Pumpkin Chocolate Chip Cookies

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Remember when “soft-baked cookies” were all the rage? These pumpkin chocolate chip cookies are soft-baked, and they will be the rage this holiday season. Each bite is loaded with delicious pumpkin spice, decadent dark chocolate, and all-natural ingredients. Everyone loves these cookies, so make enough for a double batch.

This recipe is: 

A tray of freshly baked pumpkin chocolate chip cookies cooling on a wire rack, with fall decor including pumpkins and a jar of pumpkin pie spice in the background.

Table of Contents

7 Reasons to Love this Pumpkin Chocolate Chip Cookie Recipe

  1. They are pumpkin “soft-baked” cookies… so amazing!
  2. Sugar-free pumpkin cookies are delicious.
  3. Every bite has a ton of flavor with the pumpkin spice and choco chips.
  4. It’s a low-carb dessert that is perfect for the holidays.
  5. Easy to make ahead and store until ready to eat.
  6. Perfect for gatherings, holiday parties or just a quick pick-me-up.
  7. My kids absolutely love these pumpkin cookies and so do their friends... make a double batch!

Is this Pumpkin Cookie Recipe Low Carb?

Yes, this recipe for pumpkin chocolate chip cookies is low carb with just 3g net carbs per cookie. I would say that this is a keto-friendly cookie on a splurge day, which is great for the holidays like Thanksgiving or Christmas.

Ingredients List For Pumpkin Cholocate Chip Cookies Recipe

Overhead view of several small glass bowls containing ingredients for pumpkin chocolate chip cookies. Ingredients include a pat of butter, powdered erythritol, almond flour, an egg, pumpkin puree, keto chocolate chips, vanilla extract, pumpkin pie spice, psyllium husk, kosher salt, and baking powder arranged neatly on a light wood surface.

Ingredient Substitutions

  • Psyllium husk: you could use a tablespoon of coconut flour instead of psyllium husk. They will have less of that “soft-baked” feel to them and a slightly less moist mouthfeel.
  • Vanilla extract: if you have powdered vanilla, you could use that in a 1:1 ratio.
  • Powdered erythritol: any of the all-natural low-carb sweeteners will work in their powdered form. You could use powdered xylitol, powdered monk fruit sweetener or powdered allulose. I find that powdered stevia is overpowering and leaves an unpleasant aftertaste in this recipe.
  • Keto chocolate chips: if you have 100% chocolate chips, those are great to use, but you will need to add another 2 tablespoons of powdered sweetener to compensate for the lack of sweetness in the chocolate chips. If all you can find is sugar-free chocolate chips, those are fine to use! I use regular-sized chips. If you are using mini chips, use ½ cup; otherwise, the recipe won’t hold together.

 

Additional Ingredients

  • Cream cheese frosting: YES! This is easy to make. Take 4oz of softened cream cheese with ¼ cup of softened butter. Cream them together with an electric mixer. Add in ⅓ cup powdered erythritol and 1 teaspoon of vanilla extract. Beat until smooth and then use a piping bag to add to the top of these pumpkin chocolate chip cookies once they have cooled.
  • Cacao nibs: if you’re looking to lower the overall carb count on this recipe, skip the chocolate completely and add in cacao nibs. They have about 2g net carbs per ¼ cup. This would lower the overall carb count on these pumpkin choco cookies to somewhere between 2g to 3g net carbs per serving.
  • Spices: you could add ¼ teaspoon of ground ginger or cinnamon into the mixture too. The added spices just increase the complexity of the flavors.
  • Shredded coconut: Adding in ¼ cup of unsweetened, shredded coconut is a great addition to these cookies. The coconut pairs well with the canned pumpkin.
 

NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.

Cooking Tools 

To make this pumpkin chocolate chip cookies recipe, you will need the following cooking tools (these are either exactly what I use in my kitchen or very close!):

A wire rack filled with pumpkin chocolate chip cookies, with a jar of pumpkin pie spice and a pumpkin in the background.

How to Make Pumpkin Chocolate Chip Cookies: The Complete Cooking Guide

Once you have gathered all the ingredients for these pumpkin cookies, the rest is easy. All we need to do is mix the ingredients and evenly portion the dough. Let’s take a look together at how to do it.

Cooking Methods:

  • Baking

Preparation Steps:

  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, use an electric hand mixer to cream together the softened butter and powdered erythritol until the mixture is light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until everything is well combined.
  3. Gradually add the remaining dry ingredients to the wet mixture. Using a silicone spatula, gently fold the dry ingredients into the wet until fully incorporated.
  4. Using a medium cookie scoop (or a tablespoon), drop rounded balls of dough onto the prepared baking sheet, making sure to leave about an inch of space between each one. Gently press down on each ball to slightly flatten them.

