Sugar Free Pumpkin Cookies
Soft, spiced, and delightfully guilt-free, these sugar-free pumpkin cookies are the ultimate fall-inspired treat for health-conscious snackers. Made with nutrient-rich almond flour and naturally sweetened with granulated monk fruit, these cookies offer a tender texture and warm, aromatic flavors of cinnamon and nutmeg. A dollop of unsweetened pumpkin puree and the optional addition of sugar-free dark chocolate chips elevate these cookies to irresistible perfection. Ready in under 30 minutes, they’re quick to prep and bake, making them a convenient, wholesome dessert or midday indulgence. Perfect for those following a low-sugar or gluten-free lifestyle, these pumpkin cookies are a sweet way to celebrate seasonal flavors without the extra sugar.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Pumpkin puree (unsweetened)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated monk fruit sweetener
- 0.25 cup Coconut oil (melted)
- 0.5 cup Dark chocolate chips (sugar-free, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together the almond flour, cinnamon, ground nutmeg, baking powder, and salt until evenly combined.
In a separate large bowl, whisk the pumpkin puree, egg, vanilla extract, granulated monk fruit sweetener, and melted coconut oil until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing until a soft and slightly sticky dough forms.
If using sugar-free dark chocolate chips, gently fold them into the dough.
Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten each cookie with the back of a spoon or your fingers, as these cookies will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are slightly golden on the bottom.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your sugar-free pumpkin cookies with a warm beverage or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 15.6 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 618 mg | 48% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1741 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
