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Indulge in the delightful flavors of our Low-Carb Pumpkin Chocolate Chip Cookies! These keto-friendly and gluten-free treats are perfect for fall, combining the warm spices of pumpkin with rich chocolate chips. Made with wholesome ingredients, these cookies offer a satisfying sweet treat that aligns perfectly with your low-carb lifestyle. Whether enjoyed with a cup of coffee or shared at gatherings, these delicious cookies are sure to become a seasonal favorite for everyone!
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Decadent Low-Carb Pumpkin Chocolate Chip Cookies: Fall's Irresistible Treat!
Yes, my lovelies, I am back with more pumpkin! 🍂
I can't help myself!
I love fall, I love pumpkin, and boy do I love cookies!!
After the rollercoaster that was 2020, my eating habits took a nosedive, and those sneaky carbs crept back into my daily routine. Alas, that means those pesky pounds have made their way back onto my behind! But fret not—I'm determined to get back on track without sacrificing the treats I adore.
Enter these Low Carb Pumpkin Chocolate Chip Cookies.
These gluten-free cookies are a game-changer! They’re super simple to make with ingredients you probably already have in your low-carb pantry. And the best part? It’s a small-batch recipe, so you can enjoy a few without the temptation of a mountain of cookies. But hey, feel free to double or triple the recipe if you're baking for a crowd; it’s all up to you!
One of my absolute favorite things about whipping up easy pumpkin cookie recipes like these is the reaction I get from people who aren’t following a low-carb lifestyle. You know the moment: they hesitate, eyeing the cookie like it’s going to taste like cardboard. Then comes the bite… chew, chew, chew… and just like that, the shocked expression spreads across their face, and I know they like it.
At that moment, I’m doing the happy foodie dance in my head—BOOYA!
Now, let’s talk about the littles.
Our grandson? He’ll eat anything I give him—no questions asked. But my granddaughter? Not so much. Just the other day, I made some low-carb peanut butter and banana chocolate chip muffins for my hubby, who had some bananas going brown. It was an experiment since bananas aren’t usually low-carb due to their sugar content. My husband loved them, but my granddaughter took one bite, wrinkled her nose, and said, “Ewww, Nana, I think these are old!” Gotta love kids and their honesty!
In my defense, I reduced the amount of erythritol to balance the sugar from the bananas. I guess that just fits with old people's taste buds! But I promise, these Low-Carb Pumpkin Chocolate Chip Cookies will win over the littles.
So grab your mixing bowl, and let’s make some fall magic happen with these gluten-free pumpkin cookies that everyone can enjoy!
If you haven't had your fill of pumpkin yet (is that even possible?) give these Keto Pumpkin Pie Brownies, or these Keto Pumpkin Cream Cheese Muffins a try! If you are game to try pumpkin in a savory recipe, how about trying this Pumpkin Alfredo Sauce or a big bowl of this Creamy Chipotle Pumpkin Soup!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
Why You'll Love This Low-Carb Pumpkin Chocolate Chip Cookie Recipe
- Deliciously Guilt-Free: These cookies are not only low in carbs but also gluten-free, allowing you to indulge your sweet tooth without the guilt. With ingredients like almond flour and pumpkin puree, you can enjoy a treat that aligns with your dietary goals.
- Easy and Quick to Make: With simple, wholesome ingredients and straightforward instructions, these cookies come together in no time. Perfect for busy days, you can whip up a small batch for a satisfying snack or dessert that won’t keep you in the kitchen all day.
- Perfectly Soft and Chewy: Each cookie boasts a soft, chewy texture and rich pumpkin flavor, enhanced by the addition of dark chocolate chips. The balance of spices and sweetness creates a delightful treat that’s sure to impress family and friends—especially those who might be skeptical of low-carb desserts!
In This Post
🥘Ingredient Notes
These are the ingredients necessary to make Low-Carb Pumpkin Chocolate Chip Cookies.
- Large Egg - Make sure the egg is at room temperature for better mixing and texture. If you forget to take it out ahead of time, you can quickly warm it by placing it in a bowl of warm water for about 5-10 minutes before using.
- Butter (or coconut oil) - Use unsalted butter for a rich flavor. If you prefer coconut oil, make sure it’s melted and cooled before mixing. Both options will contribute to a deliciously moist cookie, but coconut oil will give a subtle coconut flavor.
- Pumpkin Puree (not pumpkin pie filling) - Homemade pumpkin puree is easy to make and a great way to save money while ensuring you're using pure pumpkin. Be cautious with store-bought options, as they can often contain winter squash, like butternut squash, which is higher in carbs. If purchasing pre-made puree, avoid pumpkin pie filling, as it contains added sugars that can affect the carb count of your cookies.
- Almond Butter—You can substitute any smooth nut butter of your choice, such as peanut butter or cashew butter. Just be sure to keep track of the carb content, as different nut butters may vary in their nutritional profiles.
- Xanthan Gum - This ingredient acts as a binding and thickening agent in low-carb and gluten-free recipes. It helps provide structure and chewiness to baked goods that lack gluten, making your cookies soft and helping them hold together.
- Brown Sweetener - This sugar substitute provides a taste and texture similar to brown sugar without the carbs. It measures cup-for-cup like traditional brown sugar
- Vanilla Extract - I always use real vanilla extract in my recipes for the best flavor. It adds a warm, sweet aroma and enhances the overall taste of your cookies. Avoid imitation vanilla, as it often contains artificial flavors that don’t compare to the richness of real vanilla.
- Superfine Almond Flour - I always use Wholesome Yum Almond Flour because I’ve tested numerous brands and found it to be the best. Be sure to use superfine almond flour, not almond meal or coarser ground almond flour, as the texture can significantly affect the outcome of your cookies. The finer grind ensures a lighter, fluffier result.
