These Bakery-Style Soft Keto Pumpkin Cookies With Cream Cheese Frosting have all the warm spices of fall and are big, soft, flavorful, and tender. No one would ever guess they're Keto, grain-free, gluten-free, dairy-free, and Paleo!
These Keto Pumpkin Cookies are the perfect, soft-baked, bakery-style pumpkin cookie!
My favorite way to eat them is piled high with this delicious Keto Cream Cheese Frosting or a simple glaze.
Or if you prefer chocolate, forego the topping and add in some sugar-free chocolate chips. SO YUMMY!!
❤️ Why You'll Love These Low-Carb Pumpkin Cookies: They have a classic bakery-style taste and texture, are easy to make, and are healthy, gluten-free, dairy-free, low-carb, keto, and can also be made paleo!
And if you're looking for more low-carb pumpkin recipes, be sure to check out these pumpkin cupcakes, pumpkin pie smoothie, pumpkin bread, and pumpkin donut recipes!
Or if you're looking for more keto recipes be sure to also check out my Cut-Out Keto Sugar Cookies and this Dirty Chai Smoothie From Primal Edge Health!
Ingredients
Here are the simple low-carb ingredients you will need:
- Blanched Almond Flour - Low-carb flour.
- Coconut Flour - Another low-carb flour. Very absorbent and makes the cookies super soft!
- Cinnamon, Nutmeg, & Allspice - Delicious fall spices!
- Baking Soda & Baking Powder - For rising.
- Sea Salt - Enhances the flavor.
- Butter - Be sure that it's room temperature.
- Keto Granulated Sweetener - I've only tested this with an erythritol-based sweetener, but I'd imagine xylitol or a monk/fruit allulose blend with ½ teaspoon of xanthan gum would make the cookies extra big and soft!
- Pure Canned Pumpkin Puree - NOT pumpkin pie filling
- Pure Vanilla - Try to use pure vanilla and not the imitation variety if possible.
- Large Egg - For moisture and binding.
The butter
I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have.
It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
The sweetener
For the sweetener, I've only tested this with an erythritol-based sweetener, but I'd imagine xylitol or a monk/fruit allulose blend with an added ½ teaspoon of xanthan gum would make the cookies extra big and soft!
For the powdered sweetener in the frosting, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture.
While technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings because it doesn't dissolve quite as well and it can leave a cooling-like aftertaste.
Instructions
Step #1: Whisk together the dry ingredients.
Step #2: Cream together some room temperature butter and sweetener until well incorporated and soft and fluffy.
💭Tip: Keto sweeteners take a little longer to incorporate into the butter. When creaming the two together it may take a little longer than usual, up to 5 minutes until it’s light, fluffy, and well incorporated.
Step #3: Beat in pure pumpkin, an egg, and pure vanilla. Then slowly beat in the dry ingredients.
Step #4: Roll the dough into tablespoon-sized balls and place them on a lined baking sheet. Then, slightly press down on each cookie with the palm of your hand.
Step 5: Preheat the oven to 350 degrees and place the cookies in the freezer.
💭Tip: Don't skip the freezer! Freezing the cookies is essential to achieving a soft and tender texture - so don't skip it!
Step #6: Transfer the cookies to the oven and bake for 11 - 16 minutes, or until the edges are golden brown, the centers may still be a bit soft.
How to serve
Allow the low-carb pumpkin cookies to cool on the baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely for the best texture.
💭Tip: If you use xylitol or a monk fruit/allulose blend, the cookies will be too fragile to move until they are completely cool. However, they will set up nicely once cooled.
Then, top with sugar-free cream cheese frosting and serve for a sweet breakfast treat, an afternoon pick-me-up, or dessert!
Sugar-free cream cheese frosting
While these are great with a simple glaze or with chocolate chips, our favorite way to eat them is with Keto cream cheese frosting.
