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Gluten Free Keto Pumpkin Cookies

5 from 2 votes

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Soft Gluten Free Keto Pumpkin Cookies are a classic! They’re perfectly sweet pumpkin-y with an amazing cream cheese frosting. Whip these up today!

Gluten Free Keto Pumpkin Cookies with a bite taken out of it.
Gluten Free Keto Pumpkin Cookies

The fall season is in full swing and I am all about the pumpkin recipes this season! I usually tend to lean towards the apple cinnamon flavor of autumn baking but something about pumpkin this year is speaking to me. Luckily for me my boyfriend does not like pumpkin (what?!) so there is more for me, I definitely can’t complain about that at all. I actually decided that this week will be pumpkin themed so every recipe that is dropping this week is pumpkin themed – VERY exciting so make sure to check in!

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INGREDIENTS YOU NEED TO MAKE GLUTEN FREE PUMPKIN COOKIES

  • 2/3 cup unsalted butter room temperature
  • 1/2 cup monk fruit or granulated sweetener of choice
  • 1/2 cup swerve brown sugar replacement
  • 1 large egg
  • 1 tsp vanilla extract
  • 6 tbsp pumpkin puree
  • 1 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp pumpkin spice
Cream Cheese Frosting:
  • 1/4 cup unsalted butter room temperature
  • 6 tbsp cream cheese room temperature
  • 1 tsp vanilla extract
  • 1 cup powdered monk fruit or powdered sweetener of choice
  • 1 tsp pumpkin spice for dusting

Gluten Free Keto Pumpkin Cookies surrounded by pumpkin
Gluten Free Keto Pumpkin Cookies

Instructions To Make Keto Pumpkin Cookies

  1. Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper and set aside.
  2. In a large bowl using a stand or hand mixer, cream together your butter, monk fruit, and swerve until fluffy. Then mix in your vanilla extract, pumpkin puree, and egg. Mix until smooth.
  3. In a medium bowl whisk together your almond flour, coconut flour, baking powder, baking soda, and pumpkin spice until combined.
  4. Slowly add your flour mix into your pumpkin puree mix, stir until combined. You should have a soft cookie dough.
  5. Using a large cookie dough scoop, place your cookie dough ball onto your prepared baking sheet leaving at least 3 inches in between.
  6. Bake for 15-18 minutes and allow to cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Frosting:
  1. Once your cookies have completely cooled, make your frosting by whisking all of your frosting ingredients together until smooth.
  2. Spread evenly onto the tops of each cookie and sprinkle with pumpkin spice, enjoy!
stack of Gluten Free Keto Pumpkin Cookies
Gluten Free Keto Pumpkin Cookies

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Gluten Free Keto Pumpkin Cookies

Samantha
Soft Gluten Free Keto Pumpkin Cookies are a classic! They’re perfectly sweet pumpkin-y with an amazing cream cheese frosting. Whip these up today!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 152 kcal

Ingredients
  

  • 2/3 cup unsalted butter room temperature
  • 1/2 cup monk fruit or granulated sweetener of choice
  • 1/2 cup swerve brown sugar replacement
  • 1 large egg
  • 1 tsp vanilla extract
  • 6 tbsp pumpkin puree
  • 1 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp pumpkin spice

Cream Cheese Frosting:

  • 1/4 cup unsalted butter room temperature
  • 6 tbsp cream cheese room temperature
  • 1 tsp vanilla extract
  • 1 cup powdered monk fruit or powdered sweetener of choice
  • 1 tsp pumpkin spice for dusting

Instructions
 

  • Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper and set aside.
  • In a large bowl using a stand or hand mixer, cream together your butter, monk fruit, and swerve until fluffy. Then mix in your vanilla extract, pumpkin puree, and egg. Mix until smooth.
  • In a medium bowl whisk together your almond flour, coconut flour, baking powder, baking soda, and pumpkin spice until combined.
  • Slowly add your flour mix into your pumpkin puree mix, stir until combined. You should have a soft cookie dough.
  • Using a large cookie dough scoop, place your cookie dough ball onto your prepared baking sheet leaving at least 3 inches in between.
  • Bake for 15-18 minutes and allow to cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Frosting:

  • Once your cookies have completely cooled, make your frosting by whisking all of your frosting ingredients together until smooth.
  • Spread evenly onto the tops of each cookie and sprinkle with pumpkin spice, enjoy!

Notes

*NET carbs: 2.4g

Nutrition

Serving: 1cookieCalories: 152kcalCarbohydrates: 3.9gProtein: 3.2gFat: 14.4gFiber: 1.5gSugar: 0.5g
Keyword almond flour, cream cheese frosting, fall dessert, fall recipes, gluten free, keto, pumpkin, pumpkin desserts, pumpkin recipes, sugar free
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Gluten Free Pumpkin Cookies

Can pumpkin cookie dough be frozen?

Yes, if you are going to freeze your cookie dough I recommend using a cookie scoop to get dough balls and freeze them like that to easily bake your cookies later.

How do I store pumpkin cookies?

Unfrosted pumpkin cookies can last up to seven days when stored at room temperature in an airtight container, or they can be frozen for up to six months. Frosted cookies should be kept in the refrigerator and enjoyed within three days, or they can be frozen for up to six months as well.

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By on October 16th, 2022

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