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Easy Autumn Treats Best Keto Pumpkin Cookies

Deliciously soft and chewy keto pumpkin cookies that capture the warm flavors of fall without the carbs. Perfect for autumn snacking or holiday gatherings, these low-sugar treats are easy to make and satisfyingly sweet.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups almond flour
  • 0.25 cup coconut flour
  • 0.5 cup pumpkin puree unsweetened
  • 0.5 cup erythritol or preferred keto sweetener
  • 0.5 cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, and pumpkin pie spice. Whisk until well blended.
  3. In a separate bowl, whisk together melted butter, erythritol, pumpkin puree, egg, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms.
  5. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet and gently flatten with your palm or the back of a fork.
  6. Bake for 16–18 minutes, or until the edges are lightly golden and the centers are set.
  7. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. For a festive touch, drizzle with sugar-free cream cheese glaze after cooling.