Keto Autumn Pumpkin Breakfast Cookies

These are soft pumpkin cookies made with almond flour and erythritol, so each one has 3 grams of carbohydrates. The dough is pumpkin puree, an egg, pumpkin pie spice and vanilla, with unsweetened coconut flakes folded in. Sugar-free chocolate chips and chopped walnuts or pecans are optional extras.

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The recipe makes 12 cookies. Prep takes 10 minutes and baking takes 15-18 minutes, for 25-28 minutes in total. They are easy to grab as a quick breakfast.

What Goes in the Dough

The card at the bottom has the exact amounts. These are the ingredients that matter.

• Almond flour (1 cup): the low-carb base. It gives a nutty flavor and a good texture.
• Pumpkin puree (1/2 cup): it adds moisture and the autumn flavor.
• Erythritol (1/4 cup): the sweetener. Use your preferred keto sweetener if you like.
• Unsweetened coconut flakes (1/4 cup): they add texture and a hint of coconut.
• Baking powder (1/2 teaspoon), pumpkin pie spice (1 teaspoon), vanilla extract (1/2 teaspoon) and salt (1/4 teaspoon): the baking powder helps the cookies rise, the spice gives the classic fall flavor, and the salt balances the sweetness.
• Egg (1 large): it binds everything so the cookies hold their shape.
• Sugar-free chocolate chips (1/4 cup) and chopped walnuts or pecans (1/4 cup): both optional. The nuts add crunch.

Almond flour can be swapped for coconut flour, but the amounts need to be adjusted.

Mixing and Baking

Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix the almond flour, erythritol, baking powder, pumpkin pie spice and salt in a large bowl. In another bowl, whisk the pumpkin puree, egg and vanilla, plus melted coconut oil if you are using it. Pour the wet mixture into the dry and stir until fully combined, then fold in the coconut flakes, chocolate chips and nuts if you are using them.

Drop rounded tablespoons of dough onto the baking sheet, about 2 inches apart, and flatten each one slightly with the back of a spoon. Bake for 15-18 minutes, until the edges are golden brown. Leave them on the sheet for 5 minutes, then move them to a wire rack to cool completely.

Tips for Better Cookies

• Measure everything first. It lets you mix and bake without stopping.
• Use fresh pumpkin puree if you can. It tastes brighter than canned.
• Add more spice. A teaspoon of cinnamon or nutmeg goes well with the pumpkin.
• Use parchment and a scoop. Parchment makes the cookies release easily, and a cookie scoop gives them an even size so they bake evenly. A spoon works too.
• Cool them on a rack. Air circulation underneath stops them from getting soggy.

Ways to Change Them

• Nuts and seeds: chopped almonds, pecans or sunflower seeds.
• Other sweeteners: monk fruit sweetener or stevia in place of erythritol. Each has its own sweetness level, so adjust the quantity.
• Dried fruit: a small amount of dried cranberries or blueberries. Keep the portion moderate, since dried fruit is higher in carbs.
• Avocado: mashed ripe avocado can replace the pumpkin puree for a different taste and texture.
• Vegan: replace the egg with 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water. Let it sit about 5 minutes until it thickens.

What to Have With Them

Greek yogurt with fresh berries gives a cool contrast to the cookies, and the yogurt adds protein. Avocado slices make a savory side. A cup of black coffee or herbal tea suits the autumn flavors. For a drink with more in it, blend a low-carb smoothie from spinach, almond milk and a scoop of protein powder.

Nutrition per Cookie

One cookie has approximately 120 calories, 10 grams of fat (2 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 4 grams of protein and 50 milligrams of sodium.

FAQ

Which flour can replace almond flour?

Coconut flour or sunflower seed flour. Coconut flour absorbs a lot of liquid, so use about 1/4 to 1/3 of the almond flour amount. Sunflower seed flour goes in at a 1:1 ratio and may change the flavor slightly.

How should the cookies be stored?

Keep them in an airtight container at room temperature for about 4-5 days. In the refrigerator they last up to a week. Let them come to room temperature before eating.

Can I freeze them?

Yes, for up to 3 months. Thaw them in the refrigerator overnight, or warm them in the microwave for a few seconds.

Can I make them vegan?

Yes. Replace the egg with a flaxseed meal or chia seed mixture, as described above, so the dough still binds.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us