These Pumpkin Sugar Cookies with Cream Cheese Frosting are super indulgent while being low carb, grain and sugar free! Enjoy a a soft, chewy iced pumpkin cookie for only 2 net carbs!
Pumpkin Sugar Cookies
These Pumpkin Sugar Cookies with Cream Cheese Frosting are going to become your new fall obsession! These keto cookies are perfectly soft and chewy and are seriously on par with your favorite bakery! And the best part is that they’re only two net carbs each, meaning they are perfect for your keto diet!
These low carb cookies are made with almond flour and coconut flour, which means the carb count is cut way down from a traditional pumpkin cookie. You won’t believe how deliciously fluffy these cookies are, and when they’re paired with the cream cheese frosting, you really can’t go wrong! These are the perfect surprise to add to a lunch box, enjoy for Halloween or bring to a get-together!
This keto Cream Cheese Frosting has got to be one of my best recipes to date. This addicting homemade frosting is so easy to make and tastes exactly like traditional cream cheese frosting, but without the high carbs! I use it on top of my Cream Cheese Chaffles, Pumpkin Cinnamon Rolls and as a dipping sauce for my Keto Cinnamon Twists! For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!
Ingredients in Keto Pumpkin Cookies
As always, here is a quick overview of the ingredients used in our Pumpkin Sugar Cookies. For the complete recipe, just scroll to the bottom of the page.
Pumpkin Sugar Cookie Ingredients
- Almond flour, coconut flour
- Pumpkin pie spice, baking powder, baking soda, salt, unsalted butter
- Granulated monkfruit sweetener, egg, pumpkin puree, vanilla extract
Keto Cream Cheese Frosting
- Cream cheese, butter, vanilla extract
- Confectioners monkfruit sweetener, almond milk or heavy cream
How do I make these almond flour cookies?
These delicious keto cookies come together in just a few easy steps!
- Whisk together your dry Pumpkin Cookie ingredients and set to the side. Cream together your butter and sugar and mix in the egg, pumpkin and vanilla.
- Add your dry ingredients slowly and mix until combined. Chill your dough for a minimum of two hours, but preferably overnight.
- Scoop out your chilled cookie dough and add to a lined baking sheet. Bake for 9-11 minutes in a 350 degree oven. Allow to cool before frosting.
Keto Cream Cheese Frosting
This keto frosting is one of my absolute favorites! To make it, beat cream cheese, butter, vanilla and 1/2 cup of powdered monkfruit. You’ll want to add the monkfruit in 1/2 cup increments, or until your frosting is sweet enough for you. If the frosting is thicker than you prefer, you can add almond milk or heavy cream to thin it until it reaches your preferred consistency.
Is pumpkin keto?
Yes, pumpkin is safe for your keto diet! Pumpkin has a large amount of fiber, so it lowers the net carb count significantly. Pumpkin is also full of vitamins, minerals and antioxidants, as well as being low in calories.
Tips for the BEST Gluten Free Pumpkin Cookies
- Don’t skip chilling the dough! This is a critical step for sugar cookie dough- it allows the dough to bind together.
- I like to take my cookies out of the oven before they are completely cooked in the middle- they will cook through while the cookies are cooling, but this trick keeps your cookies perfectly soft!
- For the frosting, I highly recommend adding your sweetener in increments. While monkfruit is not as sweet as sugar, it can be easy to add too much to a recipe and then it’s too sweet.
- I love using baking sheet liners for my cookies. It helps them to always come out without sticking!
More keto pumpkin recipes
More keto cookie recipes
Pumpkin Sugar Cookies with Cream Cheese Frosting (keto + low carb)
Pumpkin Sugar Cookies
Cream Cheese Frosting
- 2 ounces cream cheese softened
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 2 cups confectioners monkfruit sweetener add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference
- 1-2 tablespoons almond milk or heavy cream use only as needed to thin your frosting to your preference
- In a large mixing bowl whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended.
- Mix in the egg, pumpkin, and vanilla extract.
With mixer set on low speed slowly add in flour mixture and mix until combined.
- Wrap the dough in plastic wrap and shape into a round disk. Chill for a minimum of 2 hours, preferably overnight.
- When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet.
- Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools. Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.
- For the frosting: Combine the cream cheese, butter, vanilla extract and 1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistency and sweetness. Use 1-2 tablespoons liquid to thin as needed.