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prep time
15 min
cook time
15 min
ready time
30 min
Keto Thanksgiving Pumpkin Spice Cookies
These sweet and chewy Keto thanksgiving cookies are rich with pumpkin and warming spices. Our cakey cookies make a delicious post-dinner treat; perfect served as a Keto dessert or even a daytime snack. These easy cookies are simple to prepare and will be enjoyed by the whole family!
Is Pumpkin Keto?
Pumpkin is perfectly Keto compliant when enjoyed in moderation. It is a great option when used sparingly and is the ideal addition to your low carb Thanksgiving cakes and bakes. We have used just a 1/4 cup of pumpkin in this Keto Thanksgiving recipe, providing enough to enhance the flavor and texture without being heavy on the carbs.
Do I Have to Use Xanthan Gum?
We have used xanthan gum to help bind our cookies and contribute to their deliciously chewy texture. However, the egg, almond butter, and pumpkin all make great low carb friendly binders; therefore, you may omit the xanthan gum if you wish. The cookies may not hold quite as well, but they will be just as delicious. Please be sure to adjust your macros to account for any changes made to the original recipe.
Net Carbs
2.6 g
Fiber
3.1 g
Total Carbs
12.3 g
Protein
5.9 g
Fats
14.4 g
169 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Lemon Juice
1-½ teaspoon
Almond Butter
1 cup
Raw Egg
1 medium
Cinnamon
1 teaspoon
Xantham Gum Gluten Free by Hodgson Mill
½ tsp
Vanilla Extract
½ teaspoon
Ginger, Ground
½ teaspoon
Baking Soda
½ teaspoon
100% Pure Erythritol by Now
⅓ cup
Organic Pumpkin Puree by Pacific
¼ cup
Nutmeg Ground
¼ tsp
Salt, Sea Salt
⅛ teaspoon
Cloves, Ground
⅛ teaspoon
Recipe Steps
steps 4
30 min
Step 1
Preheat the oven to 350 degrees Fahrenheit. Add the almond butter, pumpkin purée, erythritol, baking soda, lemon juice, salt, cinnamon, ginger, nutmeg, cloves, vanilla and xanthan gum to a large mixing bowl. Beat together thoroughly until well combined. The mixture should form a stiff dough. Please feel free to adjust the spices to personal taste and use your preferred low carb granulated or powdered sweetener.Step 2
Crack the egg into the bowl. Beat the egg into the dough until fully incorporated and well combined. The dough will be thick and sticky, almost like a stiff caramel.Step 3
Line a large shallow oven tray with baking paper. Take a generous tablespoon of the cookie dough and drop it on to the lined tray. You can shape this roughly into a circle, but it is best to leave it quite thick for a dense, chewy cookie. Repeat this process with the remaining dough so that you have ten cookies, spacing each about an inch apart.Step 4
Transfer the tray to the oven and bake for 12-15 minutes. The cookies should be cooked through, golden brown all over and slightly springy to touch. Set aside to cool completely or enjoy slightly warm.
