Keto Pumpkin Chocolate Chip Cookies

We're really sticking with the pumpkin theme lately..and I'm okay with that, haha.

These cookies are pretty much fall in a few bites. You've got your nutmeg, your cinnamon, allspice, pumpkin..and some chocolate, just for fun.

These are easy to make and come out super soft, gooey and delicious.

Disclaimer: this post contains some affiliate links

These are a play on my original Keto Chocolate Chip Cookie Recipe.

The dry ingredients in these Keto Chocolate Chip Cookies include; almond flour, coconut flour, xanthan gum, Sukrin Gold Brown Sugar Sweetener, Allulose, spices, baking powder, baking soda and salt.

Almond flour helps to provide a delicious flavour to the cookies and a richness because of it's high fat content. Almond flour is the flour base for most keto desserts in general for this exact reason!

Coconut flour is what I'd say is the second most important ingredient in keto baking.

The combination of coconut and almond flour is like a match made in heaven. Almond flour is dense and rich and not very absorbent but adds great flavour while coconut flour is VERY absorbent and helps to thicken a batter and gives cookies a nicer, less crumbly texture.

Next we add xanthan gum..

Xanthan gum is an optional ingredient in these Low Carb Pumpkin Chocolate Chip Cookies BUT if you plan to do any amount of baking on a ketogenic diet, I ALWAYS, ALWAYS suggest you purchase this ingredient.

Xanthan gum is a staple in pretty much every baked keto dessert I make. A little goes a long way. It basically helps to thicken the batter or dough and give it an elasticity more similar to that of gluten, thus making for a more chewy/less crumbly final baked good.

I promise once you try it in your baking, you won't want to go back!

Next we have our sweeteners, which in this pumpkin chocolate chip cookie recipe, include; Sukrin Brown Sweetener and Allulose.

The Sukrin blend provides that classic brown sugar flavour that chocolate chip cookies typically have…

While the Allulose provides the “white sugar” flavour. It also helps the cookies brown and adds a “chewiness” to them that you won't get with any other low carb sweetener.

The last dry ingredients we add to this keto pumpkin chocolate chip cookie recipe are our spices (of course!) and baking soda and salt.

In terms of our wet ingredients.. we have butter, egg, pumpkin and vanilla extract.

The butter is melted before adding to remove air and provide a denser, moist center to our cookies.

The pumpkin is of course the pumpkin flavour in our cookies! (Make sure you are buying pure pumpkin and not the canned pie filling. I know my family has made that mistake one-to-many times! lol).

Lastly we add vanilla extract which can either be pure or artificial, either will work and chocolate chips or chunks to mix into our cookies!

(I used a 70% dark chocolate bar but feel free to use sugar free chocolate chips, such as Krisda, Choc Zero or Lily's)

And there you have it! These ingredients make up these delicious Keto Pumpkin Chocolate Chip Cookies!

Ingredients In Keto Pumpkin Chocolate Chip Cookies

Allulose – This is a new sweetener on the market! If you haven't heard of allulose yet, you likely will in the near future. It's naturally found in figs, raisins and kiwis and has no glycemic impact on blood sugar. It also is very easy on your digestive system. It acts very similar to sugar in terms of it's browning effects in the oven. This is why it's become so popular! Then only thing to note with allulose is that it is less sweet than regular sugar so you do need to add more of it to get the same effect. This is why I combine it with another sweetener, so I don't have to use a TON in every recipe. I also find the two sweeteners together actually create an even better flavour!
Xanthan gum – a great way to improve elasticity in gluten-free baked goods and provides a chewier texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Camino 71% Bittersweet Baking Chocolate – Love this for a change from chocolate-chips! The chopped chunks really give these cookies a rustic quality and also taste delicious! You can also use another dark chocolate like Lindt.
Sukrin Brown Sugar Sweetener – My favourite replacement for brown sugar! It looks and acts super similar! It adds depth to the flavour of these cookies *See my tips if you don't have it but still want to make these.

Tools I Used To Make Chewy Keto Pumpkin Chocolate Chip Cookies

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Cookie Sheets
Whisk

Tips For Making Keto Pumpkin Chocolate Chip Cookies

For the chocolate in these cookies I used a 70% Intense Dark Chocolate by Valor but you can use any chocolate and any % you wish, I'd just recommend using a bar over chocolate chips if you want the true effect of these chocolate chunk cookies!
If you don't have the brown sugar replacement called Sukrin then you can also use 1 tsp molasses combined with an equal amount of regular sweetener in place of it. (So 1 tsp molasses + 70g regular sweetener). Molasses is low on the glycemic index and only adds ~0.35g of carbs to each cookie so it's a great replacement that won't cause your insulin to spike..especially because this recipe has added fibre which lowers the effect even more.
This recipe uses MELTED butter. Don't use softened! The melted butter helps with the chewiness of these cookies.
If you want the BEST version of these cookies, refrigerate the dough over-night before baking. This allows the cookies to develop more flavour.
I also like to toss these in the freezer right after they've cooled slightly on the baking sheet to finish cooling them quickly. They have this amazing chewy texture after about 10-15min in the freezer.