Cooking Steps

  1. Place the baking sheet in the oven and bake for 20-22 minutes or until the edges are lightly golden. Note that almond flour may require a bit more time to cook compared to wheat flour.
  2. After baking, take the cookies out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
  3. While the cookies cool, they will be ready to enjoy. However, they are at their best when fully cooled, as the “soft-baked” texture is truly amazing at that point.

💡 My Pro Tip

I’ve made this recipe about a dozen or so times. Flattening the cookies is not absolutely necessary, but they won’t flatten on their own as they bake… so you end up with cookie balls rather than traditional-style cookies. I have found that the dough is sticky enough that using a spatula or even a fork gets annoying. The best method is to lightly wet your fingers with water and gently press down on 3-4 until you reapply the water. This way, the cookies are perfectly formed without any hassle.

⏲️ Time-Saving Tips

  • Double the recipe. Around my house, which has an influx of teenagers, 15 cookies disappear in a day. I always double the recipe and toss the second batch into a container in the cabinet where they never look! If you want, these cookies freeze wonderfully, too, so doubling the recipe is always a great idea.
  • Make the dough ahead of time. You can make this a day or two ahead of time and just keep it in the fridge until ready to bake. Let it come to room temperature for about 30 minutes before baking.

What to Serve with Chocolate Chip Pumpkin Cookies:

  • Keto coffee: This is great way to start the day… a cup of hot bulletproof coffee and a cookie. Yes.
  • Iced latte: The flavor of coffee and these pumpkin and chocolate chip cookies pair wonderfully.
  • Pumpkin spiced latte: If you’re a lover of all things pumpkin, be sure to give this drink a try.
  • Keto whipped cream: Go ahead and make a batch of this keto whipped cream, then make a pumpkin and whipped cream sandwich. So tasty and so decadent.
Close-up of a hand holding a pumpkin chocolate chip cookie with visible chocolate chips, and a stack of cookies blurred in the background.

Storage and Reheating

Since I always make a double batch of these pumpkin chip cookies, let’s talk about how I store them to keep them in the best shape possible.

Storage Tips: 

  • Once the cookies have cooled to room temperature on a wire rack, let’s make sure that they get into an airtight container right away. If they are left on the counter for too long, the “soft-baked” feel disappears. I keep these cookies on the counter in the container for 4-5 days. If you want, you can store them in the fridge for up to a week.

Reheating Tips:

  • If you want to reheat these, toss them in a 350F oven for 4-5 minutes just to get them a bit warm. They taste delicious when the chips are a bit melty.

Freezing Tips:

  • These easy chocolate chip pumpkin cookies freeze like a charm. Once they have reached room temperature, place them in a freezer-safe bag and they’re good to go for 3-4 months. When you’re ready to eat them, just place them on a plate on the counter to defrost for about an hour. Or, if you want, you could reheat them in the oven according to the instructions above.

Recipe Conclusion

Listen… in 2017 when I started low carb, I never thought I would be making soft-batch pumpkin chocolate chip cookies. It’s amazing where this journey takes me every single day… and I just love it. As a bonus, I also love these cookies too. They are just so damn good.

I realize that there are some ingredients in this recipe that will most likely need to be purchased, like psyllium husk and maybe some of the natural sweeteners or sugar-free chocolate chips. If you’re planning on staying-the-course with the low carb diet, these are worthwhile investments. Plus, I use them in a lot of recipes so they will be put to good use!

One of the things that I love about this recipe is that my kids just devour these cookies. That makes me feel better knowing that they are getting good, high-quality ingredients, and we can share in the experience together. That alone makes this recipe worth making.

Please write in the comments any questions or suggestions you may have. Or, find us on Facebook or Instagram.

Overhead view of pumpkin chocolate chip cookies arranged on a wire rack, next to a jar of pumpkin pie spice and small pumpkins.

Other Low Carb Pumpkin Recipes You Will Love

Loving the flavor of pumpkin this season? Me too. Here are some other delicious pumpkin dessert recipes that are easy to make and completely low carb too.

