The fall season is upon us and who doesn’t love pumpkin and chocolate! These super yummy Pumpkin Chocolate Chip Cookies are going to be a staple that you bake all fall and winter long!
Mmmm another pumpkin recipe is here for you so you can truly enjoy your fall season. If you love pumpkin as much as I do then I’m so happy to share this pumpkin chocolate chip cookie recipe with you.
Someone recently just said to me “You put chocolate chips in your pumpkin cookies? Hmm…I don’t know how that will work together.”
Let me tell you though after she tried it, she was very pleasantly surprised and her response was “Wow!! These cookies are great, and the pumpkin and the chocolate combo work so well together!”
I’m gonna be honest with you guys, I’m not the best at trying my recipes before a photo shoot. I know…I know, I’m really trying to work on it though. But with these keto pumpkin cookies, I’m quite proud of myself.
One night I was really craving something sweet and I had a can of pumpkin in the cabinet and thought let’s come up with something good. After the first batch, they were ok, but then I tweaked it a bit and it was perfect! I was so proud of myself.
Since then, I’ve made this recipe at least a half a dozen times and it’s so delicious. I will warn you though it’s a little bit more like a pumpkin bread cookie than a regular “cookie.”
This makes me very happy actually, cause it’s thicker and so soft and chewy inside, AH my mouth is watering, I want one now! Thankfully I made a batch 2 days ago and have some leftover.
What Ingredients are in this Recipe
Canned Pumpkin – I find that the type of canned pumpkin you use matters. I use Libby’s pumpkin, it’s my favorite kind and works the best for these cookies.
You need to use pure canned pumpkin and not pumpkin pie filling. You’ll see that in a can of pumpkin pie filling it has a lot of different ingredients and is watered down.
Low Carb Sweetener – So with your low carb sweetener, you have some options. I’ve been making these pumpkin cookies with granulated monk fruit sweetener.
I’ve found that monk fruit really doesn’t have an aftertaste at all and it’s really quite tasty. Plus it’s a 1-1 ratio with regular sugar. But you use whichever one you prefer.
I’ve heard BochaSweet it a really good option but I haven’t tried it yet, the only downside is it’s pretty pricey.
Almond Flour – This will be your main flour for these low carb pumpkin chocolate chip cookies. It’s become a staple in my kitchen with baking and cooking.
Be careful though, it’s not a 1-1 ratio with regular white flour, so you have to kinda mess around to see what works for each recipe. I prefer almond flour over coconut flour, so you’ll see it a lot in my recipes.
Xanthan Gum – If you buy a bag of Xanthan Gum you’ll see that it’s going to take you a LONG time to go through it because all you ever need is a very small amount in any recipe. It acts as a binder in most recipes, or in pies and gravies, it’s a really good low carb thickener.
Lily’s Chocolate Chips – I’ve been using Lily’s Dark Chocolate Chips. They have zero sugar added but are sweetened with Stevia. And they actually don’t have an aftertaste. If you like or even love dark chocolate then you’ll really enjoy these chocolate chips.
They are only 5 net carbs for 60 chips, which is awesome. You can also get it in a whole bar and cut it up into chunks for your cookies if you prefer.
So if you haven’t tried Lily’s Chocolate chips then I recommend you trying them. You’ll see I’ve been using them in some of my recipes such as my Low Carb Magic Cookie Bars.
Pumpkin Pie Spice – I never used to have this in my cabinet, but lately, with all my fall recipes I’ve found that it’s a pretty good thing to have on hand. It’s just right for keto pumpkin cookies, but also for pumpkin bread or pumpkin pie.
What is Pumpkin Spice Made of?
You have 2 options when it comes to Pumpkin Pie Spice.
Option 1 – You can buy it from the store, but it normally comes in a small little container for around $5.00. Not exactly the most bang for your buck.
Option 2 – You can make your own. It’s super easy, you can make a much bigger portion, and ends up being more cost-effective. Mix the following ingredients into a glass spice jar or a sealed container:
- ¼ cup ground cinnamon
- 2 tbsp ground ginger
- 4 tsp ground nutmeg
- 2 tsp ground cloves
- **2 tsp ground allspice** this is not always a must-have ingredient. Some people add it, some people don’t.
If you find that you use pumpkin pie spice a lot, then, by all means, you can double or triple the ingredients. But either way, it will stay fresh a long time in your cabinet, and might just be one of your favorite new homemade spice blends in your spice pantry.
Try our recipe for homemade pumpkin pie spice and see for yourself how good it is!
Are Pumpkin Chocolate Chip Cookies Low Carb?
Being made with almond flour and a low carb sweetener already makes for a great low carb cookie. But did you know that pumpkin is a “low-carb vegetable?” I know I was surprised to hear that too but so happy to hear it since I love everything pumpkin.
For just 1 cookie it only has 2.3 NET CARBS and is only 98 CALORIES. So all in all, I’d say it’s definitely a low carb pumpkin cookie.
How to Make Pumpkin Chocolate Chip Cookies
For starters let’s preheat that oven, set it to 350 degrees. Now grab your electric mixer, or get your standing mixer ready.
In a medium-sized bowl, combine your butter, sugar, and eggs. Beat using an electric mixer. It’s much easier at this stage if your butter is softened at room temperature.
Next, add in the vanilla and mix again. Then spoon in your pumpkin puree and mix it all together.
Grab a smaller bowl so we can add all our dry ingredients. Combine the almond flour, salt, baking powder, cinnamon, pumpkin pie spice, xanthan gum. Stir it all together with a spoon.
