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    Home » Recipes » All Recipes

    Keto Pumpkin Chocolate Chip Cookies

    by Oscar Chimenti, Last Modified: January 25, 2023 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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    pumpkin spice cookies on top of each other

    Perfectly soft and scrumptious Keto Pumpkin Chocolate Chip Cookies are sweet and decadent made low carb, dairy free and without sugar. Those gooey chocolate chips melt in your mouth with a hint of pumpkin spice these cookies are super easy to make.

    baked pumpkin cookies piled on a plate on top of each other

    Some people say pumpkin season starts at the end of August when Starbucks rolls out their pumpkin spice lattes but I can enjoy anything pumpkin all year around if it was up to me. These cookies are more cakey than cookies and are almost like keto pumpkin chocolate chip muffins. You may want to see my keto pumpkin chocolate chip bread recipe if you are looking for more of a cake.

    These sugar free pumpkin chocolate chip cookies were inspired by my 4 ingredient Low Carb Peanut Butter Chocolate Chip Cookies, and pairs well this Sugar Free Hot Chocolate recipe.

    Jump To:
    • 🥘 Ingredients Used
    • 👨🏻‍🍳 Steps to make the cookies
    • 🍴 More diabetic friendly cookie recipes
    • 📋 Substitutions and Variations
    • 👨🏻‍🍳 Top tips and serving suggestions
    • 🥣 My kitchen essentials to make these cookies
    • ♨️ How to store pumpkin cookies
    • 💭 Frequently asked questions
    • 🍽 Other recipes you may like
    • Keto Pumpkin Chocolate Chip Cookies

    🥘 Ingredients Used

    ingredients for recipe this recipe

    Made with pumpkin spice and pumpkin puree to give it that sweet pumpkin flavour and color with some Swerve Brown Sugar and low carb chocolate chips. These keto pumpkin cookies with chocolate chips are a fun way to welcome in the fall season.

    • Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
    • Pumpkin Puree: for that earthy sweet flavour from real pumpkins
    • Pumpkin Spice: giving it that iconic spice blend of nutmeg, cinnamon, allspice, and ginger
    • Brown Sugar Swerve: this low carb sweetener is made with erythritol and gives these cookies a touch of caramel flavour that makes them ultra lux.
    • Low Carb Chocolate Chips: Sugar free chocolate chips or any unsweetened or low carb chocolate chips will work in this recipe depending on your limit of carbs you can allow.

    👨🏻‍🍳 Steps to make the cookies

    How to make these keto chocolate chip pumpkin cookies

    Don't forget to watch the video to see exactly how I made these cookies

    STEP 1: In a large mixing bowl whisk together the eggs and pumpkin puree

    pumpkin puree in a metal bowl with a whisk

    STEP 2: add in the brown sugar swerve, pumpkin pie spice and baking soda and mix well

    mixing the batter with a blue spatula in a large bowl

    STEP 3: Mix in the almond flour until well incorporated.

    mixing the batter with a blue spatula in a large bowl
    • STEP 4: add the chocolate chips and mix through, then using an ice cream scoop, scoop out cookie dough onto 2 parchment lined baking sheets. 6 to 8 cookies per baking sheet.
    mixing the batter with a blue spatula in a large bowl
    cookie scoop with dough above a bowl with cookie dough
    placing cookie dough onto a parchment lined baking sheet with an ice cream scoop

    STEP 5: Bake in a preheated oven at 350 for 12-15 minutes until the edges are golden brown. Remove from oven and allow to cool before moving them to a cooling rack.

    baked pumpkin cookies on a cooling rack
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    🍴 More diabetic friendly cookie recipes

    • chocolate chip cookies on a cooling rack
      Keto Peanut Butter Chocolate Chip Cookies
    • low carb amaretti cookies
      Low Carb Amaretti Cookies
    • closeup of 3 double chocolate cookies with scattered chocolate chips.
      Diabetic Friendly Double Chocolate Fudge Cookies
    • Chewy Ginger Molasses Keto Cookie
      Chewy Ginger Molasses Keto Cookies

    📋 Substitutions and Variations

    Vary the flavours and try adding different types of chocolate morsels if you can find other low carb chips at your grocers.

