Keto Pumpkin Chocolate Chip Cookies

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Need another coconut flour recipe? Try this delicious keto pumpkin chocolate chip cookies recipe. These easy to make cookies are perfect for snacking or sharing over the holidays.

keto pumpkin chocolate chip cookies cover image

Do you enjoy keto chocolate chip cookies? I enjoy baking different varieties over the holidays. Probably not the right time to be cutting back on sweets, but I have been trying to minimize my low-carb treats lately.

I made batch of keto chocolate chip pumpkin cookies last month when I was going crazy with pumpkin recipes. I’ve just been holding back on sharing the recipe until it got a little closer to the holidays. Seems like now is a great time to share this delicious cookie recipe just in time for the fall baking season.

I’m a big fan of pumpkin. If you look in my pantry at any given time, you’ll usually find at least one can of pumpkin puree. Although much more popular during the holiday season, I like to enjoy pumpkin year round. Some of my favorite recipes are pumpkin chia pudding, pumpkin lasagna, and pumpkin bread.

Ingredients for Keto Pumpkin Chocolate Chip Cookies

The recipe makes a lot so you may want to half the ingredients or freeze half the dough to use later.

Coconut Flour

The best low-carb flour for making coconut cookies is coconut flour! Why would you use anything else?

Baking Soda

Butter

I love buttery cookies so using real butter is the best. But since I usually avoid dairy, I typically use a substitute for it when baking them for myself. Vegan stick butter or butter flavored coconut oil are great alternatives.

Sweetener

You can use any granular sweetener in the cookies. Brown sugar can be used too. Keto-friendly sweeteners are great when you want to cut the carbs and calories.

Pumpkin Puree

Mashed pumpkin adds flavor and sweetness to the base cookie. You can use homemade or store bought canned puree.

Eggs

When using coconut flour, you’ll need to use more eggs than regular flour. The eggs act as a binder and leavening agent.

Chocolate Chips

Semi-sweet or dark chocolate baking chips are best. However, you can just cut up your favorite chocolate if that’s all you have.

Chopped Pecans

Nuts are optional but they give the cookies a nutty flavor as well as provide a denser texture.

Quick Tips

  • Use a cookie scoop. To speed things up and ensure the cookies are the same size, I always use a cookie scoop. The cookies also bake more evenly if they are a uniform size.
  • Line the pan. To prevent the cookies from sticking, I like to use a silicone baking mat that fits my pan. You can also cut a piece of parchment paper to fit as a liner. Lining the pan makes cleanup easier too!
  • Egg should be at room temperature. The dough will come together best when your eggs aren’t chilled.
  • Try an egg substitute. Make these cookies vegan by replacing the eggs. Just blend together 1½ tablespoons psyllium husk with 3 tablespoons of water. To make things even easier, you can use a commercially prepared egg replacer like Bob’s Red Mill GF Egg Replacer.
  • Pre-scoop or freeze the dough. In an airtight container, freeze the dough and scoop just before using. When I freeze cookie dough, I like to freeze in scoops so I can just bake a few cookies at a time.

How to Make Keto Pumpkin Chocolate Chip Cookies

You can easily whip up the dough for these cookies in a matter of minutes.

All of the ingredients and recipe steps are available in the printable recipe card at the bottom of the post. But you’ll find some step-by-step photos and tips here to help you make the perfect cookies.

Prep the Ingredients

The egg and egg yolk should be brought to room temperature by allowing it to sit for an hour. If you’re impatient like me, you can place each egg in warm water for 10-15 minutes to speed things up.

Making the Dough

When all of the ingredients are prepped, you can begin to make the dough.

  1. Combine flour, cinnamon, nutmeg, ginger, ground cloves, baking powder, baking soda, and salt in medium mixing bowl. Set aside.
  2. Beat butter and granular sweetener with electric mixer until smooth and creamy.
  3. Blend in pumpkin, eggs, and vanilla extract.
  4. Slowly add the dry mixture to the wet mixture until well combined.
  5. Stir in the chocolate chips and nuts (if using).
cookie batter

Scoop and Bake

You can use either a small spoon or cookie scoop to measure out the batter. I prefer using a standard size cookie scoop as it makes perfect round scoops. I also like to line my cookie sheet with a silicone mat for easy release.

unbaked cookies on lined baking sheet

Once you have all your cookies scoops on the cookie sheet, you need to press each cookie down. You can use the bottom of a drinking glass or just your fingers. You may want to put a sheet of wax paper on first so the dough doesn’t stick to the glass or your fingers.

baked pumpkin chocolate chip cookies

The cookies are done when they have browned nicely around the edges. I like to let them sit for a few minutes on the cookie sheet before transferring to a cooking rack.

