These keto chocolate chip pumpkin cookies recipe are the perfect fall dessert. They are chewy and a gluten-free dessert your kids will love.
What is it about chocolate and pumpkin that goes so well together? I’m not sure, but they really do complement each other. I love pumpkin mochas, and these chocolate chip pumpkin cookies are amazing!
Similar Keto Pumpkin Recipes: Keto Pumpkin Brownies, Keto No Bake Pumpkin Cheesecake Bars, Keto Pumpkin Chaffles
Keto Pumpkin Cookies Recipe
Cookies are some of the easiest desserts you can make. I learned how to make cookies when I was a child, and I’m teaching my children how to make cookies too. It’s as simple as mixing the dough and then scooping them on the baking sheet and baking them.
When it comes to fall cookie recipes, these easy low-carb cookies rise above the rest. The pumpkin puree gives them the perfect soft texture that I love so much in cookies. Plus, they have the irresistible pumpkin pie spice mixed in. As they bake, the aroma will fill your entire kitchen! The hardest part is waiting for them to cool down so you can eat them.
Keto Chocolate Chip Pumpkin Cookies
This recipe makes two dozen cookies. Is that going to be enough for your family? Let me warn you, my kids gobbled these up! I might have helped, but the point is they will go fast. You might want to make a double batch if you think everyone will love them.
The good news is that you can freeze the cookies if you make too many (there is no such thing).
To freeze them, let them cool completely after you bake them. Then, lay them in a single layer on a piece of parchment paper on a baking sheet. Then, place this sheet in the freezer. After they are all frozen, you can put them in a freezer bag together. They will stay fresh in the freezer for up to 6 months.
When you are ready to eat them again, just pull the bag out of the freezer and let the cookies thaw in the refrigerator overnight. Heating them back up in the oven is better than in the microwave. They will become too soft in the microwave.
Keto Pumpkin Cookies With Almond Flour
The entire recipe is in the printable recipe card at the bottom of the post. Here are a few tips along with any substations you can make in these cookies.
- Almond Flour – Use almond flour, not almond meal. Almond meal will make the cookies taste grainy.
- Butter – If you use salted butter, just cut back on the amount of salt you use in the cookies.
- Granular Swerve – You can use any type of granular sweetener that you like.
- Vanilla Extract
- Egg
- Pumpkin Puree
- Pumpkin Pie Spice – Make your own with this easy low carb pumpkin spice recipe or you can buy a pre-made mixture.
- Baking Powder
- Salt
- Sugar-Free Chocolate Chips – These are optional.
In place of chocolate chips, top the cookies with my sweet cream cheese spread.
Best Keto Pumpkin Cookies
You are going to love these keto pumpkin cookies! Enjoy them along with your low-carb lunch. They are full of vitamins and nutrients – probably some of the healthiest cookies you have ever enjoyed.
Kid-Friendly Treat
I love making foods that I can eat with my kids on my low-carb diet. As they bake, your kitchen is going to smell like pumpkin pie! Your kids will come out asking if they can have a cookie, so I suggest making plenty of extras.
These cookies are the perfect low-carb snack, Thanksgiving dessert, or Halloween treat. You could even package them up and give them away as gifts to your friends and family.
Pumpkin Keto Cookies
These are the exact ingredients you’ll need to make these cookies. Exact measurements are located within the printable recipe.
Ingredients:
- Almond flour
- Softened butter
- Granular Swerve
- Vanilla extract
- Egg
- Pumpkin puree
- Pumpkin pie spice
- Baking powder
- Salt
- Sugar free chocolate chips
Instructions:
Pre-heat oven to 375 degrees.
Prepare a baking sheet with parchment paper or a baking mat.
Using a mixer, mix together softened butter, Swerve, egg, and vanilla extract until creamy. Mix in pumpkin puree and pumpkin pie spice.
Add almond flour, baking powder, and salt and mix ingredients using a spoon until a soft dough forms. Add in chocolate chips.
Scoop cookie dough into 24 balls and flatten each one a little bit using the back of a spoon. The cookie dough won’t spread out much unless they are flattened)
Bake for 12-13 minutes until slightly browned and cooked through. Transfer to a cooling rack and allow to fully cool.
Pin for later!
Keto Chocolate Chip Pumpkin Cookies
Equipment
- Baking Sheet
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup butter softened
- 3/4 cup granular Swerve
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar-free chocolate chips
Instructions
- Pre-heat oven to 375 degrees.
- Prepare a baking sheet with parchment paper or a baking mat.
- Using a mixer, mix together softened butter, Swerve, egg, and vanilla extract until creamy. Mix in pumpkin puree and pumpkin pie spice.
- Add almond flour, baking powder, and salt and mix ingredients using a spoon until a soft dough forms.
- Add in chocolate chips
- Scoop cookie dough into 24 balls and flatten each one a little bit using the back of a spoon. The cookie dough won't spread out much unless they are flattened)
- Bake for 12-13 minutes until slightly browned and cooked through.
- Transfer to a cooling rack and allow to fully cool.
Notes
Net Carbs: 3 The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Easy Keto Baking Recipes
Fall is the perfect time to bake. If you enjoyed my keto chocolate chip pumpkin cookies, then try these low-carb desserts next.