- Coconut Flour—I always use Wholesome Yum Coconut Flour, which is organic and finely ground. High-quality coconut flour ensures your cookies maintain the right texture and flavor.
- Baking Soda - This ingredient acts as a leavening agent in the recipe, helping your cookies rise and achieve a lighter texture. When combined with acidic ingredients like pumpkin puree, baking soda produces carbon dioxide, which creates air pockets in the dough. This reaction is essential for achieving the perfect cookie consistency.
- Baking Power - Baking powder is another leavening agent used in this recipe to help your cookies rise. Unlike baking soda, which requires an acid to activate, baking powder contains both an acid and a base, allowing it to work in various recipes. This contributes to their delightful chewiness.
- Pumpkin Spice Blend - This recipe uses my homemade Pumpkin Spice Blend, which I’ve tailored to enhance my favorite pumpkin treats. It typically includes a mix of cinnamon, nutmeg, ginger, and cloves, providing a warm and aromatic flavor that perfectly complements the pumpkin in these cookies. Feel free to adjust the spice ratios based on your personal preferences!
- Sugar-Free Dark Chocolate Chips - Pumpkin and dark chocolate work wonderfully together, creating a rich and delightful flavor combination in these cookies. However, feel free to use whatever sugar-free chocolate you prefer, including semi-sweet or white chocolate chips. Each option will add its unique twist while keeping the cookies low in carbs!
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Low-Carb Pumpkin Chocolate Chip Cookies
These are four of the steps involved in making Low-Carb Chocolate Chip Cookies. The full directions are in the recipe card at the bottom of the post.
In a large mixing bowl, beat the egg yolk and then whisk in the melted and cooled butter, pure pumpkin puree, and almond butter. Add brown sweetener and vanilla extract.
Combine the wet ingredients with the dry ingredients.
Mix the wet and dry ingredients together thoroughly. Fold in the chocolate chips.
Use a small cookie scoop to drop dough onto a parchment-lined baking sheet.
Helpful Hint: 💡 For even better texture and flavor, consider chilling the cookie dough for about 30 minutes before baking. This helps the flavors meld together and can prevent the cookies from spreading too much during baking, resulting in thicker cookies.
Substitutions
- Almond Butter: You can substitute any smooth nut butter of your choice, such as peanut butter or cashew butter. Just be sure to keep track of the carb content, as different nut butter may vary in their nutritional profiles.
- Butter: Use unsalted butter for a rich flavor. If you prefer coconut oil, make sure it’s melted and cooled before mixing. Both options contribute to a deliciously moist cookie, but coconut oil gives a subtle coconut flavor.
- Sugar-Free Dark Chocolate Chips: Feel free to use whatever sugar-free chocolate you prefer, including semi-sweet or white chocolate chips. Each option will add its unique twist while keeping the cookies low in carbs!
🍽Equipment Needed
You will need this equipment to make Low-Carb Pumpkin Chocolate Chip Cookies.
- measuring cups and spoons
- medium mixing bowl
- Large Mixing Bowl
- Whisk
- Wooden Spoon
- Baking sheet
- Small Cookie Scoop
Storage Info
Storage Instructions:
- Room Temperature: Store any leftover cookies in an airtight container at room temperature for up to 3 days. Layer parchment paper between cookies to prevent sticking.
- Refrigeration: To maintain freshness longer, store the cookies in an airtight container in the refrigerator for up to a week.
- Freezing: To freeze, allow the cookies to cool completely. Place them in a single layer in an airtight container or a ziplock bag with parchment paper between layers to prevent sticking. They can be frozen for up to 2 months. When you're ready to enjoy them, simply thaw at room temperature.
💭Top tip
Keep a close eye on your cookies as they bake. When you take them out, they may look slightly underbaked, but they will continue to firm up as they cool on the baking sheet. This will ensure they remain soft and chewy—perfect for enjoying!
FAQ about Low-Carb Pumpkin Chocolate Chip Cookies
Yes, you can use any nut butter you prefer; just be aware that the carb count will change based on the amount of nut butter you use.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them in an airtight container or ziplock bag for up to 2 months.
No, it's best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that will affect your cookies' carb count and flavor.
More Delicious Cookie Recipes...
Low Carb Pumpkin Chocolate Chip Cookies
Equipment
Ingredients
- 1 large egg room temperature
- 1/3 cup butter or coconut oil, melted and cooled
- 5 tbsp pumpkin puree patted dry with a paper towel
- 2 tbsp smooth almond butter
- 1/2 tsp xanthan gum
- 2/3 cup Besti Brown Sweetener
- 1 tsp real vanilla extract
- 1 1/4 cups Wholesome Yum Superfine Almond Flour
- 2 tbsp Wholesome Yum Coconut Flour
- 1/2 tsp baking soda
- 2/3 tsp gluten-free baking powder
- 1 1/2 tsp pumpkin pie spice blend
- 1/2 cup Lily's dark chocolate chips
- sea salt optional
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat the egg yolk then whisk in melted, and cooled, butter or softened ghee with pure pumpkin puree and almond butter. Add brown sugar sweetener and vanilla extract.
- Whisk together almond flour, coconut flour, xanthan gum, pumpkin pie spice, baking soda, and baking powder.
- Mix the wet and dry ingredients together thoroughly. Fold in the chocolate chips.
- Use a small cookie scoop to drop dough onto a parchment-lined baking sheet. Gently flatten dough with a spatula or the bottom of a small glass. Top with more chocolate, if desired.
- Bake 13 to 15 minutes.
- Cookies will be fragile right out of the oven, allow cookies to cool at least 25 minutes before removing them from the baking sheet.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Sissy
I made these cookies for a work function and everyone raved about them. I seriously can’t believe they are low carb and gluten free but taste so good!!