Keto Pumpkin Cookies with Chocolate Chips
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Bake these delicious keto pumpkin cookies that are perfect for fall and holiday gatherings.
Love the yummy combination of chocolate and pumpkin together?
Attention, keto cookie lovers! You can bake delicious keto pumpkin cookies that taste AMAZING with keto chocolate chips! 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 no-sugar-added chocolate chips. We recommend Lily’s Chocolate chips, ChocZero Chocolate Chips (use promo code HIP2KETO for 10% off), or Ross Baking Chips (use promo code HIP2KETO15 for 15% off). No matter which brand you choose, they are all 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 Cookies w/ Chocolate Chips
yield: 12 SERVINGS
prep time: 15 MINUTES
cook time: 23 MINUTES
total time: 38 MINUTES
Soft and chewy pumpkin cookies that are an easy-to-bake treat!
- 1/2 cup butter, softened (room temperature)
- 1/2 cup Swerve granular (3/4 cup if you like sweeter keto treats)
- 2 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 1/2 cups almond flour
- 1 cup keto chocolate chips
- kosher salt for topping (optional)
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 alcohol and fiber.
Tips for baking keto pumpkin cookies:
- Leave your butter out at room temperature so it is softened. Do NOT heat or melt your butter in any way as this may leave your batter runny or too liquidy. You’ll need to set it out about an hour before you plan to bake.
- Strain the liquid out of the canned pumpkin using paper towels. This helps to make more of a chewy cookie.
- Remember to flatten your cookies or else they won’t spread flat on the pan.
- Since these cookies are softer, let them cool for at least 10 minutes on the baking sheet before transferring them as they may fall apart while still warm.
- These are perfect for any fall gatherings you have coming up. It would also be a fun idea to try using fresh pumpkin while they’re still available in store.
Yummy cookie heaven!
Oh my goodness, these are an awesome treat! Keto pumpkin chocolate chip cookies are so perfect for fall and such a perfect family-friendly dessert idea! Have your kids help with this easy one-bowl recipe! SO fun.
My Hip sidekick Jenna tried out these keto pumpkin cookies too, and here’s what she had to say about them:
“The whole house LOVED these! The boys ate most of them up before I even got to snap a photo. These kids are sometimes hesitant to eat anything keto because, you know, if it’s not full of sugar it can’t be good LOL. Well, we all loved these.
I used ChocZero chips because that’s what I had on hand (and those are my favorite), and everyone raved about them. Bring on the pumpkin everything! We’ll definitely be making these again.”
Bake this easy keto pumpkin pie next!