These Keto Pumpkin Cookies are soft, chewy and full of cozy fall spices and chocolate chips. This low carb cookie recipe is easy to make in just one bowl and is the perfect sugar free, grain free, paleo treat.
Updated September 2019
These Keto Pumpkin Cookies are soft, chewy and perfect when you’re craving a warmly spiced cookie for fall.
The best part though? Just like our reader favorite Keto Chocolate Chip Cookies, these delicious keto pumpkin cookies are completely sugar free, low carb, paleo, grain free, gluten free and come together in just ONE bowl.
INGREDIENTS YOU NEED TO MAKE PALEO PUMPKIN COOKIES WITH CHOCOLATE CHIPS:
- 1 egg yolk, leaving out the egg white helps the cookies stay chewy instead cakey since pumpkin adds moisture to the batter
- grass-fed butter, ghee OR coconut oil
- pumpkin (be sure to use pure sugar free pumpkin from a can or homemade pumpkin puree – NOT pumpkin pie filling) – patted dry with a paper towel (this removes excess moisture)
- cashew butter: adds chewiness sand makes the cookies less cakey
- golden monk fruit sweetener (or use your favorite low carb sweetener: SWERVE, erythritol) – use coconut sugar for Paleo Pumpkin Cookies
- pure vanilla extract – for flavor
- xanthan gum: helps give the cookie that chewy texture
- super fine blanched almond flour
- coconut flour: makes the cookies soft and chewy
- baking powder
- baking soda
- pumpkin pie spice
- chopped chocolate or chocolate chips – use your favorite sugar free chocolate – we usually use Lily’s
HOW TO MAKE KETO PUMPKIN COOKIES:
- BEAT THE EGG YOLK AND MIX THE WET INGREDIENTS: Start off by beating the egg yolk in a large bowl, then whisk in softened ghee with pure pumpkin puree and cashew butter. Add golden monkfruit sweetener and vanilla extract.
- ADD DRY INGREDIENTS: Stir in almond flour, coconut flour, xanthan gum, cinnamon and pumpkin pie spice. Sprinkle in the baking soda and baking powder evenly all around the entire surface area of the flours in order to incorporate it well. Mix thoroughly. Fold in the chopped chocolate or chocolate chips.
- SCOOP DOUGH ONTO BAKING PAN: Use a small cookie scoop to drop dough onto ungreased baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.
- BAKE: Bake for 12-13 minutes or until slightly golden. Allow to cool for at least 25 minutes before transferring to a wire rack.
ARE THESE LOW CARB PUMPKIN COOKIES CAKEY?
Not at all, these keto pumpkin chocolate chip cookies are slightly soft and chewy but not cakey at all. The texture will be different than a regular pumpkin cookie made with all purpose flour since they are grain free but these gluten free pumpkin cookies bake up soft, chewy moist and flavorful.
Sugar Free Pumpkin Chocolate Chip Cookies make a delicious low carb and sugar free treat when that classic pumpkin cookie hits.
If you prefer cakey pumpkin cookies then you can try adding an egg or increasing the pumpkin puree to 1/3 cup and reducing the amount of almond flour to 1 cup instead.
TIPS FOR MAKING THE BEST KETO PUMPKIN COOKIES:
- MELTED AND COOLED BUTTER OR SOFTENED GHEE – give these cookies that rich and buttery flavor.
- DO NOT USE THE ENTIRE EGG: Using only the egg yolk, helps the pumpkin cookies stay chewy instead of cakey.
- USE THE CORRECT SWEETENER – golden monkfruit sweetener is key in this recipe since it mimics the taste and texture of brown sugar. This is what gives the cookies that soft and chewy texture.
- USE THE CORRECT COMBINATION OF FLOURS – Superfine blanched almond flour and coconut flour are what give these low carb chocolate chip cookies their soft and fluffy texture. Do not sub with almond meal or shredded coconut since those are both much coarser and will cause your cookies to crumble.
- DO NOT OVERBAKE – Be sure to watch your cookies carefully and remove promptly from the oven once you see the edges start to turn a golden brown. The cookies will continue to cook when removed from the oven.
- ALLOW THE COOKIES TO COOL – if you want the cookies to set up properly, don’t try to grab them right away when you remove them from the oven. Give them at least 25 minutes before transferring to a cooling rack.
- STORE IN THE FRIDGE – these cookies taste even better when you cool them in the fridge overnight. They’re perfectly soft and chewy.
HOW MANY CARBS IN PUMPKIN COOKIES?
So you might be wondering are pumpkin cookies keto? Classic pumpkin cookies are made with all purpose flour and sugar and do not fit into a keto diet.
Our recipe for low carb pumpkin cookies are made with almond flour and monk fruit sweetener and the nutritional value for 1 keto pumpkin cookie is:
- 174 calories
- 4 grams NET carbs = 7 grams Total carbs – 3 grams Fiber
- 3 grams protein
- 15 grams fat
IF YOU HAVE LEFTOVER PUMPKIN PUREE TRY THESE OTHER LOW CARB RECIPES
WHAT TO DO WITH LEFTOVER PUMPKIN PUREE?
More low carb recipes you might like:
Keto Pumpkin Cookies with Chocolate Chips are soft, chewy and full of cozy spices perfect for fall! Best of all, this recipe is grain free, sugar free, low carb, gluten free and paleo friendly.
- 1 large egg yolk , room temperature
- 1/3 cup grass-fed butter , melted and cooled OR softened ghee
- 5 tablespoons pure pumpkin puree , patted dry with a paper towel
- 2 tablespoons cashew butter , (can also sub with almond or sunflower seed butter)
- 1/2 tsp xanthan gum , adds chewiness but can leave out if preferred
- 2/3 cup golden monkfruit sweetener OR coconut sugar for paleo
- 1 teaspoon vanilla extract
- 1 1/4 cups super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 2/3 teaspoon baking power
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3 oz paleo OR sugar free chopped chocolate or chocolate chips , we use Lily's
- Coarse sea salt for sprinkling , optional
- Preheat oven to 350 degrees F.
In a large mixing bowl, beat egg yolk then whisk in melted & cooled butter or softened ghee with pure pumpkin puree and cashew butter. Add golden monkfruit sweetener and vanilla extract.
Stir in almond flour, coconut flour, xanthan gum, cinnamon and pumpkin pie spice. Sprinkle in the baking soda and baking powder evenly all around the entire surface area of the flours in order to incorporate it well. Mix thoroughly. Fold in the chopped chocolate or chocolate chips.
Use a small cookie scoop to drop dough onto ungreased baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.
STORE IN THE FRIDGE - these cookies taste even better when you cool them in the fridge overnight.