Sugar Free Pumpkin Cookies
Soft, chewy, and warmly spiced, these Sugar Free Pumpkin Cookies are a cozy fall favorite made with almond flour and sweetened with monk fruit or erythritol. Perfect for keto and low-carb lifestyles—optionally topped with tangy cream cheese icing!
Equipment
- Mixing Bowls
- Electric Mixer
- Silicone Baking Mat or Parchment Paper
- Baking Sheet
- Wire Rack
- Spatula
Ingredients
For the Cookies
- 4 tbsp unsalted butter softened
- 0.33 cup sweetener monk fruit or erythritol
- 0.33 cup brown sweetener sugar-free (e.g., Swerve brown)
- 0.5 cup 100% pure pumpkin puree
- 1 tsp vanilla extract
- 1 egg
- 2.5 cups blanched almond flour
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Optional Cream Cheese Icing
- 3 oz cream cheese softened
- 1 tsp powdered sweetener
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Cream butter, sweeteners, pumpkin puree, egg, and vanilla together in a large bowl until light and smooth.
- In a separate bowl, whisk almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- Add dry mixture to wet mixture and stir just until combined. Do not overmix.
- Scoop 1½ tbsp dough per cookie. Wet hands slightly to help shape. Flatten slightly on baking sheet.
- Bake 10–13 minutes until edges are golden. Cookies should appear slightly underbaked.
- Cool on baking sheet 10 minutes, then transfer to a wire rack to cool completely (about 15 more minutes).
- Mix icing ingredients until smooth. Spread lightly over cooled cookies, if desired.
Notes
Use pure pumpkin puree—not pie filling—for best results. Let cookies cool completely before icing. Store in the fridge or freeze for longer storage.