12 Easy Keto Pumpkin Desserts for Fall

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Fall brings the cozy flavors of pumpkin into our kitchens, and a keto-friendly approach lets you enjoy them without derailing your low-carb goals. This roundup packs 12 easy, crowd-pleasing pumpkin desserts that balance rich pumpkin spice with creamy textures, all tailored for keto-style eating. Each recipe uses practical ingredients and straightforward steps so you can whip them up on a weeknight or for a weekend gathering.

Whether you crave creamy cheesecakes, crustless pies, or bakery-style treats, these keto pumpkin desserts offer variety without fuss. The goal is simple: delicious pumpkin desserts that feel indulgent while fitting into a keto cooking plan. Gather your supplies, pick a recipe, and let the autumn flavors shine in every bite.

What You Might Need

• Large and medium mixing bowls
• Hand mixer or stand mixer
• 8-inch round pie dish
• 9×5-inch loaf pan
• 12-cup muffin tin
• Donut pan
• Rimmed baking sheet — Nordic Ware Naturals Half Sheet 2-Pack
• Parchment paper
• Wire cooling rack

Creamy Pumpkin & Pie Favorites

1. Keto Pumpkin Cheesecake Pudding

Silky, spoonable pumpkin cheesecake with a light texture that makes a perfect dessert or upscale snack. Uses a simple layering of pumpkin, cream cheese, and whipped cream.

Prep Time: 15 minutes
Chill Time: 2 hours
Yield: 4 servings
Equipment: mixing bowls, hand mixer or stand mixer, spatula, 4 ramekins or glasses

Ingredients

• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup pumpkin purée
• 1/4 cup powdered allulose
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

How to Make It

1. Beat cream cheese and sweetener until smooth and light.
2. Whisk in pumpkin purée, vanilla, cinnamon, ginger, and salt until fully combined.
3. In a separate bowl, whip heavy cream to soft peaks; fold into pumpkin-cheese mixture until smooth and airy.
4. Divide into serving glasses and chill at least 2 hours before serving.

Notes

You can top with a light dusting of cinnamon or cocoa powder for a finishing touch. Keep refrigerated; this dessert firms up slightly after chilling.

2. Crustless Keto Pumpkin Pie

A simple, no-crust pie that cuts cleanly and stays creamy. Perfect for quick fall gatherings.

Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Yield: 6 servings
Equipment: mixing bowl, hand mixer or stand mixer, 8-inch round pie dish

Ingredients

• 8 oz cream cheese, softened
• 1 cup pumpkin purée
• 2 large eggs
• 1/2 cup heavy cream
• 1/3 cup powdered allulose
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

How to Make It

1. Preheat oven to 325°F (165°C). Grease an 8-inch round pie dish.
2. Beat cream cheese until smooth. Add pumpkin, eggs, cream, powdered allulose, vanilla, spices, and salt; mix until fully combined.
3. Pour into prepared dish. Bake 35–40 minutes, until the edges are set and the center still has a slight jiggle; the center should reach at least 160°F (71°C).
4. Cool for about 1 hour, then refrigerate at least 2 hours before slicing.

Notes

The center should still have a slight jiggle when removed from the oven; it will continue to set as it cools and chills. Keep refrigerated.

3. Mini Keto Pumpkin Pies

Individual mini pies with a tender crust and pumpkin filling—great for parties or meal-prep portions.

Prep Time: 15 minutes
Cook Time: 18 minutes
Chill Time: 2 hours
Yield: 12 mini pies
Equipment: 12-cup muffin tin, 12 silicone muffin liners, mixing bowls, hand mixer or stand mixer

Ingredients

• 1 cup almond flour
• 2 tbsp melted butter
• 2 tbsp granulated erythritol
• 1/3 cup powdered allulose
• 8 oz cream cheese, softened
• 1 cup pumpkin purée
• 2 large eggs
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch salt

How to Make It

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners.
2. Combine almond flour, melted butter, and erythritol; press about 1 tablespoon into each liner to create crusts.
3. Beat cream cheese until smooth. Add pumpkin, eggs, cream, powdered allulose, vanilla, spices, and salt; mix until smooth.
4. Fill crusts about 3/4 full. Bake 15–18 minutes, until the edges are set and the centers still have a slight jiggle; the centers should reach at least 160°F (71°C).
5. Cool in the pan for about 30 minutes, then refrigerate at least 2 hours before serving.

Notes

Keep refrigerated. For freezing, place the cooled mini pies in an airtight freezer-safe container and thaw overnight in the refrigerator.

4. Keto Pumpkin Mousse

Light, airy pumpkin mousse with a cocoa-kissed topping for a refined finish.

