Chewy Keto Pumpkin Cookies Recipe

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These delicious Chewy Keto Pumpkin Cookies have thin crisp edges and chewy, buttery centers. These crispy pumpkin cookies come together in a food processor and have just the right amount of pumpkin spice! They're truly a pumpkin cookie lover's dream come true!

5 Chewy Keto Pumpkin cookies stacked on top of each other with a jug of milk behind the cookies. pumpkin, cinnamon and gold spoons are scattered aorund the sugar-free pumpkin cookies.

Keto Chewy Cookie Recipe

Is it actually possible to bake pumpkin cookies that are crisp and chewy instead of cakey?

These chewy Keto pumpkin cookies have the perfect amount of pumpkin spice and each bite truly melts in your mouth. Having made copycat versions of Crispy Thin Chocolate Chip Cookies (a Sugar-Free Tate's Copycat Recipe) as well as sugar-free and gluten-free Keto Monster Cookies, I knew I wanted to make a chewier and crispier version of my Soft Keto Pumpkin Cookies

So, if you've been looking for gluten-free and sugar-free pumpkin cookies that will give you cookies that are super chewy and not the least bit cakey, I have the perfect recipe for you.

If you're looking for other pumpkin recipes be sure to check out my Easy Keto Pumpkin Roll, Keto Pumpkin Blondies ( which only contain 100 Calories each and are high in fiber) as well as these amazing Sugar-Free Keto Pumpkin Spice Truffles

Why you will LOVE these Keto Pumpkin Cookies

Perfectly Chewy - I've found that most pumpkin cookies tend to be soft and cakey in texture but with a few simple recipe changes, these cookies are for the crisp-on-the-edges and chewy-in-the-centers cookie love. There is a very particular way you have to make these cookies to achieve a chewy-centered cookie. Be sure to read each step to find out how!

Perfect amount of pumpkin spice - I used 2 teaspoons of pumpkin pie spice and then added a little extra cinnamon. It allows for the pumpkin flavour to come out without being overpowering.

They're so easy to make. These cookies are simple - they come together in the bowl of a food processor and then a quick 30 minute chill time (or overnight if you prefer) and these cookies are ready for baking!

Freezer friendly - You can easily make the dough and freeze the cookie dough evenly between containers. Then, when the chewy pumpkin cookie craving comes, simply grab one of the small containers and allow it to defrost in the fridge. This allows you to only make a few keto pumpkin cookies at a single time!

front view of gluten-free pumpkin cookie dough before being baked

Keto Chewy Cookie Ingredients

Butter - For this recipe, you will want your butter to be nice and cold so do NOT bring it to room temperature!
Sweetener - I used Lakanto Golden for the slight molasses taste that the brown sugar substitute lends itself. Erythritol-based sweeteners work great for this recipe to help to create that crispy edge we all love.
Egg - This is one instance where the egg does NOT need to be at room temperature!
Canned Pumpkin Puree- I recommend using Libby's canned pumpkin. It's the best pumpkin to use because almost all cans of it I've used have had the same consistency and are not too wet.
Almond Flour- You will want to use Superfine Almond Flour and not almond meal
Flaxseed meal - Adding just 2 tablespoons of ground flaxseed meal allows the cookies to spread but not get too thin.
Pumpkin Pie Spice- a blend of cinnamon, nutmeg, allspice, ginger and cloves is used to bring warm fall flavors to these cookies. You can make your own Homemade Pumpkin Pie Spice, if you want
Cinnamon - I like to add about ½ teaspoon of cinnamon to create a beautiful fall aroma. You can always add more pumpkin pie spice if you wish instead.
Baking Soda, Baking Powder, Vanilla and Salt - These ingredients help to slightly leaven the cookies as well as round out the flavour of the cookies.

Keto Chewy Cookie Recipe Instructions

This keto chewy cookie recipe comes together in minutes!

top view of a mixing bowl with an egg, pumpkin puree and vanilla before being whisked together to make keto chewy cookies

In a large bowl, whisk together the pumpkin, egg and vanilla. Place the bowl to the side.

top view of the bowl of a food processor that contains almond flour, flaxseed meal, pumpkin pie spice, salt, baking soda and baking powder.

In the bowl of a food processor, add the almond flour, flaxseed meal, sugar substitute, spices, salt, baking powder and baking soda. Pulse 8-10 times or until the ingredients are incorporated.

top view of the bowl of a food processor with keto pumpkin cookie dry ingredients and cubed butter on top before being incorporated into the keto cookie batter.

Cut the cold butter into squares (approximately 8-10) and place the cubes in the bowl of the food processor.

top view of the bowl of a food processor after cold butter has been incorporated into the dry ingredients for making sugar-free pumpkin cookies

Pulse until the butter has broken down and the mixture looks like wet sand.

top view of a mixing bowl with the wet pumpkin cookie ingredients being mixed into the dry keto pumpkin cookie mix.

Add the ingredients from the food processor into the bowl with the pumpkin mixture and stir until the ingredients are incorporated.

view of keto pumpkin cookie dough portioned into 1 tablespoon balls and placed on a parchment lined cold baking sheet.

Place the bowl in the fridge for at least 30 minutes or overnight. Preheat the oven to 350 degrees F. Place cookie dough at least 2-inches apart. Bake for 10 minutes.

view of the center of the chewy keto pumpkin cookie resting on top of a second gluten-free pumpkin cookie

Remove the cookies from the oven and allow them the rest on the cookie sheet for at least 5 minutes. Using the parchment paper, transfer the entire piece of parchment paper onto a cooking rack until they firm.

Hint: These cookies are REALLY soft when they first come out of the oven so do not try to remove them from the parchment paper. They will firm as they cool.

How do I store the leftover pumpkin puree?

Leftover, canned pumpkin puree will keep well in the refrigerator in an airtight storage container for at least 5 days.

Why did my cookies come out cakey?

If your pumpkin puree has too much water content, then your cookies may come out slightly cakey. Also, if your butter or eggs are to warm, this can also result in a cakey cookie.

Can I use fresh pumpkin puree?

Yes. However, fresh pumpkin puree may contain more liquid than Libby's pumpkin puree so I would suggest gently bloating the fresh pumpkin puree to help remove some of the excess liquid.

Do I have to chill this Keto Pumpkin Cookie dough?

Yes. If you do not chill the dough, the cookies will spread too much and will be too thin.

How do I store these gluten-free cookies?

Since I live in Florida and my house gets to 80 degrees during the day, I like to store my chewy pumpkin cookies in the fridge. However, if your house is on the cooler side, feel free to leave these sugar-free cookies at room temperature in a sealed container.

Can I use a silpat mat for baking these cookies?

I do not suggest using ANYTHING other than parchment paper to bake these keto cookies.

How should I cool these cookies?

Because these cookies are VERY soft (which is why they end up being nice and chewy!), the best way to cool these cookies is to leave them on the baking tray for about 5 minutes. Then, using the edge of the parchment paper, pull the entire sheet, along with the cookies, onto the cooling rack to cool completely.

baked chewy keto pumpkin cookies with cinnamon and jug of milk. Pumpkins are scattered in the background

Top Tip

If you like your cookies crispy and chewy, don't overbake them. They'll seem a little floppy when you first remove them from the oven but don't worry, they'll firm up in a few minutes.

Looking for other sugar-free and gluten-free pumpkin recipes? Try these: