Soft and chewy with the perfect balance of pumpkin flavor and pumpkin pie spice, these keto pumpkin chocolate chip cookies are your must-make fall baking treat. Canned pumpkin, monk fruit sweetener and a low-carb flour blend create the ultimate pumpkin cookie texture that is sugar-free, gluten-free and keto diet friendly.
These keto pumpkin cookies with chocolate chips resemble almond flour pumpkin muffins in flavor, and also feature the irresistible spice medley that makes pumpkin pie so delicious.
When it comes to low-carb pumpkin recipes, there's no shortage here in my corner of the internet, but this keto pumpkin chocolate chip cookie recipe has risen the ranks to become a family favorite.
why this recipe works
The recipe is soooo simple. One bowl and just a few minutes of prep, and you have low carb pumpkin chocolate chip cookies baking in the oven.
The smell of pumpkin spice wafting from the kitchen couldn't be more fall, and I'm thrilled for you to add this keto pumpkin cookie recipe to your own baking lineup.
They are:
- packed with pumpkin and pumpkin spice
- soft and chewy with the perfect texture
- gluten-free, keto and low carb pumpkin cookies, with only 3 grams of net carbs each
While this is a keto pumpkin chocolate chip cookies recipe, it's incredibly easy to make it paleo and I'm including notes for substitutions in the recipe card.
ingredients for keto pumpkin cookies
Classic pumpkin cookies are one of my favorite recipes to make during prime pumpkin spice season. With a soft, tender and almost cake-like texture, they're irresistible.
That's exactly how I'm describing the texture of these keto pumpkin chocolate chip cookies. The pumpkin helps lock in moisture and the dry ingredients come together to create an amazing cookie texture that remains soft and chewy.
To make low-carb pumpkin cookies with chocolate chips, you will need:
- melted butter or coconut oil
- canned pumpkin
- granulated golden monk fruit sweetener (affiliate link)
- egg
- vanilla extract
- blanched almond flour
- coconut flour
- xanthan gum
- baking soda
- ground cinnamon
- nutmeg
- ground ginger
- allspice
- salt
- sugar-free chocolate chips or chopped chocolate (I like Lily's chocolate chips)
This keto chocolate chip cookies recipe works best with ingredients that are at room temperature.
It's especially important if you're using melted coconut oil. Cold pumpkin purée and a cold egg will re-solidify the coconut oil.
a delicious keto chocolate chip cookies recipe
These sugar-free pumpkin cookies are ready to enjoy in less than 30 minutes!
You can mix the cookie dough with a handheld mixer or use a standup mixer. I've even made them in a bowl with a whisk.
And the best part is there's no need to chill the cookie dough before sliding these beauties into the oven.
It's a no-fuss keto pumpkin cookies recipe you'll be making all pumpkin season long.
Here's a quick look at the process but make sure to refer to the printable recipe card for all of the details.
In a large mixing bowl, combine the melted butter and pumpkin. Add in the monk fruit sweetener and mix. Then add the egg and vanilla to the wet ingredients.
Add the dry ingredients to the pumpkin mixture and mix well.
Fold in the dark chocolate chips (or a chopped sugar-free chocolate bar).
With a cookie dough scoop, place dough on a baking sheet lined with parchment paper, then bake.
The cookies will need to bake for about 9-11 minutes at 350°F. I usually remove them from the oven after about 10 minutes.
They will appear slightly under-baked in the center, but they will continue to bake as they rest on the cookie sheet.
Let them sit for a couple of minutes, then transfer them to a cooling rack.
Almond flour pumpkin cookies will be softer and more crumbly when they're hot out of the oven, but they will firm up as they cool. However, if you bake them just right, the center still remains soft.
tips for the best results
- For the best results, I like to use Lakanto's Golden monk fruit sweetener (or Brown monk fruit sweetener). It's my favorite sugar-free sweetener and is made with a blend of monk fruit and erythritol so it won't spike your blood sugar. However, you can use a different sweetener as long as it's a 1:1 sugar substitute.
- These low carb chocolate chip pumpkin cookies do not spread too much during the bake time. I like to slightly press down the center to flatten them, just a little.
- If you'd like the edges to be perfectly round, place a circular cookie cutter over a cookie when it's hot out of the oven and run it around the edges.