Prep Time: 15 minutes
Chill Time: 2 hours
Yield: 4 servings
Equipment: mixing bowls, hand mixer or stand mixer, spatula, 4 serving glasses

Ingredients

• 8 oz cream cheese, softened
• 3/4 cup pumpkin purée
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch salt
• 2 tbsp unsweetened cocoa powder (for topping, optional)

How to Make It

1. Beat cream cheese with powdered erythritol until smooth.
2. Whisk in pumpkin purée, vanilla, cinnamon, and salt until fully combined.
3. Whip heavy cream to stiff peaks; fold into pumpkin mixture until smooth and fluffy.
4. Spoon into serving glasses and refrigerate at least 2 hours. Dust with cocoa powder just before serving, if desired.

Pumpkin Cakes & Breads

5. Keto Pumpkin Bread

A moist loaf with pumpkin spice warmth and a tender crumb, perfect for breakfast or a sweet snack.

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Yield: 12 slices
Equipment: 9×5-inch loaf pan, parchment paper, 2 mixing bowls, whisk, spatula

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin purée
• 3 large eggs
• 1/2 cup melted butter
• 1/3 cup granulated erythritol
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch salt

How to Make It

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Whisk eggs, melted butter, pumpkin, vanilla, and granulated erythritol until combined.
3. In a separate bowl, mix almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine wet and dry ingredients; stir until just combined. Pour into loaf pan.
5. Bake 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the center is set. Cool in the pan for 15 minutes, then lift the loaf out using the parchment and cool completely on a wire rack.

6. Keto Pumpkin Coffee Cake

Moist coffee cake with a crumble topping and pumpkin-spiced aroma. Great with coffee or tea.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Yield: 9 servings
Equipment: 8×8-inch baking dish, 2 mixing bowls, whisk, spatula, fork

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup melted butter
• 1/3 cup pumpkin purée
• 3 large eggs
• 1/3 cup granulated erythritol
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch salt

Crumble Topping:

• 1/4 cup almond flour
• 2 tbsp granulated erythritol
• 1/2 tsp cinnamon
• 2 tbsp cold butter, cubed

How to Make It

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Whisk eggs, melted butter, pumpkin, vanilla, and granulated erythritol until smooth.
3. Stir in almond flour, coconut flour, baking powder, cinnamon, and salt to form a thick batter.
4. Spread the batter evenly in the prepared dish. In the now-empty dry-ingredient bowl, stir together 1/4 cup almond flour, 2 tbsp granulated erythritol, and 1/2 tsp cinnamon. Cut in the cold butter with a fork until crumbly, then sprinkle evenly over the batter. Bake 25–30 minutes, until the center is set and a toothpick inserted in the center comes out with a few moist crumbs.

7. Keto Pumpkin Cake with Cream Cheese Frosting

A tender, sliceable cake with cream cheese frosting that pairs beautifully with fall spices.

Prep Time: 15 minutes
Cook Time: 25–28 minutes
Yield: 12 servings
Equipment: 8-inch round cake pan, parchment paper, 2 mixing bowls, whisk, spatula, hand mixer or stand mixer

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin purée
• 4 large eggs
• 1/2 cup butter, melted
• 1/2 cup granulated erythritol
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch salt

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1/4 cup powdered allulose
• 1/2 tsp vanilla extract

How to Make It

1. Preheat oven to 350°F (175°C). Grease a round 8-inch cake pan and line with parchment.
2. Whisk eggs, butter, pumpkin, granulated erythritol, and vanilla until smooth.
3. Fold in almond flour, coconut flour, baking powder, cinnamon, and salt until well combined.
4. Pour the batter into the prepared pan and smooth the top. Bake 25–28 minutes, until the center is set and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then remove the cake and cool completely before frosting.
5. Beat the softened cream cheese and butter until smooth. Beat in powdered allulose and vanilla until creamy. Spread the frosting over the completely cooled cake.

Notes

Keep the frosted cake refrigerated in an airtight container.

8. Keto Pumpkin Dump Cake

Low-fuss dessert with a soft pumpkin layer and a crisp crumble on top—great for a crowd.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Yield: 9 servings
Equipment: 8×8-inch baking dish, 2 mixing bowls, whisk, spatula

Ingredients

Filling:

• 1 cup pumpkin purée
• 2 large eggs
• 1/3 cup heavy cream
• 1/4 cup granulated erythritol
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch salt

Crumble Topping:

• 1 cup almond flour
• 1/4 cup granulated erythritol
• 1/3 cup butter, melted
• 1/2 tsp cinnamon

How to Make It

1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. In one mixing bowl, whisk the pumpkin purée, eggs, heavy cream, 1/4 cup granulated erythritol, 1/2 tsp cinnamon, nutmeg, and salt until smooth. Spread the filling evenly in the prepared dish.
3. In a second mixing bowl, stir together the almond flour, 1/4 cup granulated erythritol, and 1/2 tsp cinnamon. Stir in the melted butter until coarse crumbs form, then sprinkle the crumble evenly over the pumpkin filling.
4. Bake 30–35 minutes, until the topping is golden and the pumpkin layer is set around the edges with only a slight jiggle in the center. Cool at least 20 minutes before serving.

