You’ll know that pumpkin season is here when you take a bite into these sugar free frosted pumpkin spice cookies! Thick, fluffy pumpkin cookies topped with a rich cream cheese icing and a hint of cinnamon — these Keto Pumpkin Cookies are a decadent tasting treat AND low carb!
Thick & Fluffy Low Carb Pumpkin Cookies
I can’t help myself from being tempted by all the delicious pumpkin desserts out there during the fall season!
If you’re on keto, you know the struggle of trying to steer clear of all that pumpkin spice temptation!
That’s why I decided to start making low carb versions of my favorite pumpkin goodies — why should we have to deprive ourselves?!
If you want to treat yourself, you’ve got to try these delicious Keto Pumpkin Cookies!
The cream cheese frosting is just the right amount of sweet and creamy, and the cookies are gooey and delicious! And of course, they’re low carb so you can enjoy guilt-free!
Hope you love them as much as I do!
Pumpkin Spice Keto Cookies Ingredients
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For the Cookies:
- Cream cheese — One (8oz) block, softened
- Eggs
- Butter — We recommend unsalted butter because there is already salt added to the recipe.
- Almond Flour — Or almond meal
- Canned pumpkin — Or pumpkin puree, make sure there is no sugar added.
- Vanilla extract
- Salt
- Pumpkin pie spice
- Powdered Erythritol — We love Lakanto brand monk fruit sweeteners (if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase!) Swerve is another good-tasting option when it comes to keto sweeteners.
- Baking powder
For the Frosting:
- Cream cheese — Softened
- Butter — Softened
- Powdered sugar substitute — We love Lakanto brand monk fruit sweeteners (if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase!) Swerve is another good-tasting option when it comes to keto sweeteners.
- Crushed pecans
Kitchen Tools Used:
How to Make Pumpkin Keto Cookies
While you preheat the oven, prep your baking sheet. I love to use silicone baking mats because they’re washable and reusable and cookies slide right off them! No sticking!
Add butter, cream cheese, pumpkin, vanilla, and powdered sugar to a large mixing bowl and begin beating. Add eggs and continue mixing for another minute or two.
Next, add the dry ingredients to the batter and mix until it’s all good and combined.
Using a small cookie scoop, portion out the dough onto your baking sheet. This should make about two dozen cookies.
I used a fork to press down on the cookies to flatten them some, but you don’t have to do that. Leaving them as-is gives you extra thick cookies with a soft center.
Bake for 13-18 minutes, but keep a close eye on them because you’ll want to take the cookies out of the oven as soon as they start to brown.
Allow to cool before frosting.
How to Make Keto Cream Cheese Frosting
This is actually a super easy low carb cream cheese frosting recipe!
All you do is mix the Swerve powdered sugar, softened butter, and softened cream cheese with a stand mixer or electric hand mixer. Whip it until it’s nice and smooth, yet fluffy with stiff peaks.
Spread evenly on your cookies and enjoy!
KETO FAQ – Learn More
- How many carbs can you eat on keto?
- Keto-friendly Food List
- What is the Keto flu and how to avoid it?
- What is a Targeted Keto Diet?
- 8 Reasons You’re Not Losing Weight on Keto
- Best Keto Sweeteners
Are these cookies healthy?
With less than 1g net carbs and only 2 grams total carbs, these pumpkin keto cookies are definitely better for you than the usual holiday cookie!
As with any keto dessert, we recommend enjoying in moderation because even at only a couple carbs a piece, if you eat a handful, the carbs will start to add up.
Can you make these pumpkin cookies ahead of time?
I highly recommend that you make these cookies ahead of time, so you have a delicious treat whenever your sweet tooth strikes! You can freeze them to make them last longer, or keep them (covered) on the counter for about a week.
Can you freeze them once they’ve been iced?
Yes, you can freeze them! Once the cookies have completely cooled, place them on a single layer in a freezer-safe container. Your can also individually wrap each cookie and place them in a freezer bag.
I recommend waiting until you’re ready to enjoy the cookies before frosting them, as the texture of the frosting could be affected by freezing and thawing.
More of our favorite keto pumpkin recipes:
Keto Pumpkin Cookie Recipe (Printable Copy)
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
Fluffy Keto Pumpkin Cookies with Cream Cheese Icing
Ingredients
- 8 ounces cream cheese softened
- 2 eggs
- ½ cup butter softened
- 2/3 cup almond flour
- ½ cup canned pumpkin
- 1 tablespoon vanilla
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ½ cup erythritol powdered sugar substitute
- 2 teaspoons baking powder
For the Frosting:
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- ½ cup erythritol powdered sugar substitute
- 2 tablespoons crushed pecans
Instructions
For the cookies:
- Preheat oven to 350°F and prepare a baking sheet with parchment paper or silicone baking mat.
- Whisk together dry ingredients in a small mixing bowl.
- Mix together the butter, cream cheese, pumpkin, vanilla, and powdered sugar in a large mixing bowl.
- Add in the eggs and beat for 1-2 minutes.
- Pour dry ingredients into bowl of wet ingredients and mix until well combined.
- Using a small cookie scoop, place dough onto prepared baking sheet. For extra thick cookies, leave them rounded. For thinner, wider cookies, use a fork to gently flatten them.
- Bake for 13-18 minutes. Keep an eye on them and remove from oven when the edges just start to brown.
- Allow to cool completely before frosting.
For the frosting:
- Combine all ingredients in a bowl and mix until fluffy.
- Spread a generous dollop of frosting on each cookie.
- Finish with a sprinkle of cinnamon and chopped pecans, as desired.
Notes
Nutrition
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