These Low Carb Pumpkin Spice Cookies are super chewy soft and full of all the warm pumpkin spice flavours like cinnamon, nutmeg, ginger and allspice. Perfect fall sugar free cookie that you can enjoy without the guilt.
Can I say how much I love these cookies? Seriously, as a diabetic it's not easy trying to find a great tasting cookie that doesn't spike my blood sugars.
These cookies came out even better than I expected and turn out they get event tastier after a couple days of baking. I mean they do taste great fresh and warm out of the oven but after a day or two the flavours have a chance to mingle and I think brings out more pumpkin spice flavours.
🥘 Main ingredients to this pumpkin cookie recipe
I was inspired to make these cookies after revisiting my Chewy Ginger Molasses Keto Cookies as they use many of the same ingredients and are made with the same techniques.
- Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Brown Sugar Swerve: giving these cookies a caramel flavour brings out all the warm spices
- Butter: adding flavour and softness to these cookies
- Pumpkin Pie Spice: the star of this cookie giving it those warm spice flavours
- Pumpkin Puree: I know most pumpkin spice desserts don't include pumpkin in them but for me it's a must, plus it adds a nice orange colour to these cookies.
- Gelatin Powder: helps make these cookies soft and chewy and gives it that little amount of bite. Beef gelatin powder can be used as an alternative.
👨🏻🍳 Steps to make these pumpkin cookies
How to make Low Carb Pumpkin Spice Cookies
STEP 1: In a stand mixer or a large bowl with a handheld mixer you want to first cream the butter with the brown sugar swerve on medium speed until fluffy, about one minute. Scrape down sides of the bowl as needed.
STEP 2: Mix in the egg until it's well combined While the mixer is still on medium add the pumpkin puree, then the almond flour and mix for another minute. Then add the remaining ingredients and mix on medium for one more minute. Using your hands scoop the batter into a ball in the bowl and store in the fridge uncovered for 1 hour.
STEP 3: after 1 hour remove cookie dough from the fridge and preheat the oven to 350°F. Use an ice cream scoop to scoop out cookies into your hand. Roll the cookie into a ball and then dip your fingers in the bowl of warm water and continue to roll just to wet the ball. Next roll the ball in the granular erythritol just to coat it. Place cookie dough ball on a parchment lined baking sheet at 2 inches apart. About 6 per sheet.
- STEP 4: flatten each ball to about two inches in circumference. You can either press down on the cookie dough balls or pick them up in your hands to flatten them. (see the video how I did it). Bake in the oven at 350°F for 10-12 minutes. Cookies should be slightly crispy around the edges and soft on the inside.
👨🏻🍳 Recipe Tips
Top Tips:
The colder the cookie dough batter is, the more likely the cookies will keep their shape and not fall flat in the oven. While rolling the cookies, if you feel the dough is too warm, place the cookie tray in the fridge for 15 minutes before baking.
Let the cookies cool before removing them from the cookie sheet. They will be too soft out of the oven and will fall apart. Once slightly cooled they will firm up a little more. Turn the cookies in the tray to loosen them up before transferring to a cooling rack.
- Serving: enjoy these low carb keto cookies with a warm beverage or as an after dinner treat
- Storage: store in an airtight container at room temperature for up to 7 days
- Freeze: you can freeze these cookies in an airtight container for up to 1 month. When you want to enjoy simply leave on the counter to thaw for about an hour.
♨️ Recipe Variations
If you enjoy your keto pumpkin cookies a little more spicier you can always increase the amount of spices added to this recipe. Some people prefer more, some a little less. The measurements in the recipe card are for a fairly flavorful pumpkin pie tasty cookie.
- Crispier Cookie: if you prefer a crispier cookie over a chewy cookie you can increase the baking time to 14-16 minutes and flatten them more before baking. However, do watch the cookies as they may spread into each other.
- Sweetener: these cookies are not extra sweet as I wanted to enjoy the warm spice flavours. If you prefer a sweeter cookie you may want to increase the amount of sweetener used to your preference.
