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Sugar Free Soft Pumpkin Cookies
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4.43 from 76 votes

Sugar Free Soft Pumpkin Cookies

This delicious and seasonal recipe for Sugar Free Soft Pumpkin Cookies can also be made gluten free, low carb, or keto as well.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: cookies, holidays, Snack
Cuisine: American
Search Result: cookies, gluten free, keto, low carb, pumpkin, sugar free
Servings: 36




  • Preheat your oven to 325° and prep your cookie sheets for nonstick.
    Preheat Oven Bake
  • In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and ground nutmeg. Set this bowl aside.
    whisk ingredients
  • Next, in a mixing bowl,cream together the sugar alternative with the butter. Once this is blended, you can beat in the pumpkin puree and then the vanilla extract and egg.
    mixer blending blender butter
  • For this next step, we will add the flour mixture from the medium bowl to the mixing bowl. To do so add half of the mixture at a time gently mixing between the additions.
    add flour
  • Bake your cookies for 18-20 minutes or until the cookies appear to start browning and firming. Allow the cookies to cool before adding a glaze. Alternatively, sprinkle with granulate sugar alternative about 12 minutes into baking to get more of a sugar cookie style to this cookie.
    Sugar Free Soft Pumpkin Cookies

Recipe Notes

As mentioned, this cookie recipe calls for ground cinnamon. Please choose a ground cinnamon that does not come with sugar added to it in order to keep this recipe as low in sugar as possible.
Also needed in this recipe is ground nutmeg.
You can find ground nutmeg online if you are unable to find it at your local grocery store. Again, please select a ground nutmeg that has not been combined with other ingredients such as sugar.
Pumpkin puree comes in a can (usually 15 ounce) and is the kind of pumpkin that is used in baking recipes such as this one.
To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
See post for further details.
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Calories: 59kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 78mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Calcium: 6mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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