Home » Keto Recipes » Keto Dessert Recipes » Keto Pumpkin Cookies
Keto Dessert Recipes Keto Recipes Keto Snacks Recipes Low Carb Recipes

Keto Pumpkin Cookies (Cookie/Cake Bar)

No matter if these Keto Pumpkin Cookies bars remind you of cookies or a cake, you are going to absolutely love them! Topped with divine cream cheese frosting.

keto pumpkin cookies in two layers on a fork

This post contains affiliate links, which means I’ll make a small commission if you purchase through one of my links. Thank you for your support!

If you are ready to say “I can’t believe this is keto!” over and over again while digging into the most delicious pumpkin dessert, this recipe is for you. Put a piece of this in front of anyone, young or old, ketoer or non-ketoer, and I assure you it will be gone in minutes. It’s THAT good! This Keto Cream Cheese Cookies recipe is a must-make for any Keto Thanksgiving menu this holiday season. Also, holiday seasons are a great time to make corn and pumpkin dishes, so try our fantastic Keto Cornbread recipe and our Keto Pumpkin Pie and Keto Pumpkin Spice Latte recipes as well.

It also uses a new-to-me (and maybe to you too) ingredient that, while optional, makes these pumpkin bars extra-moist and soft. Best of all? It has ZERO net carbs! I’ll talk about it more later in the post.

Why You’ll Love These Low Carb Pumpkin Cookies

  • They’re made in convenient bar form for easy making and easy eating!
  • They’re topped with the most divine keto cream cheese frosting.
  • With the optional addition of a special keto-friendly ingredient, they become extra-moist and soft.

Ingredients Needed for These Keto Pumpkin Cookies Recipe

Ingredient quantities for these homemade keto pumpkin cookies are located in the recipe card at the end of the post.

  • Salted butter
  • Cream cheese
  • Swerve Confectioners
  • Swerve Brown
  • Eggs
  • Pumpkin puree
  • Vanilla extract
  • Coconut flour
  • Oat fiber – optional, but highly recommended! – buy it here from Amazon
  • Pumpkin pie spice
  • Cinnamon
  • Baking soda
  • Salt

How to Make These Easy Pumpkin Keto Cookies {Quick Overview}

This is just a quick overview of some of the steps involved in making the low carb keto pumpkin cookies. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.

Preheat oven.

step by step process for making cookies

In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown (sprinkled on top). (Picture 1)

Mix on medium-high until fluffy (approx. 5 minutes). (Picture 2)

Mix eggs in on low, one at a time. (Picture 3)

Add pumpkin puree and vanilla extract. Mix on low until combined. (Picture 4)

Mix all dry ingredients in a separate bowl, then add to wet ingredients. (Picture 5)

TIP: Oat fiber is optional, but highly recommended! It will not add any net carbs to the recipe and will make the result softer and more cake-like.

Mix on low until combined. (Picture 6)

Lightly spray the bottom of a casserole dish (I used 7×11”) with non-stick cooking spray, then evenly spread the batter into the dish. Bake per instructions on recipe card, then remove from oven and let cool completely. (Picture 7)

TIP: Do not overbake! The cookies will firm up as they cool.

Make frosting per instructions on recipe card (follow these exactly for the best result!). (Picture 8)

Spread the frosting evenly onto the top of the cookie bar, then refrigerate the bars for at least 30 minutes. (Picture 9)

Cut into 10 even pieces, serve, and enjoy!

 

keto pumpkin cookies bar on a white plate next to dish

TIP: For an extra-special treat, cut your piece in half and stack the two pieces on top of each other as shown in the first photo in this post. 😍

How to Store These Easy Keto Cookies

You’ll want to store these in the fridge for up to two weeks (check your cream cheese; if it is due to expire sooner than two weeks, then these cookies will only last until the cream cheese expiration date). Store in an airtight container.

Is Oat Fiber Keto?

Yes, oat fiber is keto! In fact, it contains 0g net carbs.

Don’t confuse oat fiber with oat flour – while oat fiber is free of net carbs, oat flour is high in carbs.

Oat fiber (made from the exterior hull of oats) is an insoluble fiber, which means your body cannot digest it or absorb carbohydrates from it. More importantly, a small amount makes keto baked goods extra-moist and soft!

Here is the brand I use:

Nutrition Facts for Keto Pumpkin Cookies with Cream Cheese Frosting

Per serving (10 total servings):

  • 197 calories
  • 18g fat
  • 3g protein
  • 3g net carbs

 

side of keto pumpkin cookies in a casserole dish

Keto Cookies

If you enjoy making cookies, other people who love this recipe also enjoyed these wonderful Keto Cookies recipes:

Additional cookie recipes for the holidays that you might enjoy include our Keto Snowball Cookie, Keto Butterscotch Cookies and Keto White Chocolate Macadamia Nut Cookies. Also, try some of our fantastic desserts for the holiday’s including our Keto Chocolate Dessert and Keto Puppy Chow.

Like This Post? Give it a Share!

I hope you love this easy low carb pumpkin spice cookie recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!

keto pumpkin cookies in two layers on a fork

Keto Pumpkin Cookies Bars

No matter if these Keto Pumpkin Cookies bars remind you of cookies or a cake, you are going to absolutely love them! Topped with divine cream cheese frosting.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Western
Keyword: keto cookies, keto pumpkin cookies, low carb pumpkin cookies
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 10
Calories: 197kcal

Ingredients

Cookie Ingredients

Frosting Ingredients

Instructions

  • Preheat oven to 350 F.
  • In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
  • Mix on medium-high for 5-6 minutes until fluffy.
  • Then, add one egg and mix it in on low. Add the second egg and do the same.
  • Add pumpkin puree and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
  • In a small bowl, thoroughly combine the coconut flour, oat fiber (if using), pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
  • Lightly spray the bottom of a casserole dish (I used 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
  • Place casserole dish in the oven and bake for 15-22 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The cookie bars will firm up as they cool.
  • Place the dish on a wire rack and let the cookie bars cool completely. (For quicker cooling, after 30 minutes you can place the dish in the fridge.)
  • After removing the cooled bars from the fridge, add frosting ingredients to a microwave-safe bowl and beat on medium-high for 5 minutes, making sure to scrape down the sides during the process.
  • Add bowl to the microwave and microwave for 10 seconds. Remove from the microwave and stir to distribute the heat. NOTE: This step ensures that the frosting will be spreadable. If it’s left to its usual texture, the top of the cookie bar will lift up and mix into the frosting.
  • Spread the frosting evenly onto the top of the cookie bar. (If you have any trouble spreading it, microwave the frosting for a few more seconds.)
  • Refrigerate the cookie bar for at least 30 minutes to return the frosting back to its regular texture.
  • Cut into 10 even pieces and serve.

Notes

  • For an extra-special treat, cut your piece in half and stack the two pieces on top of each other as shown in the first photo in this post. 😍
  • Store these in the fridge for up to two weeks (check your cream cheese; if it is due to expire sooner than two weeks, then these cookies will only last until the cream cheese expiration date). Store in an airtight container.
Nutrition Facts
Keto Pumpkin Cookies Bars
Amount Per Serving
Calories 197 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 80mg27%
Sodium 288mg13%
Potassium 61mg2%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 1882IU38%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer



Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.

 

5 Comments

Click here to post a comment

If you have tried this recipe, please rate it using the stars below. Thank you!
Recipe Rating




Welcome! I’m Jessica.

On this blog, you’ll find recipes and tips that will help you live a delicious low-sugar and low-carb life. Thanks for visiting!