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Low Carb Pumpkin Spice Cookies
Healthy pumpkin cookies almond flour is a soft, spiced treat made with almond flour, coconut flour, unsweetened pumpkin puree, and warm pumpkin pie spice. This quick and easy recipe yields 12-14 cookies and is ready in under 30 minutes. These cookies are a perfect way to satisfy sweet cravings while staying on a low-carb or gluten-free diet.
The smell of pumpkin spice wafting through my kitchen always gets me in the mood for fall. Last weekend, even my son Theo couldn’t wait to take the first bite as we baked these cookies together!
Table of Contents
- Why make Low Carb Pumpkin Spice Cookies?
- What ingredients do you need for Low Carb Pumpkin Spice Cookies?
- How do you make Low Carb Pumpkin Spice Cookies step by step?
- Frequently Asked Questions About Low Carb Pumpkin Spice Cookies
- Serving and Pairing Ideas
- Common Mistakes to Avoid
- Expert Tips for the Best Cookies
- Easy Ingredient Swaps
Why make Low Carb Pumpkin Spice Cookies?
Low Carb Pumpkin Spice Cookies are a guilt-free way to enjoy fall flavors without the extra sugar. These cookies are nutrient-packed, gluten-free, and perfect for anyone following a low-carb or keto lifestyle.
- Flavorful and balanced: The warm spices combined with pumpkin puree create a cozy, autumnal flavor.
- Low in carbs: Using almond and coconut flours keeps the carb count low while adding a nutty richness.
- Quick and easy: From mixing to baking, these cookies are ready in under 30 minutes.
- Great for sharing: They’re a hit whether you’re making snacks for your household or sharing with friends.
What ingredients do you need for Low Carb Pumpkin Spice Cookies?
This recipe calls for pantry-friendly, gluten-free ingredients that come together to make a batch of 12-14 cookies. These are the exact ingredients you’ll need:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1/4 cup unsalted butter, melted (or coconut oil for dairy-free option)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
The combination of almond flour and coconut flour provides a tender texture while keeping the recipe low-carb. Don’t skip the pumpkin pie spice—it’s the key to achieving that signature fall flavor.
How do you make Low Carb Pumpkin Spice Cookies step by step?
These cookies come together with just a few simple steps. The process is easy enough for beginners yet yields bakery-worthy results.
Step 1 — Prep your oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
You might also enjoy our low calorie pumpkin cookies recipe.
Step 2 — Mix the dry ingredients
In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, ground cinnamon, baking powder, and salt.
Step 3 — Combine wet ingredients
In a separate large bowl, stir together the pumpkin puree, melted butter (or coconut oil), granulated sweetener, egg, and vanilla extract until smooth.
Step 4 — Form the dough
Gradually add the dry ingredients to the wet ingredients, mixing until a soft and slightly sticky dough forms.
Step 5 — Scoop and shape
Using a tablespoon or small cookie scoop, portion the dough into 12-14 equal pieces. Place them on the prepared baking sheet and flatten each cookie slightly with the back of a spoon or your fingers.
For more ideas, check out our low carb pumpkin muffins with.
Step 6 — Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set.
Step 7 — Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious, low-carb treat!
Frequently Asked Questions About Low Carb Pumpkin Spice Cookies
Can I use a different sweetener?
Yes, any granulated sweetener like stevia or xylitol can be used, but this may slightly affect the flavor and texture.
How should I store these cookies?
Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Looking for something similar? Try our chewy pumpkin snickerdoodle cookies with.
Can I make these dairy-free?
Yes, replace the melted butter with coconut oil for a dairy-free option while keeping the same texture.
Can I freeze the cookies?
Yes, these cookies freeze wonderfully. Store them in a freezer-safe container for up to 3 months and thaw before serving.
What gives these cookies their rich flavor?
The combination of pumpkin puree, pumpkin pie spice, and cinnamon creates the classic, warm fall flavor in these cookies.
Serving and Pairing Ideas
These Low Carb Pumpkin Spice Cookies pair wonderfully with:
- A hot cup of spiced chai latte for a cozy afternoon treat.
- Vanilla or pumpkin spice tea to enhance the autumnal flavors.
- A dollop of whipped cream or a drizzle of sugar-free caramel sauce for a dessert-worthy snack.
- An assortment of fresh berries for a refreshing contrast.
Common Mistakes to Avoid
To get perfect cookies every time, beware of these pitfalls:
- Overmixing the dough: Mix until just combined to avoid dense cookies.
- Skipping ingredient measurements: Precise quantities are key for the right texture and balance of flavors.
- Not flattening the cookies: These cookies don’t spread much, so shaping them ensures even baking.
Expert Tips for the Best Cookies
- Room temperature ingredients: Ensure your egg and pumpkin puree are at room temperature for smoother mixing.
- Chill the dough if needed: If it feels too sticky, refrigerate for 10 minutes to make shaping easier.
- Don’t overbake: These cookies should be slightly soft in the center when you take them out—they’ll firm up as they cool.
- Use fresh spices: Old, stale spices can dull the flavor, so opt for fresh pumpkin pie spice and cinnamon.
Easy Ingredient Swaps
- Almond flour substitute: Use sunflower seed flour for a nut-free alternative, but note it may slightly alter the flavor.
- Butter replacement: For a vegan option, use coconut oil instead of butter.
- Sweetener sub: Swap erythritol with another keto-friendly sweetener like allulose for a milder sweetness.
Low Carb Pumpkin Spice Cookies
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Oven
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1/4 cup unsalted butter (melted (or coconut oil for dairy-free option))
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, ground cinnamon, baking powder, and salt.
- In a separate large bowl, combine the pumpkin puree, melted butter (or coconut oil), granulated erythritol, egg, and vanilla extract. Mix until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft and slightly sticky dough forms.
- Using a tablespoon or small cookie scoop, portion the dough into 12-14 equal scoops and place them onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers to shape them.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious low-carb pumpkin spice cookies! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
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