Fall is here, and that means pumpkin spice season has officially started! These keto pumpkin spice cookies are the perfect way to enjoy all those warm autumn flavors without breaking your low carb diet.
They taste just like the traditional cookies you remember, but they won’t spike your blood sugar or kick you out of ketosis.
What makes these cookies so special is how simple they are to make. You don’t need any fancy ingredients or complicated techniques. Just mix everything together, shape the dough, and bake.
The whole process takes less than an hour from start to finish, including baking time. Even if you’re not an experienced baker, you can make these cookies turn out perfectly.
The texture is soft and chewy, exactly what you want in a good cookie. The pumpkin spice blend gives them that classic fall taste that everyone loves.
You get hints of cinnamon, nutmeg, and all those cozy spices that make you think of cool weather and colorful leaves. Each bite delivers the perfect amount of sweetness without being too overwhelming.
👍 Why You’ll Love This Recipe
Super Simple Ingredients: You only need seven basic ingredients to make these cookies, and most of them are probably already in your kitchen right now. There’s no need to hunt down weird specialty items or spend a fortune at the grocery store.
Perfect Fall Flavor: These cookies taste exactly like autumn in every single bite. The pumpkin spice blend gives you all those warm, cozy flavors that make fall so special – cinnamon, nutmeg, and all those delicious spices that remind you of crisp leaves and cool weather.
Quick Baking Time: These cookies are ready in just 20 minutes in the oven, which means you can have fresh, warm cookies in less than an hour from start to finish. There’s no waiting around for hours or overnight chilling like some cookie recipes require.
✨ Recipe Ingredients
- 7 oz Almond Flour
- 1 Egg
- 4 oz Butter melted
- 2 oz Swerve Brown
- 2 1/2 teaspoons Pumpkin Spice Mix
- 2 drops Liquid Pumpkin Spice (I recommend this one – amazon)
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a baking pan with parchment paper.
Step 2
Add the almond flour, sweetener, salt, and pumpkin spice mix to a large mixing bowl. Mix really well.
Step 3
Add the liquid pumpkin extract, egg, and butter. Mix until the dough forms.
Step 4
Scoop about 1.5 oz balls of dough, shape into a ball, and press into a cookie shape onto the lined pan.
Step 5
Bake for 20 minutes, until firm. Then, remove from the oven and let them cool for 30 minutes. Enjoy!
💡Tips
1, Mix the Dry Ingredients Really Well First
Before you add any wet ingredients, spend extra time mixing the almond flour, sweetener, salt, and pumpkin spice together until they’re completely combined.
This step is super important because almond flour can be clumpy, and the sweetener might have lumps in it too. If you don’t mix these dry ingredients well enough, you’ll end up with cookies that have pockets of intense sweetness in some spots and bland areas in others.
The pumpkin spice also needs to be distributed evenly throughout the flour, or some cookies will have all the flavor while others taste plain.
2. Press Them Down But Don’t Go Crazy
After you shape each portion of dough into a ball, gently press it down into a cookie shape on your lined baking pan.
Don’t press too hard or make them completely flat, because they won’t spread much during baking like regular cookies do.
Keto cookies made with almond flour tend to stay pretty much the same shape you put them in, so you need to flatten them just enough to look like cookies. Aim for about half an inch thick – thick enough to stay soft and chewy, but thin enough to bake through evenly.
3. Let Them Cool Completely Before Moving
This is probably the hardest tip to follow because warm cookies smell so good, but letting them cool for the full 30 minutes is crucial for the best texture. When the cookies first come out of the oven, they’re still very soft and fragile.
If you try to move them too soon, they’ll fall apart or lose their shape. During the cooling time, the cookies continue to set up and develop their final texture.
The almond flour needs time to firm up, and the butter needs to cool down and solidify slightly.
You’ll Love These Recipes Too
Check out these low carb recipes:
FAQ
Can I freeze these cookies?
Yes! These cookies freeze really well for up to 2 months. Let them cool completely first, then place them in a single layer on a baking sheet and freeze for about 2 hours. Once they’re frozen solid, you can transfer them to a freezer bag or airtight container.
Keto Pumpkin Spice Cookies
Print RecipeIngredients
- 7 oz Almond Flour
- 1 Egg
- 4 oz Butter melted
- 2 oz Swerve Brown
- 2 1/2 teaspoons Pumpkin Spice Mix
- 2 drops Liquid Pumpkin Spice (I recommend this one – amazon)
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 350°F and lining a baking pan with parchment paper.
- Add the almond flour, sweetener, salt, and pumpkin spice mix to a large mixing bowl. Mix really well.
- Add the liquid pumpkin extract, egg, and butter. Mix until the dough forms.
- Scoop about 1.5 oz balls of dough, shape into a ball, and press into a cookie shape onto the lined pan.
- Bake for 20 minutes, until firm. Then, remove from the oven and let them cool for 30 minutes. Enjoy!
These cookies came out perfect!