keto pumpkin cookies

These pumpkin cookies are so easy to make with just 3 ingredients. They are also keto-friendly and low carb.

Keto Pumpkin Cookies

(137 g) superfine blanched almond flour

(48 g) erythritol granular

(79 g) pumpkin puree

Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.

In a large bowl, add almond flour and erythritol. Stir until evenly mixed. Add in pumpkin and stir until pumpkin is fully incorporated and a sticky dough forms.

Using a 1.5 tbsp cookie scoop, scoop out cookie dough balls and place onto prepared cookie sheet, spaced 2 inches apart. Press down on dough balls with the palm of your hand until they form round disks, about 1/2 inch thick. You can use your fingers to smooth and round the edges of the disks as needed.

Bake cookies for about 15-17 minutes, or until edges are brown. The tops of the cookies may still feel soft, but that is okay. Let cookies cool completely on cookie sheet. When they are cooled, the exterior of the cookies should firm up. Store uneaten cookies in an airtight container at room temperature.

Sometimes you just want a cookie! These Keto Pumpkin Cookies with Chocolate Chips are a delightful change. Being keto-friendly and a perfect low carb cookie treat makes them a hit with everyone.

Pumpkin Cookies

coconut flour

eggs

butter

oz cream cheese

pumpkin puree

pumpkin pie spice

tbsp Lakanto Monkfruit Classic

vanilla

Lily's Chocolate Chips

salt

¾ tsp baking powder

Preheat oven to 375 degrees.

Soften butter and cream cheese.

Beat butter, cream cheese, eggs, swerve, pumpkin puree, vanilla, and pumpkin pie spice until combined.

In a separate bowl, combine coconut flour, salt, and baking powder.

Add flour mixture to other ingredients and mix well.

Finally, stir in chocolate chips.

Put dough in the refrigerator for 30 minutes before baking.

Scoop dough on parchment paper on a cookie sheet.

Bake in a 375-degree oven for approx 12-14 minutes or until the bottom of cookies begin to brown.

Soft and chewy pumpkin cookies that are an easy-to-bake treat!

Keto Pumpkin Cookies w/ Chocolate Chips

butter, softened (room temperature)

Swerve granular (3/4 cup if you like sweeter keto treats)

vanilla extract

baking powder

xanthan gum

almond flour

keto chocolate chips

These tender keto pumpkin cookies studded with sugar free white chocolate chips are destined to become your new favorite fall dessert.

Keto Pumpkin Cookies Recipe

Swerve Brown

Swerve Granular

egg (room temp)

tsp vanilla extract

tbsp grassfed gelatin ((optional))

tsp pumpkin pie spice

tsp baking soda

tsp salt

tbsp sugar-free white chocolate chips (divided)

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

pumpkin

Almond Flour

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.

In a large bowl, beat the butter with the sweeteners until lightened and fluffy, about 2 minutes. Beat in the egg, pumpkin puree, and vanilla until well combined.

Add the almond flour, gelatin, pumpkin pie spice, baking soad, and salt and beat until well combined. Stir in 1/4 cup of the white chocolate chips by hand.

Roll the dough into balls about 1 1/4 inches in diameter and place 3 inches apart on the prepared baking sheets. Press down to about 1/2 inch thick with the palm of your hand. Press the remaining chips into the tops of the cookies.

Bake about 15 minutes, switching the positions of the two pans partway through baking. The cookies should be golden brown around the edges but still very soft.

Remove and let cool completely on the pans.

Another winner!  Such good fall flavors and easy to make!

These pumpkin cookies are wonderful!  I did cut the sugars to 1/4 cup of each.  I am very carb intolerant and they were sweet enough for me.  
Thank you for all your great recipes!  I have your cookbooks and use them a lot.

Susan

Great recipe. Followed exactly except did not add chips, substituted toasted pecans chopped. Husband does not like chocolate much. Also added a dollop of cream cheese icing on top of each cookie that had just a little bit of pumpkin pie spice. Delicious!

Delicious! I made these exactly as written, with the exception of the gelatin that i didn't have. Loved the flavor of the pumpkin spice, and this will be my "go to" cookie recipe for the fall season.

I know it's almost April but I was reading a book that mentioned pumpkin cookies and had a craving! So glad I was able to find this keto recipe 😊

These cookies are great! I did not have the gelatin and they still turned out perfect, chewy and delicious!

Love these! Hard to wait for them to cool but I managed! So satisfying to eat a cookie that is crispy. I used a mix of white chocolate style chips and Lilly’s pumpkin spice chips. Delicious! Thank you so much for your efforts in providing all of these low carb recipes!

For my first time making almond flour keto cookies, these came out well. However, they came out more fluffy/crumbly than chewy and dense, which is how I prefer cookies. But the flavor was nice. I wouldn't make them again but the recipe was very good for those who like this kind of texture in the cookies.

I made without gelatin and see no need to add it, they came out perfect and chewy!

These are phenomenall!  I had a bag of Lily's Pumpkin Spice White Chocolate chips I made them with and omg... better than most non keto cookies.  Well done!

https://www.youtube.com/watch?v=PBokqvbYlnc

hese tender keto pumpkin spice cookies studded with sugar free white chocolate chips are destined to become your new favorite fall dessert! Only 3.5g net carbs per serving! 

PRINTABLE KETO PUMPKIN COOKIE RECIPE: https://alldayidreamaboutfood.com/keto-pumpkin-cookies/
================================

Ingredients:
6 tbsp butter softened
1/3 cup Swerve Brown
1/3 cup Swerve Granular
1 large egg room temp
1/4 cup pumpkin puree
1/2 tsp vanilla extract
2 1/4 cups almond flour
1 tbsp grassfed gelatin (optional)
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt
6 tbsp sugar-free white chocolate chips divided

CHECK OUT CHOCZERO for sugar-free white chocolate chips. Use code FOODDREAMER for 10% off. 

http://shop.choczero.com/?utm_campaign=fooddreamer&utm_source=leaddyno&utm_medium=affiliate#_a_fooddreamer

#ketocookies #ketorecipes #ketodessert

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