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.
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.
- 🥘 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
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
STEP 2: add in the brown sugar swerve, pumpkin pie spice and baking soda and mix well
STEP 3: Mix in the almond flour until well incorporated.
- 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.
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.
📋 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
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.
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.
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.
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.
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!
Keto Pumpkin Chocolate Chip Cookies
- 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.
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.
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.
- Cook to a minimum temperature of 165 °F (74 °C)
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