These tender keto pumpkin cookies are studded with sugar free white chocolate chips. Chewy and soft, they 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 fell hard and fast. They became her go-to dessert all week long.
Like my Keto Chocolate Chip Cookies, these are soft-baked and chewy. And the white chocolate chips make them extra special!
You will love these soft, chewy cookies
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.
Pumpkin spice and white chocolate go so well together. Of course, you could make these keto cookie with milk or dark chocolate chips as well. Or no chips at all, if you’re a pumpkin spice purist.
The cookies are so easy to make, and take about 35 minutes, start to finish. And they have only 3.5g net carbs per serving!
Ingredients you need
- Pumpkin puree: Try to use thick pumpkin puree so the dough doesn’t end up too wet.
- Pumpkin spice: Pumpkin spice consists of ginger, cinnamon, and nutmeg or cloves. You can always mix up your own if you prefer!
- Sweetener: I like a combination of brown and granular sweetener in this recipe. I don’t recommend allulose, as it will make the cookies brown too quickly.
- Almond flour: A good finely ground almond flour produces the best results.
- Gelatin: A little gelatin provides chewiness. You can skip it if you really want to.
- White chocolate chips: Keto white chocolate chips tend to melt a lot during baking so I always save a few for the tops of the cookies.
- Pantry staples: Butter, egg, vanilla extract, baking soda, salt
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 1/4 inches in diameter. Then press down to about 1/2 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.
Storage information
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 frozen for several months.
More cookie recipes you will love
Keto Pumpkin Cookies Recipe
Ingredients
- 6 tbsp butter, softened
- 1/3 cup (60.67 g) Swerve Brown
- 1/3 cup (60.67 g) Swerve Granular
- 1 large egg, room temp
- 1/4 cup (61.25 g) pumpkin puree
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 1/4 cups (240 g) almond flour
- 1 tbsp grassfed gelatin, (optional)
- 1 1/2 tsp (1.5 tsp) pumpkin pie spice
- 1/2 tsp (0.5 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 6 tbsp sugar-free white chocolate chips, divided
Instructions
- 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 1/4 cup of the white chocolate chips by hand.
- Roll the dough into balls about 1 1/4 inches in diameter and place 3 inches apart on the prepared baking sheets. Press down to about 1/2 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.
Video
Notes
They can also be refrigerated for up to a week and frozen for several months.
Nutrition
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Is it possible to use coconut oil or avocado oil instead of butter in there pumpkin cookie recipe?
Yes, that should be fine.
Loved these cookies!
Another winner! Such good fall flavors and easy to make!
These pumpkin cookies are wonderful! I did cut the sugars to 1/4 cup of each. I am very carb intolerant and they were sweet enough for me.
Thank you for all your great recipes! I have your cookbooks and use them a lot.
Susan
Great recipe. Followed exactly except did not add chips, substituted toasted pecans chopped. Husband does not like chocolate much. Also added a dollop of cream cheese icing on top of each cookie that had just a little bit of pumpkin pie spice. Delicious!
The only problem is I have algery to artificial sweetners now what do I do?
None of the sweeteners I use are artificial. But if you are allergic to erythritol, I don’t really have a goos suggestion. Sorry!
you can buy pure Monk Sugar on Amazon. Just look for Monk Sugar no additives.
Susan
Pure monk fruit extract (which I think is what you mean when you say “monk sugar”) is a highly concentrated sweetener and not recommended for this recipe.