Description

Soft, chewy, and spiced pumpkin cookies made with almond flour and sugar-free sweeteners. These cookies are perfect for diabetics, keto dieters, or anyone looking for a low-carb treat that doesn’t compromise on flavor.

Ingredients

Scale

2 cups (220g) fine blanched almond flour
1/2 cup (120g) pure pumpkin puree (well-drained)
1/2 cup (115g) butter, softened (or coconut oil for dairy-free)
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup (90g) erythritol-monk fruit blend (1:1 baking blend)
1 teaspoon vanilla stevia drops (optional)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar-free white chocolate chips (optional)
1/4 cup chopped pecans, toasted (optional)

Instructions

Drain the pumpkin puree by pressing it through a sieve or cheesecloth to remove excess moisture. It should be thick and paste-like.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, salt, pumpkin pie spice, and extra cinnamon.
In a large bowl, beat the softened butter and sweetener blend until light and fluffy (about 2 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and the drained pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in optional mix-ins like chocolate chips or pecans.
Chill the dough in the refrigerator for 30 minutes (or freeze for 15 minutes) to prevent spreading.
Scoop dough into 1.5 tablespoon balls and place on baking sheets, spacing them 2 inches apart.
Bake for 12-14 minutes until edges are lightly golden but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Ensure pumpkin puree is well-drained to avoid soggy cookies. Use fine blanched almond flour, not almond meal, for the best texture. Do not overbake as almond flour cookies continue to cook on the hot pan. Dough must be chilled to prevent spreading.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 1
Sodium: 150
Fat: 9
Saturated Fat: 2
Carbohydrates: 5
Fiber: 2
Protein: 3

Keywords: diabetic friendly, sugar free, pumpkin spice cookies, almond flour, keto, gluten free, low carb, fall baking