Keto Pumpkin Chocolate Chip Cookies

Serves: 16 cookies

Ingredients:

1/4 cup butter, melted butter, 60g
1/4 cup pure pumpkin, 60g
6 tbsp sukrin brown sugar sweetener, 72g (see tips for how to sub this if you don't have it)
5 tbsp allulose sweetener, 66g (or 1/4 cup powdered monkfruit/erythritol sweetener)
1/8 tsp salt (1/4 tsp if using unsalted butter)
1 egg, room temperature
1 tsp vanilla extract
1 1/4 cup almond flour, 140g
1/4 cup coconut flour, 28g
1 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp cinnamon (optional)
1/2 tsp pumpkin spice (optional)
9 squares roughly chopped dark chocolate, 50g or 1/2 a typical dark chocolate Lindt Bar (I used Camino's 71% bittersweet baking chocolate)

Directions:

In a bowl, whisk together your almond flour, coconut flour, xanthan gum, baking soda, spices and salt. Set aside.
In another large bowl, add your melted butter, pumpkin, vanilla extract, Sukrin brown sugar sweetener, allulose and salt. Whisk until well combined.
Next add your egg. Whisk again until smooth.
Add your dry ingredients to the wet ingredients and mix until combined.
Add your chocolate chunks and mix once again just until they are evenly distributed in the batter.
Place your cookie dough in the fridge for 30min. Pre-heat your oven to 330*F part way through this time.
Grease a cookie sheet. Take spoonfuls of dough and place them evenly apart on a sheet.
Bake for 10-12 min or until the edges are just lightly browned but the cookies are still soft. Let them cool for 6 min on the baking sheet, lift them all gently with a spatula just to make sure the bottoms don't stick, then keeping them on the tray, place them in the freezer to finish cooling for 10-12min (trust me on this!). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy your Keto Pumpkin Chocolate Chip Cookies!

Nutrition for 1/16th of recipe (1 cookie): 109 calories | 9.1g fat | 1.9g NET carbs | 2.9g protein | 2g fiber

Store these cookies in an airtight container between layers of parchment paper at room temperature for up to 5 days.

OR freeze in the same container or ziplock bag for later!

Print Recipe

4 from 2 votes

Keto Pumpkin Chocolate Chip Cookies

Prep Time15 mins

Cook Time12 mins

Refrigeration Time30 mins

Total Time57 mins

Course: Dessert, Snack

Keyword: keto fall dessert, keto fall recipe, keto pumpkin chocolate chip cookies, keto pumpkin cookies

Servings: pumpkin chocolate chip cookies

Calories: 109kcal

Ingredients

1/4 cup butter melted butter, 60g
1/4 cup pure pumpkin 60g
6 tbsp sukrin brown sugar sweetener 72g (see tips for how to sub this if you don't have it)
5 tbsp allulose sweetener 66g (or 1/4 cup powdered monkfruit/erythritol sweetener)
1 egg room temperature
1 tsp vanilla extract
1 1/4 cup almond flour 140g
1/4 cup coconut flour 28g
1 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp cinnamon optional
1/2 tsp pumpkin spice optional
1/8 tsp salt 1/4 tsp if using unsalted butter
9 squares roughly chopped dark chocolate 50g or 1/2 a typical dark chocolate Lindt Bar (I used Camino's 71% bittersweet baking chocolate)

Instructions

In a bowl, whisk together your almond flour, coconut flour, xanthan gum, baking soda and salt. Set aside.
In another large bowl, add your melted butter, pumpkin, vanilla extract, Sukrin brown sugar sweetener, allulose and salt. Whisk until well combined.
Next add your egg. Whisk again until smooth.
Add your dry ingredients to the wet ingredients and mix until combined.
Add your chocolate chunks and mix once again just until they are evenly distributed in the batter.
Place your cookie dough in the fridge for 30min. Pre-heat your oven to 330*F part way through this time.
Grease a cookie sheet. Take spoonfuls of dough and place them evenly apart on a sheet.
Bake for 10-12 min or until the edges are just lightly browned but the cookies are still soft. Let them cool for 6 min on the baking sheet, lift them all gently with a spatula just to make sure the bottoms don't stick, then keeping them on the tray, place them in the freezer to finish cooling for 10-12min (trust me on this!). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy your Keto Pumpkin Chocolate Chip Cookies!

Notes

Ingredients Links

Allulose
Xanthan gum
Almond
Coconut Flour
Camino 71% Bittersweet Baking Chocolate
Sukrin Brown Sugar Sweetener

Tips

For the chocolate in these cookies I used a 70% Intense Dark Chocolate by Valor but you can use any chocolate and any % you wish, I'd just recommend using a bar over chocolate chips if you want the true effect of these chocolate chunk cookies!
If you don't have the brown sugar replacement called Sukrin then you can also use 1 tsp molasses combined with an equal amount of regular sweetener in place of it. (So 1 tsp molasses + 70g regular sweetener). Molasses is low on the glycemic index and only adds ~0.35g of carbs to each cookie so it's a great replacement that won't cause your insulin to spike..especially because this recipe has added fibre which lowers the effect even more.
This recipe uses MELTED butter. Don't use softened! The melted butter helps with the chewiness of these cookies.
If you want the BEST version of these cookies, refrigerate the dough over-night before baking. This allows the cookies to develop more flavour.
I also like to toss these in the freezer right after they've cooled slightly on the baking sheet to finish cooling them quickly. They have this amazing chewy texture after about 10-15min in the freezer.