These tender keto pumpkin cookies studded with sugar free white chocolate chips are destined to become your new favorite fall dessert. This post is sponsored by ChocZero.
Like many foodies, I love pumpkin spice season and all the fun treats it brings. And I adore creating new and interesting keto pumpkin recipes.
But even I was surprised at how utterly delicious these keto pumpkin cookies are. And I was even more taken aback by how much my youngest child liked them. She’s not one to try new things willingly but she took one bite and feel hard and fast.
She was very upset with me when I gave many of them away to our neighbors. So upset that I ended up having to rescue a few back for her. It became her go-to dessert all week long.
The moral of the story? These cookies are delicious and you shouldn’t give too many away or your kids might be mad at you!
I am continually inspired by my friends at ChocZero and all the fabulous sugar free chocolate treats they come up with. I try hard to keep up with them but they keep coming out with more deliciousness all the time.
Did you know that they now have a white chocolate hazelnut spread? I die, I die!
When I create keto dessert recipes, I find myself constantly reaching for their white chocolate chips. It’s just such a pleasure to use them after so many years of pining for good sugar free white chocolate.
I spotted these pumpkin white chocolate chip cookies from Modern Honey, and I knew it was the perfect fall treat to makeover.
How to make keto pumpkin cookies
There are plenty of keto pumpkin cookie recipes out there but this is my favorite by far. I love the chewiness and rich flavor, and it goes so well with white chocolate. Here are my best tips for getting it right:
- Beat the butter and sweeteners. Just like conventional recipes, you get better texture by taking the time to beat the sweetener in to the butter. I recommend only Swerve Brown for only half of the sweetener as the molasses-like flavor can overpower the pumpkin a bit.
- Beat in the egg and pumpkin. For this recipe, you do need to keep the pumpkin puree to a minimum. Too much makes the cookies too wet. Also be sure your pumpkin puree is nice and thick and not watery.
- Add the dry ingredients. This recipe is almond flour based so be sure to check out the FAQ for nut-free suggestions. It also uses baking soda, rather than baking powder, as I find that this makes for puffier cookies that have that soft and chewy quality.
- Stir in the white chocolate chips. I always like to save a few for the top of the cookies so that they show through nicely. It makes for great visual appeal.
- Roll into balls. I got 28 cookies out of my recipe, and the balls were about 1 ¼ inches in diameter. Then press down to about ½ inch thick.
- Bake until golden. The cookies will still be soft to the touch.
- Let cool completely. I know, I know you hate when I say this. But it’s critical, as your cookies will be far too fragile until they are completely cool.
Frequently Asked Questions
Absolutely. You can make these with milk or dark chocolate chips, or no chocolate chips at all. You could even add in pecans or walnuts, whatever suits your fancy.
Don’t use coconut flour here, it won’t make very good cookies. But you can use sunflower seed flour or pumpkin seed flour in place of almond flour. You may need a little more of those flours so your dough isn’t sticky.
Also, if you plan to use sunflower seed flour, you will need to add a tablespoon of lemon juice or vinegar to offset the green reaction. Read my tutorial on sunflower seed flour for more info.
This is tricky to answer. I personally feel that Swerve and other erythritol based sweeteners make the best cookies. You can make them with allulose or BochaSweet but they tend to be much softer and more cakey.
Also be aware the allulose tends to darken baked goods much more. They aren’t burnt but they can look it.
I haven’t tried it myself but I imagine so. Don’t use white chocolate chips, since they always contain some dairy. I recommend ghee if you can use that but coconut oil is the next best thing to replace the butter.
These keto pumpkin cookies are fine on the counter for up to three days, unless you live in a very humid environment. Store in a covered container.
They can also be refrigerated for up to a week and refrigerated for several months.
More delicious keto cookie recipes
- Keto Peanut Butter Cookies
- The Best Keto Oatmeal Cookies
- Keto White Chocolate Macadamia Nut Cookies
- Walnut Cardamom Snowballs
- Chewy Ginger “Molasses” Cookies
- Classic Keto Chocolate Chip Cookies
Keto Pumpkin Cookies Recipe
- 6 tablespoon butter softened
- ⅓ cup Swerve Brown
- ⅓ cup Swerve Granular
- 1 large egg room temp
- ¼ cup pumpkin puree
- ½ teaspoon vanilla extract
- 2 ¼ cups almond flour
- 1 tablespoon grassfed gelatin (optional)
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon sugar-free white chocolate chips divided
- Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.
- In a large bowl, beat the butter with the sweeteners until lightened and fluffy, about 2 minutes. Beat in the egg, pumpkin puree, and vanilla until well combined.
- Add the almond flour, gelatin, pumpkin pie spice, baking soad, and salt and beat until well combined. Stir in ¼ cup of the white chocolate chips by hand.
- Roll the dough into balls about 1 ¼ inches in diameter and place 3 inches apart on the prepared baking sheets. Press down to about ½ inch thick with the palm of your hand.
- Press the remaining chips into the tops of the cookies.
- Bake about 15 minutes, switching the positions of the two pans partway through baking. The cookies should be golden brown around the edges but still very soft.
- Remove and let cool completely on the pans.