You Know What Fall Time Means!
There are so many signs that it’s fall time again from the changing color of the leaves to seeing big yellow school busses carrying dozens of children. However, the biggest sign that we have all come to associate with the fall season is PUMPKIN! Pumpkin spice lattes, pumpkin bread, pumpkin smelling candles, and most important – Gluten Free Pumpkin Cookies! Yes, maybe some think the pumpkin association is over the top, but who are we to shy away and not add our little touch of fall to the KetoConnect recipes blog?! So, we’ve made for you the PERFECT cookie. The perfect PUMPKIN SPICE cookie. 
Mouth Feel
We’ve tried so many variations on keto cookies, but each time we try, something seems to be off. It’s either too crumbly, too chewy or the flavors aren’t properly balanced. So going into this, we knew the physical sensations produced by the cookie, aka the mouth feel, would be the most important aspect (as is with any cookie!) What we want in this cookie is moistness, a little chew, with a little bite and a perfectly balanced flavor profile! Pumpkin pie spice is definitely a strong spice – a little goes a long way, but, we didn’t just want the pumpkin spice flavor. We wanted the cookie to also be appealing to the eye with a strong orange color and a real kick of pumpkin flavor, so we also used pumpkin puree. The puree created a moistness I had yet to taste in any cookie I’ve eaten. The cookie gave a good bite with some chew and then it just melted in my mouth… do you taste what I taste?! Now, that’s some great mouth feel.
Fun Fact: Matthew loves using the phrase mouth feel. When we first met, I think he made it a goal to use it as many times as possible in front of me. And, whatever his intention was it worked because we fell in love.
The Cookie
We won’t lie to you, we were nervous about the outcome of the cookie. We had never used pumpkin puree in this way, but we knew we had to just go for it! As Matthew would say, “Success is 99% failure,” So we added an arbitrary amount of puree and put them in the oven to bake, repeatedly checking on them to see what they were doing! It was evident we were in business when the cookies started to brown. We pulled them out and let them cool before trying them, and let me tell you, those extra 20 minutes we let them cool was necessary. Matthew had even come up with a brilliant idea to use them for an ice cream sandwich! He made a circle mold of halo top vanilla bean and the pumpkin puree, and froze it. But, sandwich aside, the cookies were PERFECT! So moist and rich with pumpkin. I couldn’t have been more proud of our first fall recipe! By the way, the ice cream sandwich was a dream come true… take a look! 
So, what are you waiting for!? It’s already October. Don’t be the last one to the party. We’ve got the recipe for you below and the pictures to give you proof these won’t disappoint. Maybe get a little wild and add chocolate chips… these Gluten Free Pumpkin Cookies are your oyster! 
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Gluten Free Pumpkin Cookies
Ingredients:
- 5/8 cup Almond Flour
- 1/2 tbsp Coconut flour
- 1/3 cup erythritol
- 1/4 cup 100% pumpkin puree
- 1 1/2 tsp Pumpkin Pie Spice
- 2 1/4 tbsp Butter
- 1/4 tsp vanilla extract
- 3/4 tsp Baking powder
- 1/2 Large Egg (we mix an entire egg and use half!)
- 1 oz walnuts
- Pink Himalayan Salt
Instructions:
- Using a hand mixer combine the cold butter, half egg, and vanilla extract.
- Combine all dry ingredients and add to the butter mixture. Combine well using hand mixer.
- Add the pumpkin puree as you mix the cookie batter with the hand mixer until well combined.
- Fold in walnuts. Save some for topping the cookies!
- Line baking sheets with cookies to whatever size you want and flatten them out a little bit.
- Bake at 325 for 15-18 minutes.
- Let cool for about 20 minutes. Enjoy!
This was a fail for me super mushy …exstended time tried 3 times ….taste was great inwould make great cheese cake crust ! Ended up spreading some cream cheese on the crumbled bits
Hmm, they should be very moist. You tried baking for longer than the recipe calls for? Coconut flour tends to vary quite drastically across brands. I think if you use a bit less you’ll have better results.
I’d like to try these cookies this week. How much salt is used? I don’t see an amount in the ingredient list. Thanks!
Cold butter?
That’ll work 🙂
How much salt should be used? There isn’t an amount listed above.
thanks!
1/4 tsp should be good! Thanks!
I was wondering the same thing but I see Keto Connect suggested 1/4 tsp. should be enough.
I tripled the recipe and added 1 cup Lilly’s chocolate chips. Baked for 18-20 minutes and let cool for 30 minutes. I got 40 cookies and they are amazing. Love all your recipes!
Omg sooo good. Even my picky eater son loved them. I left out the coconut flour because I hate the texture and added a little more almond flour in its place. So moist and yummy
How would I measure out 5/8 cup of almond flour? Do you prefer blanched or unbalanced almond flour?
It doesn’t matter if the flour is blanched or unblanched, just make sure it’s finely ground.
If 4/8 is a half cup then a little more than half a cup.
Use your 1/2 C measuring cup + 2 TBSP. (2TBSP = 1/8 Cup). All that = 5/8 Cup.
My net carbs came out to 3.1 and I followed this exactly and ended up making 9 cookies instead of 8. What brands did you use?
I am not sure what brands they used but I have noticed that some almond flours have higher net carbs than other brands.
I’m not able to use Almond flour due to an allergy. Can I use all coconut flour instead?
You could try it, but the texture would be different. You would use 25% or 33% of whatever almond flour there is. I am not sure how they would turn out though.
I have heard sunflower flour is a good almond flour substitute 😊
Sunflower is definitely a preference thing…I think the texture is terrible when swapped in, and definitely the flavor is off, but if you (or the original questioner) like it, then good to go
Check google for conversion charts for almond to coconut flour
we made them and they were perfect. we weren’t sure if we were to use parchment paper or not because it wasn’t mentioned. we used p.paper for most of
the batch and did not use it for the rest. the ones baked on p.paper did come out better. cook time was closer to 30min. we were watching them carefully. we also mde k whip cream and mde a sandwich with ours. awesome! they turned out perfect for us. thank you
O my gosh!!! These are like heaven in cookie form! Let me say, I had never heard the term ‘mouth feel’ before, but these cookies….I UNDERSTAND😊❣️ They DO have that! Made 4x batch (which made 40 cookies) and they were good at first but after refrigerating them, oh, so good cold. NOW, to pace ourselves 😂😋😋😋. Thanks for this recipe. It’s a keeper. I mixed the walnuts into the batter and added a few sugar free chocolate chips (Lily’s).
We’re these cake like or chewy? I’m wondering if not chewy if we can do like they did with chocolate chip ones and add beef gelatin.
Now I am going away to do my breakfast, later than having my breakfast coming again to read more news.
Hi!! I’m not huge on the “cold” effect of erythritol in baked goods. Do you find that these have that? If so, any suggestion on how much splenda you’d use? Thank you 🙂
After a while you get used to the taste of erythritol, so I am not sure if these have that taste, but you can use our sweetener conversion chart if you wanted to use splenda.
I’m assuming I didn’t bake the cookies long enough because they are super crumbly. Should they brown a little since baking times vary from oven to oven?
Is the calorie value per cookie?
Yep!
Hi. I tripled the recipe. I was just curious if these could be frozen ??
Yep!
Can I double this recipe?
Sure, if you wanted to.
How many is 5/8 cup of almond flour ?
Looks like a good one to bake. Thanks,
Renee