It’s hard to believe that autumn is just around the corner. Perfect time to make some gluten-free keto pumpkin cookies that taste great but only have one gram of carbs per serving!
Although I realize the whole pumpkin spice theme gets out of hand around the holidays, I still love to use it in my recipes. Actually, it’s become so popular that these days, you can find recipes for all sorts of dishes all year round!
Give me allllllll the pumpkin!
Are you ready to learn more about this easy and scrumptious recipe? Let’s go!
Ingredients Needed For Gluten-Free Pumpkin Cookies
There are quite a few ingredients in these cookies, but all of them are easy to find. Lots of the ingredients that I used are pantry staples, so you probably already have what you need.
Gluten-Free Low-Carb Flour
In order to get the perfect cookie texture, I used both almond and coconut flour. You’ll also want to use both baking powder and baking soda with it in order for the cookies to come out nice and soft.
I incorporated all the best spices that taste amazing with pumpkin. I use this combination of spices in lots of pumpkin recipes.
You will need cinnamon, ginger, cloves, and sea salt. Although, you could use pumpkin pie spice as a replacement for all of them.
Coconut oil is the healthy fat for this cookie recipe. You can use butter or ghee instead of coconut oil.
For the entire batch of cookies, you only need ½ cup of pumpkin puree. I like to use canned puree, but you can also make your own from raw pumpkin.
Sweetener And Extracts
The best sweetener for cookies is a granular or liquid sugar substitute. You also need some vanilla extract to add flavor depth.
Tip: Check out this helpful guide on all things low-carb sweeteners to find the best one for you!
For this recipe, I’m using Vital Proteins beef gelatin. Now, if you’re new to baking low-carb desserts, you might be wondering, “Why on earth would I want to eat a cookie that tastes like beef?”
Well, first of all, the gelatin is unflavored. It does come from cowhide, but you can’t taste it. And, it’s the ingredient needed to bind these cookies without adding an egg.
I’ve been moving away from using eggs in baking because of an egg-white sensitivity that causes inflammation in my body. In fact, egg whites are known to be an inflammatory food, so you may want to avoid them too.
Gelatin is a great source of protein, and it’s low-inflammatory. It’s basically collagen protein that has been cooled. It contains amino acids that may help regenerate your own collagen that acts as a glue for your skin and other tissues.
There are only three simple ingredients in my glaze – and the glaze is optional.
To make it, you will just need Swerve confectioner’s sugar substitute, unsweetened almond milk, and vanilla.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Make sure the cookies have cooled completely before moving them to a rack or plate. Removing them too soon can cause them to break apart as they aren’t fully set until cooled or chilled.
- Drizzle the glaze, but don’t completely cover the cookies with it. You don’t want the glaze to overwhelm the rest of the cookie.
- These cookies tend to stick to baking sheets, so use a silicone baking mat or parchment paper on your baking sheet.
How To Make Gluten-Free Pumpkin Cookies
The entire recipe is in the printable recipe card at the bottom of this post. First, here is an overview of the recipe, along with some additional tips.
Make The Cookie Batter
First, combine the almond flour, coconut flour, baking powder, cinnamon, cloves, sea salt, and ginger and set aside.
Next, in a medium bowl, combine the coconut oil, pumpkin puree, and vanilla extract. Set this aside as well.
Mix The Gelatin
Now what you’ll do is add two tablespoons of room temp water to a separate mixing bowl. Sprinkle the gelatin on top. Let it sit for 5 minutes to begin the blooming process.
Next, add a quarter cup of hot water to the gelatin mixture. Make sure you whisk well until the gelatin dissolves completely.
At this point, what I do is add my low-carb granular sweetener, and I beat this mixture until it appears white and fluffy.
Combine The Pumpkin Mixture And Gelatin
The next thing to do is fold the pumpkin mixture into the fluffy gelatin mix. Then combine the two mixes with an electric mixer.
Gradually beat the dry ingredients into the pumpkin mix.
Bake The Cookies
Drop by rounded tablespoons onto greased or lined baking pans. Press down slightly using your fingers.
Bake the cookies. Before removing them from the pan, allow the cookies to cool. You can save some time by putting them in the fridge.
Make And Add The Glaze
The glaze is completely optional – the cookies taste perfect without it. If you do decide to use it, just simply make your glaze and then drizzle it on the cookies.
What To Serve With Dairy-Free Pumpkin Cookies
I personally enjoy eating these cookies as a snack with a hot cup of coffee or tea. They are the perfect treat when I am craving something sweet.
