4 Ingredient Keto Pumpkin Pie Cookies
These 4-Ingredient Keto Pumpkin Pie Cookies taste like bite-size pumpkin pies with a soft almond-flour cookie crust and a creamy spiced filling. They’re naturally grain-free, low sugar and low carb. Easy, quick, and perfect for fall snacking or holiday trays.
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.
Serving: 1cookie, Calories: 112kcal, Carbohydrates: 12g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Sodium: 3mg, Fiber: 10g, Sugar: 1g, 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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