Keto Pumpkin Sugar Cookies
Indulge in the festive flavors of fall without breaking your keto lifestyle with these delightful Keto Pumpkin Sugar Cookies. Made with almond flour and sweetened with granulated erythritol, these cookies are a low-carb twist on a classic favorite. The addition of rich pumpkin puree and a warm blend of pumpkin pie spice delivers perfectly balanced autumnal notes in every bite. This easy recipe comes together in just 15 minutes of prep time and bakes in under 12 minutes, making it a quick and satisfying treat. Soft, buttery, and lightly spiced, these cookies are perfect for holiday gatherings, cozy evenings, or a guilt-free snack any day. Plus, they’re gluten-free and ideal for those seeking nutritious, keto-friendly alternatives. Store them for up to a week or freeze for make-ahead convenience!
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Ingredients
- 2 cups almond flour
- 0.5 cup granulated erythritol
- 0.25 cup pumpkin puree
- 1 large egg
- 0.25 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, erythritol, pumpkin pie spice, baking soda, baking powder, and salt. Mix well to ensure all dry ingredients are thoroughly combined.
Step 3
In a separate medium bowl, whisk together the melted butter, pumpkin puree, egg, and vanilla extract until smooth and well combined.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients. Stir until a soft dough forms. The dough should be thick yet pliable.
Step 5
Using a tablespoon or cookie scoop, scoop dough onto the prepared baking sheet leaving about 2 inches between each cookie. Gently flatten each dough ball into a circle using your fingers or the back of a spoon.
Step 6
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
Step 7
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
| Serving size | (478.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1677.5 |
| Total Fat 153.7g | 0% |
| Saturated Fat 39.8g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 349.9mg | 0% |
| Sodium 1454.2mg | 0% |
| Total Carbohydrate 148.3g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 9.1g | |
| Protein 49.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 479.6mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 218.6mg | 0% |
Source of Calories