Low Carb Pumpkin Spice Cookies

If there’s one thing I look forward to when the leaves start to fall, it’s pumpkin spice everything! But as someone who tries to stay low-carb most of the year, I wanted a way to enjoy that cozy, nostalgic flavor without all the sugar and flour. Enter these Low Carb Pumpkin Spice Cookies—soft, warmly spiced, and absolutely satisfying.

These cookies are not only low-carb and gluten-free, but they’re also simple enough for even beginner bakers. And trust me, once your kitchen fills with the smell of cinnamon, allspice, and pumpkin, you’ll be hooked.

Why You’ll Love These Low Carb Pumpkin Spice Cookies

• Gluten-free and sugar-free – perfect for keto or low-carb diets
• Loaded with cozy fall spices
• Soft and chewy texture without needing any flour
• Easy to make in one bowl
• Great for snacks, dessert, or even breakfast!

These are the cookies I bring to every fall gathering. They disappear in minutes—even among my carb-loving friends.

Ingredients You’ll Need

Here’s everything you’ll need to make a batch of these guilt-free pumpkin spice cookies:

• ¾ cup unsalted butter
• 1 cup brown sweetener (like Swerve or Lakanto)
• ½ cup pumpkin puree
• 3 cups almond flour
• 1 large egg
• 1 tsp vanilla extract
• 1½ tbsp gelatin powder (or beef gelatin powder)
• 1 tbsp pumpkin pie spice
• 1 tsp allspice
• 1 tsp cinnamon
• 2 tsp baking soda
• ½ cup granulated sweetener (for rolling)
• ½ cup warm water (for rolling and shaping)

Note: The gelatin helps create a chewy, crinkle-textured cookie without flour. Don’t skip it!

How to Make Low Carb Pumpkin Spice Cookies

This recipe is pretty much foolproof—and I love that it only takes one bowl and no mixer if you don’t have one. Perfect for busy fall evenings!

Step 1: Cream the Butter and Sweetener

1. In a stand mixer or large mixing bowl, cream together the butter and brown sweetener on medium speed.
2. Mix until light and fluffy, about 1 minute. Scrape down the sides of the bowl as needed.

And Step 2: Add Wet Ingredients

3. Add the egg and mix for another minute until fully incorporated.
4. Stir in the pumpkin puree and vanilla extract.

Step 3: Mix in Dry Ingredients

5. Slowly add the almond flour while mixing on low-medium speed.
6. Add the gelatin powder, pumpkin pie spice, allspice, cinnamon, and baking soda.
7. Continue mixing for about 1 more minute until fully combined.

Step 4: Chill the Dough

8. Cover the bowl and place it in the refrigerator for 1 hour. This helps the dough firm up and makes rolling easier.

Time to Bake!

Step 5: Prep and Roll

9. Preheat your oven to 350°F (175°C).
10. Use a cookie scoop or spoon to portion out about 2 tablespoons of dough per cookie.
11. Roll each portion into a ball, dipping your fingers in warm water as you go. This makes the dough easier to handle and creates a better crinkle when baked.
12. Roll the balls in granulated sweetener.
13. Flatten each ball slightly and place it on a parchment-lined baking sheet, leaving about 2 inches between cookies.

Step 6: Bake

14. Bake in preheated oven for 10–12 minutes.
15. The edges should be just slightly crisp, and the centers soft.

Let them cool on the tray for 5 minutes before transferring to a wire rack.

Tips for the Best Low Carb Pumpkin Cookies

• Don’t skip chilling the dough. It helps the cookies hold their shape.
• Use high-quality almond flour. Blanched, finely ground almond flour gives the best texture.
• Want crunch? Add chopped pecans or walnuts to the dough.
• Make them dairy-free. Use coconut oil instead of butter.

How to Store These Cookies

• Store in an airtight container at room temperature for up to 4 days.
• Or refrigerate for up to a week.
• They freeze beautifully—just thaw at room temp before serving!

FAQs About Low Carb Pumpkin Spice Cookies

Q: Can I use coconut flour instead of almond flour?
A: Coconut flour absorbs much more moisture, so it’s not a 1:1 swap. Stick with almond flour for best results.

Q: Are these cookies keto-friendly?
A: Absolutely! They’re low in carbs, sugar-free, and full of healthy fats.

Q: Can I use collagen instead of gelatin?
A: No, collagen won’t have the same gelling effect. Gelatin helps create that chewy cookie texture.

Q: Are these freezer-friendly?
A: Yes! Freeze in a single layer, then store in a zip-top bag for up to 2 months.

More Cozy Fall Recipes You’ll Love

• 🎃 Try this easy pumpkin dump cake dessert
• 🍌 Don’t miss the moist and flavorful pumpkin banana loaf
• 🍎 Warm up with this cozy fall soup with seasonal squash and spice

Save and Share

Pin this recipe to your Fall Baking or Low Carb Treats board!
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Final Thoughts

These Low Carb Pumpkin Spice Cookies are everything I love about fall in one bite—warm, spiced, soft, and just sweet enough. Whether you’re watching carbs, cutting sugar, or just looking for a feel-good treat, these cookies are a hit. I make them on repeat every October, and I hope you will too!

If you try them, I’d love to see! Tag me @RitzyRecipes and share your spooky cookie vibes 🧡

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