Want more keto pumpkin recipes? Try my keto pumpkin cheesecake, keto pumpkin bars, keto pumpkin pie, and keto pumpkin bread. I don’t care what month it is–when I want pumpkin-spiced treats, it’s non-negotiable. My low-carb pumpkin cookies are so easy to make, require a handful of ingredients, and need zero baking. Not to mention, they’re naturally gluten-free, high in fiber, and super low in carbs.
Why I love this recipe
No oven needed. From prep to plate these soft pumpkin cookies are made in 5 minutes. Made with real pumpkin puree. No sugar-laden pumpkin pie filling here! Perfect texture. Like my keto no-bake cookies, these are the perfect balance between cookie dough-level softness and chewy cookie texture. Made with one bowl. So clean-up takes even less time than making the cookies.
Ingredients needed
Peanut butter. Smooth, drippy peanut butter with no added sugar. I’d suggest avoiding crunchy or all-natural peanut butter, as it could make the cookies crumbly. Sugar-free maple syrup. My go-to sugar substitute, complementing the pumpkin flavor and binding the ingredients. I like using my homemade sugar free maple syrup, but you can buy it at the store if you prefer. Coconut flour. The secret ingredient that gives the cookies their thick, cakey texture. If you don’t have coconut flour, you can use almond flour, but you’ll need to double the amount. Pumpkin puree. I used homemade pumpkin puree. If you’re buying pumpkin puree, be sure to use ‘puree,’ NOT pumpkin pie filling. Pumpkin pie spice. If you don’t have the spice blend, just use a mixture of cinnamon, nutmeg, allspice, ground ginger, and cloves.
How to make keto pumpkin cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Melt peanut butter. In a large bowl or stovetop, heat the peanut butter and maple syrup until warm. Whisk to combine. Step 2- Make the cookie dough. Add the rest of the ingredients and mix until a thick, firm batter remains. Step 3- Shape the cookies. Using a cookie scoop, form small cookie dough balls and transfer them to a lined baking sheet. Press each ball into a cookie shape and cross each one with a fork. Refrigerate until firm.
Arman’s recipe tips
Swap the peanut butter. Use almond butter, cashew butter, or for a nut-free cookie recipe, use tahini instead. Adjust the consistency. If the batter is too thin, add some extra coconut flour. If it’s too thick, add a little almond milk. Toss the cookies in granulated monk fruit sweetener for extra sweetness and a subtle crunch. Add on flavor. Add a few drops of vanilla extract, top the cookies with flaky sea salt, or frost them with my keto cream cheese frosting. Make keto pumpkin chocolate chip cookies. Fold in sugar-free chocolate chips.
Storage instructions
To store: Leftover sugar-free pumpkin cookies should be stored in the refrigerator, covered in an airtight container, for up to 1 month. To freeze: Wrap each cookie in parchment paper, store in a ziplock bag or shallow container, and freeze for up to 6 months.
Frequently asked questions
More keto cookie recipes to try
Keto lemon cookies Italian almond cookies Keto shortbread cookies Keto peanut butter cookies