Slowly pour the bowl of dry ingredients into the bowl with pumpkin mixture. Using the electric mixer, mix all the ingredients together.
Gently fold in your chocolate chips with a spoon. Don’t over mix it.
Place a piece of parchment paper on a cookie sheet.
Using a cookie scoop, or just a spoon, scoop out your cookie dough onto your baking sheet. You should get about 12 cookies on a tray because they don’t flatten out a ton.
Place in preheated oven for about 20-25 minutes.
They might not look completely done at 20-25 minutes, but that’s ok and if you want these to be soft and chewy it’s important to take them out now.
Take them out and leave on the cookie sheet for about 20 minutes to cool. They will harden up a bit, but still, be nice and warm when you are ready to eat them.
Variations on Keto Pumpkin Cookies
You don’t have to stick to this 100% if you don’t want to. Here are a few things you can do to them:
- Add nuts to the batter. Pecans, walnuts, and almonds all would work nicely.
- You can leave out the chocolate chips altogether.
- Or if you have someone who isn’t watching either carbs or sugar, use regular semi-sweet chocolate chips instead.
- You could also make a low carb icing to drizzle over the cookies.
Other Tips for Making Keto Pumpkin Cookies
I’m trying to think of some other tips I have while making these keto pumpkin cookies….honestly, I don’t have anything else to tell you about them.
Ok well here is one: Use parchment paper to line your cookie sheet with. I’ve used wax paper, and it was an epic fail. The cookies stuck to the paper and it was a disaster.
Oh, wait I have another tip for you: Don’t eat the whole batch, as tempting as it may be! They are low carb and low in calories, but not when you eat all of them…don’t ask me how I know 😉
Other Diets this Recipe is Good for…
These low carb pumpkin chocolate chip cookies are not just keto, but also gluten-free and sugar-free.
I know it’s getting easier to find desserts that are gluten-free, but finding them sugar-free can be a challenge. But look no more, this one is a winner!
How to Store Pumpkin Cookies?
These cookies don’t require a lot of space care after they are cooked. Simply put the cookies in an airtight container and leave them on your counter. That’s it, super easy.
How Long are Pumpkin Cookies Good for?
So this is a funny question to me, cause my cookies haven’t needed to be stored for too long. Within about 2 days my batches are always gone. But they should be fine for a few days, no problem.
Can I Freeze Pumpkin Cookies?
Sure I don’t see why not. Most homemade cookies are totally freezable.
After they finish baking make sure they cool completely. Place them in a single layer inside a freezer-safe-zip-top storage bag.
Squeeze out any extra air, and then place them flat in your freezer. Keeping them flat lets you stack several bags on top of each other to save space.
Make sure to label them with the name of the cookie and the date they were baked on.
Typically baked cookies will keep for about 3-4 weeks in the freezer.
When you are ready to eat one, take it out of the freezer and let it sit on the counter at room temperature. Or you can pop it in the oven for a few minutes, or even microwave it for a few seconds.
Other Low Carb Cookie Recipes:
If you’re in the mood for some other Keto-friendly Desserts, check out our:
- Raspberry Jam Thumbprint Cookies
- Keto Magic Cookie Bars
- Pumpkin Snickerdoodle Cookies
- Keto Chocolate Chip Cookies
All of them are Keto-friendly and low carb, and will have your friends raving!Print
These super yummy Pumpkin Chocolate Chip Cookies are going to be a staple you bake all fall and winter long! You’ve never had Keto cookies this Chewy and Soft before!!
- 6 tbsp softened butter
- 2 eggs
- 1 cup granulated monk fruit sweetener
- 1 tsp vanilla
- 1 cup canned pumpkin
- ½ tsp salt
- 1 tsp baking powder
- 1 ½ cups almond flour
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp xanthan gum
- ¾ cup lily’s dark chocolate chips
- Preheat the oven to 350 degrees. Grab your electric hand mixer or your standing mixer.
- In a medium-sized bowl combine butter, sweetener, and eggs. Beat well using a mixer.
- Add vanilla and beat again. Then spoon in the pumpkin puree and mix well.
- In a smaller bowl so we can add all the dry ingredients. Combine the almond flour, salt, baking powder, cinnamon, pumpkin pie spice, and xanthan gum. Stir it all together with a spoon.
- Slowly pour the dry ingredients into the pumpkin mixture. Using the electric mixer, mix all the ingredients together.
- Now gently fold in the chocolate chips, making sure not to overmix the batter.
- Place a piece of parchment paper on the cookie sheet.
- Using a cookie scoop, start scooping out the cookie dough onto the baking sheet. You will have roughly 12 cookies on the sheet.
- Bake for about 20-25 minutes. They might look slightly undercooked, but that’s good. Pull them out of the oven and let them sit for about 20 minutes.
- 2.3 NET CARBS per cookie
- Let your butter get to room temperature, it will be easier to work with.
- Make sure to use parchment paper while baking, instead of wax paper. Wax paper will stick to the cookies.
- Only use pure canned pumpkin and not pumpkin filling.
- Store them in an air-tight container on the counter.
- To freeze them, place them in a gallon-sized plastic bag and lay them flat. Squeeze all the air out of them and place them in the freezer.
- Once frozen and ready to eat them, place them on the counter to thaw.
- You can add walnuts, pecans, or almonds to the batter.
- Drizzle some low carb icing over the top of the cookies.
- Category: Desserts
- Method: Baking
- Cuisine: American
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