Soft pumpkin cookies topped with coffee cake crumble – these keto pumpkin coffee cake cookies are better than anything you can order.
Pumpkin Coffee Cake Cookies
When you can’t decide between moist pumpkin cookies and a sweet coffee cake, make them both! These creative cookies are made with a delicious pumpkin base and then topped with an incredible coffee cake crumb.
Together, they make cookies that are irresistible. But the really surprising thing about them is that they are low-carb!
Each cookie has just 2 grams net carbs. Not only are they keto-friendly, but they are also gluten-free, grain free, and high in protein.
Coffee Cake Cookies
The coffee cake topping makes these cookies absolutely delicious! And you can reuse the topping on other things. Add it on top of chaffles to make a tasty coffee cake chaffle or sprinkle it on top of a keto pancake in a mug.
The options are endless!
What’s in the keto coffee cake topping? Well, it includes almond flour, Swerve brown sugar substitute, butter, and pumpkin pie spice. The brown sugar substitute is what makes it taste like coffee cake.
Don’t try to use granulated sugar or even liquid sweetener – you need those caramel notes.
You can make your own pumpkin pie spice out of nutmeg, cloves, cinnamon, and allspice, if you want. I just buy the jarred stuff because it’s so much easier.
Easy Pumpkin Recipes
When you make anything keto-friendly and it calls for pumpkin puree, make sure you are using real pumpkin puree. Don’t accidentally buy pumpkin pie filling.
This is because pumpkin pie filling has sugar in it, so it will throw you out of ketosis.
There are so many things you can make with pumpkin, so buy some extra cans of puree. Use it to make keto pumpkin chai tea latte or keto pumpkin crisp.
And if you want to impress guests at a party, make low-carb pumpkin pie tacos. They are so much fun to eat! And a loaf of keto pumpkin bread is the perfect breakfast or snack.
How To Store Soft Cookies
The best way to store these soft cookies is in an airtight container at room temperature. Keep the air off of them and they should last a week.
If you need to store them in multiple layers, place a sheet of wax or parchment paper in between the layers of cookies so they don’t stick together.
If you want to keep them soft, place a piece of bread on top of the cookies. It can be keto-friendly bread or traditional wheat bread. The bread will become stale but keep the cookies moist.
Easy Fall Cookies
You just can’t beat the combination of pumpkin and cinnamon spice in these cookies. Serve them at fall brunches, breakfast, or even parties. They show off wonderfully!
Serve them on a cookie tray with keto butter cookies. They are so mild and the flavor is so muted that people love them.
If you want a sweet cookie with more layers of flavors and ingredients, make keto caramel pecan cookies. The pecan flavors are perfect in the fall and winter.
Keto Pumpkin Coffee Cake Cookies Recipe
Here’s the entire list of ingredients to make these cookies. Exact measurements and instructions on how to make these keto pumpkin coffee cake cookies is in the printable recipe card just a little further below. First, I have some photos of the entire process so you can make them along with me.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 12
Net Carbs: 2 net carbs per serving
Ingredients:
For the cookies:
Almond flour
Butter
Baking powder
Pumpkin pie spice
Pumpkin puree
Egg
Vanilla
Swerve confectioners sugar substitute
For the topping:
Almond flour
Swerve brown sugar substitute
Butter
Pumpkin pie spice
Instructions:
Preheat the oven to 350 degrees.
Add the ingredients for the cookies to a mixing bowl, and blend to combine well.
Wet your hands slightly, and form the mixture into 12 evenly sized balls, and flatten slightly with your hands.
Place the cookies onto a parchment lined baking sheet, and form a small indentation in the center of each with your thumbs.
In another bowl, add the ingredients for the topping, and blend until a crumble mixture is formed.
Place some of the crumb topping into the center of each cookie.
Bake for 15-20 minutes until browned and cooked through.
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Keto Pumpkin Coffee Cake Cookies
Equipment
- Mixing Bowl
- sheet pan
Ingredients
Pumpkin Cookies
- 2 cups Almond Flour
- 4 tbsp Butter melted
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1/3 cup Pumpkin Puree
- 1 large Egg
- 1 tsp Vanilla
- 1/3 cup Swerve Confectioner's Sugar Substitute
Keto Coffee Cake Topping
- 1/3 cup Almond Flour
- 2 tbsp Swerve Brown Sugar Substitute
- 2 tbsp Butter cold and cubed
- 1/2 tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 350 degrees.
- Add the ingredients for the cookies to a mixing bowl, and blend to combine well.
- Wet your hands slightly, and form the mixture into 12 evenly sized balls, and flatten slightly with your hands.
- Place the cookies onto a parchment lined baking sheet, and form a small indentation in the center of each with your thumbs.
- In another bowl, add the ingredients for the topping, and blend until a crumble mixture is formed.
- Place some of the crumb topping into the center of each cookie.
- Bake for 15-20 minutes until browned and cooked through.
Notes
Net Carbs: 2 Net Carbs Per Cookie The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cookies
If you enjoyed this recipe for keto pumpkin coffee cake cookies, here are some more low-carb cookies you’ll enjoy next!