Top With Glaze

As the cookies are cooling on the rack, you’ll want to prepare your glaze. I didn’t put a lot of sweetener in the cookie dough because I didn’t want them to be too sweet after glazing.

glazed cookies on rack

The cream cheese in the glaze will offset the cooling erythritol taste making it almost non-detectable. You can either spread a thin glaze on the top of each cookie or drizzle it over the cookie tops.

Depending on how you will use it, you’ll want to adjust the liquid as needed when making the glaze. A bit thicker for spreading, and thinner to make drizzling easier. These cookies are sure to be a hit over the holidays.

keto chocolate chip pumpkin cookies

Frequently Asked Questions

What sugar substitute should I use?

For keto baking, I recommend using a one-for-one sugar substitute like Lakanto or Swerve. But other granular sweeteners can be used as well. Some companies like King Arthur even make baking sugar alternative blends.

How do I store the cookies?

The cookies are fine to store in an airtight container at room temperature for up to a week. You can also flash freeze the batter in scoops and bake them frozen for only a few fresh cookies at a time. The baked cookies can also be frozen for up to 3 months or stored in the refrigerator for several weeks.

What are the best low-carb chocolate chips?

You can use any chocolate chips you like but semi-sweet or dark are best when baking. I prefer Enjoy Life as I typically avoid dairy. My mom likes to use ChocZero baking chips as they are keto-friendly. Sometimes I like to change things up with peanut butter chips, white chocolate chips, or the milk chocolate chips.

glazed and unglazed cookies on white plate

More Keto Cookie Recipes

ketp pumpkin chocolate chip cookies featured image
Print Pin
5 from 4 votes

Chocolate Chip Pumpkin Cookies

Keto Pumpkin Chocolate Chip Cookies
Course Dessert, Snack
Cuisine American
Keyword almond flour chocolate chip cookies, keto cookies, pumpkin cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 32
Calories 72kcal

Ingredients

Cookies:

  • ¾ cup coconut flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • teaspoon ground cloves
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter softened
  • ¾ cup granular sweetener
  • 15 ounces pumpkin puree one (15 oz) can
  • 2 large eggs
  • 1 teaspoon vanilla extract use one without added sugar
  • 1 cup ChocZero dark chocolate chips
  • ¾ cup chopped pecans See Note

Glaze:

  • 1 oz cream cheese softened
  • ½ cup powdered sweetener
  • 2 teaspoons heavy cream more or less for desired thickness
  • 1 dash vanilla extract

Instructions

  • Combine flour, cinnamon, nutmeg, ginger, ground cloves, baking powder, baking soda, and salt in medium mixing bowl. Set aside.
  • Beat butter and granular sweetener with electric mixer until smooth and creamy.
  • Blend in pumpkin, eggs, and vanilla extract.
  • Slowly add the dry mixture to the wet mixture until well combined.
  • Stir in the chocolate chips and nuts (if using).
  • Drop by rounded tablespoon scoops onto greased cookie sheet or silicone baking mat.
  • Bake at 350 °F for 10 to 15 minutes or until cookies have lightly browned. Cool slightly then remove and allow to cool completely on wire racks.
  • Mix all glaze ingredients in small bowl to desired thickness.
  • Drizzle or spread glaze over cooled cookies.

Notes

If you would like to omit the pecans, you will need to add additional coconut flour. An additional 1/4 to 1/3 cup of coconut flour should work, but add more if the dough feels to wet.

Nutrition

Serving: 2cookies | Calories: 72kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 91mg | Potassium: 68mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2109IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

  1. 5 stars
    Love that these are made with coconut flour. Totally helping me get ready for fall, LOL, I always hate when summer ends. But yummy pumpkin cookies help!

    Reply
  2. 5 stars
    I have never tried freezing cookies, but it’s a great idea. Thank you! But these cookies of yours are so good, I don’t think I will have any left for freezing. :’)

    Reply

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