iced cookies on a baking tray

Keto Pumpkin Cookies with Maple Glaze

Soft and chewy, these Keto Pumpkin Cookies with Maple Glaze will quickly become a fall favorite! The perfect cookie to enjoy with a cup of coffee on a cool day, you’ll never know this tasty treat was dairy-free and keto-friendly.

iced pumpkin cookies with a glass of milk

Maple Frosted Pumpkin Cookies – Low Carb, Keto, Grain-free, Gluten-free, Sugar-free, Dairy-free

Whenever I buy pumpkin puree, I always struggle to figure out what to do with the remaining unused portion of the can. Unless I am making a pie, I am always stuck with this partially used can staring at me in the refrigerator until I relent and throw it away. I hate being wasteful! This recipe for Keto Pumpkin Cookies with Maple Glaze was born out of one of those moments. I was pondering what to do with my leftover pumpkin and BAM–it hit me–cookies. 

What I love about this recipe is that it marries a number of quintessential fall flavors:  pumpkin, warming spices, and maple. The cookie is soft but with a nice chewy texture from the addition of unsweetened coconut that mimics oatmeal. These pumpkin cookies are topped with a maple drizzle, so the cookie itself is not super sweet, so naturally, this is the kind of keto-friendly, low carb cookie that pairs perfectly with a cup of coffee on a cool fall day. After making this recipe just once, you’ll always know what to do with your leftover pumpkin puree from here-on-out.

maple iced pumpkin cookies on a baking tray

How to make Soft Pumpkin Cookies with Maple Icing

Ingredients

  • Egg
  • Almond butter
  • Pumpkin puree
  • Almond flour
  • Coconut flour
  • Unsweetened shredded coconut
  • Brown erythritol (Swerve)
  • Vanilla extract
  • Cinnamon
  • Cloves
  • Nutmeg
  • Ginger
  • Baking soda
  • Powdered erythritol
  • Maple extract
  • Almond milk

Some tips, tricks, and take-aways about the low carb pumpkin cookie recipe and process:

No Almond Butter? Don’t substitute! Make your own! Almond butter:  not something that everyone has sitting around in their house, especially when it can cost you upwards of $8.00 a jar. I’ve been asked about substituting another nut butter or even seed butter in this recipe. Peanut butter would absolutely change the flavor profile of the cookie, so I would suggest skipping that all together. Cashew butter might be a close swap, but let’s face it, this is even more expensive than the original ingredient. 

Do not even try sunflower butter! I made that mistake once and my cookies turned green. Yes, green. Sunflower seeds contain chlorophyll which reacts with baking soda, producing a green color. Your cookies will look pretty for about an hour or two, but open the cookie tin/jar later on…yikes. The cookies still taste delicious, but unless you’re making a ghoulish Halloween treat, you’ll likely not want to serve these.

Making your own almond butter is a snap. 1 cup of almonds should yield you about ½ cup of almond butter which is more than enough for this recipe. Simply roast your almonds on a sheet pan in a 350 degree oven for about 8 to 10 minutes. Pour almonds into a food processor and blitz. The almonds will break down into a crumbly meal and then eventually morph into a butter. You do not actually need to add any oil! I do recommend taking breaks so you don’t short out your food processor, though. That baby will be doing quite a bit of work — give it a breather.

plain pumpkin cookies on a baking rack
Don’t forget to ice your final product! The maple extract gives this glaze a real taste of fall.

Make your own powdered erythritol. Don’t have any powdered erythritol? Make your own. I normally just blitz my granular erythritol in a Nutri-Bullet or a small food processor. 1/4 cup should be just enough to make the glaze portion of this recipe since you’ll end up with more powdered erythritol once the granules are pulverized.

Pure maple extract is worth picking up at the store. Artificial maple flavoring is just gross. End of story. It will overpower your cookie. I haven’t tried this recipe with a sugar-free maple syrup substitute, so I welcome your suggestions if you give that a go if you are feeling adventurous.

Other Healthy Keto Fall Dessert recipes to explore

maple iced pumpkin cookies on a baking tray
Yield: 24

Keto Pumpkin Cookies with Maple Glaze

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Soft and chewy, these Keto Pumpkin Cookies with Maple Glaze will quickly become a fall favorite! The perfect cookie to enjoy with a cup of coffee on a cool day, you’ll never know this tasty treat was dairy-free and keto-friendly.

Ingredients

  • 1 large egg
  • 3 tbsp coconut oil, melted
  • 2 tbsp almond butter
  • 1/2 cup pumpkin puree
  • 1/2 cup brown erythritol, Swerve
  • 1 1/2 tsp pure vanilla extract
  • 1 1/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • pinch of sea salt

Maple Glaze

  • 1/3 cup powdered erythritol
  • 1/2 tsp pure maple extract
  • 1 tbsp almond milk

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together egg, coconut oil, almond butter, pumpkin, erythritol, and vanilla. In a separate medium-sized mixing bowl, combine almond flour, coconut flour, shredded coconut, spices, baking soda, and salt. Stir to blend.
  3. Slowly mix the dry ingredients into the wet until fully incorporated and a stiff dough forms.
  4. Using a cookie scoop, form about 20-24 round balls of dough (depending on the size of your scoop). Place on parchment and flatten into a 1/2 inch thick disk.
  5. Bake for 10-12 minutes until set and slightly brown on the edges. Remove from the oven and allow to cool complete before glazing.
  6. While cookies are cooling, make the glaze. Combine all ingredients in a small mixing bowl, stirring until a slightly runny glaze forms. Adjust consistency with additional almond milk if needed. Using a fork, quickly drizzle glaze across cookie.
  7. Enjoy and store any leftovers in an airtight container in the refrigerator.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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