Whether it’s pumpkin season or not, these 3-ingredient keto pumpkin cookies are too good to pass up! Rich and buttery tasting, yet gluten-free, grain-free, and vegan.
What do you do when you have an extra can of pumpkin (is there really such a thing!), a new jar of nut butter, and a free afternoon?
Bake cookies of course! Ever since the weather has been getting a little more fall-like lately, I’ve had a non-stop urge to bake. I wanted to make sure I got this cookie recipe out to you ASAP since it is fall (and thus PUMPKIN season) after all!
3 main ingredients
Frankly, cookies don’t get any easier than this recipe. 3 main ingredients. No flour. AND you can eat the batter. That’s an all around win, am I right? Simply made from pumpkin puree, nut butter, and coconut flour, these pumpkin delights are KETO & paleo-friendly, gluten-free, vegan, and no added sugar. They’re perfect for snacks or even as an on the go breakfast! They’re packed with healthy fats and fiber to keep you satisfied longer than a sugary, processed cookie normally would.
3 Ingredient Keto Pumpkin Cookies
- Prep Time: 10 minutes mins
- Cook Time: 16 minutes
- Total Time: 23 mins
- Yield: 8 cookies 1x
- Category: Sweet Snacks
- Diet: Gluten Free
1/2 cup pumpkin puree
2 tbsp coconut flour
1/2 tsp pumpkin pie spice or cinnamon
1/4 tsp baking soda
Preheat oven to 350 degrees F. In a small mixing bowl, mix all ingredients together until evenly combined. Place bowl in the refrigerator for about ~30 mins to set.
Scoop batter into 8 balls and place them on a parchment paper lined baking sheet. Roll each scoop of batter into a ball in your hands.
Place baking sheet in the oven and bake cookies for 12 minutes. Remove from oven and press the balls down gently with the back of a spatula. Bake for another 4-5 minutes or until the cookies are golden brown underneath.
Remove from oven and let cookies cool COMPLETELY on the baking sheet before storing.
Small batch cookie recipes are the best! I like being able to make exactly what I’m craving without having to commit to a whole batch of cookies (or brownies or muffins). I like variety. So having a few different small batch treats on hand instead of one large batch works for me! Plus, no one will bat an eye if you eat them all at once.
Mix it up!
Another thing that’s awesome about this recipe? It’s so simple that the possibilities for adding in different mix-ins are ENDLESS. A few options I’ve considered adding for the next time I make them…
+crushed apple chips and walnuts
+mini dark chocolate chips
+coconut flakes and almonds
+graham cracker crumbs
+topping each one with a banana slice
+raisins and flax-seed
ALL of these would be amazing with the rich, buttery pumpkin taste!
So are you sick of pumpkin yet? I can’t say I am because I eat it year round. It’s too good to only reserve to the fall/winter months in my opinion!
Want more pumpkin goodness? Check out these recipes!
What’s your favorite way to eat pumpkin?
What’s the simplest recipe you make in your kitchen?
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