Healthy Pumpkin Cookies are a treat everyone can enjoy! These gluten free pumpkin cookies are topped with a sugar free glaze and packed with fall spices to create a delicious, chewy cookie recipe.
Why this Recipe Works
I’m a little obsessed with pumpkin oatmeal cookies.
These Healthy Pumpkin Cookies are just as tasty as the ones filled with gluten and sugar. My family loves them and I know they’ll win you over too!
- Chewy oatmeal cookie texture.
- Pumpkin makes them soft and moist.
- Flavored with classic pumpkin spices.
- Finished with creamy cookie icing for a sweet touch!
Granulated and brown monk fruit – They mirror the consistency and sweetness of white and brown sugars in traditional oatmeal cookies. Monk fruit is my favorite option for sweeteners, as it has a great taste, without a cooling after effect.
Powdered monk fruit – As you might expect, this works just like confectioner’s sugar in the pumpkin cookie icing.
Pumpkin puree – Use canned pumpkin without any added sugars, spices or fillers. (Not pumpkin pie mix!). This gives the cookies rich pumpkin flavor and that soft pillowy consistency.
Old fashioned oats – Also called rolled oats, these make our cookies chewy and lend structure to the batter. Do not sub for quick oats or steel cut oats.
Almond flour – With a mild nutty flavor and fine consistency, this gluten free flour is perfect for cookies.
Make the cookie dough:
Beat pumpkin with the monk fruit sweeteners. Mix in the pumpkin followed by the remaining ingredients.
Scoop cookie dough onto a baking sheet lined with parchment paper. Bake for 13 to 15 minutes. Let them cool on the pan for a few minutes before removing.
Whisk together heavy whipping cream and powdered monk fruit. Spread the tops of the cookies with icing. Chill for 30 minutes before eating.
Tips and Tricks
- Storing: Keep these healthy pumpkin cookies chilled for best flavor. They taste amazing cold straight from the fridge!
- Adding walnuts: Chopped walnuts make a delicious addition to these cookies. Sprinkle them over the icing before serving.
- To ice or not to ice? That’s up to you. You’ll love the cookies “naked” but the frosting makes them extra decadent!
No, other kinds of oats will not work. Instant Oats (quick oats) absorb more liquid than old-fashioned oatmeal. The cookies will come out dry and crumbly. Steel cut oats on the other hand are much tougher and would make the cookies hard and unpleasantly crunchy.
Yes, these pumpkin cookies are gluten free, low carb and keto approved. They are also free of added refined sugars.
These cookies take a bit longer to bake than those made with traditional flour and sugar. You can remove them from the oven when the edges are golden brown. The center will still look soft but will continue baking as the cookies cool on the pan.
More Sugar Free Desserts
- Keto Chocolate Chip Cookies
- Pecan Sandies
- Keto Chocolate Crinkle Cookies
- Sugar Free Peanut Butter Cookies
- Lemon Cookies
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated monk fruit
- 1/2 cup brown monk fruit
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 teapsoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup old fashioned oats
- 1 cup almond flour
For the icing (optional)
- 1/3 cup confectioner's monk fruit
- 2 Tablespoons heavy whipping cream
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
- In a large mixing bowl, beat butter with monk fruit sweeteners. Add pumpkin and mix until blended.
- Add spices, salt, baking powder, baking soda, oats, and almond flour.
- Drop cookies by 2 Tablespoon cookie scoop onto cookie sheet. Bake for 13-15 minutes. Allow to cool on pan 5 minutes.
- Cool completely before adding the glaze.
- For the icing, whisk together monk fruit and heavy cream until smooth. Spread a small amount of icing onto the tops of each cooled cookie. Chill cookies for at least 30 minutes before serving.
- These cookies taste best when cold. They are very soft and hold their texture better when chilled.
- Store cookies in refrigerator for best flavor. Stay fresh for about 4-5 days or freeze for up to 2 months.
- Top with chopped walnuts if desired.
Serving Size:1 cookie
Amount Per Serving: Calories: 128Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 152mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 2g
Serve these Healthy Pumpkin Cookies to your family and friends this fall. No one will ever believe they’re sugar free!