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Keto Pumpkin Cookies
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Keto Pumpkin Cookies

Grain Free, Sugar Free, Soft Keto Pumpkin Cookies with Cream Glaze
Servings: 12


Dry Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup homemade brown sugar sweetener See notes
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla

Homemade Brown Sugar

Cream Glaze

  • 2 tablespoons heavy cream or water
  • 3 tablespoons water as needed


  • Dry Ingredients
  • Mix all dry ingredients together. Set aside.
  • Cream butter and sweetener until fluffy.
  • Add eggs, followed by puree, and vanilla.
  • Add dry ingredient mixture. Mix on low.
  • Form into a dough ball. Wrap in plastic. Refrigerate at least one hour.
  • Preheat oven to 325 degrees F.
  • Form cookies into 12 balls. Gently flatten to two-inch discs.
  • Bake for 14 minutes.
  • COMPLETELY COOL before touching.

Cream Glaze

  • Mix cream and confectioner's sweetener. Add water as needed to get a pouring consistency you desire. Add glaze after cookies completely cool.
  • FREEZING: Freeze cookies BEFORE glazing.


Instead of making homemade brown sugar, simply use Swerve granulated sweetener and add 1 teaspoon of black strap molasses to the wet ingredients.