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Keto Pumpkin Cookies
with Maple Cream Cheese Frosting

Softer than a regular sugar cookie, my Keto Pumpkin Cookies with Maple Cream Cheese Frosting are even more delicious during pumpkin season.

I've been waiting all year to make these delicious pumpkin cookies. Waiting until the weather cooled off (a good idea, right?), waiting until we got into the swing of homeschooling, and waiting until after I got The Keto Holiday Cookbook finished and in your hands.

But back to these Keto Pumpkin Cookies.

I love all things fall, pumpkin, and coffee, so I've been sipping on my Collagen Coffees, and plotting all the ways I could introduce pumpkin into every single recipe I give you this fall.

I'm kidding, but you really should prepare yourself because I have a BUNCH of pumpkin recipes coming your way, and the best part is, they include this one that won't spike your blood sugar or kick you out of ketosis.

A slight crisp on the outside, pumpkin pie spice on the inside, and topped with delicious frosting with maple flavor, these classic pumpkin cookies are a hit with every crowd, keto, low-carb, or anything else.

Is Pumpkin Keto?

Yep, pumpkin is quite keto-friendly. Pureed Pumkin is chock-full of vitamins, nutrients, and minerals, and can be enjoyed in many different dishes and ways.

One cup of pure pumpkin puree has 14 net carbs, but you don't need a lot to make pumpkin dishes, so don't let that number scare you away from making low-carb pumpkin cookies.

Be sure to watch labels when buying canned pumpkin and to use pure pumpkin puree, not pumpkin pie filling. Pure pumpkin puree has no added sugar, but pumpkin pie fillings has lots of added sugar and spices.

You can even make your own homemade pumpkin puree, as fresh pumpkins start appearing in grocery stores this fall.

Ingredients for Keto Pumpkin Cookies with Maple Cream Cheese Frosting

For The Cookies:
Cream Cheese, softened to room temperature
Pumpkin Puree
Butter, softened
Lakanto Powdered Sweetener (or your favorite sugar-free sweetener that cooks and bakes like sugar)
Eggs
Vanilla Extract
Pumpkin Pie Spice
Coconut Flour
Baking Powder
Salt

For The Icing
Cream Cheese, softened
Lakanto Powdered Sweetener (monkfruit sweetener is my favorite)
Extra Pumpkin Pie Spice, for Sprinkling
Maple Flavoring

How To Make Keto Pumpkin Cookies with Maple Cream Cheese Frosting

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
In a large bowl, beat wet ingredients together with an electric mixer: cream cheese, butter, pumpkin puree, and powdered sweetener. Add in the eggs and vanilla and beat until fluffy.
Add in the dry ingredients: coconut flour, baking powder, pumpkin pie spice, and salt, stirring until just combined.
Drop by cookie scoop onto the prepared baking sheets.
Bake at 350 degrees for 15-20 minutes until the edges just barely start to become golden brown.
Cool cookies on the cookie sheet for 5 minutes, then transfer to countertop or cooling rack to cool. If cookies do not flatten on on their own, use a spatula to flatten them slightly for the icing.
To make the icing: in a small bowl, beat the cream cheese and Lakanto Powdered Sweetener until fluffy. Spread on cooled cookies and sprinkle with additional pumpkin pie spice, if desired.

If you're as into keto pumpkin recipes as I am, here are some other pumpkin sweet treats you might like:

Pumpkin Cake Roll
Pumpkin Chocolate Chip Cookies
Pumpkin Spice Creamer
Low Carb Pumpkin Custard (found in The Keto Holiday Cookbook – free instant download!)
90-Second Keto Cinnamon Roll in a Mug (Ketogenic Fat Bomb, Low Carb, High Fat)
Basic Chocolate Ice Cream (THM:S, Low Carb, Ketogenic)
Chocolate Peanut Butter Bars (THM:S, Low Carb, Ketogenic,)

Keto Pumpkin Cookies with Maple Cream Cheese Frosting FAQ's

How Do I Store Low Carb Pumpkin Cookies?

Store in an airtight container in the refrigerator for up to 7 days. These cookies also freeze well, also in an airtight container, for up to 1 month.

How many g net carbs in Keto Pumpkin Spice Cookies?

Each cookie has 2 g net carbs. Scroll to the recipe card for the full nutrition information.

Can the cookie dough be made ahead and frozen?

Yes! This dough freezes well. Wrap it in plastic wrap and freeze for up to 1 month. To bake, thaw dough enough that it can be sliced, sliced, and bake according to the directions.

Keto Pumpkin Cookies with Maple Cream Cheese Frosting

Name: Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 8 oz Cream Cheese, softened; 1/3 cup Pumpkin Puree; 1/2 cup Butter, softened; 1/2 cup Lakanto Powdered Sweetener*; 2 Eggs; 1 tsp. Vanilla Extract; 1/2 tsp. Pumpkin Pie Spice; 2/3 cup Coconut Flour; 2 tsp. Baking Powder; 1/2 tsp. Salt; 8 oz Cream Cheese, softened; 1/2 cup Lakanto Powdered Sweetener*; Extra Pumpkin Pie Spice, for Sprinkling; 1 tsp. Maple Flavoring

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Softer than a regular sugar cookie, my Keto Pumpkin Cookies with Maple Cream Cheese Frosting are even more delicious.

Ingredients

For The Cookies

8 oz Cream Cheese, softened
1/3 cup Pumpkin Puree
1/2 cup Butter, softened
1/2 cup Lakanto Powdered Sweetener*
2 Eggs
1 tsp. Vanilla Extract
1/2 tsp. Pumpkin Pie Spice
2/3 cup Coconut Flour
2 tsp. Baking Powder
1/2 tsp. Salt

For The Icing

8 oz Cream Cheese, softened
1/2 cup Lakanto Powdered Sweetener*
Extra Pumpkin Pie Spice, for Sprinkling
1 tsp. Maple Flavoring

Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
Beat cream cheese, butter, pumpkin puree, and powdered sweetener. Add in the eggs and vanilla and beat until fluffy.
Add in the coconut flour, baking powder, pumpkin pie spice, and salt, stirring until just combined.
Drop by cookie scoop onto the prepared baking sheets.
Bake at 350 degrees for 15-20 minutes until the edges just barely start to brown.
Cool cookies on baking sheets for 5 minutes, then transfer to countertop to cool. If cookies do not flatten on on their own, use a spatula to flatten them slightly for the icing.
To make the icing: beat the cream cheese and Lakanto Powdered Sweetener until fluffy. Spread on cooled cookies and sprinkle with additional pumpkin pie spice, if desired.