Fall is the perfect time for anything and everything pumpkin. These keto pumpkin cookies are delicious and just the right amount of pumpkin and sweet!
Whenever it gets close to fall, the first thing that comes to my mind is pumpkin. Everyone seems to go absolutely crazy for pumpkin flavored everything. Pumpkin spice this and that, pumpkin pie tarts, and even pumpkin spice cupcakes.
Everything turns to pumpkin and everyone loses their minds over Starbucks’ pumpkin spice latte.
So, we decided to join the pumpkin-induced fray. I mean, why not. When in Rome, right?
The idea of a pumpkin cookie is definitely not a new one. If you Google it, you’ll find blue billion recipes for them and each promises to be the most amazing thing ever. I won’t promise you that they are the best EVER but here’s what I will promise.
When you make these keto pumpkin cookies, they are super easy to prepare. They don’t take long to bake. And, when they are done, they will be delicious, moist, and yummy. You might want to eat one. Or two. Perhaps even three. That’s between you and your sweet tooth.
These cookies will easily save for a few days in an airtight container. After that, they will start to taste less fresh, which is not a good thing. But I have no worries. I don’t think they will last that long, especially if your family gets ahold of them.
If you love pumpkin stuff as much as I figure you probably do (it’s not a bad thing) then check out our Keto Pumpkin Pie Ice Cream or our Keto Pumpkin Pie. I personally am a huge fan of the ice cream. It’s kinda like the best mixture of pumpkin goodness, cold and creamy, and on a spoon.
These cookies would also be great with some Keto Cream Cheese Icing drizzled on top or sandwiched between two of them like a cookie sandwich.
Don’t fret. We have more pumpkin recipes coming.
But for now, give these a try. They will satisfy your pumpkin spice needs, at least for a little while.
- Preheat oven to 325˚F
- Combine all ingredients together, mixing well
- Pinch off bits of dough and roll into small balls (roughly 12 of them)
- Place dough balls onto a baking sheet with a silicone baking sheet
- Mash balls using a fork or spatula to create the cookie shape
- Bake for approximately 15 - 20 minutes
- Remove from oven and let cool 10 minutes for cookies to harden slightly
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Nutrition InformationYield 6 Serving Size 2 cookies
Amount Per ServingCalories 170 Total Fat 8g Carbohydrates 1g Protein 2g