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)
Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper. You'll need two baking sheets or just cook in batches.
Using an electric hand mixer, beat together softened butter (do not melt or heat the butter), Swerve granular, egg yolk, and vanilla extract until combined and creamy.
Strain the liquid from the pumpkin puree by placing the 1/2 cup of pumpkin puree in at least two paper towels. Gently squeeze out the liquid. I recommend doing this over a bowl in case your paper towels break. You might have to repeat the process after the paper towels are saturated. I ended up with about a 1/4 cup of liquid. Mix strained pumpkin puree in with butter sweetener mixture until well combined.
Add in pumpkin pie spice, baking powder, xanthan gum, salt, and almond flour. Mix to combine.
Fold in chocolate chips using a spatula.
Divide dough into 24 one-inch balls and place 12 balls on a baking sheet. Flatten each one with your fingers or the back of a spatula. The dough won't spread much bigger than the size you flatten them.
Bake for 22 to 24 minutes or until slightly browned and cooked through. Turn the baking sheet halfway through baking.
Sprinkle the top with a little kosher salt (optional). Allow the cookies to cool on the baking sheet for 10 minutes then transfer them to a cooling rack to finish cooling. Enjoy!
Yield: 24 cookies, Serving Size: 1 cookie
Amount Per Serving: 118 Calories | 10.1g Fat | 9.2g Total Carbs | 3.5g Fiber | 1g Sugar | 4.1g Sugar Alcohol | 2.2g Protein | 1.6g Net Carbs
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!
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?
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. 😮
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 ❤️
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!
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!
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!
some people replied that these cookies were flat and too a while to cook. i accidentally used baking soda instead of powder and they turned out more mushy. still good and bet would taste great if i added the right ingredients!
Hi Mel! Darn! I’ve done that too LOL! Baking is a science I swear❤
Just wanted to share a quick tip… This recipe is very similar to a chocolate chip cookie recipe I make all the time, and the key to getting a more “done” texture is to let them cool on the baking sheet, not a cooling rack. They will continue to bake on the cookie sheet for a couple minutes while the temperature coasts down. I let mine sit like that until the cookies are almost room temp. (I’ll be trying this recipe with that trick this week!)
Hi there!! Great tip, thank you! Pumpkin can be tricky to work with at times.
Just made these today and tried Lily’s new butterscotch whites chocolate chips and while the standard chocolate is also good these are to die for!!!
Wow yum!!! Thanks for sharing 🥰
Are you supposed to cook both pans of cookies together or one at a time. I did one at a time and cooking time was way too much. They were super burned.
SO sorry to hear that they burned. It seems some ovens can run hotter than others. You can bake them all at once or separate. Maybe check the cookies around 10-12 minutes if you make them again, and then keep adding 2-3 minutes until they look done. Hoping that may be helpful for next time! 🥰🙌