Keto Pumpkin Cookies with Cream Cheese Frosting

When the weather starts to cool down, I always get a craving for warm pumpkin baked goods.

Most traditional holiday treats are loaded with regular sugar and flour, which can quickly throw you off your healthy routine.

That is why I love making these keto pumpkin cookies with cream cheese frosting whenever autumn arrives.

They are naturally low carb and keto friendly, which means you can enjoy a real dessert without worrying about sugar spikes.

The spiced cookie base stays wonderfully soft, and the rich cream cheese on top makes them feel extra special.

Why You’ll Love This Recipe

Authentic Autumn Flavor – Warm pumpkin pie spice blends with sweet cream cheese frosting for the ultimate comforting fall dessert.

Perfect Tender Texture – Blotting the pumpkin ensures these cookies stay wonderfully soft without ever turning soggy.

True Keto Indulgence – You get all the cozy bakery sweetness you love while keeping your daily carbs nice and low.

Luscious Cream Cheese Topping – The rich cinnamon cream cheese frosting adds a creamy sweetness that elevates every single bite.

Recipe Ingredients

For the Cookies

• 1/2 cup Pumpkin Puree
• 2 cups Blanched Almond Flour
• 2 tbsp Coconut Flour
• 1/2 cup Granulated Erythritol Sweetener
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/4 tsp Salt
• 1/4 cup Butter, Softened
• 1 Large Egg
• 1 tsp Vanilla Extract

For the Frosting

• 4 oz Cream Cheese, Softened
• 2 tbsp Butter, Softened
• 1/3 cup Powdered Erythritol Sweetener
• 1/2 tsp Vanilla Extract
• 1/4 tsp Ground Cinnamon

How To Make

Step 1

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Spread the pumpkin puree on a double layer of paper towels, cover with another towel and press gently to blot out the extra moisture. This keeps the cookies soft instead of soggy.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, xanthan gum and salt until no lumps remain.

Step 3

In a large bowl, beat the softened butter and granulated sweetener for about 1 minute until creamy. Add the blotted pumpkin, egg and vanilla and beat until smooth.

Step 4

Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Let the dough rest for 5 minutes so the coconut flour can absorb the moisture.

Step 5

Scoop the dough into 16 mounds, about 1 1/2 tablespoons each, and place them 2 inches apart on the baking sheet. Flatten each one to about 1/2 inch thick with damp fingers, since these cookies do not spread much on their own.

Step 6

Bake for 14 to 16 minutes, until the edges are lightly golden and the tops feel set.

Let the cookies cool completely on the baking sheet. They are fragile while warm and firm up as they cool.

Step 7

Beat the cream cheese, butter, powdered sweetener, vanilla and cinnamon until fluffy and smooth. Spread a generous layer over each cooled cookie and serve.

Tips

Blot the Pumpkin Thoroughly

Canned pumpkin holds a surprising amount of water that can make low carb cookies turn out spongy or wet.

I recommend pressing the puree firmly between several layers of paper towels until the towels absorb the liquid.

You should be left with a thick paste that gives you rich pumpkin flavor without thinning out the dough.

Do Not Skip the Dough Rest

Coconut flour absorbs moisture much slower than almond flour, which is why the resting step is essential.

From my experience, giving the mixed dough five full minutes to sit makes it much easier to portion and shape.

If you try to scoop it right away, the dough will feel too sticky and will not hold its shape properly.

Shape the Cookies Before Baking

These low carb cookies will not melt and spread out on their own like traditional sugar cookies do in the oven.

I’ve found that lightly dampening your fingers with water stops the dough from sticking to your hands while you press them down.

Flatten each dough ball to your exact preferred thickness before baking, because how they look going into the oven is how they will come out.

More Recipes

• Keto Cinnamon Cheesecake Cookies
• Keto Pecan Pie Cookies
• Keto Pumpkin Cheesecake
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies

Frequently Asked Questions

Why do I need to blot the pumpkin puree first?

Blotting removes extra moisture so your cookies bake up tender rather than wet and gummy.

Because low carb flours absorb liquid differently than wheat flour, excess water can easily make the dough too heavy and mushy.