Keto Pumpkin Cookies
These Keto Pumpkin Cookies combine coconut flour, pumpkin puree, and a blend of warm spices to create soft, lightly sweet treats with a gentle texture. The dough is prepared by mixing and resting to let the flour absorb moisture, then shaped into small flattened balls before baking until tender. An optional cream cheese frosting can be added to complement the subtle spice and pumpkin flavors. These cookies offer a low-carb option with a soft consistency that firms up after cooling, making them suitable for a modest dessert or snack.
Ingredients
Cookies
- ⅓ cup coconut flour 40g
- ⅓ cup butter very soft, 75g
- ⅓ cup pumpkin 66g, puree
- 2 egg large
- 3 tablespoon golden monk fruit sweetener use 4 tablespoon for a sweeter cookie
- 2.5 teaspoon pumpkin spice or 2 teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, pinch of cloves
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Cream Cheese Frosting (optional)
- ¼ cup butter very soft, 50g
- ½ cup cream cheese 120g
- 3-4 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 180C / 350F (electric) or 160C / 320F (fan assisted) and line a cookie sheet with parchment paper.
- Stir together all ingredients for the cookie dough in a bowl using a fork.
- Let the cookie dough sit for a few minutes so the coconut flour can absorb the moisture. Then, roll into a ball and cut into 8 slices.
- Halve each slice and roll into two small balls. Place the dough balls on a cookie sheet. Use a dessert spoon to flatten into a cookie shape and to make hollows into the tops.
- Bake for 12 minutes. The cookies will be very soft and fragile when fresh out of the oven, but firm up as they cool down.
Cream Cheese Frosting
- With an electric mixer, blend very soft butter, cream cheese, powdered sweetener and vanilla extract until well-combined.
- Pipe or spoon onto the fully cooled cookies.
Notes
- Allow the cookie dough to rest before baking to let coconut flour absorb moisture for ideal texture.
- Do not over-bake; cookies will firm up as they cool and can become fragile if baked too long.
- Keep cream cheese cold to achieve the right frosting consistency; warm cream cheese may require chilling the frosting before use.
- Frosting can be enhanced by adding pumpkin puree for a pumpkin-flavored cream cheese topping.
- Store baked cookies in the refrigerator for up to 4 days; freeze unfrosted cookies for up to 3 months and add frosting after thawing.
Nutrition Information
Nutrition Facts
Serving: 16 cookies
Amount Per Serving
Calories 96
% Daily Value*
| Calories | 96kcal | 5% |
| Total Carbohydrates | 1.6g | 1% |
| Protein | 1.8g | 4% |
| Fat | 9.4g | 14% |
| Saturated Fat | 5.9g | 30% |
| Fiber | 0.8g | 3% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.