- Store any leftover cookies at room temperature in an airtight container.
- You can substitute the spices for 2 teaspoons of pumpkin pie spice.
- For a paleo pumpkin chocolate chip cookie, substitute coconut sugar for the monk fruit sweetener. Make sure to use coconut oil instead of butter and choose a paleo-friendly chocolate.
- For a pumpkin spice cookie (without the chocolate), you can omit the chocolate chips. I also like the looks of this low-carb Pumpkin Spice Cookies recipe which calls for gelatin powder to give the cookies an extra chewy texture.
These keto cookies are a great way to enjoy pumpkin this time of year!
With sweet chocolate chips, cinnamon, nutmeg and delicious pumpkin flavor, each chewy, tender bite is pumpkin perfection.
more low carb cookie recipes
- Healthy Banana Cookies
- Keto Almond Flour Cookies with Maple Glaze
- Keto Chocolate Chip Cookies
- Low-carb Gingerbread Cookies
you might also love...
If you enjoy this keto pumpkin chocolate chip cookies recipe, try out these other fall recipes:
- Keto Pumpkin Soup with Carrot and Ginger is a cozy, flavorful soup that is extra hearty on a chilly day. This one is dairy optional and gluten-free.
- Keto Ladyfingers are a light and sponge-y, sugar-free version of the classic Italian cookie. Enjoy them on their own or use them to make a keto tiramisu cake for the holidays!
- Low-carb Pumpkin Bread is a healthier take on the classic pumpkin loaf. It's extra moist and tender and is one of my favorite keto desserts during autumn.
- Low-carb Apple Crisp combines real apple with tender zucchini and loads of cinnamon. A crispy topping bakes until golden brown. The result? A delicious, apple crisp-inspired dessert that remains low-carb and gluten-free.
- My Keto Pumpkin Spice Creamer, a delicious, sugar-free way to elevate your hot or iced coffee!
Keto Pumpkin Chocolate Chip Cookies
Soft and tender with the perfect mix of pumpkin and spices, these keto pumpkin chocolate chip cookies are irresistible. They are ready in under 30 minutes and are sugar free, gluten-free and low-carb.
Ingredients
- ¼ cup butter, melted (or sub coconut oil)
- ½ cup canned pumpkin (at room temperature)
- ¾ cup Golden monk fruit sweetener
- 1 egg (at room temperature)
- 1-½ teaspoons vanilla extract
- 1-½ cups blanched almond flour
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum (optional)
- 1-½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon salt
- ⅓-1/2 cup sugar-free chocolate chips or (chopped bar)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl (or bowl of standup mixer), combine the melted butter with the canned pumpkin. Mix until smooth, then mix in the monk fruit sweetener.
- Add the egg and vanilla extract and mix for 1 minute or until well combined.
- Add the dry ingredients to the bowl: almond flour, coconut flour, baking soda, xanthan gum, spices and salt.
- Mix on low-medium speed for about 1 minute. Scrape down the sides of the bowl and mix another 20-30 seconds to combine.
- Fold in the sugar-free chocolate chips.
- Use a cookie dough scoop to scoop out portions of dough that are about 1-½ to 2-tablespoons in size. Place them on a cookie sheet evenly spaced and gently press the top of each dough ball to slightly flatten (just barely!).
- Transfer to the oven and bake for 9-11 minutes (I usually remove them after 10). Let them rest on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
Notes
- Room temperature ingredients are important, especially is using coconut oil instead of butter. Cold pumpkin and a cold egg can re-solidify the coconut oil.
- The cookies should appear slightly under-baked when you take them out of the oven. They will continue to bake as they rest on the cookie sheet and they'll firm up even more as they cool.
- You can substitute the spices for 2 teaspoons of pumpkin pie spice.
- For a paleo pumpkin chocolate chip cookie, substitute coconut sugar for the monk fruit sweetener. Make sure to use coconut oil instead of butter and choose a paleo-friendly chocolate.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 67mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 2gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.
Danielle says
I made this recipe with coconut oil. Delicious! I wanted to ask do you store them at room temp or refrigerated?
Abby says
Glad you enjoyed them! You can usually do either, but if made with coconut oil, I think they may keep better in the fridge!