If I am going to serve them at a party, I will set them out with some keto chocolate cream cheese truffles. The two taste delicious together!
These pumpkin spice cookies also go really well with monk fruit chocolate bars. It’s the best way to satiate my sweet tooth.
Sometimes I’ll crave both salty and sweet at the same time. When that happens, I’ll grab one of these cookies and a handful of crispy zucchini chips. They are a tasty combination!
Frequently Asked Questions About Gluten Free Pumpkin Cookies
The recipe is in the printable recipe card just a little further below. First, here are some questions people often ask about these soft and chewy cookies.
Is pumpkin healthy for you?
I know some of you low-carbers might be reluctant to eat much pumpkin puree because of the relatively high carb count. In fact, one cup of it contains 20 grams. But, keep in mind, there are also 8 grams of fiber.
If you still think one cup yielding 12 net carbs is too much, you might want to reconsider. That’s because pumpkin contains a whopping almost 800% daily value of vitamin A. I know, I know… If you’re a nutrition geek like me, you’re probably saying, “It’s not really vitamin A, it’s beta-carotene.”.
Beta carotene converts into vitamin A. But few foods other than, say, liver, for example, contain pure vitamin A. The fact that there’s so much beta carotene and a good amount of it will convert into vitamin A is reason enough for me to eat the fruit innards of the pumpkin vine.
Moreover, pumpkin is rich in vitamin C and iron as well.
How do you store the gluten-free pumpkin cookies?
Store these pumpkin cookies in an airtight bag or container. You can keep it in your pantry or countertop. They will stay fresh at room temperature for up to 5 days.
If you store them in the refrigerator, they will last about 10 days.
This treat is great for those who are not only watching their sugar intake but also for people who need to be lactose-free, gluten-free, or have an egg allergy or sensitivity.
Even if you don’t have any issues with whole eggs or just the whites, these are some pretty good gluten-free low-carb cookies to indulge in!
My family loves this treat… all year long. I hope you enjoy these dairy-free and egg-free pumpkin cookies! And if you give them a try, be sure to let us know what you think in the comments.
More Keto Cookie Recipes
If you enjoyed these gluten-free pumpkin cookies, here are some more low-carb cookie recipes you should make next. They are some of my favorites!
- Almond Ricotta Cheese Cookies have the same light glaze and a delightful taste that melts in your mouth.
- Chewy Chocolate Chip Cookies taste just like the ones you loved as a kid, but they have no net carbs!
- Keto Shortbread Cookies are crispy with a really light flavor that you can enjoy whenever you feel snacky.
- Gluten-Free Keto Oreo Cookies are chocolate sandwich cookies that have the same shortbread texture and amazing low-carb white stuff in the middle.
- Stevia Keto Meringue Cookies literally melt in your mouth. They are so light and have almost no net carbs in each one.
Keto Pumpkin Cookies Without Eggs (Gluten-Free, Dairy-Free)
Recipe Video (Click on Image to Play)
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ginger
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ½ teaspoon sea salt
- ¼ cup coconut oil
- ½ cup pumpkin puree
- ½ teaspoon vanilla extract
- 2 tablespoons room temperature water
- 1 tablespoon grass-fed gelatin
- ¼ cup hot water
- ½ cup low carb sugar substitute
- 5 tablespoons Swerve Confectioners Powdered Sweetener
- 1 tablespoon unsweetened almond milk
- ¼ teaspoon vanilla
- Combine almond flour, coconut flour, baking soda, baking powder, cinnamon, ginger, cloves, and sea salt in small bowl. Set aside.
- In a medium bowl, combine coconut oil, pumpkin puree and vanilla extract. Set aside.
- Place 2 tablespoons room temperature water in a separate mixing bowl and sprinkle gelatin on top. Allow to sit 5 minutes.
- Add ¼ cup hot water to the gelatin mixture and whisk until gelatin is completely dissolved. Add granular low carb sweetener and beat until mixture is white and fluffy.
- Fold the pumpkin mixture into the fluffy gelatin mixture then combine well using an electric mixer.
- Gradually beat the dry ingredients into the pumpkin mix.
- Drop by rounded tablespoons onto greased or lined baking pans. Press down slightly using fingers.
- Bake at 350°F for 12 to 15 minutes. Allow cookies to cool completely before removing from pan. To speed things up, you can put them in the refrigerator.
- If using the glaze, combine all the glaze ingredients in a small bowl then drizzle onto cookies.
- Store cookies covered in the refrigerator.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on September 24, 2018. Post updated on August 24, 2021, with new images and additional recipe information.