These pumpkin cookies are soft and lightly sweet. They are also low carb and keto-friendly. The cookies need just 4 ingredients and don’t need any flour or flour alternatives. They are easy to make and no mixer is needed.
A stack of five pumpkin cookies

These soft pumpkin cookies are low sugar and low carb. They make a nice quick snack or dessert. You can also customize them with different mix-ins.

Ingredients

  • Pumpkin
  • Peanut butter or almond butter
  • Sweetener
  • Egg

Pumpkin: These cookies are made with pumpkin puree. I used canned pumpkin puree to save time.

Peanut butter or almond butter: You can make these with peanut butter, almond butter or cashew butter. If you use peanut butter, the peanut butter flavor will be quite strong in these cookies. You can use almond butter or cashew butter for a more mild nut butter flavor. Whichever one you choose, make sure it is the natural kind with no added oils. The dough will not come together if the nut butter has added oils.

Sweetener: I used granular monkfruit sweetener. You do want to use a granular sweetener for these cookies because a liquid one will make the cookie dough too wet and sticky. In addition, avoid using allulose which will make the cookie dough too wet.

Egg: An egg yolk is used to help the dough come together. Do not use the full egg

How to Make Keto Pumpkin Cookies

  • The pumpkin is first cooked for a few minutes on the stove to remove excess moisture. It should resemble a paste when it’s done.
  • The pumpkin, nut butter, sweetener and egg yolk are then mixed together.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough and release onto your prepared baking pan.
  • Use slightly wet hands to press down each dough into a thick round disk, about 2 inches wide.
  • Bake the cookies for about 20 minutes or until lightly golden brown on top. Allow the cookies to cool and set before removing and eating.

Texture

The cookies are soft cakey type cookies. They are lightly sweet.
A bite taken from a cookie

Expert Tips

  • If you like Fall spices, you can add cinnamon or pumpkin pie spice to the cookies for more flavor.
  • You can also add mix-ins like chocolate chips, dried fruit, or chopped nuts.
  • Make sure to cook the pumpkin puree before using. If you use it straight out of the can, the pumpkin is too wet.

Pumpkin cookies after baking

More Keto Pumpkin Recipes

4.67 from 3 votes

4 Ingredient Keto Pumpkin Cookies

These soft pumpkin cookies come together with just 4 ingredients. They are low carb, low sugar and keto-friendly. They can also be customized with various mix-ins.
Servings: 10 cookies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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Ingredients

  • 1/2 cup (123g) canned pumpkin puree
  • 1/2 cup (121g) unsweetened natural peanut butter or natural almond butter with no added oils
  • 1/4 cup (52g) granular monkfruit sweetener with erythritol, see note
  • 1 large egg yolk

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper. Add the pumpkin to a small nonstick skillet. Cook over medium-low heat, stirring often with a spatula, until most of the moisture has evaporated, the pumpkin thickens, and turns a shade darker, about 3-4 minutes. The puree should resemble a thick paste. Let cool slightly.
  • In a medium bowl, stir together the cooked pumpkin, peanut butter, sweetener, and egg yolk until smooth and fully combined.
  • Using a 1.5 tablespoon cookie scoop, scoop the dough and release onto your prepared baking sheet. Flatten each dough ball into a 2-inch wide circle with lightly damp hands.
  • Bake for 20-25 minutes, or until the cookies are set and the surface looks cooked. The cookies should also be lightly browned around the edges and top.
  • Let the cookies cool fully before removing them from the baking sheet. Store any uneaten cookies in an airtight container in the fridge or freezer.

Notes

  • Sweetener note: I used granular monkfruit sweetener with erythritol. Other granular sweeteners should also work but avoid using allulose or an allulose blend. Allulose will cause the dough to be too wet. I used Lakanto monkfruit sweetener.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Peanut butter note: If you use peanut butter, the cookies will have a strong peanut butter flavor. For a more mild nut flavor, I recommend almond butter or cashew butter. Whichever one you choose, make sure it is the natural kind with no added oils. The dough will not thicken correctly if you use a nut butter with added oils.
  • You can add more flavor to these cookies by adding cinnamon, pumpkin pie spice, chocolate chips, chopped nuts, dried fruit and more.
Serving: 1cookie, Calories: 82kcal, Carbohydrates: 9g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 27mg, Fiber: 2g, Sugar: 1g, sugar alcohol: 5g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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