    • Sweetener - for a more lighter cookie you can use regular erythritol, monk fruit or allulose.
    • Crispy - if you prefer a crispier cookie you can flatten the cookies on the cookie sheet so that there is more touching the surface. You can also increase the baking time by a couple minutes. Just watch them to ensure they are not burning on the bottom.
    • Dairy Free - Not all low carb or keto chocolate chips are dairy free. I used Lily's 55% Keto Dark Chocolate Chips. According to their website: "55% Dark Chocolate Baking Chips, and 58% Dark Chocolate Baking Bars do not contain animal products. Please note, that these products have been produced on equipment that also processes products containing dairy. Therefore, we do not recommend consuming if you have a dairy allergy."

    👨🏻‍🍳 Top tips and serving suggestions

    Top Tip: For a soft cookie, don't over bake these cookies as the bottoms will burn if left too long in the oven. Watch them carefully and remove from oven when the bottoms become golden brown.

    • Cooling: Allow the cookies to cool on the pan for about 10 minutes before gently moving them to a cooling rack.
    • Serving: these cookies go well with a nice hot cup of coffee or tea or a glass of almond or cashew nut milk

    🥣 My kitchen essentials to make these cookies

    • Love using metal mixing bowls when I mix any batter but plastic or ceramic bowls will also work in a pinch
    • I always have parchment paper on hand, it is a must for baking. You can always grease the baking sheets with butte, may make the cookies crispier though.
    • Of course making cookies would be impossible without my trusty baking sheets
    • If I am ever without my whisks I am not sure how I would cope in the kitchen
    • An ice cream scoop is ideal for making these cookies but if you only have a small cookie scoop you can always use a large spoon
    • Using silicone rubber spatulas always come in handy when baking, wooden spoons are a good substitute if it's just for mixing

    ♨️ How to store pumpkin cookies

    Store in an airtight container at room temperature for up to 2 weeks. You can store them in the refrigerator for up to a month, or 2-3 months in the freezer. Thaw at room temperature overnight.

    💭 Frequently asked questions

    Do I have to use pumpkin pie spice?

    No, you do not have to use any spices but you may not enjoy the pumpkin flavour on it's own. A touch of cinnamon is suggested.

    Why did my cookies turn out flat?

    If you did scoop enough dough into each cookie ball they may come out flat. Each cookie dough ball should be roughly 1.5 to 2" in diameter. You can also add more almond flour to ensure they stay firm while baking.

    Why are my cookies raw in the middle?

    You might not have cooked them long enough or the dough was too warm before placing them in the oven. Work quickly when making these cookies so they do not get too warm before baking.

    Are these cookies good for diabetics?

    These cookies are made sugar free and only contain 4g of carbohydrates per cookies. 2g net carbs if you subtract the fiber in them. Therefore, they can be diabetic friendly. However, everyone reacts differently to different foods and you should monitor your blood sugars after consuming a cookie to see how it affects you. The same would be for people following a ketogenic or low carb diet.

    🍽 Other recipes you may like

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      Can Diabetics Eat Bacon?
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      Sugar Free Chocolate for Diabetics
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      Deliciously Guilt-Free: Bedtime snacks for diabetics
    pumpkin cookies on a plate with a hand holding a half cookie

    If you enjoyed this recipe I would love it if you would share it on social or pin it on Pinterest. Comments and ratings are also appreciated!

    baked pumpkin cookies on a colling rack

    Keto Pumpkin Chocolate Chip Cookies

    Oscar
    Perfectly soft and scrumptious Keto Pumpkin Chocolate Chip Cookies are sweet and decadent made low carb, dairy free and without sugar.
    5 from 65 votes
    Print Pin This Recipe
    Prep Time : 15 mins
    Cook Time : 15 mins
    Total Time : 30 mins
    Course : Dessert
    Cuisine : American
    Diet : Diabetic, Gluten Free
    Servings : 18 Cookies
    Calories : 82

    Ingredients
      

    • 2 large eggs
    • ¾ cup pumpkin puree
    • 1 ¼ cup swerve brown sugar sweetener
    • 1 teaspoon baking soda
    • ½ teaspoon pumpkin pie spice
    • 1.5 cups almond flour
    • 1 cup Chocolate Chips (sugar free)
    Get the New E-bookCheck out Low Carb Comfort Food!

