These keto pumpkin chocolate chip cookies have the perfect combination of two favorites: sugar-free chocolate chips and pumpkin.
This recipe for low-carb pumpkin chocolate chip cookies is a pumpkin spice season must.
Made with coconut flour, sugar-free sweetener, and sugar-free chocolate chips, they are low-carb, gluten-free, and grain-free.
And at only 2.4 net carbs per cookie, it’s a great way you can indulge without feeling guilty since the carb count is so low.
Compared to classic pumpkin cookies, which can have upwards of 18 carbs per cookie, this recipe is ideal for silencing your sweet tooth while on a keto diet.
They come together beautifully for one tasty keto pumpkin cookie with a chocolate chip twist. These are the cookies you’ll want to serve when pumpkin season is at its peak.
A flavorful cookie recipe that is not only delicious but also gluten-free, grain-free, sugar-free, and keto-friendly!
Our recipe for keto pumpkin cream cheese cookies inspired these seasonal cookies. It’s a delightful option you should also check out.
However, in the case of this recipe, the cookies are studded with sugar-free chocolate chips.
Keto Pumpkin Chocolate Chip Cookies
If you’re looking for a delicious way to get your pumpkin fix, look no further than these keto pumpkin chocolate chip cookies.
Made with coconut flour and sweetened with your choice of keto-friendly sweetener, they’re the perfect treat for anyone on a low-carb diet.
If this is the first time you try this combo, you are in for a real treat.
What makes this the perfect soft-baked keto pumpkin chocolate chip cookie is the use of cream cheese in the batter.
I am such a fan of using cream cheese in keto recipes that I have an entire collection of keto cream cheese recipes.
Ingredients Needed For Low-Carb Pumpkin Chocolate Chip Cookies
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following are the ingredients you’ll need to make these low carb pumpkin chocolate chip cookies.
The full printable recipe card is at the bottom of the page, along with the nutritional facts.
- Coconut flour
- Pumpkin puree
- Baking powder
- Unsalted butter, softened at room temperature
- Full-fat cream cheese (room temperature)
- Vanilla extract
- Cinnamon powder
- Ginger powder
- Granulated sugar substitute
- Eggs, room temperature
- Sugar-free chocolate chips
Tools You’ll Need
- Baking sheets
- Parchment paper
- Cooling rack
- Electric mixer, hand mixer, or stand-up mixer
- Large mixing bowl for the cookie dough
How To Make Keto Pumpkin Chocolate Chip Cookies
Making these low-carb cookies is pretty straightforward, so you’ll want to make them all pumpkin season long.
Especially since it’s a recipe the whole family will love, and you’ll be proud to share.
You’ll begin by bringing to room temperature the butter, cream cheese, and eggs.
Then, in a medium-sized bowl, combine the coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, and salt, and set aside the dry ingredients.
You can also substitute the spices for your favorite pumpkin pie spice if this is your preference.
In a separate large bowl, using an electric beater, combine the butter, cream cheese, sugar substitute, and vanilla extract until thoroughly combined.
Next, you’ll add the eggs and beat well after each addition. Then stir in the pumpkin puree to the wet ingredients.
Add dry ingredients to the wet mixture, and combine until fully incorporated. Then fold in the sugar-free chocolate chips.
Then using a small cookie scoop, add the cookie dough to a parchment or silicone-lined mat and flatten slightly.
Bake for 20-25 minutes or until lightly brown around the edges.
Store your sugar-free pumpkin cookies in the refrigerator in an airtight container for up to five days, or freeze them for up to three weeks.
The Sugar Substitutes That Work
When it comes to choosing your low-carb sweetener for these sugar-free pumpkin chocolate chip cookies, I have several options you can choose from.
First and foremost, you should know that my go-to choice is Lakanto monk fruit sweetener because the texture is spot on, and the best part is that there is barely any aftertaste.
If you have struggled to find a sugar substitute that comes close to sugar, this monk fruit and erythritol blend may be just what you need.
I LOVE Lankanto because it behaves the most like sugar in my book. It’s the one I come to often for this very reason.
That said, you should also know that I’m also partial to Swerve, an erythritol blend.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It also has a 0 % impact on blood sugar.
You can, however, also use the stevia and erythritol-based brand Pyure for these cookies if you’re a fan of stevia.
This is the only stevia brand that I would even consider because I find all others have an intense aftertaste that I can’t get past.
But if using PYURE, you will want to use half the amount called for; it’s a much sweeter option.
Lastly, if you can’t easily access a more natural sugar substitute, you can also use Splenda with great success.
If using Splenda, it needs to be the one that has a bulking agent. This is the one that comes in large bags. I don’t recommend Splenda Bake because it’s half sugar, half sucralose product.
Best Sugar-Free Chocolate Chips
When choosing which chocolate chips to use, I love Lily’s semi-sweet chocolate chips for their lovely chocolate flavor and melting point.
If you prefer a more intense chocolate flavor, you could also use Lily’s dark chocolate chips. Either one works beautifully and gives consistent results.
But if you can’t get your hands on Lily’s Chocolate for this keto recipe, you can also use Hershey’s sugar-free chocolate chips.
If you are a fan of the combination of chocolate and pumpkin, you should also check out these recipes:
Do you know what accompanies this recipe beautifully? My favorite turmeric milk supplement that tastes like a snickerdoodle.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books & Keto App
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
Knowing firsthand the benefits of this decision, we have created a closed Christian group using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
- 1 cup of coconut flour
- ½ cup pumpkin puree
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened at room temperature
- 4 ounces of full-fat cream cheese (room temperature)
- 1 teaspoon of vanilla extract
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 3/4 cup granulated sugar substitute
- 4 eggs, room temperature
- 3/4 cup of sugar-free chocolate chips
Keto Pumpkin Chocolate Chip Cookies
- In a medium-sized bowl, combine the coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, and salt, and set aside the dry ingredients.
- In a separate large bowl, using an electric beater, combine the butter, cream cheese, sugar substitute, and vanilla extract until fully combined.
- Add the eggs, and beat well after each addition.
- Stir in the ½ cup of pumpkin puree.
- Next, add dry ingredients to the wet mixture, and combine until fully incorporated.
- Fold in the sugar-free chocolate chips.
- Chill the cookie dough for 30 minutes before baking.
- Preheat the oven to 350 degrees.
- Using a small cookie scoop, add the cookies to a parchment or silicone-lined mat.
- Flatten slightly.
- Bake for 20-25 minutes or until lightly brown around the edges.
- Store cookies in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 10gSaturated Fat: 6gCholesterol: 69mgSodium: 40mgCarbohydrates: 2.9gNet Carbohydrates: 2.4gFiber: 0.5gSugar: 0.5gProtein: 2.1g