpkin treats like these soft keto pumpkin cookies provide a warm sense of comfort.
It’s the perfect thing to have on a cold day, snuggled into a warm blanket and paired with a hot cup of tea.

The best thing about these cookies is, that they’re 100% keto-friendly with only 1.6g net carbs – something that isn’t always the case with keto pumpkin treats.
So you can indulge with a clean conscience – these little guys won’t be the reason why you’re falling out of ketosis in the holiday season.
 

Soft Keto Pumpkin Cookies
 

Soft Keto Pumpkin Cookies
 

OTHER KETO COOKIES:

  • Keto Macadamia Raspberry Cookies
  • The Easiest Keto Peanut Butter Cookies Ever (Only 3 Ingredients!)
  • Keto Chocolate Crinkle Cookies
  • Soft & Chewy Keto Chocolate Chip Cookies
  • Chewy Sugar-Free Keto Strawberry Cookies
  • KETO PUMPKIN COOKIES INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • finely ground almond flour:
    The finer the almond flour, the better.
    I recommend looking specifically for almond flour, not almond meal as that usually has a very crumbly texture.
  • granulated erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • brown erythritol

    Make sure to pay attention if your brown erythritol is a 1:1 sugar replacement, or if it is pure erythritol (pure erythritol is less sweet).

    I adjusted the amounts you would have to use if you use a 1:1 replacement on the recipe card!

  • soft butter
  • one whole egg
  • pumpkin puree
    I usually make my pumpkin puree from scratch and it’s super easy to do so if you would also like to use homemade pumpkin puree!

    I usually just cut my pumpkin (butternut or hakkaido) into pieces, place it on a baking tray lined with parchment paper and roast it for about 30 min at 350°F/180°C.
    Puree with a hand blender and voila – you’ve got yourself some amazing tasting homemade pumpkin puree without any additives!

  • sugar-free vanilla extract
  • pumpkin spice

    If you don’t have pumpkin spice on hand, you can easily make your own one.

    Mix the following spices:

    ☞ 1 tsp cinnamon
    ☞ ½ tsp ginger (ground)
    ☞ ½ tsp allspice (ground)
    ☞ ¼ tsp cloves (ground)
    ☞ ¼ tsp nutmeg (ground)

  • baking powder
  • pinch of salt

  •  
    Soft Keto Pumpkin Cookies
     

    Soft Keto Pumpkin Cookies
     

    HOW TO MAKE KETO PUMPKIN COOKIES:

     

    Category, , , , , DifficultyBeginner

    These soft keto pumpkin cookies with only 1.6g net carbs will be the perfect ketogenic comfort food during the holiday season!

    Soft Keto Pumpkin Cookies

    Yields9 Servings
    Prep Time10 minsCook Time15 minsTotal Time25 mins

    Ingredients:
     ¾ cup finely ground almond flour (3.5oz/100g)
     ¼ cup granulated erythritol (1.8oz/50g)
     2 tbsp (0.9oz/26g) pure brown erythritol or 1.4 tbsp (0.6oz/18.6g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend
     ¼ cup soft butter
     1 egg
     6 tbsp pumpkin puree (2.8oz/80g)
     ½ tsp pumpkin spice
     ¾ tsp baking powder
     pinch of salt

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    The first step is to melt your butter.
    You can either put it in your microwave for 20-30 seconds or heat it in a small pot until it melts.
    Be sure that the butter doesn't boil though!
     

    3

    Add the erythritol and vanilla extract to the melted butter and whisk with an eggbeater until well combined.
     

    4

    Add the egg as well and whisk for a few seconds until the egg and the remaining ingredients are well combined.

    ☝︎Don't add the egg to the butter if it's still hot!
    If you've added the erythritol before you should have incorporated enough air so that the butter won't be hot anymore but just make sure to test it still.

    ☝︎Don't whisk the egg for too long because this may cause the egg to denature and that won't be a delicious addition for our recipe.
     

    5

    Add the pumpkin puree and whisk again.
     

    6

    Add the dry ingredients (almond flour, salt, pumpkin spice & baking powder) and knead with your hands until you get a smooth and chunk-free dough.
     

    7

    Separate the dough into approx. 8-9 equal-sized balls. (Could be more or less depending on how big you want your cookies to be.)
    Place the balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.
     

    8

    Bake the cookies for approx. 12-15 min in your preheated oven.

    ☝︎ Keep an eye on your cookies!
    In my experience, almond flour tends to burn faster than wheat flour.

    BTW, it's totally normal if the cookies seem "too soft" when they're fresh out of the oven.
    They will harden up once they cool down.
     

    9

    Let the cookies cool down completely before enjoying them.
     

    Storage:
    10

    Store the cookies in an air-tight container or in a cookie jar for up to a week.
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 cookie

    Servings 9


    Amount Per Serving
    Calories 106
    % Daily Value *
    Total Fat 7.7g12%
    Total Carbohydrate 3.5g2%
    Dietary Fiber 1.9g8%
    Protein 6.7g14%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     ¾ cup finely ground almond flour (3.5oz/100g)
     ¼ cup granulated erythritol (1.8oz/50g)
     2 tbsp (0.9oz/26g) pure brown erythritol or 1.4 tbsp (0.6oz/18.6g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend
     ¼ cup soft butter
     1 egg
     6 tbsp pumpkin puree (2.8oz/80g)
     ½ tsp pumpkin spice
     ¾ tsp baking powder
     pinch of salt

    Directions

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    The first step is to melt your butter.
    You can either put it in your microwave for 20-30 seconds or heat it in a small pot until it melts.
    Be sure that the butter doesn't boil though!
     

    3

    Add the erythritol and vanilla extract to the melted butter and whisk with an eggbeater until well combined.
     

    4

    Add the egg as well and whisk for a few seconds until the egg and the remaining ingredients are well combined.

    ☝︎Don't add the egg to the butter if it's still hot!
    If you've added the erythritol before you should have incorporated enough air so that the butter won't be hot anymore but just make sure to test it still.

    ☝︎Don't whisk the egg for too long because this may cause the egg to denature and that won't be a delicious addition for our recipe.
     

    5

    Add the pumpkin puree and whisk again.
     

    6

    Add the dry ingredients (almond flour, salt, pumpkin spice & baking powder) and knead with your hands until you get a smooth and chunk-free dough.
     

    7

    Separate the dough into approx. 8-9 equal-sized balls. (Could be more or less depending on how big you want your cookies to be.)
    Place the balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.
     

    8

    Bake the cookies for approx. 12-15 min in your preheated oven.

    ☝︎ Keep an eye on your cookies!
    In my experience, almond flour tends to burn faster than wheat flour.

    BTW, it's totally normal if the cookies seem "too soft" when they're fresh out of the oven.
    They will harden up once they cool down.
     

    9

    Let the cookies cool down completely before enjoying them.
     

    Storage:
    10

    Store the cookies in an air-tight container or in a cookie jar for up to a week.
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Soft Keto Pumpkin Cookies

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    POPULAR KETO TREATS:

     
    Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  

     
    Soft Keto Pumpkin Cookies
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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