Keto Pumpkin Cookies with Chocolate Chips
Cooler temperatures are here! For true pumpkin lovers, it’s the season we look forward to all year. These Keto Pumpkin Chocolate Chip Cookies are so good your whole family will love them without even knowing they are low carb. Great for holidays, fall get-togethers, and sharing with family and friends!
Keto Pumpkin Cookies with Chocolate Chips
Who doesn’t love pumpkin? Most of us wait nearly a year for all our pumpkin-spiced favorite drinks and treats to come around. These keto pumpkin chocolate chip cookies are a great low-carb keto treat. Thes perfect combination of keto, sweet, pumpkin, and chocolate, these keto cookies are moist, soft, and chewy.
If you are like me, you’ve tried a lot of low-carb cookies. A lot of them turn out a bit sub-par. I think that’s why I love these keto pumpkin chocolate chip cookies so much. They have a great texture, and the pumpkin with less than 2g net carbs per serving. The chocolate chips are just a little extra to make these low-carb pumpkin cookies perfect.
Ingredients:
- Coconut Flour – A keto-friendly flour that is gluten-free
- Cream Cheese – There are a lot of brands of cream cheese, but I still prefer the block kind as it is easier for me to work with and provides the consistency I like.
- Pumpkin Pie Spice – I like to get my pumpkin pie spice from Trader Joe’s for the quality, but if you use another brand, make sure it is keto-friendly.
- Lakanto Monkfruit Classic – This is my choice for a substitute for white sugar. It is keto-friendly and has zero calories.
- Pumpkin Puree – I prefer to buy pumpkin puree, but you can make your own. It’s not difficult to make it from fresh pumpkin.
- Lily’s Chocolate Chips are my go-to because these sweet baking chips don’t contain sugar but are sweetened with Stevia.
How to Make the Best Keto Pumpkin Cookies:
I think you and your whole family will like these low-carb cookies! They are not difficult to make, and you’ll want to eat them warm right out of the oven. The printable recipe is at the bottom of this page. You’re going to want to make these more than once.
Step 1: After preheating the oven to 375-degrees, soften the butter and cream cheese.
Step 2: Beat the butter, cream cheese, eggs, swerve, pumpkin puree, vanilla, and pumpkin pie spice in a bowl until they are well combined.
Step 3: In another bowl, combine the coconut flour, baking powder, and salt.
Step 4: Add the flour mixture to the other bowl of ingredients.
Step 5: Add the chocolate chips once the ingredients are well blended.
Step 6: Set the prepared dough in the fridge and let it sit for 30 minutes.
Step 7: Line a cookie sheet with parchment paper. Then, scoop the dough onto the parchment paper.
Step 8: Bake for 12 to 14 minutes or just until the cookies start to brown.
Can I make my pumpkin puree?
You can make your pumpkin puree by baking the pumpkin in the oven or the instant pot. Once the meat of the pumpkin is cooked and strained, it can be put in a food processor and pureed.
Does it matter what type of chocolate chips I use?
Yes, if you want to stay true to keto, it matters a lot. Most chocolate chips, even semi-sweet varieties, contain quite a bit of sugar. That’s why I choose Lily’s Chocolate Chips. They are sweetened with Stevia, so they don’t have the added carbs that come from sugar.
You may choose to leave out the chocolate chips. If you like, you can replace the chocolate chips with pecans. Nuts are a low-carb alternative, but keep your eye on the carb count.
Do these pumpkin cookies have a cakey texture?
These keto pumpkin chocolate chip cookies are not cakey at all. They have a chewy, soft texture. The texture is slightly different from regular pumpkin cookies made with all-purpose flour. If you would like to make cookies with a more cake-like texture, you can try adding an egg or increasing the pumpkin puree. You’ll also want to reduce the flour a bit. Just account for all the carbs to keep it low-calorie and keto-friendly.
Can you freeze keto pumpkin cookies?
Yes! I like to make a double batch, so I have extra to freeze for later. Once the cookies are baked, let them cool completely. Then, place them on a cookie sheet and put them in the freezer for about 15 minutes. They should be hard at that time. Transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. When you are ready to eat them, thaw them at room temperature.
Do I have to use Lakanto Monkfruit Classic for sweetener?
I love this sugar substitute, and it’s what gives the cookies their delicious brown sugar flavor. If you want another sugar substitute, Wholesome Yum Besti Crystalized or Swerve granular are interchangeable.
How should I store the keto pumpkin cookies?
You can store these cookies in an airtight container for about a week. When you have a craving for the chewy, gooey flavor, place one in the microwave for about seven seconds, and they’ll be the perfect just-out-of-the-oven texture and warmth.
Things to note about low carb cooking
I want to set up the right expectation if you are brand new to following a ketogenic/low-carb lifestyle. Nothing you make will taste exactly like the white flour and sugary counterparts; however, there are great alternatives to satisfy when cravings hit. With that being said, these Pumpkin Cookies are a fabulous option for the keto/low carb lifestyle.
More Keto Dessert Recipes
If you love pumpkin, check out my Pumpkin Bread, Mini Pumpkin Cheesecakes, Pumpkin Cream Cheese Muffins, and Pumpkin Fluff Recipes. For even more great recipes, check out all of my Keto Recipes in my Keto Recipe Index.
Pumpkin Cookies
Ingredients
- 7 tbsp + 1 tsp coconut flour
- 3 eggs
- 3 tablespoons butter softened
- 1 oz cream cheese softened
- ½ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 9 tbsp Lakanto Monkfruit Classic
- 1 tsp vanilla
- 1/4 cup Lily's Chocolate Chips
- ¼ tsp salt
- ¾ tsp baking powder
Instructions
- Preheat oven to 375 degrees.
- Soften butter and cream cheese.
- Beat butter, cream cheese, eggs, swerve, pumpkin puree, vanilla, and pumpkin pie spice until combined.
- In a separate bowl, combine coconut flour, salt, and baking powder.
- Add flour mixture to other ingredients and mix well.
- Finally, stir in chocolate chips.
- Put dough in the refrigerator for 30 minutes before baking.
- Scoop dough on parchment paper on a cookie sheet.
- Bake in a 375-degree oven for approx 12-14 minutes or until the bottom of cookies begin to brown.
Nutrition
Should say keto/low carb cookies in the first paragraph. Autocorrect strikes again?!
Yes! Autocorrect strikes again. This was after it corrected it to leto first. lol! Thanks!
Hi, thanks for the recipe. I noticed it said over should be 375 before the recipe then 350 after. Which one is it? Also, you included chocolate chips in the recipe, but no note as to when to add them in. I assume after they’ve been in the refigerator?
I have made the appropriate updates to the recipe. It’s pretty much the hazards when working with a 2-year-old and 10-month-old climbing on you most of the time. lol. Thanks for the heads up.
What could I sub in for the cream cheese? I just can’t stand the stuff! Any lactose-free alternatives?
I’d just leave it out.
I would just omit.
Can I use swerve confection instead? If so, would it be the same amount?
I’ve only made them as is, but I would think it would work. To some, the confectioners is a little sweeter but others sub it the same.
I want to use almond flour. So would the amount to use be 1 1/3 cup. Just wanted to check .
It would be 4x as much as the coconut flour.
In the directions, it says to add in the swerve but, it’s not listed in the ingredient list. Swerve or no swerve? If he’s, how much? Thank you!
When I originally created the recipe, I used Swerve. I updated it using Lakanto Monkfruit Classic but forgot to change it in the directions. Thanks for pointing it out to me.
Wasn’t * mentioned
When I make these, I toss in 1/4 cup of unsweetened coconut! Amazing!!