Keto Pumpkin Spice Cookies

A Keto Pumpkin Cookie that hits the perfect pumpkin spice and everything nice notes! When you have leftover pumpkin puree, you need to make these cookies!

Don’t you hate it that whenever you make a pumpkin pie there’s always leftover pumpkin to figure out what to do with?

Well, portion it up, freeze it and then make pumpkin cookies all year round!

Because in my world pumpkin spice never goes out of season and neither do cookies!

You can even make them ahead and freeze them to have on hand when needed.

Ingredients you need for Pumpkin Cookies:

  • Pumpkin Puree (either canned or your own homemade)
  • butter and eggs
  • Pumpkin Pie Spice (check ingredients before buying)
  • Almond Flour
  • Baking powder
  • Vanilla extract
  • A granulated natural sweetener like So Nourished sweetener
  • You can use brown sugar sweetener like I did or just regular white!
  • A powdered sweetener (if you want to make the icing) such as So Nourished Confectioner’s sweetener
  • Parchment paper and 2 large cookie sheets

Plate of Iced Keto Pumpkin Cookies


Is Pumpkin Keto Friendly?

Actually yes!

1/2 cup canned pumpkin puree (the amount used in this recipe) has:

  • 42 calories
  • 10 total carbs
  • 4 grams Fiber
  • 6 Net Carbs

The recipe makes 24 cookies so each cookie has only 1/4 of a carb from the pumpkin! We are good!

Just be sure to read the label of the can because pumpkin pie filling is loaded with sugar and not the same as plain canned pumpkin.

Printable Recipe Card for Keto Pumpkin Cookies

Yield: 24

Keto Pumpkin Spice Cookies

Keto Pumpkin Spice Cookies dusted with sugar on plate

This is a perfect low carb pumpkin cookie if you have leftover pumpkin puree! All the other ingredients are basic keto pantry items!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes



Icing (optional)


  1. Preheat oven to 350. Line 2 large baking sheets with parchment paper
  2. In a large bowl, beat together butter and sweetener with electric mixer.
  3. Add pumpkin, egg and vanilla, beat until combined
  4. Add the rest of the cookie ingredients and beat until a dough forms. (I usually add in the almond flour one cup at a time and beat)
  5. Use a scoop or a round tablespoon to place the cookie balls onto lined sheets., 12 cookies per sheet. I use the bottom of a silicon muffin mold to flatten the cookie balls because it doesn't stick. But you can use the bottom of a glass as well.
  6. Bake for 12-15 minutes until edges start to brown.
  7. If you are making the optional icing, place powdered sweetener in a small bowl and stir in the milk a little at a time until it is thick but spreadable.
  8. As soon as cookies come out of the oven, either dust them with granulated sweetener or glaze them with the icing.
  9. Allow to cool completely, they will set.


These Keto Pumpkin Cookies freeze well.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 108Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 31mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gProtein: 3g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.

Did you make this recipe?

Please leave a comment on the blog or tag me on Instagram! @ketogenic.woman. Follow me on Pinterest by clicking the Pinterest button to the left!

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Iced Keto Pumpkin Cookie Pin


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