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    Home » Recipes » All Recipes

    Low Carb Pumpkin Spice Cookies

    by Oscar Chimenti, Last Modified: November 22, 2022 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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    pumpkin spice cookies stacked and laying flat on a cooling rack

    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.

    pumpkin spice cookies stacked and laying flat on a cooling rack this recipe
    Jump To:
    • 🥘 Main ingredients to this pumpkin cookie recipe
    • More keto pumpkin recipes you might enjoy
    • 👨🏻‍🍳 Steps to make these pumpkin cookies
    • 👨🏻‍🍳 Recipe Tips
    • ♨️ Recipe Variations
    • 💭 Frequently asked questions
    • 🍽 Other keto recipes you might enjoy
    • Low Carb Pumpkin Spice Cookies

    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.

    More keto pumpkin recipes you might enjoy

    • Easy Low Carb Pumpkin Mousse
    • Low Carb Pumpkin Spice Waffles
    • Keto Pumpkin Chocolate Chip Bread
    • Keto Pumpkin Chocolate Chip Cookies
    • Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle

    👨🏻‍🍳 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.

    cookie scoop with cookie dough batter in a bowl

    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.

    cookie dough balls on a parchment lined cookie 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.
    six pumpkin spice cookies on a parchment lined cookie sheet

    👨🏻‍🍳 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.

    six pumpkin spice cookies laying flat on a cooling rack

    💭 Frequently asked questions

    Are these cookies diabetic friendly?

    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.

    Will these cookies spike my blood sugars?

    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.

    Why did my pumpkin spice cookies fall flat?

    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

    • strips of bacon and two fried eggs.
      Can Diabetics Eat Bacon?
    • chocolate wafers stacked on top of each other.
      Sugar Free Chocolate for Diabetics
    • female with sunglasses about to bite into a corn on the cob.
      Can Diabetics Eat Corn?
    • greek yogurt bowl with berries and granola.
      Deliciously Guilt-Free: Bedtime snacks for diabetics
    4 pumpkin spice cookies stacked on top of each other
    4 pumpkin spice cookies stacked on top of each other with another cookie leaning on the stack

    Low Carb Pumpkin Spice Cookies

    Oscar
    Low Carb Pumpkin Spice Cookies are super soft and full of all the warm pumpkin spice flavours like cinnamon, nutmeg, ginger and allspice.
    5 from 44 votes
    Print Pin This Recipe
    Prep Time : 10 mins
    Cook Time : 12 mins
    Fridge Time : 1 hr
    Total Time : 1 hr 22 mins
    Course : Dessert
    Cuisine : American
    Diet : Diabetic, Gluten Free
    Servings : 18 Cookies
    Calories : 106

    Equipment

    • Stand Mixer
    • Rubber Spatula
    • Baking Sheet
    • Parchment Paper

    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
    Get the New E-bookCheck out Low Carb Comfort Food!

    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

    Tips:
    I suggest watching the video prior to making these cookies.
    If the cookies are not cold enough before baking they may fall flat.  You may need to store in the fridge for 15 minutes prior to baking if you feel they may have warmed up during the rolling process.
    Allow cookies to cool before transferring them to a cooling rack as they may fall apart.

    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.

    Click here to add your own private notes.

    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.

    Serving: 1cookie | Calories: 106kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Fiber: 1g | Sugar: 0g
    LOVE THIS RECIPE?Check out I Hacked Diabetes on Pinterest

    🌡️ 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

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      Recipe Rating




    1. Laura

      April 23, 2022 at 9:55 pm

      Your recipe card says to use 1/5 tbsp gelatin, but the video shows 1.5 tbsp

      Reply
      • Oscar Chimenti

        April 24, 2022 at 8:45 am

        Thanks for letting me know.

        Reply
    2. Megan Ellam

      November 04, 2021 at 5:06 pm

      5 stars
      So easy and incredibly delicious! Thanks for another fantastic recipe Oscar!

      Reply
      • Oscar Chimenti

        November 04, 2021 at 8:10 pm

        Thanks Megan

        Reply
    3. nancy

      November 04, 2021 at 2:57 pm

      5 stars
      low carb cookies count me in!

      Reply
    4. Jeri

      November 04, 2021 at 12:23 pm

      5 stars
      These pumpkin cookies had fantastic flavor and were so easy to make! I love that they are low carb too! Thanks for the recipe!

      Reply
      • Oscar Chimenti

        November 04, 2021 at 8:10 pm

        I love them too. Thanks Jeri.

        Reply
    5. Amanda Scarlati

      November 04, 2021 at 11:57 am

      5 stars
      These cookies were so good! I love how soft and chew they were. Making them again this weekend!

      Reply
    6. Kayla DiMaggio

      November 04, 2021 at 10:55 am

      5 stars
      This recipe is heaven! It is so hard to find a good low carb cookie and these were it! Thank you!

      Reply
      • Oscar Chimenti

        November 04, 2021 at 8:11 pm

        I agree, it is hard to find a good low carb cookie. Check out my other cookies in the dessert category.

        Reply
    7. Alexandra

      November 04, 2021 at 2:55 am

      5 stars
      Simple cookies to prepare and so delicious :)The spices work so well with the pumpkin flavour.

      Reply
      • Oscar Chimenti

        November 04, 2021 at 8:11 pm

        Thank you, I love the spices and pumpkin flavour.

        Reply
    8. Addie

      November 03, 2021 at 10:53 pm

      5 stars
      These cookies are perfectly spiced. Yum!

      Reply
    9. Audrey

      November 03, 2021 at 7:13 pm

      5 stars
      These were awesome! I loved the flavors.

      Reply
    10. Jules

      October 28, 2021 at 11:27 pm

      5 stars
      These are my kind of ingredients! I cannot wait to make these!!!!

      Reply
      • Oscar Chimenti

        November 04, 2021 at 8:12 pm

        Thanks Jules, let me know what you think of them.

        Reply

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    Oscar in the kitchen

    I am a Type 2 Diabetic and enjoy creating low-carb and diabetic-friendly recipes that are good for you! All recipes are developed to help you make great food without the highs and lows of diabetes.

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