Chewy Keto Chocolate Chip Pumpkin Cookies
Published September 15, 2019 • Updated November 30, 2025
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A favorite treat to have during the Fall are Keto Chocolate Chip Pumpkin Cookies. These are the chewiest, most delicious low-carb pumpkin cookie you will have!
12
Servings
254
Calories
22.9g
Fat
5g
Protein
5.1g
Net Carb
13.9g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Chewy Keto Chocolate Chip Pumpkin Cookies Recipe Video
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Chewy Keto Chocolate Chip Pumpkin Cookies Ingredients
1 1/2 cups almond flour
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1/2 cup coconut flour
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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2 teaspoons cinnamon
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1/4 teaspoon nutmeg
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1/4 teaspoon allspice
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1/2 cup unsalted butter, softened
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1/2 cup cream cheese, cold & cut inot pieces
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1/4 cup golden monk fruit sweetener
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1/2 cup erythritol
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1 egg, optional
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3/4 cup pumpkin puree
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1 teaspoon vanilla
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1 cup keto approved chocolate chips
Chewy Keto Chocolate Chip Pumpkin Cookies Directions
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Preheat oven
Preheat the oven to 325.
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Combine dry ingredients
In a medium bowl, combine the dry ingredients - flours, baking powder, baking soda, salt and spices. Whisk until combined and set aside.
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Cream butter, cream cheese and egg
In a large bowl, cream together butter, cream cheese, egg - if using, and sweeteners.
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Add pumpkin
Stir in pumpkin puree and vanilla extract and continue to mix until combined.
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Mix the dough
Add the dry ingredient to the wet ingredient and mix until combined. Stir in the sugar free chocolate chips.
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Scoop cookies
Scoop 1 inch ball of cookie dough and place on a parchment lined baking try about 1 inch apart. Press down each dough ball with fingers.
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Bake
Bake at 325 degrees for about 12 minutes or until starting to brown around the edges. Remove from oven, let cool for 2 minutes before transferring to a wire rack to finish cooling.
Keto chocolate chip pumpkin cookies are thick and chewy thanks to their main ingredient, pumpkin. These cookies many the perfect treat to have as a snack or after dinner during especially during the Fall months when pumpkin is in season.
A low carb pumpkin cookie uses low carb flour and sugar free sweeteners to make up the bulk of the cookie. My favorite low carb flour to use for keto baking are almond flour and coconut flour. I feel the combination of the two creates a similar taste and consistency to regular wheat flour.
Pumpkin does have a higher carbohydrate amount that other vegetables; however you can still have pumpkin in small amounts on the keto diet. This entire low carb cookie recipe calls for less than a cup of pumpkin which contributes to less than 10 grams of carbs for the entire 36 cookies.
The pumpkin used to make these pumpkin cookies is canned pumpkin puree. You can find it at the grocery store in the baking or canned vegetable aisle. Make sure to pay attention to label and not get the can that says “pumpkin pie filling”. This is type is loaded with sugar and comes presweetened and seasoned. It needs to say 100% pumpkin puree and have pumpkin as the only listed ingredient.
These are great! Can you freeze them?
Yes, you can freeze them.
These came out great but are you sure it’s only supposed to make 12 cookies?
It depending on how big you make the cookies. Glad you liked the recipe
These were the best keto cookies. Thank you for this delicious recipe