As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.
A couple of weeks ago, since I decided to upload a bunch of different pumpkin recipes for this season, I have had a surplus of pumpkin puree that I have had to use. I'm slowly thinking of new recipes that I can make, but for today's recipe, I decided to make some keto pumpkin chocolate chip cookies!
Whenever I make flourless cookies, they don't usually need to bake a long time in the oven, but because there was some pumpkin puree in them, the baking time increased to 25 minutes. The great part was that they stayed extremely chewy and soft!
For the chips, I used Lily's chocolate chips as usual, and I sweetened the cookies with some erythritol and stevia powder. Those are probably the most common sweeteners I use in all of my recipes. The carbs per pumpkin can differ greatly, but the pumpkin can I used was the one from Stokelys!
For all of my pumpkin-themed recipes, I usually use a combination of spices. That's simply because they don't sell pumpkin spice in Japan so I have to make it from scratch.
This recipe makes 12 big cookies, but I've also made these into smaller cookies and made about 18-20 cookies. The baking time was the same. For more low carb cookie recipes, you'll definitely want to check out my keto shortbread cookies dipped in chocolate, keto oatmeal cookies, homemade white chocolate macadamia nut cookies, sugar free chocolate chip cookies or these low carb peanut butter cookies.
The recipe itself is dairy-free , but I'm sure you could use whatever chips you usually choose. If you'd like to check out my other pumpkin recipes, check them out here! I like making this Low Carb Kabocha Cheesecake because it uses a Japanese kabocha squash instead of pumpkin puree. My first year in Japan, I couldn't find any pumpkin cans so I made this recipe with the squash and it turned out amazing! I also have two dairy-free pumpkin desserts up on the blog. One is a Paleo Pumpkin Pie that is made with coconut cream and uses a dairy-free crust made with lard, and the other one is Dairy-free Low Carb Pumpkin Whoopie Pies that uses almond butter for the cookies and a coconut cream icing.
Keto Pumpkin Chocolate Chip Cookies
- ½ cup (140g) almond butter (unsweetened)
- ¼ cup (70g) pumpkin puree (unsweetened)
- ¼ cup (60g) erythritol (granulated)
- ¼ tsp ginger powder
- ¼ tsp nutmeg
- ¼ tsp cardamon powder
- ¼ tsp ground cloves
- 1 tsp cinnamon
- ¼ tsp stevia powder
- ½ tsp baking powder
- 1 tbsp coconut flour
- 2 tbsp (28g) lily's chocolate chips
- 1 egg
- Preheat the oven to 180C/350F.
- Mix all of the ingredients into a bowl with a hand mixer.
- Place some parchment paper over 1 or 2 baking trays. With the help of an ice cream scoop, scoop the batter and place over the baking trays. Make 12 cookies. With a fork, flatten the dough a bit to form a cookie instead of a lump.
(Optional) You can also add a few more chips over each cookie.
- *I tried baking them without flattening them and they didn't flatten out, so make sure you do before putting them in the oven. *Bake in the oven for 25 minutes. Take out and let cool or serve hot.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
Could I use pumpkin pie spice instead of all the spices listed? If so how much would I use?
Yes you can and I would use about 3/4 tsp or more if you like it more spicy.
Are you supposed to use creamy or chunky almond butter? My batter is pretty runny and I'm not sure what to do.
Hi Liz, both work. Did you add the coconut flour? It should thicken everything up right away. But even without it, you should still be able to make solid cookies.
Hiya! I do a keto lifestyle, and am currently dairy free after a bad bout of debilitating migraines and body pain flareups, which means meat, nuts, veggies, berries for right now. No real “treat” foods like my cheese biscuits until these migraines taper off 😭 This recipe SAVED ME today. It was a Murphy’s Law type of day in addition to the migraine hangover, and the smell of these treats baking in my home is literally the best part of my day so far (that’s a lie- it was actually licking the mixer! 😜) Thank you for this recipe, and your amazing blog!
Looking forward to try this dessert !
Zarina Zul Mukhshar
Is this Atkins & Paleo friendly cookies?
These cookies are keto which means they are very low carb. Atkins focuses on low carb food so they are atkins approved, but since they use erythritol to sweeten them, you'd need to sub that out for a paleo friendly sweetener. However all 'sugar-like' paleo sweeteners like maple sugar, coconut sugar, honey, or maple syrup are not low carb and not atkins approved. So it's up to you whether you want to make these.
Think I could sub sunbutter for the almond butter without any major issues? I know the flavor would be a little different, but I'm deathly allergic to almonds.
Yes, I think you can. Sunbutter is usually a good substitute for any nut butters.