Bakery-Style Pumpkin Treats

9. Keto Pumpkin Cream Cheese Muffins

Fluffy muffins with pockets of cream cheese for a bakery-like bite.

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Yield: 12 muffins
Equipment: mixing bowl, whisk, spatula, 12-cup muffin tin, parchment liners

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin purée
• 3 large eggs
• 1/2 cup melted butter
• 1/2 cup granulated erythritol
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch salt
• 2 oz cream cheese, cold and cut into small cubes

How to Make It

1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin.
2. Whisk eggs, melted butter, pumpkin purée, vanilla, granulated erythritol, and salt until smooth.
3. Stir in almond flour, coconut flour, baking powder, and cinnamon until well combined.
4. Fill each cup about 2/3 full, press a few small cream cheese cubes into the center of each, then cover with batter.
5. Bake 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the muffin portion away from the cream cheese comes out with a few moist crumbs.

Notes

Store the muffins in an airtight container in the refrigerator.

10. Keto Pumpkin Donuts

Moist baked pumpkin donuts finished with an optional vanilla glaze.

Prep Time: 15 minutes
Cook Time: 12–14 minutes
Yield: 6 donuts
Equipment: mixing bowl, whisk, spatula, small bowl, 6-cavity donut pan, wire rack

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp granulated erythritol
• 1/2 cup pumpkin purée
• 2 eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch salt
• 1/4 cup powdered erythritol, for the optional glaze
• 1–2 tsp unsweetened almond milk, for the optional glaze
• 1/8 tsp vanilla extract, for the optional glaze

How to Make It

1. Preheat oven to 350°F (175°C). Lightly grease a donut pan.
2. Whisk eggs, melted butter, pumpkin purée, vanilla, and granulated erythritol until smooth.
3. Stir in almond flour, coconut flour, baking powder, cinnamon, and salt until thick batter forms.
4. Fill donut cavities about 3/4 full. Bake 12–14 minutes until edges are golden and centers spring back.
5. Cool in the pan for 5 minutes, then transfer to a wire rack. For the optional glaze, whisk the powdered erythritol, 1 teaspoon unsweetened almond milk, and vanilla in a small bowl, adding the remaining almond milk only as needed; drizzle over completely cooled donuts.

11. Keto Pumpkin Cookies

Chewy-edged cookies with pumpkin spice, perfect for fall cookie trays.

Prep Time: 15 minutes
Cook Time: 12–14 minutes
Yield: about 24 cookies
Equipment: mixing bowl, whisk, spatula, tablespoon cookie scoop, baking sheet, parchment paper, wire rack

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin purée
• 2 eggs
• 1/3 cup melted butter
• 1/2 cup granulated erythritol
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch salt

How to Make It

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk eggs, melted butter, pumpkin purée, vanilla, and granulated erythritol until smooth.
3. Stir in almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt until a sticky dough forms.
4. Scoop tablespoons onto the sheet; flatten slightly. Bake 12–14 minutes until lightly browned at edges.
5. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

12. Keto Pumpkin Roll

A classic pumpkin roll with a tender pumpkin-spiced cake and light cream cheese filling.

Prep Time: 15 minutes
Cook Time: 12–14 minutes
Chill Time: 2 hours
Yield: 8 servings
Equipment: 15×10-inch jelly-roll pan, parchment paper, 2 mixing bowls, hand mixer or stand mixer, whisk, spatula

Ingredients

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin purée
• 1/2 cup granulated erythritol
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• Pinch salt

Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

How to Make It

1. Preheat oven to 325°F (165°C). Line a jelly-roll pan (15×10 inches) with parchment and lightly grease.
2. Beat the eggs and granulated erythritol until fluffy. Stir in the pumpkin purée, vanilla extract, and cinnamon.
3. Fold in almond flour, coconut flour, baking powder, and salt until just combined.
4. Spread the batter evenly in the prepared pan. Bake 12–14 minutes, until the cake is set and springs back lightly when touched. While the cake is still warm, use the parchment paper to carefully roll it up from a short end. Let it cool completely in the rolled shape.
5. Beat the softened cream cheese and butter until smooth. Beat in the powdered erythritol and vanilla until creamy.
6. Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving about a 1/2-inch border. Reroll the cake without the parchment paper.
7. Cover and refrigerate for at least 2 hours before slicing.

Notes

Keep the pumpkin roll refrigerated in an airtight container. Chill for at least 2 hours before slicing.

Bring Pumpkin Season to Your Keto Dessert Table

Pumpkin season can still fit comfortably into a keto dessert plan. From creamy cheesecakes and mousse to cookies, donuts, and a classic pumpkin roll, these recipes give you plenty of ways to enjoy familiar fall flavors without relying on traditional high-sugar desserts.

Choose one or two favorites for a weeknight treat, fall gathering, or Thanksgiving dessert table, and save this roundup for the next time you want an easy keto pumpkin dessert.