These Keto Pumpkin Cookies with Cinnamon Glaze are perfect for the fall! Really, they can be perfect for any time, or any time of day. They are sweet, chewy, and delicious! Pumpkin and cinnamon go together surprisingly well, to really set these cookies over the top.
I had to make these cookies because even though it is only September 9th, I am completely into the fall/Halloween spirit already! The weather is great and I am ready for all of the holidays and keto food-related treats! Of course these cookies are low-carb, but I think a non-keto person would never believe that they were. These really hit the mark in terms of sweetness and being a real treat!
One thing I would recommend is that you keep these cookies refrigerated; they should always be cold!
Also, because pumpkin is a bit higher in GI, I’d recommend only having 1 cookie at a time. Depending on how you react to them/feel, you can have them whenever you want, but speaking from experience, you’ll want to be careful with your overall pumpkin consumption.
Please note that below I have included the nutrition label and health benefits of this recipe’s star ingredient. As always, you can also adjust the serving sizes to make even more cookies!
Keto Pumpkin Cookies with Cinnamon Glaze
- 1/4 cup Canned Pumpkin *I used Libby's
- 1/4 cup Unsalted Butter *Room temperature
- 1/8 cup Swerve/Erythritol (Confectioners)
- 1 Egg
- 1/4 tsp Pumpkin Extract *You can use vanilla, but the pumpkin flavor will be less strong
- 1/3 cup Blanched Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Powder
Pumpkin Cookies Glaze:
- 1/2 cup Swerve/Erythritol
- 1/2 tsp Cinnamon
- 2 tbsp Milk (*More or water to thin if necessary)
- 1/4 tsp Vanilla Extract
- Preheat your oven to 350 degrees F, 177 degrees C. Prepare a baking sheet by lining with a silicone mat. If you do not have silicone, that's fine; you can also use parchment, oil, etc.
- Mix dry ingredients into a bowl: almond flour, coconut flour, pumpkin pie spice, and baking powder.
- Cream together room temperature butter and swerve until combined. Then, beat in egg, canned pumpkin, and pumpkin extract.
- Mix in dry ingredients until combined.
- Using a cookie scoop, place cookies onto baking sheet. Bake cookies for approximately 18-22 minutes. Let them sit for 2 minutes before transferring to cooling rack.
- Allow cookies to cool for at least 30 minutes before applying glaze. They should no longer be warm to touch.
- In a bowl, combine: swerve, cinnamon, milk, and vanilla extract. Stir together. Pour mixture into drizzle bottle, or use a spoon to pour glaze over pumpkin cookies.
- Allow cookies to refrigerate overnight/glaze to harden before enjoying! Recommended to always keep these cookies refrigerated.