Soft, pillowy Keto Pumpkin Chocolate Chip Cookies made with coconut flour are little sugar-free lumps of fall bliss! Made with pureed pumpkin and pumpkin spice, these delicious low-carb cookies are the perfect healthier dessert or snack for fall.
For my friends who eat low-carb or a sugar-free diet, these keto pumpkin chocolate chip cookies will disappear in a flash!
With all the cozy flavors of fall wrapped into one soft cookie, these yummy pumpkin spice coconut flour cookies are just so enrapturing. It’s hard to stop at one!
Let’s discuss the main features of this fun little low carb cookie recipe.
Recipe Highlights:
- Gluten-Free
- Grain-Free
- Sugar-Free
- Nut-Free
- Allergy-Friendly
- Low-Carb
- Dairy-Free Option
- Packed with yummy warm fall flavors.
For those of you who don’t follow a sugar-free diet, make my Paleo Pumpkin Chocolate Chip Cookies or my 5-Ingredient Pumpkin Oatmeal Cookies.
What Do These Cookies Taste Like?:
These low carb pumpkin chocolate chip cookies are like little cake cookies that are packed with pumpkin spice flavor and gooey chocolate chips.
The texture of these low-carb pumpkin chocolate chip cookies is soft, like little muffin tops, which I find to be delicious.
The reason these cookies are softer rather than crispy and chewy is on account of the pumpkin puree. It adds moisture but no fat to the cookie, giving it more of a cakey texture.
If you’re looking for a pumpkin spice cookie with normal cookie texture, simply add 1 teaspoon of pumpkin pie spice to either my Keto Chocolate Chip Cookies with Coconut Flour or my Giant Chewy Keto Chocolate Chip Cookies which are made with almond flour.
This is to say, the pumpkin puree would need to be omitted from the recipe in order for the cookies to have a classic chocolate chip cookie texture.
Ingredients for Keto Pumpkin Chocolate Chip Cookies:
Butter or Coconut Oil: The fat portion of this cookie recipe, which brings richness and moisture to the cookie. Use butter for a classic cookie flavor and coconut oil if you’re dairy-free.
Eggs: Eggs keep the cookies held together nicely so that they stay in one delicious lump. If possible, use room temperature eggs.
Pumpkin Puree: A little pumpkin puree is added for color and soft texture. I use canned pumpkin puree but homemade pumpkin puree works too!
Truthfully, the pumpkin puree does not add much pumpkin flavor (the pumpkin pie spice is responsible for that), so you can replace it with almond butter or peanut butter for a delicious chewy texture that is closer to classic pumpkin cookies.
Coconut Flour: Keeping these sugar-free pumpkin cookie low-carb and keto friendly, we use coconut flour in place of all purpose flour. Coconut flour produces that soft muffin top texture that is so inviting in these cookies. Not only is coconut flour a great way of making low carb recipes with plenty of fiber, but it is also a great replacement for almond flour for those who have a nut allergy.
Sugar-Free Sweetener: Pick your favorite sugar-free granulated sweetener! I use monk fruit sweetener rather than a sugar alcohol but any type of granulated zero calorie sugar substitute works.
Pumpkin Pie Spice: The majority of the pumpkin flavor actually comes from pumpkin spice, as pumpkin spice has that warm spicy flavor that is iconic in all pumpkin treats.
Baking Soda: The leavening agent here, baking soda ensures the cookies stay held together (rather than spreading during the baking process) and provides a nice little crisp around the edges.
Sea Salt: Salt enhances all of the flavors in the cookie so that they pack a powerful fall punch.
Sugar-Free Chocolate Chips: Use your favorite sugar-free chocolate chips! You can also use butterscotch chips, white chocolate chips, dark chocolate chips, you name it. I use lily’s chocolate chips in any of my low carb cookie recipes calling for chocolate.
Now that we have the ingredients for these low-carb pumpkin cookies down, let’s bake a batch!
How to Make Keto Pumpkin Chocolate Chip Cookies:
Preheat the oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray or line it with parchment paper.
Mix the melted butter, eggs, pumpkin puree, and vanilla extract together in a mixing bowl until well-combined (wet ingredients).
Add the coconut flour, pumpkin pie spice, baking soda, and sea salt (dry ingredients) to the mixing bowl and mix until a thick dough forms.
