Discover the Irresistible Delight of Keto Pumpkin Cookies with Chocolate Chips

Why You’ll Love This Recipe

• Perfect for Fall & Holiday Seasons: These keto pumpkin cookies capture the essence of autumn with their warm spices and rich pumpkin flavor, making them an ideal treat for festive gatherings or cozy nights in.
• Low-Carb & Keto-Friendly: With only 4g net carbs per cookie, these cookies allow you to indulge without guilt, fitting seamlessly into your low-carb or ketogenic lifestyle.
• Soft, Moist, and Flavorful: The combination of pumpkin puree and butter creates a tender, moist cookie that melts in your mouth, enhanced by the melty chocolate chips for an extra layer of decadence.
• Easy to Make & Customize: With simple ingredients and straightforward steps, you can whip up these cookies in under 40 minutes. Plus, you can customize toppings or add-ins to suit your taste buds!

Introduction: A Fun & Festive Treat You Can’t Resist

Imagine biting into a soft, moist cookie bursting with the cozy flavors of pumpkin pie, accented by the rich sweetness of keto chocolate chips. These Keto Pumpkin Cookies with Chocolate Chips are not just your average cookie—they’re a celebration of fall flavors, keto-friendly goodness, and pure indulgence. Whether you’re craving a sweet snack after a long day, looking for a festive treat for your holiday table, or simply want to enjoy a guilt-free dessert, these cookies are your new best friend. They’re easy to make, irresistibly tasty, and perfect for sharing—or keeping all to yourself!

Ingredients with Measurements

• 1/2 cup (113g) butter, softened
• 1/2 cup (60g) Swerve granular sweetener (or 3/4 cup for sweeter taste)
• 2 teaspoons vanilla extract
• 1 large egg yolk
• 1/2 cup (120g) pumpkin puree, strained
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 1/2 cups (150g) almond flour
• 1 cup (170g) keto chocolate chips
• Kosher salt for optional topping

Step-by-Step Instructions: How to Make Keto Pumpkin Cookies with Chocolate Chips

1. Preheat & Prepare: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream the Wet Ingredients: Using an electric mixer, beat the softened butter and Swerve until smooth and creamy. Add the egg yolk and vanilla extract, and continue beating until well combined.
3. Drain & Mix Pumpkin: Drain excess liquid from the pumpkin puree by squeezing it in paper towels over a bowl until about 1/4 cup remains. Gently fold the strained pumpkin into the butter mixture until evenly incorporated.
4. Add Spices & Dry Ingredients: Mix in the pumpkin pie spice, baking powder, xanthan gum, and salt. Gradually add the almond flour, stirring until the dough comes together and is uniform.
5. Fold in Chocolate Chips: Gently fold the keto chocolate chips into the dough with a spatula, ensuring even distribution without overmixing.
6. Form Cookies: Using your hands or a cookie scoop, form 24 one-inch balls. Place 12 on the prepared baking sheet, then flatten each slightly with your fingers or the bottom of a glass.
7. Bake & Cool: Bake for 22-24 minutes, flipping the baking sheet halfway through to ensure even baking. Once baked, optionally sprinkle with kosher salt for a savory touch. Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Creative Presentation & Serving Ideas for Keto Pumpkin Cookies with Chocolate Chips

• Serve Warm with a Dollop of Whipped Cream: For an extra indulgence, serve these cookies warm with a spoonful of whipped cream or a drizzle of sugar-free caramel sauce.
• Plate with Fall-Themed Decor: Arrange the cookies on a festive platter with mini pumpkins, cinnamon sticks, or autumn leaves for a seasonal presentation.
• Make a Cookie Platter: Combine these cookies with other keto-friendly treats like nut clusters, cheese crisps, or fruit slices for a delightful platter.
• Use as a Dessert Base: Crumble the cookies over keto-friendly ice cream or yogurt for a pumpkin-chocolate crunch.
• Gift in a Decorative Box: Wrap the cookies in cellophane with a festive ribbon for a thoughtful homemade gift.

How to Store & How Long They Last

Store the Keto Pumpkin Cookies with Chocolate Chips in an airtight container at room temperature for up to 3 days. For longer freshness, place them in the refrigerator where they will last up to a week. To keep them soft and moist, consider placing a slice of bread or a damp paper towel in the container. You can also freeze these cookies for up to 3 months—just wrap them individually in plastic wrap and store in a freezer-safe bag. When ready to enjoy, thaw at room temperature or warm slightly in the microwave for a fresh-out-of-the-oven feel.

FAQs About Keto Pumpkin Cookies with Chocolate Chips

1. Can I use fresh pumpkin instead of canned?

Yes, but make sure to strain and drain the fresh pumpkin thoroughly to remove excess moisture, ensuring the dough isn’t too wet.

2. Can I substitute the almond flour with coconut flour?

Coconut flour absorbs more moisture, so if you substitute, reduce the amount and add an extra egg or liquid to compensate.

3. Are these cookies suitable for a vegan diet?

Not in their current form, as they contain butter and egg yolk. You can substitute vegan butter and use a flaxseed or chia seed egg replacement.

4. Can I add nuts or other mix-ins?

Absolutely! Chopped pecans, walnuts, or sugar-free white chocolate chips make great additions.

5. How do I make these cookies more or less sweet?

Adjust the amount of Swerve sweetener to your taste. For a sweeter cookie, use 3/4 cup; for less sweetness, stick with 1/2 cup.

6. Can I make these cookies gluten-free?

Yes, they are naturally gluten-free due to the almond flour. Just ensure your ingredients are certified gluten-free.

7. Are these cookies suitable for children?

Yes, they are a healthier treat option for kids, especially if you reduce the sweetener slightly.

8. Can I freeze the cookie dough?

Yes, form the dough into balls, freeze on a baking sheet, then transfer to a bag. Bake directly from frozen, adding a few extra minutes.

9. How do I prevent the cookies from spreading too much?

Chill the dough for 15-20 minutes before baking, and avoid over-flattening the cookies.

10. Can I make these cookies ahead of time for parties?

Yes, bake and store them in an airtight container. They’re perfect for quick serving at gatherings.

Enjoy baking and indulging in these delightful Keto Pumpkin Cookies with Chocolate Chips—your perfect low-carb treat that combines seasonal flavors with guilt-free pleasure!