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: 122, Total Carbohydrates: 8g, Fiber: 1g, Sugar Alcohols: 4g, Net Carbohydrates: 3g, Total Fat: 4g, Protein: 2g
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.
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 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
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: 122, Total Carbohydrates: 8g, Fiber: 1g, Sugar Alcohols: 4g, Net Carbohydrates: 3g, Total Fat: 4g, Protein: 2g
Don’t be alarmed by the high total carb count!
Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we’ve subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.
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.
Yum!!
These sound AMAZING! I am totally making these! Thank you SO much!
You’re so very welcome! Enjoy ?
So tasty, just made them!!
That’s great news! Thanks for sharing Liz ??
Just made these and wow! So delicious. Thank you for the recipe!
Oh good and you’re so welcome! Thanks for stopping by today ??
Can I use liquid Stevia drops or powdered swerve instead….if so how much? Thanks
Hi there! Be sure to check out our Sweetener Conversion Guide! https://hip2keto.com/best-sweeteners-diets-conversion-recipe/ Hope that helps!
Instead of using all almond flour can you use almond and coconut flour?
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.
Just made these…so yummy!! The sprinkled salt on top makes them even tastier! Thanks for sharing the recipe!
Oh good! You’re very welcome! Super happy you enjoyed them, Danene!
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.
Did you measure the pumpkin puree in a dry measuring cup or liquid?
I had the same problem. They taste good, but are flat and mushy.
Hmm, maybe try adjusting your cooking time and / or use a liquid measuring cup for the puree. Hoping that might help!
Same thing with mine. No way to roll into balls!
Oh darn. Thanks for the feedback, Susan! Hoping the suggestion above on changing the cooking time and using a liquid measuring cup for the puree might help.
Samething happened to me. Tasted ok but had to double oven time and still came out very soft.
Dont know where i went wrong?
Hi Christine! These are just very soft cookies with a lot of moist texture. You could try a little more oven time Or maybe try making them a bit smaller. Hoping these suggestions might be helpful!
Same for me. “Dough” was too soft. Will try adding a tbsp coconut flour.
How many carbs or cookie?
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
Super easy! Super yummy!
Yay! SO glad to hear that, Casey! Thanks for letting us know how they turned out!
Do you have to use xanthan gum? I dont have any but would love to try these.
I would think they’d be similar without – maybe slightly diff attire though. 👍
Where do you find the xanthan gum? (I’m not a “cook”) 🙂
It’s usually by the specialty flours in the baking isle. also online. But most stores are carrying it now. 😮
Thanks! 😁
Did you measure the pumpkin puree in a dry measuring cup or liquid?
I used a dry measuring cup. Hope that helps.
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!
Wow I’m so glad you loved them ❤️
What is the carb count per cookie?
Hi there! The carb count is 1.5 g per cookie. Hope that helps!
I was curious if anyone has tried to add the pumpkin using the Swerve Chocolate chip mix? If so, any other modifications other than pumpkin and Lily’s? Thanks!
Just made these and they are really really good! I used half Swerve granular and half Swerve brown and added pecans. I did sprinkle a little salt on top after baking…👍🏻👍🏻👍🏻
Oh wow!!! How awesome – thanks for sharing!
Saw your recipe on this monetized YouTube video, without attribution FYI
We finally made these cookies!!!!!
We have been Keto for almost a year and a half. I honestly haven’t found many desserts that I am fond of, but these were yummy!!!!!! and so easy!!!!!!! TFS
Woohoo! Happy to hear what a hit they were! Thanks for letting us know how much you enjoyed them!
Excellent cookies! My guess is that the folks who had a “fail” and said the dough was too soft, may have used pumpkin pie mix and not solid pack pumpkin.
Could be! Thanks for the helpful comment, Marianne! SO glad you enjoyed these!
I’d like to add on to the comments about the cookies being mushy in the middle and not rising….When I use a regular, old school basic oven, no problems. However, my parents have an energy star rated convection oven, which many readers may also use. Their oven has without fail, messed up biscuits, brownies, cinnamon rolls etc. Keto or not! Supposedly, there is different functions you can use before baking, but the results still yield over cooked on the edges, doughy in middle, won’t rise. Someone suggested we alter every recipe, cook longer but with a lower temp. I have not got this down for everything, but it seems to help, somewhat. The recipe or ingredients themselves may not be the problem at all.
Also, I’d like to note I have tried some of Lina’s recipes and if she recommends a certain brand, it’s probably because that’s what will yield the best result, plain & simple. I took it upon myself to try Splenda Naturals (supposedly a less bitter Stevia) in one of the cookie recipes over Swerve and they were not good. Lesson learned! Thanks for all the great, low carb recipes :))
Oh thanks for your helpful comment Brit!
Hello- can the dough be frozen?
Yes it can!
We did the calculations, and the carbs are wrong, they are actually 4 carbs each. Very disappointing, we knew something was off since they were so delicious
Thanks so much for your feedback, Judy! We have taken a look at our numbers again. We still find them to be correct for the serving size of 2 small cookies. We have added this note to the post – “Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we’ve subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.”
Hoping that helps!
Hi! I just imported this recipe into my Carb Manager and the calorie count for 1 cookie showed 104 calories, not 54. I actually went back in and scanned my exact ingredients and still came up with the same calorie count. The net carbs were the same as you reported, but the calories are way off. Am I confused?
Thanks, J! We checked the calories again in “My Fitness Pal” and find them to be 122 for two small cookies. That has been updated!
These were the best keto pumpkin cookies I’ve ever made! I used the confectioners swerve and it’s delicious and warm and perfect for Halloween or fall! Way better than trick or treating 🙂 Looking forward to making more of your recipes!
Yay! SO glad you enjoyed them, Betty! Thanks so much for the sweet comment!
Can the cooked dough be frozen? If so for how long? Thank you
Hi Karen! You can freeze the dough. It looks like some have done that successfully for up to a few weeks at a time. Hope this helps!
These look Delicious 😋 I am making them this weekend👍🏼 To go with our pumpkin spice coffee 🥰
I love Fall 🍁🍂
YUM! I love fall too! Hope you enjoy them!
Will these turn out ok without Xanthan gum?
Yes I think so – maybe not exact same texture, but super similar.
I made this recipe tonight and it was very good. My dough was really wet before I scooped onto baking sheet so I added a little coconut flour to absorb some of the liquid. They came out perfect and quite delicious. Kept the same baking time
Thanks for sharing your tips!!
How do you store these cookies? Fridge? Are they okay on the counter in a airtight container?
I think they’d be fine on the counter for a couple days, but might last longer in the fridge 👍
Thanks for the delicious recipe! After reading the reviews, I opted to use 1/4 cup of coconut flour and 1 1/4 cup of Almond flour, and I added chopped pecans. For the few who reported poor results, I wonder if they measured 1/2 CUP of pumpkin, I thought some might have used 1/2 CAN instead of CUP. My batter was quite stiff which could have been the addition of coconut flour. I used Maldonado Sea Salt before baking, definitely adds to the flavor. I enjoyed these Pumpkin Chocolate Chip cookies more than regular Chocolate Chip I’ve made before. Thanks again!
Awesome 👏 Thanks for sharing Donna!
I made a whole batch of these for me to eat throughout the week. Came home and they were all GONE! My non-keto hubby ate them all. He didn’t even know they were sugar free. (T..T) Delicious! Making a double batch tonight.
Hi Angelina! These cookies really are just so good! You might want to hide them next time😆 Thanks for coming back & letting us know how much both you & your husband enjoyed them!
Oh nice! I’m so glad Angelina!