4 Ingredient Keto Pumpkin Pie Cookies (No Eggs or Dairy)
These pumpkin pie cookies are low carb, low sugar and keto-friendly. They taste like pumpkin pie in bite-sized cookie form. The cookies need just 4 ingredients and don’t require any eggs or dairy. The cookies store well and can be made ahead of time.
These cookies are a fun way to enjoy pumpkin pie in bite-sized form. They are also easier to make than classic pumpkin pie.
Ingredients
- Pumpkin
- Pumpkin pie spice
- Sugar free maple flavored syrup
- Almond flour
Pumpkin: Canned pumpkin puree is used to make the pumpkin pie filling.
Pumpkin pie spice: Pumpkin pie spice is a seasoning blend that contains all of the seasonings usually found in pumpkin pie. It is added to give the filling a pumpkin pie flavor.
Sugar-free maple flavored syrup: Maple flavored syrup is used to sweeten the pumpkin pie filling and also the crust. You can also use regular maple syrup if you don’t need the cookies to be low sugar.
Almond flour: Make sure to use superfine almond flour to give the cookies a better, smoother texture.
How to Make Keto Pumpkin Pie Cookies
Add almond flour and syrup to a mixing bowl and mix until evenly combined. The mixture should be sticky. Use a 1.5 tbsp cookie scoop to scoop the mixture and shape into a classic thumbprint shape on your prepared baking pan.
Bake the cookies for about 15-20 minutes or until the cookies are set.
While the cookies are baking, make the filling. Add pumpkin, pumpkin pie spice and syrup to a nonstick skillet and cook on low heat until thickened. Remove the filling from the heat and allow it to cool.
Once cookies are cooled and filling is cooled, pipe or spoon the filling into the cookies.
Expert Tips
- It’s important to cook the pumpkin filling on the stove which removes some of the excess moisture so that the filling is not too wet.
- I recommend using a syrup sweetened with monkfruit. Avoid using one sweetened with allulose which can make the cookie dough too wet and may cause it to brown too much in the oven.
More Keto Pumpkin Recipes
- 4 Ingredient Keto Pumpkin Cookies
- 2 Ingredient Keto Pumpkin Fudge
- 4 Ingredient Keto Pumpkin Cheesecake Cookies
4 Ingredient Keto Pumpkin Pie Cookies
Ingredients
Cookie Base
- 2 cups (182g) superfine blanched almond flour
- 6-8 Tbsp (89-118ml) sugar-free maple flavored syrup, see note
Filling
- 1/2 cup (116g) pumpkin puree
- 1.5 Tbsp (22ml) sugar-free maple flavored syrup, see note
- 1/4 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mix the almond flour and maple syrup until a soft dough forms, adjusting as needed—add a little more syrup (½ tablespoon at a time) if it feels too dry, or a little more almond flour (1 tablespoon at a time) if it feels too wet.
- Use a 1.5 tbsp cookie scoop to scoop the dough. Release on the prepared baking sheet, spacing about 2 inches apart. Lightly wet the back of a teaspoon and press a deep well into the center of each cookie (the hole should be the size of the full back of the teaspoon). Lightly wet your fingers or the back of a metal spoon and smooth, shape and round the edges of the cookies to form a classic thumbprint shape.
- Bake cookies for about 15-20 minutes or until golden brown on the surface and set. Allow the cookies to fully cool before adding the pumpkin pie filling.
- In a separate bowl, stir together the pumpkin puree and maple syrup until smooth. Bring a nonstick skillet to low medium heat (around level 4 on a 10 point dial). Add the pumpkin mixture and stir constantly with a spatula, until the pumpkin mixture is thickened, some of the moisture is evaporated and the pumpkin mixture is slightly darker in color. This should take about 3-4 minutes. Be careful not to let the pumpkin cook too long because it will get too dark. Immediately remove the pumpkin from the heat and place into a bowl to prevent it from cooking further. Stir in a scant ¼ teaspoon pumpkin spice. Avoid adding too much because this also darkens the puree. Once the filling is fully cooled, pipe or spoon the mixture into each indent.
- Serve immediately or store in an airtight container in the fridge.
Notes
- Syrup note: I used ChocZero brand maple flavored syrup.* You can use other brands, but we recommend a thick syrup, which usually is found with monkfruit sweetened syrups. Avoid allulose based syrups tend to be too thin and will brown the cookies too quickly.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.