Who wouldn’t love a low-carb, gluten-free cookie inspired by the most coveted coffee shop drink of autumn – pumpkin spice latte!? Easy to make, using almond flour and natural sweetener alternatives to keep the carbs down, these pumpkin spice cookies turn out soft, chewy and heavenly-scented every time!
Ready in under 30 minutes from mixing up to munching down! So, let’s get going!
The first step in these table sugar-free pumpkin cookies is to mix up the dough. With the butter softened, I found it easy enough to mix up by hand – but a mixer is fine too!
First the butter and sugar substitute are creamed. I used a monk fruit-erythritol granulated baking blend that has a 1:1 sugar replacement equivalency. So, for this matter, you can swap back in any type of sugar that you care for (like coconut sugar or a stevia blend), but be aware that it will change the nutritional value. Also note, the cookies are one the lighter sweet side because the glaze is very sweet – so you might consider adding an additional ¼ cup if you are planning to make the cookies WITHOUT glaze.
Next beat in egg. Then pumpkin and vanilla. Finally mix in the dry ingredients including raw almond flour and 1:1 gluten-free baking blend. Three cups of total flour is used in this low carb pumpkin spice cookie recipe – 2 cups of almond flour and 1 gluten-free flour mix. The gluten-free flour mix bumps up the carb count a bit, you can also substitute back in all almond flour, but I suggest using a super fine ground almond meal for better consistency that won’t crumble apart after baking. Using all almond meal will also lower the per-cookie net carb count, making it officially a compliant with keto pumpkin cookie.
While the gluten-free pumpkin cookies are baking in the oven (on a sheet lined with parchment or silicone baking mat) for 15 minutes, whip up the easy coffee-spiked glaze. It’s a bit of heavy cream, along with espresso powder, vanilla and POWDERED confectioner’s erythritol (or similar powdered product). Achieving the perfect glaze consistency is the trickiest part of this recipe, so I always hold back just a TINY amount of my cream until I have the powdered sugar substitute, espresso powder and vanilla mixed it. If it’s too thick, I add it back in, plush a few more drops if needed. If it’s too thin, I mix in more confectioner’s sugar substitute until just right. The consistency should not be runny or stiff – somewhere in between!
Once the cookies have cooled on the pan to “almost” room temperature (about 5 or 10 minutes), I put a dollop of the glaze/frosting on top – the small amount of warmth left on the cookie will help it spread. However, if the low carb pumpkin spice cookies are too hot still, it will run right off. After glazing the pumpkin coffee cookies, let it set up fore 5 minutes before serving or storing.
Store these gluten-free pumpkin cookies layered between wax paper in an air-tight container. Should stay fresh for up to a week, or also freezes well.
Whip up a batch of these amazing autumn-inspired cookies in under 30 minutes! Lower carb, gluten-free and amazing flavorful — especially with the coffee glaze!
- 1/4 cup salted butter
- 1/3 cup monk fruit–erythritol granulated sweetener (or other 1:1 cup equivalency sweetener0
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 cup gluten-free baking blend 1:1 cup equivalency or additional almond flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 – 1/3 cup powdered confectioner’s monk fruit- erythritol granulated sweetener
- 1 tablespoon espresso powder
- 2 tablespoons cup heavy cream
- 1/4 tsp vanilla extract
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Preheat the oven to 350 F degrees. Line a large baking sheet with silicone baking sheet or parchment paper.
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In large bowl, beat together the butter and sweetener, until creamy
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Beat in the pumpkin puree, egg, and vanilla.
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Beat in the almond flour, gluten-free flour blend, pumpkin pie spice, and baking powder until a uniform cookie dough forms.
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Use a cookie scoop to scoop balls of dough, about 2 tablespoons per cookie. Release onto the lined baking sheet, 2 inches apart.
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Use bottom of a glass to flatten cookies to about 1/4 inch thick.
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Bake approximately 15, until set and turning lightly golden brown at edges.
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Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If too thin, add additional sweetener, if too thick, add a few drops more of cream – however, will melt some on warm cookies, so you don’t want it to be too thin at beginning.
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When the cookies are done, let cook for 5 or so minutes until just slightly warm. Spread a teaspoon of glaze on top of each cookie and let set to completely cool for another 10 minutes.
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Store in an air tight container.
