Chewy Keto Chocolate Chip Pumpkin Cookies
Published September 15, 2019 • Updated February 2, 2026
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Fall is when I crave pumpkin everything, and these chewy chocolate chip cookies hit the spot. They're soft, thick, and packed with warm spices - my kids ask for them every October.
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Ingredients
1 1/2 cups almond flour -
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
Step by Step Instructions
Step by Step Instructions
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.
Cream butter, cream cheese and egg
In a large bowl, cream together butter, cream cheese, egg – if using, and sweeteners.
Mix the dough
Add the dry ingredients to the wet ingredients and mix until combined. Stir in the sugar-free chocolate chips.
Scoop cookies
Scoop 1 inch balls of cookie dough and place on a parchment-lined baking tray about 1 inch apart. Press down each dough ball with your fingers.
Nutrition 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.
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Get My Macros (Free) →Frequently Asked Questions
Can I use a different type of flour instead of almond and coconut flour?
Almond and coconut flour work best for the texture. A gluten-free all-purpose blend will work, but the cookies won't be as chewy.
What can I use instead of erythritol?
Yes - stevia or any 1:1 sugar replacement works. Just adjust the amount based on your sweetener's strength.
How should I store these cookies?
Airtight container at room temperature for up to 3 days, refrigerator for up to a week, or freezer for up to 3 months.
Can I make these cookies dairy-free?
Swap the butter for coconut oil or dairy-free butter, and use dairy-free cream cheese. Works great.
Are these cookies suitable for a keto diet?
Yes! Each cookie has about 5g net carbs, so they fit keto macros easily.
These chocolate chip pumpkin cookies are thick and chewy thanks to their main ingredient – pumpkin puree. They’re perfect as an afternoon snack or after-dinner treat, especially in Fall when everything tastes better with pumpkin.
To keep these keto-friendly, I use almond flour and coconut flour instead of wheat flour. The combination of the two gives you a taste and texture similar to regular cookies without the carbs.
Pumpkin has more carbs than most vegetables, but the amount in this recipe is small. The whole batch uses less than a cup of pumpkin puree, which adds less than 10 grams of carbs across all 36 cookies.
Use canned pumpkin puree, not pumpkin pie filling. The pie filling is loaded with sugar and spices you don’t want. Look for cans that say “100% pumpkin puree” with pumpkin as the only 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