    Instructions
     

    • Preheat oven to 350°F
    • In a large mixing bowl, whisk together the pumpkin puree and the eggs
    • Add in the swerve brown sugar, baking soda and pumpkin pie spice. Mix until well combined.
    • Mix in the almond flour until combined
    • Add the chocolate chips and give it one last mix until chips are evenly incorporated
    • Line 2 baking sheets with parchment paper and scoop out the cookie dough into 1.5-2" balls using an ice cream scoop or large spoon. Each baking sheet can fit roughly 6-8 balls. Leave room in case they spread a little.
    • Top each cookie with 3 chocolate chips (optional)
    • Bake in the oven at 350°F for 12-15 minutes or until bottoms of cookies are golden brown. Allow to cool in pan for 10 minutes and then gently move to cooling rack.

    Notes

    Each cookie is 2g net carbs
    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
    Top Tip: For a soft cookie, don't over bake these cookies as the bottoms will burn if left too long in the oven. Watch them carefully and remove from oven when the bottoms become golden brown.
    Watch the video to see how I made these cookies.

    This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

    Updates and Revisions

    If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

    Click here to add your own private notes.

    Nutritional Information

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Serving: 1cookie | Calories: 82kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Fiber: 5g | Sugar: 1g
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    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more food guidelines

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      Recipe Rating




    1. Anonymous

      September 18, 2021 at 6:55 pm

      I made these today. I added ¼c peanut butter and they are amazingly perfect. They don't flatten, are just sweet enough to kill my sweet tooth and they go great with a glass of Skinny Girl Wine.
      They are also great since I'm on a 1000 cal a day diet. Very good recipe!

      Reply
      • Oscar Chimenti

        September 19, 2021 at 7:56 am

        Oh adding peanut butter would be great.

        Reply
    2. Katie

      September 04, 2021 at 3:49 am

      5 stars
      Oh wow, I love pumpkin deserts so I can't wait to try these out! Pinning for later!

      Katie xoxo

      Reply
    3. Jeri

      September 02, 2021 at 10:31 pm

      5 stars
      Pumpkin is so good with chocolate chips! So good! I will have to double the batch next time, they didn't last long!

      Reply
    4. Luca

      September 02, 2021 at 3:23 pm

      5 stars
      I am so curious about the combination of pumpkin and chocolate chips. Never tried!

      Reply
      • Oscar Chimenti

        September 02, 2021 at 5:18 pm

        Its so good, you should try it.

        Reply
    5. Priya Maha

      September 02, 2021 at 11:32 am

      5 stars
      Love this recipe. Definitely going to try it!

      Reply
    6. amanda

      September 02, 2021 at 10:27 am

      5 stars
      Everyone loved these pumpkin cookies, so delicious!

      Reply
      • Oscar Chimenti

        September 02, 2021 at 5:18 pm

        Great to hear 🙂

        Reply
    7. Natalie

      September 02, 2021 at 9:33 am

      5 stars
      They look fantastic. Only 2g net carbs? Oh wow... I'm making this for sure. Yum! Can't wait.

      Reply
    8. Megan Ellam

      September 02, 2021 at 12:13 am

      5 stars
      Never thought to do pumpkin cookies before. These look great!

      Reply
    9. Jeannie

      September 02, 2021 at 12:12 am

      5 stars
      I need to start getting some pumpkin puree to make these cookies!

      Reply
    10. Addie

      September 01, 2021 at 10:41 pm

      5 stars
      Huge fan of these keto pumpkin cookies! So yummy.

      Reply
    11. Kayla DiMaggio

      September 01, 2021 at 9:20 pm

      5 stars
      Love these pumpkin chocolate chip cookies and I love even more that they are keto! So delicious!

      Reply
      • Oscar Chimenti

        September 02, 2021 at 5:19 pm

        Thank you Kayla.

        Reply

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    Oscar in the kitchen

    I am a Type 2 Diabetic and enjoy creating low-carb and diabetic-friendly recipes that are good for you! All recipes are developed to help you make great food without the highs and lows of diabetes.

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