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Keto Pumpkin Cookies with frosting

Keto Pumpkin Cookies with Sugar-Free Frosting

  • Author: Leigh Oskwarek
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 Servings (1 Cookie Per Serving) 1x


Who doesn’t love cookies, and these Keto Pumpkin Cookies are going to become one of your favorites. They are such a great representation of Fall, soft and chewy with the warm feeling you get from these yummy, spicy, pumpkin treats.




  • 6 Tbsp Butter, softened
  • ½ cup Powdered Swerve
  • 1 Egg
  • ½ cup Pumpkin Puree, or canned Pumpkin 
  • 1 tsp Vanilla
  • 3 cups Almond Flour
  • ½ tsp Baking Powder
  • 1 tsp Pumpkin Spice
  • ¼ tsp Salt


  • ¼ cup Swerve Sweetener
  • 3 Tbsp Heavy Cream
  • ½ tsp Vanilla





1.5 NET CARBS per cookie

If you want your keto pumpkin cookies extra chewy then add ½ tsp xanthan gum.

If the dough is sticky or too soft then chill it for 15-20 minutes.

Place your sugar-free pumpkin cookies on a baking sheet leaving about 2 inches in between them and lightly flatten them out with the bottom of a glass or your palm. They won’t spread out anymore during baking so make them the thickness that you want them to finish at. 

The almond flour pumpkin cookies will be fragile and soft when you take them out of the oven but they will get firm as they cool off. So don’t try to remove them from the baking sheet when they are hot, wait until they cool off enough to remove them without breaking them.

We like to use parchment paper to line our cookie sheet.

If you soften your butter too much it will produce flat and crispy cookies.

If your oven is too hot then the fat will melt quicker and also make flat and crispy cookies.

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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