Sometimes you just want a cookie! These Keto Pumpkin Cookies with Chocolate Chips are a delightful change. Being keto-friendly and a perfect low carb cookie treat makes them a hit with everyone.
Keto Pumpkin Cookies with Chocolate Chips
We love pumpkin around here, my husband especially, so I thought I’d surprise him with homemade pumpkin cookies tonight. I haven’t had a lot of success when making keto/low carb cookies. They usually feel like a dessert of sand in my mouth, which isn’t very enjoyable. So, since my pumpkin bread has been such a hit, I thought I would tweak that recipe to make cookies instead.
I changed up the ingredients a bit so that it would make a sturdier cookie. I was very pleased with the final result. When your non-keto kids come back for seconds and thirds you know you have a winner. These cookies are very soft and chewy and the texture is different than the carb- gluten-filled cookies that we are used to in our former way of eating. However, they are very moist and flavorful.
Things to note about low carb cooking
I just 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 out there to satisfy when cravings hit. With that being said, these Pumpkin Cookies are a fabulous option for the keto/low carb lifestyle.
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
Keto Pumpkin Cookies Nutritional Information
The nutritional information shown below is based upon the MyFitnessPal App calculations. If you are new to keto you may want to check out my list of keto apps that track macros. I don’t track macros, but many do find it is necessary when first starting the keto diet lifestyle.
Calories 25g, Fat 1.1g, Protein 1.2g, Carbs 1.6g – Fiber 0.2 = 1.4 Net Carbs per cookie based on 30 cookies
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.
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GH says
Should say keto/low carb cookies in the first paragraph. Autocorrect strikes again?!
Kasey says
Yes! Autocorrect strikes again. This was after it corrected it to leto first. lol! Thanks!
Sandra says
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?
Kasey says
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.
Betsy says
What could I sub in for the cream cheese? I just can’t stand the stuff! Any lactose-free alternatives?
Kasey says
I’d just leave it out.
Kasey says
I would just omit.
Christina says
Can I use swerve confection instead? If so, would it be the same amount?
Kasey says
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.
Carol says
I want to use almond flour. So would the amount to use be 1 1/3 cup. Just wanted to check .
Kasey says
It would be 4x as much as the coconut flour.