Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
These are some of the better Keto cookies that I have made. But maybe I say this about every cookie. Every cookie matters.
Without a doubt they are the best cookies I have ever made in two minutes.
Since starting Keto I have become more and more amazed by what you can make in the microwave in a couple of minutes.
And now here is our first recipe for Keto microwave cookies.
I am sure that you are going to love these super fast Microwave Keto Pumpkin Cookies.
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Recipe Tip: Microwave Power
The recipe says that you should nuke your pumpkin cookies on high for two sessions of 30 seconds each.
That works for my microwave which is your everyday run of the mill 1100 watt microwave. It made the soft cookies that you see in the picture with the cinnamon stick.
The high power in microwaves ranges from 800 to 1200 watts.
So depending on your microwave and how well you would like your cookies to be cooked you may need to adjust your cooking time.
The neat thing about these cookies is that since there is no leavening (baking powder and such) you cant really over cook them and they won’t explode if you cook them too long.
I do recommend that you cook them in 30 second increments, and let them rest for a few seconds in between.
Recipe Tip: Pumpkin Puree
There are a couple things you need to know about pumpkin puree:
First you need to be careful if you are going to buy the pumpkin puree in a can. For actual pumpkin puree, the ingredients should list pumpkin – that’s it, maybe a tiny bit of salt but pumpkin puree is just pumpkin.
Canned Pumpkin Pie filling is not pumpkin puree – it has a bunch of added sugar.
I used some pumpkin puree that we made from a fresh pumpkin and then froze.
If you use home made puree, you may want to squeeze or strain some of the moisture out so that your pumpkin cookie dough is more dense. This will make it stay together a little better once cooked.
Recipe Tip: Pumpkin Spice
The pumpkin spice that you buy premixed in jar in the store is good and if you want it quick, I think it is the best thing.
But if you have a plans to make a lot of pumpkin spice stuff during the holidays with pumpkin spice seasoning, you might want to mix up a batch of your own.
It is less expensive and you can tweak it to you particular taste.
It is made of cinnamon, ginger, nutmeg and cloves.
Serving Suggestion: Pumpkin Cookies with Cinnamon Sugar
To really make this a “finished cookie” the additions of the Keto version of cinnamon-sugar is a nice touch.
To make some “cinnamon-sugar” for just the two cookies, add 2 teaspoons of erythritol or other granulated sweetener together in a ramekin and mix in as much cinnamon as you like. Sprinkle on top of the cookies before they cool.
To make it for more than just the two cookies, you can make a cup at a time, and if you don’t use it all that is okay.
Store your “cinnamon-sugar” in a jar and be ready for making more cookies.
Recipe Variation: Bake Pumpkin Cookies in the oven
If you don’t have a microwave or don’t want to use a microwave, don’t despair, you can still make these fantastic pumpkin cookies.
Especially if you are going to make more than two of these cookies, you will want to cook your pumpkin cookies in the oven or the toaster oven. Adjust the recipe on the recipe card to reflect however many cookies you would like.
Here’s how you do it:
- preheat you oven to 325º F.
- Put parchment on a baking sheet (you could also grease the sheet but I recommend parchment).
- put the preformed cookies (just like the microwave instructions) on the parchment.
- bake for 12-15 minutes at 325º (until golden brown).
And Now your Keto Pumpkin Cookies Recipe
2 Minute Keto Pumpkin Spice Cookies
- Put all of the ingredients and mix thoroughly – until you get a sort of crumbly dough
- Split the dough into two pieces
- Roll each half into a ball and set aside.
- Oil a plate (cooking spray) you can also use a small piece of parchment on the plate.
- Flatten one of the dough balls on the plate and form into a cookie shape (1/4 to 1/2″ thick) make sure the edges are not all cracked.
- Microwave on high for 30 seconds. Shift the cookie to the other side of the microwave and microwave fro 30 more seconds. (this worked for my microwave. See the post for more info)
- Repeat the process with the other half of the dough.
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