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–+ servings
Keto Pumpkin Cookies with Chocolate Chips
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Keto Chocolate Chip Pumpkin Cookies

Soft and full of fall flavor, these Keto Pumpkin Cookies with Chocolate Chips bring together warm spices and melty pockets of chocolate in every bite. They’re easy to make and a cozy treat straight from the oven.
Course Desserts
Cuisine American
Keyword Pumpkin
Dietary Preference Gluten-Free, Sugar-Free
Cooking time 30-60 Minutes
Main Ingredient Cream cheese, Pumpkin
Skill Level Beginner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 people
Calories 133 kcal

Ingredients

  • ¼ cup pumpkin puree
  • ¼ cup butter softened
  • 1 egg large
  • 1 cup almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ¼ cup erythritol powdered
  • ¾ cup Lily's dark chocolate chips

Instructions

  • Preheat oven to 350 degrees F / 177 degrees C.
  • In medium bowl, blend ¼ cup pumpkin puree and ¼ cup butter. Use electric mixer or whisk until thoroughly combined.
    ¼ cup pumpkin puree, ¼ cup butter
  • Add 1 egg, 1 cup almond flour, ½ teaspoon baking powder, ½ teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, and ¼ cup erythritol to pumpkin mixture. Mix until dough forms.
    1 egg, 1 cup almond flour, ½ teaspoon baking powder, ½ teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, ¼ cup erythritol
  • Fold in ¾ cup Lily's dark chocolate chips.
    ¾ cup Lily's dark chocolate chips
  • Line baking sheet with silicone mat or parchment paper.
  • Use spoon or ice cream scoop to divide dough into 14 equal portions. Place dough onto lined baking sheet, spacing cookies two inches apart.
  • Gently press down cookie dough with fork to slightly flatten.
  • Bake for 20 minutes or until edges of cookies turn golden brown.
  • Cool cookies on wire rack before serving.

Notes

  • For a nut-free option, you can substitute almond flour with coconut flour, but be sure to adjust the quantity since coconut flour absorbs significantly more liquid.
  • For an extra touch of indulgence, top the cooled cookies with low-carb cream cheese frosting or a drizzle of melted sugar-free dark chocolate.
  • You can make homemade pumpkin puree by roasting and blending fresh pumpkin. However, it’s essential to strain any excess liquid to avoid soggy pumpkin cookie dough. 
  • Take this recipe to the next level by creating keto pumpkin cheesecake cookies. Blend a sugar-free creamy cheesecake filling with the spiced pumpkin batter, swirling them together for a decadent and visually stunning dessert. 

Nutrition

Calories: 133kcal | Net carbs: 1g | Fat: 11g | Protein: 3g