  1. Low Carb Pumpkin Cake Recipe: I’ve never made a more decadent cake recipe. You will love the cream cheese frosting. So good and so low carb too.
  2. Low Carb Pumpkin Pie Recipe: This recipe is better than the traditional pumpkin pie recipe. It tastes so good that people will be asking for the recipe.
  3. Keto No Bake Pumpkin Cheesecake Recipe: A non-traditional take on pumpkin cheesecake… it has a crumble topping and is served individually. You’ll love it!
  4. Low Carb Pumpkin Whoopie Pies: When was the last time you had a whoopie pie? These pumpkin whoopie pies have a cream cheese frosting between two pillowy-soft cookies. Amazingly delicious.
Overhead view of a hand holding a bitten pumpkin chocolate chip cookie above a wire rack full of cookies, with fall-themed decorations in the background.

FAQs

Absolutely. After they have reached room temperature, place them in a freezer safe bag. Freeze for up to 3-4 months. Defrost by placing on a plate for an hour or in the oven for 5-10 minutes.

If the cookies are placed in an airtight container, they will remain in good shape on the counter for 3-4 days. If you plan to store them longer than that, they should be refrigerated after they are baked.

Pumpkin puree has high moisture content, which would make the cookies sticky if not balanced with the correct amount of dry ingredients. Additionally, because of the high moisture content, pumpkin cookies tend to need to be baked longer than traditional cookies. Lastly, if too much sweetener is added, this could result in the moisture not releasing from the cookie as it bakes, resulting again in sticky cookies.

Close-up of a rack filled with pumpkin chocolate chip cookies, golden-brown and dotted with dark chocolate chips. A jar of pumpkin pie spice and a decorative pumpkin are visible in the background.

Pumpkin Chocolate Chip Cookies

You're about to fall in love with these delightful pumpkin chocolate chip cookies... I just know it. They are soft-baked to perfection with each cooking bursting with warm pumpkin spice, rich chocolate and wholesome low carb ingredients. Make a double batch- you'll want them on hand for all your holiday gatherings!
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Course: Dessert
Cuisine: American
Keyword: chocolate chip and pumpkin cookies, chocolate chip pumpkin cookies, easy pumpkin cookies, keto pumpkin cookies, pumpkin chip cookies, pumpkin choco chip cookies, pumpkin chocolate chip cookie recipe, pumpkin chocolate chip cookies, pumpkin cookies, sugar free pumpkin cookies
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 15 pieces
Calories: 121kcal
Author: Scott Groth

Ingredients

  • cup pumpkin puree
  • 1 large egg
  • 1 cup almond flour
  • ½ teaspoon baking powder
  • 1 tablespoon psyllium husk
  • 1.5 teaspoon pumpkin pie spice or to taste
  • ½ teaspoon vanilla extract
  • ¼ cup butter at room temp
  • ¼ cup powdered erythritol adjust if needed
  • 1 teaspoon kosher salt
  • ¾ cup keto chocolate chips

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C) and line your baking sheet with parchment paper.
  • In a large mixing bowl, cream the softened butter and powdered erythritol until light and fluffy with the electric hand mixer. Mix the pumpkin puree, egg, and vanilla extract until well combined.
  • Add the remaining dry ingredients to the wet ingredients. Using your silicone spatula, fold the dry ingredients into the wet until well combined.
  • Using the medium cookie scoop (or a tablespoon as a scoop), drop the rounded balls of dough onto the bakin sheet, spacing them about an inch apart. Press down gently on each ball to flatten them slightly.

Cooking Steps

  • Transfer the baking sheet to the oven and bake for 20-22 minutes or until the edges are lightly golden. Keep in mind that almond flour takes longer to cook than wheat flour.
  • Once the cookies are baked, remove them from the oven and cool on the sheet for a few minutes before transferring to a cooling rack.
  • As the cookies are cooling, they are ready to be served. I will say that they are best when fully cooled as the “soft-baked” effect is amazing then.

Notes

Remember to lightly press down on each cookie; otherwise, you will end up with cookie balls instead of traditional cookies. Almond flour bakes differently than wheat flour.
 
If you like the look of this recipe or have made it, please comment below. Otherwise, these recipes won't display on Google! Thanks so much!

Nutrition

Nutrition Facts
Pumpkin Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 121 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 198mg8%
Potassium 18mg1%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 0.5g1%
Protein 2g4%
Vitamin A 958IU19%
Vitamin C 0.3mg0%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

“This website provides approximate nutrition data and information for convenience and as a courtesy only.”

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Scott Groth image for I'd Rather Be A Chef

I'm Scott, just a regular guy who has experienced amazing benefits from embracing a low carb (occasionally keto) lifestyle. Join me as I share low carb recipes that are family friendly, delicious and fun to eat.

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