Pumpkin Spice Cookie Dough Fat Bombs

Last updated on April 15th, 2025

The classic treat of a spoonful of cookie dough while baking. That creamy, sweet satisfaction is hard to beat – but what if you could enjoy that same experience while staying true to your keto lifestyle? Enter these Pumpkin Spice Cookie Dough Fat Bombs, a keto treat that tastes like fall.

Why You’ll Love These Fat Bombs

As someone who’s always searching for the perfect keto-friendly dessert, I’m thrilled to share this recipe with you.

These fat bombs are a must for anyone missing traditional cookie dough on keto. With just 2g net carbs per serving, they satisfy your sweet tooth while maintaining ketosis.

The best part? There’s no baking required! These treats come together in minutes and are completely safe to eat raw, thanks to using almond flour instead of traditional wheat flour.

Plus, they’re freezer-friendly, meaning you can always have a stash ready for when you wanna munch away.

Ingredients You’ll Need

For the Base

• 2 cups blanched almond flour
• 1 cup unsalted butter, softened
• ½ cup keto-friendly sweetener (I prefer erythritol)
• ¼ cup pure pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• ¼ tsp salt

For the Pumpkin Spice Mix

• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground allspice

Optional Add-ins

• ⅓ cup sugar-free chocolate chips
• ¼ cup chopped pecans

Making These Treats

1. Prepare Your Workspace Start with softened butter – this is crucial for achieving that perfect cookie dough texture. Line a baking sheet with parchment paper and set aside.
2. Create the Base In a large bowl, combine the softened butter and sweetener. Mix until creamy and well combined, about 2-3 minutes. This creates the foundation of our cookie dough texture.
3. Add Dry Ingredients Gradually incorporate the almond flour and salt into the butter mixture. The mixture will be crumbly at first – this is normal! Keep mixing until it starts coming together.
4. Spice It Up In a small bowl, combine all the pumpkin spice ingredients. Add this magical mixture to your dough along with the pumpkin puree and vanilla extract. Mix until everything is thoroughly combined and you achieve that beautiful cookie dough consistency.
5. Final Touches If using, fold in the sugar-free chocolate chips and chopped pecans. These add-ins bring wonderful texture and make these fat bombs even more irresistible.
6. Shape and Freeze Using a cookie scoop or tablespoon, portion the dough into 24 equal-sized balls. Roll each between your palms to smooth them out. Place on the prepared baking sheet and freeze for at least 1 hour.

Storing

These fat bombs will keep in an airtight container in the freezer for up to 3 months (if they last that long!). I recommend layering them between sheets of parchment paper to prevent sticking. You can enjoy them straight from the freezer, or let them sit at room temperature for 5-10 minutes to soften slightly.

Recipe Notes and Tips

• Make sure your butter is properly softened but not melted. This ensures the perfect cookie dough texture.
• If the mixture seems too wet after adding the pumpkin puree, gradually add more almond flour, one tablespoon at a time.
• For the best flavor, make sure your spices are fresh. Old spices can lose their potency and affect the final taste.
• Feel free to adjust the sweetener amount to your taste preferences. Remember that different sweeteners vary in sweetness levels.
• Want to switch things up? Try adding a pinch of cardamom or a dash of maple extract for different flavor variations.

A Keto-Friendly Fall Treat

Have these for meal prep, unexpected guests, or those moments when you need a little something sweet. The combination of warm fall spices with the creamy, cookie dough texture creates a satisfying treat that will have you reaching for seconds (while staying perfectly within your macros!).

I have another keto cookie dough recipe on the blog you can check out here: Keto Cookie Dough – Delicious Fat Bombs, No Carbs!

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