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Keto Pumpkin Cranberry Cookies

These keto pumpkin cranberry cookies have the perfect combination of two seasonal favorites: bright, plump, tart cranberries and flavorful pumpkin spice.

They come together beautifully for one amazing keto pumpkin cookie with a cranberry twist. These are the cookies you’ll want to serve when pumpkin season is at its peak.

It’s the perfect low-carb pumpkin cranberry cookie you’ll want to be sure to add to your holiday cookie tray. 

A flavorful cookie recipe that is not only delicious but also happens to be gluten-free, grain-free, sugar-free, and keto-friendly!

These seasonal cookies were inspired by our keto pumpkin cream cheese cookies, a delightful option you should also check out.

However, in this recipe, the cookies are studded with fresh cranberries and then get a quick drizzle of vanilla icing for a delightful treat.

If you are a fan of the combination of cranberries and pumpkin, you should also check out my keto pumpkin cranberry bread, another great option.

While you’re at it, be sure to visit our complete collection of Keto Cookies and our Keto Pumpkin Recipes.

Keto Pumpkin Cranberry Cookies

keto pumpkin cranberry cookies
keto pumpkin cranberry cookies

In my family, the combination of pumpkin and cranberries is a seasonal must.

We simply can’t get enough of this combination, and frankly, we don’t understand why the whole world doesn’t agree with us. 

Trust me, if this is the first time you have tried this combo, you are in for a real treat.

And the fact that these are cookies, well, you also get built-in portion control, which makes so much sense with a sugar-free pumpkin cranberry cookie that tastes this good—just saying. 

In my kitchen, the combination of pumpkin and cranberries in a recipe for low-carb pumpkin cranberry cookies is truly a perfect match.

After all, with every bite of these cookies, you get to experience the natural sweetness of pumpkin and the juicy tartness of cranberries. A true winner in my book!

If you know anything about my recipes, you know I am all about creating easy, delicious low-carb keto recipes that even an unskilled cook can create.

Be sure to visit my favorite low-carb keto baking tips, If you still feel a little unsure of yourself as a keto baker.

How To Make Keto Cranberry Pumpkin Cookies

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keto pumpkin cookies iced on a baking sheet
Keto pumpkin cookies iced on a baking sheet

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What makes this the perfect soft-baked keto pumpkin cookie is the use of cream cheese in the batter. I am such a fan of using cream cheese in keto recipes that I have an entire collection of keto cream cheese recipes. 

When making these gluten-free pumpkin cranberry cookies, make sure you choose pumpkin puree and not pumpkin filling. The latter adds sugar and spices to the mix. What you want to make sure of is that it’s puree only.

Note that you can use frozen or fresh cranberries for this recipe.

However, if you choose to use frozen cranberries, allow them to rest on the kitchen counter while you allow the other ingredients to come to room temperature.

This is to ensure that the cranberries cook properly. 

The Sugar Substitutes That Work

keto pumpkin cranberry cookies stacked on a white plate
Keto pumpkin cranberry cookies stacked on a white plate

When it comes to choosing which sugar substitute to use for sugar-free pumpkin cranberry cookies, I have several options you can choose from. 

First and foremost, you should know that my go-to choice is Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste.

If you have struggled to find a sugar substitute that comes close to sugar, this monk fruit and erythritol blend may be just what you need.

I LOVE Lankanto because it really behaves the most like sugar in my book. It’s the one I come to often for this very reason.

With that being said, you should also know that I’m also partial to Swerve, an erythritol blend. 

Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It also has a 0% impact on blood sugar.

You can, however, also use the stevia and erythritol-based brand Pyure for these cookies if you’re a fan of stevia.

This is the only stevia brand that I would even consider because I find all others to have an intense aftertaste that I can’t get past. 

But if using PYURE, you will want to use half the amount called for; it’s a much sweeter option.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.

If using Splenda, it needs to have a bulking agent. This is the one that comes in large bags. I don’t recommend Splenda Bake because it’s actually half sugar, half sucralose product.

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Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

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In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

I pray these keto cookbooks will help make keto a delicious breeze for you.

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Our family came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

To say we needed God’s intervention is to put it mildly. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. 

I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

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Keto Pumpkin Cranberry Cookies

Keto Pumpkin Cranberry Cookies

Yield: 16
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

These keto pumpkin cranberry cookies are a seasonal treat. Bursting with the flavor of pumpkin and fresh cranberries they make the perfect soft-baked cookies.


Keto Pumpkin Cranberry Cookies

Keto Icing


Keto Pumpkin Cranberry Cookies

  1. In a medium-sized bowl, combine the coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, and salt, and set aside the dry ingredients.
  2. In a separate large bowl, using an electric beater, combine the butter, cream cheese, sugar substitute, and vanilla extract, until fully combined.
  3. Add the eggs, and beat well after each addition.
  4. Stir in the ½ cup of pumpkin puree.
  5. Next, add dry ingredients to the wet mixture, and combine until fully incorporated.
  6. Fold in the fresh cranberries. Although you can use frozen cranberries, you will need to slightly thaw them on the counter before adding them to the cookie batter.
  7. Chill the cookie dough for 30 minutes before baking.
  8. Preheat the oven to 350 degrees.
  9. Using a small cookie scoop add the cookies to a parchment or silicone-lined mat.
  10. Flatten slightly.
  11. Bake for 20-25 minutes or until lightly brown around the edges.
  12. Allow cookies to cool for 30 minutes before drizzling with the vanilla icing.
  13. Allow the icing on the cookies to set for about 10 minutes before eating and storing.
  14. Store cookies in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Keto Vanilla Icing

  1. Combine in a small bowl the confectioner's sugar substitute, a pinch of salt, and softened cream cheese. Add 4 tablespoons of heavy whipping cream add more heavy cream by tablespoons if the icing needs to be thinned.
  2. To this mixture add the 1/4 teaspoon of vanilla extract and stir well.
  3. Drizzle over the top of the cookies once they are fully cooled.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 10gSaturated Fat: 6gCholesterol: 67mgSodium: 38mgCarbohydrates: 2.9gNet Carbohydrates: 2.4gFiber: 0.5gSugar: 0.5gProtein: 2.1g

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