Keto 7 day meal plan

Chewy Keto Chocolate Chip Pumpkin Cookies

by KetoFocus.com
Nutrition Facts

12

Servings

270

Calories

24.4g

Fat

5g

Protein

5.1g

Net Carbs

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!

Chewy Keto Chocolate Chip Pumpkin Cookies Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 cup unsalted butter, softened
  • 1/2 cup cream cheese, cold & cut inot pieces
  • 1/4 cup golden monk fruit sweetener
  • 1/2 cup erythritol
  • 1 egg, optional
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 cup sugar free chocolate chips

Chewy Keto Chocolate Chip Pumpkin Cookies Directions

  • 1
    Preheat the oven to 325.
    325 degree oven
  • 2
    In a medium bowl, combine the dry ingredients - flours, baking powder, baking soda, salt and spices. Whisk until combined and set aside.
    combining the dry ingredients for the pumpkin cookies
  • 3
    In a large bowl, cream together butter, cream cheese, egg - if using, and sweeteners.
    Mixing butter, cream cheese, egg and keto sweeteners in a bowl
  • 4
    Stir in pumpkin puree and vanilla extract and continue to mix until combined.
    Adding pumpkin puree into the wet ingredients
  • 5
    Add the dry ingredient to the wet ingredient and mix until combined. Stir in the sugar free chocolate chips.
    pumpkin cookie batter with chocolate chips
  • 6
    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.
    keto pumpkin cookie dough on a baking sheet
  • 7
    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 transfering to a wire rack to finish cooling.
    keto chocolate chip pumpkin cookies cooling on a wire rack

pumpkin cookies scooped on a tray 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.

Keto Approved Sugar Free Chocolate Chips

I add sugar free chocolate chips to this keto cookie recipe, but you can omit them if you want a chocolate free version or you don’t have low carb approved baking chips on hand. There are a few different types of sugar free chocolate chips on the market.

Is Pumpkin Keto Approved?

canned pumpkin

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 attentino 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.

If you are sensitive or allergic to eggs, this keto cookie recipe can be made without eggs. The pumpkin the recipe provides enough volume and helps to hold the ingredients together without the use of eggs.

Sweetner Options for Keto Pumpkin Cookies

The recipe calls for both golden monk fruit and erythritol. I like to use golden monkfruit in this recipe because it adds a caramelized sugar flavor to this keto cookie recipe. The golden monk fruit I use is by Lakanto. The erythritol I use in my keto baking is by Swerve; however, you can use any non sugar sweetener you would like as long as it measures cup for cup with sugar.

Store keto pumpkin cookies in an air tight container at room temperature. The sweeteners used in low carb baking don’t hold onto moisture as well as regular sugar, so they tend to dry out if left uncovered.

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Annie Lampella

Annie Lampella

I strive to find meals that your whole family can enjoy (kids and relatives too) while you are on your keto quest. You can still have your favorite foods on the keto diet, you just have to be creative with how you make them.

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Keto 7 day meal plan