- Chocolate Chips: add some sugar free chocolate chips to the recipe for an added chocolate touch
- Cream Cheese: these cookies are fabulous with a cream cheese frosting
In a pinch and need a quick keto cookie recipe to make? Check out these 4 ingredient Low Carb Peanut Butter Chocolate Chip Cookies.
💭 Frequently asked questions
Each cookie contains roughly 2g of carb and 1g net carbs. Made sugar free and gluten free. Therefore, these cookies can be considered diabetic friendly and also be part of a low carb and keto diet.
Since these cookies are low carb and made with sweeteners that are not likely to spike blood sugars it may not. However, all foods affect everyone differently and you should monitor your blood sugars after consuming a cookie to see how it affects you. As a type 2 diabetic I have tested my blood sugars before consuming a cookie and 2 hours after consuming and did not see any noticeable blood sugar spikes.
If the cookie dough became too warm before baking in the oven they may not have been able to hold their shape. Try placing the cookies on the tray in the fridge for 15 minutes prior to baking.
🍽 Other keto recipes you might enjoy
Low Carb Pumpkin Spice Cookies
Ingredients
- ¾ cup unsalted butter
- 1 cup swerve brown sugar sweetener
- ½ cup pumpkin puree
- 3 cups almond flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 tablespoon gelatin powder or beef gelatin powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 2 teaspoon baking soda
- ½ cup granulated sweetener for rolling
- ½ cup warm water for dipping fingers when rolling cookies
Instructions
- In a stand mixer or bowl with a handheld mixer cream together the butter and brown sugar swerve on medium speed until light and fluffy. About 1 minute. Scraping down sides of bowl as you go.
- Add the egg and mix until combined for another minute.
- Next add the pumpkin puree and then turn on the mixer and slowly add the almond flour. Mix for 1 miute on medium
- Add the remaining ingredients while the mixer is running on medium. Mix for another minute and then store the cookie dough in the bowl in the fridge uncovered for 1 hour.
- After 1 hour remove the cookie dough from the fridge.
- Preheat oven to 350°F
- Using an ice cream scoop, scoop out the cookie dough (about 2 tbsp) into your hand and roll into a ball. Dip your fingers in the bowl of warm water and continue rolling. This helps to make the cookies crinkle and have the granulated sugar stick to the cookie.
- Roll the ball into the granulated erythritol and then flatten to about a ¼ inch thick and place on a parchment lined cookie sheet. Keep them about 2 inches apart. I baked 6 cookies per tray.
- Bake in oven at 350°F for 10-12 minutes. Cookies should be slightly crispy on the edges and soft in the centre.
Notes
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Laura
Your recipe card says to use 1/5 tbsp gelatin, but the video shows 1.5 tbsp
Oscar Chimenti
Thanks for letting me know.
Megan Ellam
So easy and incredibly delicious! Thanks for another fantastic recipe Oscar!
Oscar Chimenti
Thanks Megan
nancy
low carb cookies count me in!
Jeri
These pumpkin cookies had fantastic flavor and were so easy to make! I love that they are low carb too! Thanks for the recipe!
Oscar Chimenti
I love them too. Thanks Jeri.
Amanda Scarlati
These cookies were so good! I love how soft and chew they were. Making them again this weekend!
Kayla DiMaggio
This recipe is heaven! It is so hard to find a good low carb cookie and these were it! Thank you!
Oscar Chimenti
I agree, it is hard to find a good low carb cookie. Check out my other cookies in the dessert category.
Alexandra
Simple cookies to prepare and so delicious :)The spices work so well with the pumpkin flavour.
Oscar Chimenti
Thank you, I love the spices and pumpkin flavour.
Addie
These cookies are perfectly spiced. Yum!
Audrey
These were awesome! I loved the flavors.
Jules
These are my kind of ingredients! I cannot wait to make these!!!!
Oscar Chimenti
Thanks Jules, let me know what you think of them.