Keto Pumpkin Chocolate Chip Cookies

Every fall, I look forward to baking pumpkin treats, but standard bakery cookies have way too much sugar.

That is why I make these keto pumpkin chocolate chip cookies to enjoy those classic autumn flavors without breaking my routine.

The main problem with pumpkin baked goods is that they can end up spongy like mini cakes instead of true cookies.

By pressing the extra moisture out of the pumpkin puree before mixing, you get a soft dough that sets into a chewy center.

They are completely low carb and keto friendly, so you can enjoy a warm, spiced chocolate cookie and feel great about it.

Why You’ll Love This Recipe

Chewy Instead of Cakey – Blotting the pumpkin keeps the cookies delightfully chewy rather than spongy like typical keto bakes.

Rich Autumn Flavor – Warm pumpkin spice pairs perfectly with deep brown sugar sweetness in every single bite.

Sweet and Salty Finish – Flaky sea salt on top balances the rich sugar-free chocolate chips for bakery level taste.

Low Carb Treat – You can enjoy classic seasonal flavors without derailing your daily carb counts or energy.

Recipe Ingredients

• 1/4 cup Pumpkin Puree
• 1 3/4 cups Blanched Almond Flour
• 1 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Baking Soda
• 1/2 tsp Xanthan Gum
• 1/4 tsp Salt
• 1/4 cup Butter, Melted
• 1/3 cup Brown Sugar Substitute
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 1/2 cup Sugar-Free Chocolate Chips
• 1/4 tsp Flaky Sea Salt

How To Make

Step 1

Spread the pumpkin puree on a double layer of paper towels and press another towel on top to blot out as much moisture as you can. This step is the secret to chewy cookies instead of cakey ones.

Step 2

In a medium bowl, whisk together the almond flour, pumpkin pie spice, baking soda, xanthan gum and salt.

Step 3

In a large bowl, whisk the melted butter and brown sugar substitute until combined. Add the blotted pumpkin, egg yolk and vanilla and whisk until smooth and glossy.

Step 4

Stir the dry ingredients into the wet ingredients until a soft dough forms, then fold in the chocolate chips. Cover and chill the dough for 20 minutes.

Step 5

Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 14 balls, place them 2 inches apart and flatten each to about 1/2 inch thick.

Step 6

Bake for 11 to 13 minutes, until the edges are golden and the centers still look slightly soft. Sprinkle with flaky sea salt right away.

Step 7

Let the cookies cool on the baking sheet for at least 15 minutes. They will be very soft out of the oven and set into a chewy texture as they cool.

Tips

Blot the Pumpkin Puree Thoroughly

You’ll get the best results if you really press down on the pumpkin puree with several layers of paper towels.

Canned pumpkin holds a surprising amount of water. Getting rid of that extra moisture is the key to a chewy cookie instead of a wet, cakey one.

Flatten the Dough Balls Before Baking

From my experience, almond flour cookies do not spread out in the oven the way traditional flour dough does.

Make sure to press each ball down to your desired thickness before baking. The shape you put into the oven is the exact shape that will come out.

Keep the Xanthan Gum in the Mix

I recommend keeping the xanthan gum in the dry mix, even if you are tempted to leave it out.

Low carb flours do not have any gluten to bind the ingredients. Xanthan gum acts like glue so your cookies stay in one piece instead of crumbling into dust.

More Recipes

• Keto Pumpkin Bread
• Keto Pumpkin Spice Blondies
• Low Carb Chocolate Chip Cookies
• Low Carb Chocolate Chip Skillet Cookie
• Low Carb Pumpkin Cheesecake Bars

Frequently Asked Questions

Can I skip blotting the pumpkin puree?

You should not skip this step because canned pumpkin holds a lot of water. Blotting removes that excess liquid so your cookies turn out rich and chewy.

If you skip it, the dough will have too much moisture and the cookies will turn out soft and cakey instead.