Here are the easy sugar-free frosting steps:
- Beat together 4 oz. of full-fat cream cheese and ¼ cup of room temperature butter. Be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny.
- After you beat together the butter and cream cheese, slowly add in powdered keto sweetener, ½ tsp. of pure vanilla, and a pinch of sea salt.
- Beat until thickened and smooth.
For the butter, again, I highly recommend using organic and grass-fed. However, use any butter that you prefer.
It’s also important that the cream cheese and butter are softened to room temperature. If you don’t have all day to let the butter set on your counter, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
To soften the cream cheese, you can just pop it in the microwave for about 10 seconds 👍
Storage
- Store: Store the soft sugar-free pumpkin cookies loosely covered for up to a week at room temperature. If they've been frosted, store them covered in the fridge for up to 4 days.
- Freeze: Store the frosted or unfrosted cookies in a freezer-safe container for 2 to 3 months in the freezer. Thaw in the refrigerator before serving.
Substitutions and variations
- Dairy-Free: For dairy-free, use dairy-free butter. Then, top with the glaze using non-dairy butter and non-dairy milk.
- For Paleo: To make these pumpkin cookies Paleo, use coconut palm sugar for the sweetener. Then top with Paleo "Cream Cheese" Frosting or add ½ cup of Paleo-friendly chocolate chips to the batter.
- For Vegan: While I haven't tried it, I'd imagine a "flax egg" or a "chia egg" would work well in this recipe. If you give it a shot please let me know how they turned out in the comments below!
- Topping Options: Our favorite way to eat these is with the Keto Cream Cheese Frosting, but the glaze and chocolate chips are both good options as well!
Expert tips
- I developed this keto pumpkin cookie recipe using canned pumpkin. If you use fresh pumpkin I cannot guarantee the results. However, if you do use fresh pumpkin you'll need to drain it very, very well. Otherwise, your cookies may not hold together well - as fresh pumpkin is usually wetter than canned.
- Don't skip the freezer! Freezing the cookies is essential to achieving a soft and tender texture - so don't skip it!
- Room temperature butter is essential for both the cookies and the cream cheese frosting. To bring the butter to room temperature, I love this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
If you’ve tried these Soft Keto Pumpkin Cookies or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Pumpkin Cookies With Cream Cheese Frosting
Ingredients
- 2 ¼ Cups Blanched Almond Flour - very finely ground
- 1 tablespoon Coconut Flour
- 1 tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
- ⅛ tsp. Allspice
- ½ Tsp. Baking Soda
- ½ tsp. Baking Powder
- ½ tsp. Sea Salt
- 6 tablespoon Butter - room temperature
- ¾ Cup Erythritol-Based Granulated Sweetener
- ½ Cup Pure Pumpkin - NOT pumpkin pie filling
- 2 tsp. Pure Vanilla
- 1 Large Egg
Cream Cheese Frosting:
- 4 oz. Cream Cheese - room temperature, use the block not the spread
- ¼ Cup Butter - room temperature
- ½ Cup Keto Powdered Sweetener - + more if needed
- ½ tsp. Pure Vanilla
- 1 Pinch Sea Salt - optional, if frosting is too sweet
- Non-Dairy Milk or Heavy Cream - optional, to thin frosting if needed
Glaze:
- 1 Cup Keto Powdered Sweetener
- ½ tsp. Pure Vanilla
- 2 tsp. Butter - melted
- 2 Tbsp. Non-Dairy Milk - + more as needed
Optional Add-In:
- ½ Cup Keto Chocolate Chips
Instructions
- In a medium-sized mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and sea salt.
- In a large mixing bowl, beat together the room temperature butter and sweetener until creamy and smooth, 2 to 3 minutes.
- Beat in the pumpkin, vanilla, and egg. Then, slowly beat in the dry ingredients. Fold in chocolate chips, if using.
- Line a baking sheet with parchment paper or Silpat.
