Name: Soft Keto Pumpkin Cookies with Pumpkin Spiced Baking Chips
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup superfine almond flour; 2-4 tbsp Pumpkin Spice Bakers Chips (or white or chocolate chips); 2 tbsp brown sugar substitute; 1/4 tsp salt; 1 tsp pumpkin pie spice; 2 tbsp pumpkin puree (blotted); 1 tbsp coconut oil; 1/8 tsp baking soda; 1 tsp vanilla

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Homemade Pillowy Pumpkin keto cookies – deliciously soft, flourless, and completely sugar-free! This is my favorite soft pumpkin cookies recipe, dotted with perfectly spiced pumpkin baking chips. It's the perfect fall dessert recipe! Thick and cakey with extra pumpkin spice flavour. They’re quick, easy, and best of all, they only require 1 bowl and a handful of ingredients!

Table of Contents

Easy Pumpkin Cookie Recipe

I have officially over-stocked my pantry with way too much pumpkin puree for the season, and have already whipped up a fresh batch of homemade pumpkin pie spice, and stocked the fridge with a very friendly stash of butter and eggs for all the upcoming seasonal baking, I decided to make a simple yet delicious cookie recipe

Sometimes, simple is the best kind of recipe, right?!

And this one such recipe. Only 1 bowl, 5 minutes to prepare, and only a handful of ingredients, you can whip up these cookies in no time at all!

Diving into the Holiday baking season feels so good this year and these pumpkin cookies are the best places to start. I’ve been perfecting keto dessert recipes for years and these, along with my Healthy Keto Pumpkin Crisp that I created this year, my repertoire keeps on growing!

Search my keto, gluten-free, and sugar-free pumpkin recipes for more pumpkin recipes because I’ve published A LOT.

Soft Pumpkin Cookie Ingredients

There are 4 Main ingredients making up these cookies:

Almond Flour - You want to use super-fine almond flour. You can find almond flour at almost all grocery stores as well as at the big box stores like Costco and Sam's club. Make sure that you use super-fine almond flour as well as blanched almond flour and not almond meal. Blanched almond flour is made by removing the outer skins of the almond and then grinding the nut into a flour texture. Please note that blanched almond flour is different from the almond meal which is more coarse in texture.

Pumpkin Puree - Make sure that you are using Pumpkin puree and not pumpkin pie filling which is loaded with sugar. You can buy pureed pumpkin in a can or you can roast a pumpkin and make your own. I tip that I learned from Sally's Baking Addiction is to blot the pumpkin puree filling a little to remove some of the excess water. This will help to ensure that your cookie stays together after it cools.

Sweetener - I used Lakanto Golden for this recipe since I like the slight "molasse" flavour that the brown sweetener has compared to white sweetener. For this recipe, you can use any type of sweetener that you have on hand.

Sugar-Free Pumpkin Spiced Baking Chips - I recently stumbled upon this flavour that is made by Lily's. I realize that these may be hard to come by (you can order them online or you may be able to find them as I did at Walmart) and that you are probably DYING to make this recipe so if you can't find these sugar-free chips, feel free to substitute with any other type of white or chocolate sugar-free baking chips.

Making Soft Pumpkin Cookies

You can find the instructions for this recipe in the recipe card below but here is a quick overview before you get started.

Gather your ingredients - This recipe comes together super fast and you want everything to be at room temperature. So, get all the ingredients together, grab a bowl and a spoon and get ready to make some cookies!
Blot the pumpkin - Place the pumpkin in the bowl and just gently blot it to remove any excess liquid. Add the coconut oil and vanilla and whisk these ingredients together.
Whisk in the remaining ingredients. You can do this step with a basic spoon or a whisk and then fold in the baking chips
Shape the cookies - This dough is a little on the thick and sticky side, so I strongly recommend using a cookie scoop. You can use any size cookie scoop but I like to make the cookies into about 1 tablespoon size.
Bake until the edges appear set. When you remove the cookies from the oven, they will be very soft so do not move them to a cooling rack right away. Allow the cookies to cool as they will become sturdier. Also the longer the cookies cool, the better their flavour and the firmer the cookie become.