Kirbie's Cravings

3 Ingredient Keto Pumpkin Cookies

These pumpkin cookies are easy to make and just 3 ingredients. They are also low carb and keto-friendly. The cookie dough can be easily mixed by hand, no electric mixer needed. They are an easy sweet dessert.
a stack of pumpkin cookies.

These cookies are an easy dessert or snack when you’re craving something a little sweet. The cookie dough took me only five minutes to make. The cookies can be enjoyed as is or you can also add mix-ins and spices to make the cookies even more flavorful.


  • Pumpkin Puree
  • Superfine Almond Flour
  • Erythritol Granular

I used canned pumpkin puree but you can use homemade pumpkin puree as well.

Make sure to use superfine almond flour and not regular almond flour. I have not tested this recipe with any other flours or flour alternatives.

Erythritol granular can be substituted with other granular sweeteners like Lakanto monkfruit or Swerve. If you are not on a keto diet, you can also use regular granular sugar.
close-up shot of a stack of five cookies.

Cookie Variations

This is a very basic pumpkin cookie recipe. They are tasty plain, but you can easily add an extra ingredient or two to make them even more flavorful.

  • Add cinnamon or pumpkin pie spice to make them taste more like pumpkin pie cookies.
  • Mix in chocolate chips or chopped chocolate to give them more sweetness and flavor.

five cookies stacked with a bite taken out of the top one.

More Keto Pumpkin Recipes

Keto Pumpkin Cookies

Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
These pumpkin cookies are so easy to make with just 3 ingredients. They are also keto-friendly and low carb.
4.58 from 7 votes


  • 1 1/2 cup (137 g) superfine blanched almond flour
  • 1/4 cup (48 g) erythritol granular
  • 1/3 cup (79 g) pumpkin puree


  • Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.
  • In a large bowl, add almond flour and erythritol. Stir until evenly mixed. Add in pumpkin and stir until pumpkin is fully incorporated and a sticky dough forms.
  • Using a 1.5 tbsp cookie scoop, scoop out cookie dough balls and place onto prepared cookie sheet, spaced 2 inches apart. Press down on dough balls with the palm of your hand until they form round disks, about 1/2 inch thick. You can use your fingers to smooth and round the edges of the disks as needed.
  • Bake cookies for about 15-17 minutes, or until edges are brown. The tops of the cookies may still feel soft, but that is okay. Let cookies cool completely on cookie sheet. When they are cooled, the exterior of the cookies should firm up. Store uneaten cookies in an airtight container at room temperature.


  • The cookies are lightly sweetened but not super sweet. If you desire sweeter cookies, you can add 2 more tbsp of sweetener to the batter, or mix in chocolate chips, or add an icing on top of the cookies.
  • You can also add cinnamon or pumpkin spice to make the cookies taste like pumpkin pie cookies.
  • I used erythritol granular but other granular sweeteners should work like Swerve or Lakanto Monkfruit.
  • I used So Nourished erythritol sweetener granular*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol). 


Serving: 1cookie, Calories: 93kcal, Carbohydrates: 7g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 2g, Sugar: 1g, Carbs from erythritol: 4g, NET CARBS: 1

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

28 comments on “3 Ingredient Keto Pumpkin Cookies”

  1. If I add cinnamon, do I just sprinkle a little on top of each cookie before baking or do I add a specific amount within the batter? If so, how much please?

    Thank you

  2. Quick, easy and delicious.  I used Gold Monk Fruit/Erythritol (brown sugar substitute) and added a pinch of pumpkin pie spice.  It satisfied my craving for all the sugary pumpkin spice baked goods that appear in the stores this time of year.  Thank You for the great recipe. 

  3. I used granular swerve and thought they were awful.  I’m not sure what I did wrong but they are not even edible.  This is my first attempt baking low carb.  

  4. husband says not pumpkin enough for him.  

  5. Hi canI use solid pumpkin from a can instead of pureee.  Or can I make purée from a cant thanks 

  6. Very quick and easy to make and totally delicious! Thank you.

  7. Very quick and easy to make and totally delicious! Thank you ??

  8. Hello! I have a question: can I use oat flakes flour instead of almond flour?

  9. These cookies are very good. I tried rolling them in cinnamon and artificial sugar like snickerdoodles and they turn out really sweet and delicious. I am going to make these cookies alot more. Thanks for the recipe.

  10. I have regular almond flower. How can I make it fine?
    Thank you

  11. Pumpkin puree is not keto

  12. Hmmmm…my granddaughter- 13 – is keen to make a batch herself.
    We liked them very much we added choc chip oh yep YUM!

  13. Super !!!!! me encantantan estas recetas

  14. It looks like it must be a soft, rather than crisp, texture? Thanks for all your wonderful recipes. They really are amazing!