Vegan Keto Pumpkin Cookies

Thanksgiving is just round the corner and making something sweet yet low-carb was on my list from a long time. Cookies and milk is my favorite combo in winter time. And hence, these vegan Keto pumpkin cookies to accompany a glass of my favorite homemade nuts and seeds milk.

Something orange-y resonates well with the theme of fall. The changing colors, trees going through the metamorphosis before shedding all their leaves and getting ready for the harsh winter and the beginning of the festive season: all these events make the fall season so special. Thus, I have this orange colored cookies, which doesn't even have a trace of artificial colors. Yes, these cookies get that beautiful yellowish-orange hue from the pumpkin puree.

These vegan Keto pumpkin cookies are crispy on the out and slightly soft inside. They have a strong and sweet pumpkin flavor that is well complemented by the pumpkin spice and a nutty coconut taste from the low-carb coconut flour.

Chia seeds give a good bite to these cookies. And they are fabulous egg replacers too. Pumpkin purée, almond butter and cocoa nibs are some of the other ingredients in these cookies.

Adding some melted coconut oil or vegan butter give these cookies a good crisp. If you like your cookies soft, then reduce the baking time.

I have added swerve/stevia to make these cookies sweet. Feel free to use a granular sweetener of your choice to make these cookies. In case you want to replace sugar or sugar substitute totally, feel free to use mashed banana instead. But remember that it won’t be low- carb then.

Adding a pinch of cinnamon or pumpkin spice is your choice. This does uplift the flavor of these cookies from umm..okay to wow. Yes, I promise you that.

Coconut flour is a great choice for these cookies. You can use almond flour too. Both work wonderfully for these cookies’ recipe. Other flavoring choices include pure vanilla extract, cardamom and saffron or any flavor combinations that work best for you.

Recipe of the cookies!

Vegan Keto Pumpkin Cookies:

Step-1: Prep the ingredients:

• Vegan Keto pumpkin cookies are super easy to make.

• Take ½ cup coconut flour, ¼ cup chia seeds and ¼ cup sugar free sweetener in a bowl.

• Mix well.
• Add ½ cup pumpkin purée, 1 tablespoon almond butter, a dash of pumpkin spice and pure vanilla extract(optional).

• Mix well to combine the ingredients.

Step-2: Prepare the Dough:

• The mixture will be like a soft dough.

• Add a tablespoon of melted coconut oil or vegan butter or ghee if Keto.
• Mix well.
• Now add the cocoa nibs, ¼ cup, and mix well.

• The dough is ready.

Step-3: Refrigerate:

• On a clear wrap, add the dough and form a cylinder.

• Wrap and tie the ends.

• Refrigerate for an hour.

Step-4: Bake the Cookies:

• Preheat the oven to 350’F.
• After refrigeration, the dough will be a bit stiffer and easy to handle.

• Cut the dough into thin discs with a sharp knife and place them on a greased or lined baking sheet.

• Now use a pumpkin cookie cutter to shape the cookies.

• Bake the cookies for 15 minutes and flip them after 7 minutes of cooking.
• Keep checking the cookies.
• Once the cookies start to brown around the edges, switch off the oven and take the cookies out.
• Let the cookies rest and cool down completely.

• Enjoy with your favorite beverage or as it is.

Nutrition Info of Vegan Keto Pumpkin Cookies:

The recipe yields 20-24 thin vegan keto pumpkin cookies.

📖 Recipe

Other Pumpkin dishes from the blog!

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