Perfectly soft and scrumptious Keto Pumpkin Spice 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.
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. Try these Low Carb Sweet and Savory Pumpkin Spice Chicken Wings for a savory pumpkin spice appetizer. This Sugar Free Oatmeal Cookies recipe is one of my favorites.
Jump To:
🥘 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 low carb pumpkin spice 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.
🍴 More diabetic friendly cookie recipes
📋 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
♨️ How to store pumpkin chocolate chip 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 2g of carbohydrates per cookies. 1g 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!
Recipe Card
Keto Pumpkin Chocolate Chip Cookies
RECIPE VIDEO
Ingredients
- 2 large eggs
- ¾ cup pumpkin puree
- 1 ¼ cup brown sweetener
- 1 teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 1.5 cups almond flour
- 1 cup Chocolate Chips (sugar free)
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.
- (Refer to the detailed video instructions below if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
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
Natalie says
They look fantastic. Only 2g net carbs? Oh wow... I'm making this for sure. Yum! Can't wait.
Megan Ellam says
Never thought to do pumpkin cookies before. These look great!
Jeannie says
I need to start getting some pumpkin puree to make these cookies!
Addie says
Huge fan of these keto pumpkin cookies! So yummy.
Kayla DiMaggio says
Love these pumpkin chocolate chip cookies and I love even more that they are keto! So delicious!
Oscar Chimenti says
Thank you Kayla.