Stir in the chocolate chips until well-incorporated.
Spoon lumps of cookie dough onto the prepared cookie sheet. The cookies will remain the same shape as they were going into the oven, so choose your lumps accordingly – I make discs out of the dough for cookie shapes.
Bake on the center rack of the oven for 9 to 11 minutes, until the edges are just barely golden.
Remove the cookies from the oven and allow them to cool for at least 10 minutes before serving. If you’d like you can transfer them to a cooling rack to cool completely.
If you’re feeling frisky, make a sugar-free cream cheese frosting to go on top of the cookies and make pumpkin spice lattes for a great way of leveling up the whole experience of these sugar-free pumpkin cookies.
Store any leftover keto pumpkin cookies in an airtight container in the refrigerator for up to 5 days. You can freeze the cookies in a large zip lock bag for up to 3 months.
Make a double batch so the whole family can enjoy this low carb pumpkin cookie recipe throughout the week as well as throughout pumpkin season.
Nutrition Information:
If you make 10 cookies out of this recipe, each cookie contains 167 calories, 7 grams of total carbohydrate, 8 grams of fiber and 4 grams of protein. I can’t say I’ve ever seen a cookie recipe result in negative net carbs, but here we are.
This is due to the fact that there is a great deal of dietary fiber in coconut flour, coupled with some fiber from the other ingredients. I used My Fitness Pal to calculate the macros, and alas, I get -1 net carb.
Given the macro breakdown, I would say these low-carb cookies are suitable for anyone on a keto diet. Whether you follow a ketogenic diet or simply keep an eye on your blood sugar, these cookies are a great option.
There we have it! Keto pumpkin spice chocolate chip cookies that are easy to make and a pure joy to consume. Have them for breakfast, snack, or dessert, when you’re craving a sweet treat with a blast of fall flavor!
If you’re looking for more low-carb or keto desserts, check out these recipes!
More Keto Dessert Recipes:
- Keto Chocolate Pie
- Flourless Keto Peanut Butter Cookies
- Keto Double Chocolate Chip Cookies
- Glazed Keto Lemon Cookies
- Keto Snickerdoodle Cookie Bars
Enjoy these bites of sugar-free fall bliss during pumpkin spice season!
Keto Pumpkin Chocolate Chip Cookies
Ingredients
- 5 Tbsp butter or coconut oil melted
- 2 large eggs
- ¼ cup pumpkin puree
- 1 tsp pure vanilla extract
- ⅔ cup coconut flour
- ½ cup sugar-free sweetener
- 1 tsp pumpkin pie spice
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray or line it with parchment paper.
- Mix the melted butter, eggs, pumpkin puree, and vanilla extract together in a mixing bowl until well-combined (wet ingredients).
- Add the coconut flour, pumpkin pie spice, baking soda, and sea salt (dry ingredients) to the mixing bowl and mix until a thick dough forms.
- Stir in the chocolate chips until well-incorporated.
- Spoon lumps of cookie dough onto the prepared cookie sheet. The cookies will remain the same shape as they were going into the oven, so choose your lumps accordingly – I make discs out of the dough for cookie shapes.
- Bake on the center rack of the oven for 9 to 11 minutes, until the edges are just barely golden. Remove the cookies from the oven and allow them to cool for at least 10 minutes before serving. If you'd like you can transfer them to a cooling rack to cool completely.
Notes
Nutrition
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I doubled the batch, but mine turned out too dry. Still have part of the dough in the fridge. How do I moisten it up at this point?
Hi Tina! The dough is supposed to be somewhat dry, but definitely not too dry. If it seems crumbly but still holds together when you form the cookies, you’re good to go. If it’s so dry that the cookies aren’t forming, add additional melted butter or coconut oil. Depending on how dry it is, I would start with 1 to 3 tablespoons. Let me know how it goes!
Can i use almondflour instead if coconut flour?
Hi Kori! For almond flour, you would need a different recipe (coconut flour absorbs much more liquid than almond flour, so the recipe requirements are different). You can follow this recipe that uses almond flour and swap the pure maple syrup for 1/4 cup of sugar-free granulated sweetener: https://www.theroastedroot.net/paleo-pumpkin-chocolate-chip-cookies/ Let me know how you like them! xoxo