Sugar Free Pumpkin Cookies

Sugar Free Pumpkin Cookies are the perfect cozy fall treat. Hi, I’m Anna. Cooking has always been my way of connecting with people I care about—it’s where love and food come together. The warm aroma of pumpkin and cinnamon drifted across the yard, and my neighbor called over asking for the recipe. We ended up sharing cookies, laughs, and stories. Try it — you never know, it might make someone else’s day too.

Why You’ll Love This Recipe

These keto pumpkin cookies are the ultimate blend of comfort and simplicity. You’ll love how soft and chewy they stay, even after cooling. They capture the classic pumpkin spice flavor but without the sugar rush.

They’re also wonderfully versatile—you can enjoy them plain for a light snack, or add the optional cream cheese icing for a bakery-style finish. Perfect for low-carb and sugar-free lifestyles, these cookies make healthy baking feel indulgent.

Ingredients

For the Cookies

• 4 tbsp unsalted butter – softened for a creamy base.
• ⅓ cup sweetener – gives sweetness without sugar; monk fruit or erythritol work great.
• ⅓ cup brown sweetener – adds depth and warmth.
• ½ cup 100% pure pumpkin puree – brings natural flavor and moisture.
• 1 tsp vanilla extract – enhances the pumpkin spice notes.
• 1 egg – binds everything together.
• 2 ½ cups blanched almond flour – keeps it keto and gives a tender crumb.
• 1 tsp cinnamon – adds cozy warmth.
• 1 tsp pumpkin pie spice – the heart of fall flavor.
• ½ tsp baking powder – helps the cookies puff slightly.
• ½ tsp baking soda – balances texture and browning.
• ¼ tsp salt – brings out the flavors.

Optional Icing

• 3 oz cream cheese, softened – smooth and tangy.
• 1 tsp powdered sweetener – for sweetness.
• 1 tsp vanilla extract – ties it all together.

Directions

Step 1: Preheat and Prep

Preheat your oven to 350°F. Line a baking sheet with a silicone baking mat to keep the cookies from over-browning.

Step 2: Mix the Wet Ingredients

In a large bowl, use a hand or stand mixer to cream together the softened butter, sweeteners, pumpkin puree, egg, and vanilla until smooth and fluffy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until evenly mixed.

Step 4: Bring It Together

Add the dry ingredients into the wet mixture and stir until fully combined. Avoid overmixing—this keeps the cookies soft and tender.

Step 5: Form the Cookies

Scoop out about 1½ tablespoons of dough per cookie. The dough will be sticky, so wet your hands slightly to make rolling easier. Place the dough balls onto the baking sheet and gently flatten them with your palm.

Step 6: Bake

Bake for 10–13 minutes or until the cookies look just set with golden edges. They should appear slightly underbaked—almond flour cookies firm up as they cool.

Step 7: Cool Completely

Let the cookies rest on the baking sheet for 10 minutes, then move them to a wire rack for another 15 minutes. Patience is key here—the longer they cool, the firmer and chewier they’ll become.

Step 8: Add the Icing (Optional)

Mix cream cheese, powdered sweetener, and vanilla until smooth. Once cookies are completely cool, gently spread icing over the tops. A little goes a long way!

The Secret Behind the Flavor

Pumpkin cookies are a fall classic, but this version celebrates the keto and sugar-free twist that doesn’t sacrifice taste. The use of almond flour creates a naturally tender texture, while monk fruit sweetener keeps things balanced without any aftertaste. It’s a nod to traditional American pumpkin treats—just made a little lighter and friendlier for modern lifestyles.

Serving Suggestions

• Enjoy with a cup of coffee or spiced tea for a cozy fall snack.
• Serve with a dollop of whipped cream on top for extra indulgence.
• Pair with a sugar-free pumpkin latte to create the ultimate autumn moment.
• Crumble over Greek yogurt for a wholesome breakfast treat.

Pro Tips for Success

• Don’t overmix the dough—this keeps the cookies soft and moist.
• Watch them closely while baking; almond flour browns quickly.
• Let cookies cool fully before icing to prevent melting.
• Use 100% pure pumpkin puree, not pumpkin pie filling.
• For extra flavor, sprinkle a little cinnamon on the icing.
• Want a twist? Fold in a few sugar-free chocolate chips.

Common Mistakes to Avoid

⚠️ Overbaking: Almond flour burns fast—remove cookies when edges turn golden.
⚠️ Using pumpkin pie filling: It’s sweetened and not keto-friendly; stick to pure pumpkin.
⚠️ Skipping cooling time: Cookies will crumble if handled too soon.
⚠️ Overmixing: Leads to dry, dense cookies.
⚠️ Too much icing: These cookies are delicate—spread gently.

Storage & Reheating

Fridge: Store in an airtight container for 3–4 days.
Freezer: Keep sealed for up to 2 months.
Reheat: Warm gently in the oven on low heat, or enjoy cold—they’re delicious either way.

Frequently Asked Questions

Q1: What sweetener works best for these cookies?
A blend of monk fruit and erythritol works beautifully—it tastes just like sugar without any aftertaste.

Q2: Can I make these cookies without almond flour?
: Yes! Swap almond flour for 1¼ cups of all-purpose flour if you don’t need them to be keto-friendly.

Q3: Can I freeze the dough?
: Absolutely! Form dough balls, freeze them on a tray, then transfer to a freezer bag for easy baking later.

Q4: How can I make my own pumpkin pie spice?
Combine 1 tsp cinnamon, ½ tsp ginger, and ½ tsp nutmeg for a perfect homemade blend.

Closing Paragraph

These Sugar Free Pumpkin Cookies are the perfect mix of cozy fall flavors and healthy baking. Whether you top them with creamy icing or enjoy them plain, each bite melts into the warm, spiced sweetness of pumpkin and cinnamon. They’re simple, wholesome, and ideal for sharing—or keeping all to yourself with a cup of coffee on a crisp autumn day.

Final Thoughts

There’s something so comforting about baking pumpkin cookies on a cool afternoon. The smell alone feels like home. These sugar-free treats remind me that you don’t need sugar to create something truly sweet and satisfying. Try them once, and they might just become your new fall favorite.