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.

Chewy Keto Pumpkin Cookies Recipe

Ingredients

Units Scale

2 1/4 cups almond flour
2 tbsp flaxseed meal
1/3 cup brown sugar substitute*
2-3 tsp pumpkin pie spice**
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 oz (113 g) butter, unsalted, cold
1/4 cup pumpkin puree
1 cold egg
1 tsp vanilla
Optional - chopped walnuts or sugar-free white chocolate chips

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Instructions

In a large bowl, whisk together the pumpkin puree, egg and vanilla until fully incorporated (only use a whisk or a fork, do not use an electric beater!). Set the bowl to the side.
In the bowl of a food processor, add the almond flour, flaxseed meal, sugar substitute, pumpkin pie spice, cinnamon (if using), salt, baking powder and baking soda. Pulse several times until the ingredients are well mixed.
Cut the butter into 8-10 sections and place them in the food processor. Pulse 8-10 times or until the mixture resembles coarse sand.
Add the mixture from the food processor into the bowl with the pumpkin mixture and stir until everything comes together. If adding any nuts or sugar-free white chocolate chips, fold them in now. Place the cookie dough in the fridge for 30 minutes or overnight.
When you are ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Using a 1 tablespoon cookie scoop, section out the cookie dough, making sure to leave at least 2 inches between cookies.
Bake in the preheated oven for 10 minutes or until they are just beginning to brown around the edges.
Remove the cookie sheet from the oven and allow the cookies to cool slightly on the baking sheet for 5 minutes. Using the edge of the parchment paper, carefully slide the parchment paper with the cookies onto a cooling rack. Allow the cookies to cool until they firm.
Repeat the process with the remaining cookie dough making sure to only place the cookie dough on cooled baking sheets otherwise they will melt before going into the oven.

Notes

* erythritol based sweetener works the best for these cookies

** I use 2 tsp pumpkin pie spice and then add an additional 1/2 tsp cinnamon spice

Author: Cat
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: America, Fall, Holidays
Diet: Gluten Free

Nutrition

Serving Size: 1 cookie
Calories: 103
Sugar: 0.5
Fat: 6
Carbohydrates: 2.7
Fiber: 0.6
Protein: 2