This post may contain affiliate links. See my disclosure policy.
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!
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.
Table of Contents
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
I don’t recommend baking these cookies from this specific dough, as it doesn’t have sufficient liquid to yield soft and chewy cookies.
More keto cookie recipes to try
Keto Pumpkin Cookies
Ingredients
- 2 cups peanut butter can sub for any nut or seed butter of choice
- 1/2 cup keto maple syrup
- 3/4 cup coconut flour * See notes
- 2 tablespoons pumpkin puree
- 1 tablespoon pumpkin pie spice
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.
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.
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.