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Keto Pumpkin Chocolate Chip Cookies

Keto Pumpkin Chocolate Chip Cookies

yield: 12 SERVINGS

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup Swerve granular
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3/4 cup Lily's sugar free chocolate chips
  • kosher salt for topping (optional)

Directions

1

Pre-heat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.

2

Using a hand mixer, beat together softened butter, Swerve granular, egg, and vanilla extract until combined and creamy. Mix in pumpkin puree and pumpkin pie spice.

3

Add in almond flour, baking powder, xanthan gum, and salt.

4

Mix ingredients using a spoon until a dough forms. Mix in chocolate chips last.

5

Divide dough into 24 balls and flatten each one a little using the back of a spatula. (The dough won't spread much unless flattened a bit.)

6

Bake for 12-13 minutes or until slightly browned and cooked through.

7

Transfer to a cooling rack and let cool. Sprinkle the top with a little salt (optional).

Nutritional Information

Yield: 24 small cookies, Serving Size: 2 cookies
Amount Per Serving: Calories: 54, Total Carbohydrates: 3g, Fiber: 0g, Net Carbohydrates: 3g, Total Fat: 4g, Protein: 2g

Brought to you by Hip2Keto.
More Keto Desserts
32 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 3 ratings
Print

Keto Pumpkin Chocolate Chip Cookies – holding a cookie

Love the yummy combination of chocolate and pumpkin together?

Attention, cookie lovers! You can bake delicious keto pumpkin chocolate chip cookies that taste AMAZING! These cookies are gooey, soft, and guilt-free! Plus, they happen to be easy to make and something to add to your fall baking list of goodies.

Keto Pumpkin Chocolate Chip Cookies stacked on a cooling rack

If you’re craving chocolate, these addicting cookies will do the trick!

For this recipe, we are adding pumpkin puree and pumpkin pie spice to our keto chocolate chip cookies.

Keto Pumpkin Chocolate Chip Cookies – cookie ingredients

Keto cookie ingredients are key!

You’ll for sure need to use sugar-free chocolate chips, and we recommend Lily’s Chocolate chips which are sweetened with stevia. They are so YUM!

You’ll also need some almond flour as a replacement for traditional flour, and also a sweetener. I like to use Swerve granular when baking cookies, but you can sub in your favorite sweetener. Visit our Keto Sweetener Conversion Guide for how to substitute with different sweeteners.

Keto Pumpkin Chocolate Chip Cookies - mixing the ingredients


Print

Keto Pumpkin Chocolate Chip Cookies

yield: 12 SERVINGS

Soft and chewy pumpkin cookies that are an easy to bake treat!

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup Swerve granular
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3/4 cup Lily's sugar free chocolate chips
  • kosher salt for topping (optional)

Directions

1

Pre-heat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.

2

Using a hand mixer, beat together softened butter, Swerve granular, egg, and vanilla extract until combined and creamy. Mix in pumpkin puree and pumpkin pie spice.

3

Add in almond flour, baking powder, xanthan gum, and salt.

4

Mix ingredients using a spoon until a dough forms. Mix in chocolate chips last.

5

Divide dough into 24 balls and flatten each one a little using the back of a spatula. (The dough won't spread much unless flattened a bit.)

6

Bake for 12-13 minutes or until slightly browned and cooked through.

7

Transfer to a cooling rack and let cool. Sprinkle the top with a little salt (optional).

Nutritional Information

Yield: 24 small cookies, Serving Size: 2 cookies
Amount Per Serving: Calories: 54, Total Carbohydrates: 3g, Fiber: 0g, Net Carbohydrates: 3g, Total Fat: 4g, Protein: 2g

Brought to you by Hip2Keto.

Keto Pumpkin Chocolate Chip Cookies on the cooling rack

Yummy cookie heaven!

Oh my goodness, these are an awesome treat! So perfect for fall, and such a perfect family-friendly dessert idea! Have your kids help with this easy one-bowl recipe! SO fun.

For more keto cookie recipes, bookmark this page.


Bake this easy keto pumpkin pie!

Join The Discussion

Comments 32

  1. Farrah Warren

    Yum!!

  2. MichelleR

    These sound AMAZING! I am totally making these! Thank you SO much!

    • Lina D

      You’re so very welcome! Enjoy ?

  3. Liz

    So tasty, just made them!!

    • Lina D

      That’s great news! Thanks for sharing Liz ??

  4. Cassy

    Just made these and wow! So delicious. Thank you for the recipe!

    • Lina D

      Oh good and you’re so welcome! Thanks for stopping by today ??

  5. Kim

    Can I use liquid Stevia drops or powdered swerve instead….if so how much? Thanks

  6. Diana

    Instead of using all almond flour can you use almond and coconut flour?

    • Lina D

      Yes I’m sure you can however I have not yet tried. Looks like a good ratio from other recipes would be 1:4 on coconut flour to almond flour when mixing, according to similar recipes online.

  7. Danene

    Just made these…so yummy!! The sprinkled salt on top makes them even tastier! Thanks for sharing the recipe!

    • Collin (Mrs. Hip)

      Oh good! You’re very welcome! Super happy you enjoyed them, Danene!

  8. Cathy

    Followed the directions exactly & measured correctly, but these cookies did not turn out well. The dough was very soft, not stiff like cookie dough usually feels. The cookies didn’t seem to cook so I had to leave them in the oven longer (almost double the time listed) and as they began to get too brown around the edges, they still looked uncooked in the middle! Eventually, after they cooled, they tasted OK but they were much flatter than pictured. Not sure if I will make these again.

    • Dena

      Did you measure the pumpkin puree in a dry measuring cup or liquid?

    • Erin

      I had the same problem. They taste good, but are flat and mushy.

      • Amber (Hip Sidekick)

        Hmm, maybe try adjusting your cooking time and / or use a liquid measuring cup for the puree. Hoping that might help!

  9. Anna

    How many carbs or cookie?

    • Lina D (Hip2Save Sidekick)

      This made 24 small cookies for me – so servings is 2 cookies – per serving – 3 carbs total

      Yield: 24 small cookies, Serving Size: 2 cookies
      Amount Per Serving: Calories: 54, Total Carbohydrates: 3g, Fiber: 0g, Net Carbohydrates: 3g, Total Fat: 4g, Protein: 2g

  10. Casey

    Super easy! Super yummy!

    • Collin (Mrs. Hip)

      Yay! SO glad to hear that, Casey! Thanks for letting us know how they turned out!

  11. Diane

    Do you have to use xanthan gum? I dont have any but would love to try these.

    • Lina D (Hip2Save Sidekick)

      I would think they’d be similar without – maybe slightly diff attire though. 👍

  12. Susanne

    Where do you find the xanthan gum? (I’m not a “cook”) 🙂

    • Lina D (Hip2Save Sidekick)

      It’s usually by the specialty flours in the baking isle. also online. But most stores are carrying it now. 😮

      • Susanne

        Thanks! 😁

  13. Dena

    Did you measure the pumpkin puree in a dry measuring cup or liquid?

    • Lina D (Hip2Save Sidekick)

      I used a dry measuring cup. Hope that helps.

  14. Rjtibbs

    Pumpkin chocolate chip cookies are amazing!! Have tried many keto cookies, some are meh, some are horrible. These are delicious- you can’t even tell they are keto. Soft, delicious, easy to make. Will add them to my regular recipe collection!

    • Lina D (Hip2Save Sidekick)

      Wow I’m so glad you loved them ❤️

  15. Jamie Spencer

    What is the carb count per cookie?

    • Amber (Hip Sidekick)

      Hi there! The carb count is 1.5 g per cookie. Hope that helps!

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