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
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: 54, Total Carbohydrates: 3g, Fiber: 0g, Net Carbohydrates: 3g, Total Fat: 4g, Protein: 2g
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!
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