These are a deliciously easy, keto and gluten free pumpkin cookie recipe that you can bake up into bar form. A one bowl, one pan recipe you can whip up in 30 minutes or less!
I am a tried and true pumpkin lover and my bloody type is 100% running on pumpkin spice. I love these keto pumpkin scones, these keto pumpkin muffins, and most importantly this keto pumpkin spice simple syrup too (pumpkin spice lattes anyone?).
I also really love cookies. This is a beautiful mash up of pumpkin bread meets cookie bar! So, if you’re into that, then this recipe is perfect for you.
This easy recipe is gluten free, sugar free, and can fit a keto and paleo diet as well. It can also easily be a dairy free or vegetarian friendly recipe with a few easy substitutes as well.
Below you’ll find helpful recipe details to help guide you through the baking process, ingredient substitutions, and more. Grab all the details and the bottom of the page or get started by jumping to the recipe.
- 9×9 inch Baking Sheet
- Large Mixing Bowl
- Dry Measuring Cups and Spoons
- Rubber Spatula
Want more detailed information to help guide you through this recipe? Use my helpful culinary notes below as a reference.
Is pumpkin keto friendly?
Yes, pumpkin puree is keto friendly when used in moderation. Look for organic canned pumpkin puree (not pumpkin pie filling) for this recipe.
So how low carb is pumpkin exactly? For reference, this recipe only uses 1/4 cup of pumpkin across 16 servings.
On average a cup of pumpkin puree is 14 net carbs, making this only 3.5 net carbs total for the whole batch. You grab a complete outline of the nutritional information at the bottom of the recipe.
Keto Pumpkin Cookie Ingredients:
- Pumpkin Puree: Like I mentioned above, use a canned puree over a pumpkin pie filling specifically.
- Almond Flour: Use a fine almond flour for this recipe. I have not tested this recipe with coconut flour to be nut free. Typically, they are not an equal swap and bake and absorb liquids differently.
- Allulose: I prefer allulose because while it’s a low car sweetener, it has similar properties to traditional sugar. You can use whatever style of low carb sweetener you like (erythritol or even a keto brown sugar is fine). Just make sure it’s not a powdered sugar.
- Eggs: Use room temperature eggs if you’re able to.
- Softened Butter: Do not use fully melted butter, softened room temperature butter works best in this recipe.
- Baking Powder: Leavening agent.
- Xanthan Gum: This helps act as a binding agent. It helps give this a slightly more bread-like texture and prevents crumbling.
- Pumpkin Pie Spice: You can use
- Vanilla Extract: A little vanilla helps round out the pumpkin flavors.
- Chocolate Chips: Use low carb chocolate chips or dark chocolate if desired. I definitely thing it adds a little something extra! You could also whip up a keto friendly cream cheese frosting too.
Start by preheating you oven to 350 degrees F. Grease your baking pan lightly with non-stick spray or use parchment paper if desired for easy clean up.
In a large mixing bowl, combine the pumpkin puree, the eggs, and your softened butter. Simply whisk until smooth and lump free.
Mix in your low carb sweetener and whisk until it’s dissolved. Next, add in your remaining dry ingredients (the almond flour, baking powder, and xanthan gum).
Use your rubber spatula to fold it all together (it’s a little too thick for the whisk). Once everything is evenly mixed, add in the chocolate chips.
Pour your cookie batter into the greased baking dish. Bake until a toothpick comes out tender, this takes around 18-20 minutes.
Let them cool slightly before slicing into cookie bars. They’re a perfect texture for a soft and tender pumpkin bread-like treat!
Baking Tips, Serving, and Storing:
- I do not recommend baking these up as individual cookies, they work best in bar form.
- You can bake these up as a one large skillet cookie though and top with some keto ice cream or frosting too!
- Cut and serve these into 16 bars.
- Freeze them individually and defrost on your counter for a few hours before enjoying.
- Store any leftovers in an airtight container for up a week and enjoy!
- Preheat your oven to 350 degrees. Grease an 9x9 pan with non-stick spray or coconut oil.
- In a bowl, combine the softened butter, pumpkin puree, and then the eggs and mix till blended.
- Next, add in your granulated low carb sweetener until it's dissolved.
- Finish it off by adding the remaining dry ingredients and mix until it comes together. Fold in the chocolate chips.
- Add the whole mixture to an 9x9 pan and spread until it is smooth and even.
- Bake for 18-20 minutes. Allow to cool and slice into 16 bars. Store bars in a sealed container.
Do bake these as individual cookies, they are a cookie bar. You could also bake in a 9 inch skillet too if desired.
Amount Per Serving: Calories: 86Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 125mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 2g
Nutritional information is most accurate when you calculate your own because many ingredients often vary. Please use this as a guide only.