- Roll the dough into 20 Tablespoon-sized balls and place them on the baking sheet. Then, lightly press down on each cookie to slightly flatten.
- Preheat the oven to 350 degrees and place the cookies in the freezer for 20 minutes.
- After the 20 minutes are up and the oven is preheated, bake cookies for 11 - 16 minutes, or until the edges are golden brown, the centers may still be slightly soft.
- Allow cookies to cool 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.
- Top with cream cheese frosting or glaze if desired.
Cream Cheese Frosting:
- Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.
- Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.
- Beat in the vanilla until incorporated and a pinch of sea salt if it's too sweet. Thin with non-dairy milk or heavy cream and thicken with additional powdered sweetener if needed.
Glaze:
- Whisk together all of the glaze ingredients in a small bowl. Thin with non-dairy milk or water as needed.
Add Your Own Notes
Notes
- I developed this recipe using canned pumpkin. If you use fresh pumpkin I cannot guarantee the results. However, if you do use fresh pumpkin you'll need to drain it very, very well or your cookies may not hold together well - as fresh pumpkin is usually wetter than canned.
- Don't skip the freezer! Freezing the cookies is essential to achieving a soft and tender texture - so don't skip it!
- Room temperature butter is essential for both the cookies and the cream cheese frosting. To bring the butter to room temperature, I love this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
- To soften the cream cheese, you can just pop it in the microwave for about 10 seconds 👍
- For the granulated sweetener, I've only tested this with an erythritol-based sweetener, but I'd imagine xylitol or a monk/fruit allulose blend with an added ½ teaspoon of xanthan gum would make the cookies extra big and soft! If using this option, the cookies will be too fragile to move until they are completely cooled. However, they will set up nicely after they cool.
- For the powdered sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture. However, an erythritol-based powdered sweetener will work.
- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Meghan Stader says
I love your recipes! Wondering if you could help with this? Many of the recipes call for Almond flour. I'm allergic to Almonds and can not use it 😣. I've tried to sub coconut flour for Almond but it doesn't really taste the same. Do you have any suggestions?
Cassidy Stauffer says
Hi Meghan, thank you!
Yes, coconut flour is completely different and isn't a good sub for almond flour. The only flour I know of that you can use in place of almond flour is sunflower seed flour, which can be found online. I've never tried it myself, but have heard it works as a replacement. Just be aware that sometimes baking soda can turn the final product green! However, it's still fine to eat. I hope this helps!
XO,
Cassidy
Karen Mahon says
These soft pumpkin cookies are delicious even without frosting or glaze! Easy recipe to put together and bake. I used butter flavored coconut oil instead of the butter. My cookies came out beautifully!
Cassidy Stauffer says
Oh YAY Karen, thank you!!! I'm so happy you liked them 🙂
-Cassidy
Charlotte Moore says
This sounds like a good cookie recipe.I would like to try it with cumshaw instead of pumpkin. We love the taste of cumshaw in other recipes. My husband grew lots of them so need to do something with a few of them.
Stephanie says
Hmm.. I wonder if these would work as "whenever bars". I may have to do some experimenting - Y'know, for SCIENCE. (I found your site because of your copycat recipe for Pamela's bars. Now I want to try all your recipes!)
Cassidy says
Hi Stephanie!
What a great idea to make these as whenever bars! If you have success please let me know how you did it 🙂
-Cassidy
Kelli Wilson says
If using coconut oil in place of the shortening, should I measure in liquid or solid form?
Thanks,
Kelli
Cassidy says
Hi Kelli, I would recommend measuring it in sold form. Let me know how they turn out with coconut oil!
Happy Baking,
Cassidy
Melanie says
I made these today and they were delicious! I was worried when they first came out of the oven because they were falling apart but then I followed your directions to cool on the pan and they held together beautifully when I removed them. Great fall cookies. Thanks for all the yummy recipes!
Cassidy says
I'm so happy they turned out well and you liked them 🙂
xo,
Cassidy