Keto Pumpkin Cookies
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My keto pumpkin cookies are so soft, chewy, and filled with warming pumpkin spice flavor. 5 ingredients, 2 grams of carbs, and no baking required!
Why I love these keto pumpkin cookies
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 (3 grams!), and super low in carbs. Here’s why they’re a staple:
- No oven needed. From prep to plate, these soft pumpkin cookies take 5 minutes.
- Made with real pumpkin puree. No sugar-laden pumpkin pie filling here!
- Perfectly soft and chewy. Like my keto no-bake cookies, these are the perfect balance.
- Made with one bowl. So cleanup takes even less time than making the cookies.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- 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, which complements the pumpkin flavor and binds the ingredients. I like using my homemade sugar free maple syrup because it’s naturally thick, 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 1/8 teaspoon each of cinnamon, nutmeg, allspice, ground ginger, and cloves.
Recipe variations
- Swap the peanut butter. Use almond butter, cashew butter, or, for a nut-free cookie recipe, use tahini instead.
- Add a sugar-free crunch. 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.
How to make keto pumpkin cookies
Step 1- Melt peanut butter. In a large bowl or on the stovetop, heat the peanut butter and maple syrup until warm. Whisk to combine.
Step 2- Make the cookie dough. Add the remaining ingredients and mix until the batter is thick and firm. If the batter is too thin, add some extra coconut flour. If it’s too thick, add a little almond milk.
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.
Can I bake these cookies?
I wouldn’t. The dough doesn’t have enough liquid to hold together and soften properly in the oven- it’s built specifically for the no bake method.
Storage instructions
To store: Store leftover sugar-free pumpkin cookies in the refrigerator, covered in an airtight container, for up to 1 month.
To freeze: Wrap each cookie in parchment paper, store in a Ziploc bag or shallow container, and freeze for up to 6 months.
More keto pumpkin recipes
Keto Pumpkin Cookies
Ingredients
- 2 cups peanut butter can sub for any nut or seed butter of choice, 480g
- 1/2 cup keto maple syrup 110mL
- 3/4 cup coconut flour * See notes, 84g
- 2 tablespoons pumpkin puree 30g
- 1 tablespoon pumpkin pie spice 7g
Instructions
- In a microwave-safe bowl or stovetop, heat up your peanut butter with your maple syrup until warm. Whisk together until combined.
- Add the rest of your ingredients and mix very well, until a thick, firm batter remains. If the batter is too thin, add some extra coconut flour.
- Using your hands, form small balls of dough and place on a lined plate. Press each ball into a cookie shape and cross each one with a fork. Refrigerate until firm.
Can I use PB two, the powdered peanut butter and if so, what would the measurements be? I generally use 2 tablespoons of the powder to 1 tablespoon water to make peanut butter. Also, what is keto free maple syrup? Is that different than the maple syrup that I buy at Costco.
I wouldn’t, Maureen. It won’t yield the same texture at all and the cookies will be crumbly. The maple syrup at costco is full of natural sugars and won’t be keto friendly. I have a dedicated keto maple syrup recipe you may like- it has the ideal texture for these cookies and doesn’t have any of the sugar.
Can I use regular maple syrup
Absolutely, Esther!
Hi, just wondering if I can use almond flour instead of coconut flour?🤞🏼
Hi Lori- yes, you can. You’ll likely need to do 1 1/2 to twice as much to compensate for the lack of thickness. Just keep adding more until you can shape them into cookies.
Would subbing a cup of pb for applesauce/more pumpkin puree work?
Hey Ashley. The peanut butter is doing a lot of binding in this recipe. An additional cup of applesauce or puree in place of 1 cup of PB might make the cookies too soft. You may need to add some additional coconut flour or oat flour to support the additional moisture. Let us know how you go!
I’m addicted to it.
5 star!!!
Look for another recipe! 🙂 There are many no bake cookie recipes on the internet…all different flavors, so I’m sure there is one that would be OK. 😉
What can we use if we don’t want it to taste like pumpkin?
I guess your all keto now. You used to have great vegan no fat food I am not keto thanks for the great receipes I did get that were vegan
Thanks.sandy
I’m thinking of making these or the 3 ingredient pumpkin cookies for the seniors in the residence I work at. My question is can I use regular maple syrup. I’m sure I can but I just wanted to make sure.
Also, can I use Kraft or Jiff peanut butter or does it have to be natural peanut butter?
My daughter is allergic to all nuts and coconut. I can use sunflower from Trader Joe’s, but what about the coconut flower? What can I substitute it with if I also want it to be keto?
Try double the amount of almond flour and see how it pans out. The FAQ’s in the body of the post covers all of it.
Does it have to be coconut flour and keto maple syrup?
For this recipe? I would recommend it for the best texture. It’s how I tested them!
Having fun with your fall recipes. Made banana gingerbread …. wow it is delish!!!! Zucchini bread and going to try the no bake keto pumpkin cookies…..Thank you for sharing these lovely tasty recipes.