These soft keto pumpkin cookies capture the essence of fall with warm spices and a tender texture, reminiscent of bakery treats. Perfect for a cozy day or a festive gathering, these cookies are low-carb, gluten-free, and can be easily adapted to suit various dietary needs.
Introduction
For those embracing a ketogenic lifestyle, finding satisfying desserts can be a challenge. These keto pumpkin cookies offer a delightful solution, delivering the familiar flavors of pumpkin spice in a guilt-free treat. Whether you're a seasoned keto baker or just starting out, this recipe is straightforward and yields impressive results.
Key Ingredients and Their Roles
The success of these keto pumpkin cookies lies in the careful selection of ingredients. Here's a breakdown of the key components:
- Blanched Almond Flour: This low-carb flour forms the base of the cookies, providing a delicate crumb. Ensure it's finely ground for the best texture.
- Coconut Flour: A small amount of coconut flour complements the almond flour, enhancing the softness of the cookies. Measuring with a scale is recommended for precision.
- Pumpkin Puree: The star of the show, pumpkin puree adds moisture, flavor, and a touch of natural sweetness. Opt for canned unsweetened pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree can also be used, but ensure it's drained very well to avoid excess moisture.
- Butter: Essential for richness and tenderness, butter should be softened to room temperature for both the cookies and the cream cheese frosting. Organic and grass-fed butter is a great choice for enhanced flavor.
- Keto Sweetener: A granulated erythritol-based sweetener provides the necessary sweetness without the carbs. Powdered monk fruit with allulose is preferred for the frosting, creating a super-smooth texture.
- Spices: A blend of cinnamon, nutmeg, and allspice creates the signature pumpkin spice flavor. Fresh baking powder is crucial for proper leavening.
Step-by-Step Baking Instructions
Follow these detailed instructions to create your own batch of bakery-style keto pumpkin cookies:
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the blanched almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and sea salt.
- Cream Butter and Sweetener: In a large mixing bowl, beat the room temperature butter and granulated sweetener until creamy and smooth, about 2 to 3 minutes. Keto sweeteners may take a little longer to incorporate.
- Add Wet Ingredients: Beat in the pumpkin puree, vanilla extract, and egg until well combined.
- Combine Wet and Dry: Gradually beat the dry ingredients into the wet ingredients until just combined. Fold in sugar-free chocolate chips, if desired.
- Chill the Dough: Place the dough into the refrigerator to chill for at least 30 minutes, but up to overnight.
- Shape the Cookies: Line a baking sheet with parchment paper or a silicone baking mat. Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie. Then, lightly press down on each cookie to slightly flatten.
- Freeze briefly: Place the cookies in the freezer for 20 minutes. Don't skip the freezer! Freezing the cookies is essential to achieving a soft and tender texture.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 11 to 16 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. If you use xylitol or a monk fruit/allulose blend, the cookies will be too fragile to move until they are completely cool.
- Frost (Optional): Once the cookies are completely cool, top with cream cheese frosting or a glaze, if desired.
Cream Cheese Frosting Recipe
This keto cream cheese frosting adds a tangy and sweet complement to the pumpkin cookies:
Read also: Soft & Chewy Keto Cookies
- Beat Butter and Cream Cheese: In a large bowl, beat together 4 oz. of room temperature cream cheese and ¼ cup of room temperature butter with an electric mixer until combined, about 2 minutes. Be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny.
- Add Sweetener and Vanilla: Slowly beat in ½ cup of powdered keto sweetener until thick and creamy, scraping down the bowl as necessary. Beat in ½ tsp. of pure vanilla until incorporated.
- Adjust Consistency: Add a pinch of sea salt if the frosting is too sweet. Thin with non-dairy milk or heavy cream if needed, or thicken with additional powdered sweetener.
Glaze Recipe (Optional)
For a simple glaze, whisk together 1 cup of keto powdered sweetener, ½ tsp. of pure vanilla, 2 tsp. of melted butter, and 2 Tbsp. of non-dairy milk or water in a small bowl. Thin with more liquid as needed.
Tips for Perfect Keto Pumpkin Cookies
- Use Room Temperature Ingredients: Softened butter and room temperature cream cheese are essential for smooth and creamy textures.
- Don't Overbake: The cookies should be slightly soft in the center when removed from the oven, as they will continue to firm up as they cool.
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much during baking.
- Dry the Pumpkin Puree: If using fresh pumpkin puree, drain it very well to remove excess moisture.
- Finely Ground Almond Flour: Superfine blanched almond flour is recommended for the best texture.
- Consider Adding Gelatin: Using Gelatine in this recipe helps to keep the cookies soft and chewy.
Variations and Substitutions
- Dairy-Free: Use dairy-free butter and a glaze made with non-dairy butter and milk.
- Paleo: Substitute coconut palm sugar for the sweetener and top with Paleo "Cream Cheese" Frosting or Paleo-friendly chocolate chips.
- Vegan: While untested, a "flax egg" or "chia egg" may work as an egg replacement.
- Chocolate Chips: Add sugar-free chocolate chips (white, milk, or dark) to the batter for a chocolatey twist.
- Nuts: Incorporate chopped pecans or walnuts for added texture and flavor.
Storage Instructions
- Room Temperature: Store the soft sugar-free pumpkin cookies loosely covered for up to a week at room temperature.
- Refrigerator: If frosted, store the cookies covered in the fridge for up to 4 days.
- Freezer: Store the frosted or unfrosted cookies in a freezer-safe container for 2 to 3 months in the freezer.
Are Pumpkin Cookies Keto-Friendly?
Yes, pumpkin is keto-friendly when used in moderation. Be sure to use pure pumpkin puree without added sugars or fillers.
Nutritional Information
Each cookie contains approximately 2 grams of net carbs. This information is based on an online nutritional calculator and may vary depending on the specific ingredients used.
Read also: Cream cheese adds a delightful twist to this keto pumpkin pie.
Read also: Sugar-Free Pumpkin Crunch