There is something incredible about the combination of pumpkin and chocolate! Enjoy these Keto Pumpkin Chocolate Chip Cookies in convenient cookie bar form when your next cookie craving strikes.
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Pumpkin and chocolate are a match made in heaven, especially in these soft and flavorful keto-friendly cookies. They need no introduction… just look at the photo above! 😍
Why You’ll Love These Keto Pumpkin Chocolate Chip Cookies
- They contain pumpkin, a vegetable… which means they’re the healthiest dessert you can eat, right? 😉
- The pumpkin-chocolate combo is a winning flavor combination, perfect for fall and all year round!
- This recipe doesn’t skimp on the keto-friendly chocolate chips, making sure every cookie bite you take is generously filled with chocolate chips.
Keto Pumpkin Chocolate Chip Cookie Ingredients
Ingredient quantities for these homemade pumpkin cookies are located in the recipe card at the end of the post.
- Salted butter
- Swerve Confectioners
- Swerve Brown
- Eggs
- Pumpkin puree
- Vanilla extract
- Coconut flour
- Oat fiber – optional, for a softer texture – buy it here from Amazon
- Pumpkin pie spice
- Cinnamon
- Baking soda
- Salt
- Libby’s Milk Chocolate Chips
How to Make Keto Pumpkin Chocolate Chip Cookies {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb pumpkin chocolate chip cookies. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
In a large bowl or bowl of a stand mixer, combine butter, Swerve Confectioners, and Swerve Brown (sprinkled on top). (Photo 1)
Mix on medium-high until fluffy (approximately five minutes). (Photo 2)
Mix eggs in on low, one at a time. (Photo 3)
Add pumpkin puree and vanilla extract. Mix on low until combined. (Photo 4)
Mix all dry ingredients in a separate bowl, then add to wet ingredients. (Photo 5)
TIP: Oat fiber is optional, but highly recommended! It will not add any net carbs to the recipe and will make the result softer and more cake-like.
Mix on low until combined, then add the milk chocolate chips to the dough. (Photo 7)
Gently fold in chocolate chips. (Photo 8)
Lightly spray the bottom of a casserole dish (I used 7×11”) with non-stick cooking spray, then evenly spread the batter into the dish. Bake per instructions on recipe card. (Photo 9)
Then remove from oven and let cool completely. (Photo 10)
Cut into 10 even pieces, serve, and enjoy!
Love Pumpkin? Try These Other Keto-Friendly Pumpkin Recipes
Pumpkin is a healthy, keto-friendly vegetable that contains 7g net carbs per 1/2 cup. Just be sure that you’re buying a can of 100% pumpkin puree, not pumpkin pie mix! And don’t forget to top your pumpkin pie with Keto Whipped Cream!
More Keto Cookies Recipes
Here are even more keto cookie recipes that you will absolutely love!
Nutrition Facts for This Easy Pumpkin Chocolate Chip Cookie Recipe
Per serving (10 total servings):
- 209 calories
- 17g fat
- 3g protein
- 4g net carbs
More Low Carb Dessert Recipes
Here are even more fantastic low carb dessert recipes for you to try!
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Keto Pumpkin Chocolate Chip Cookies
Ingredients
Cookie Ingredients
- 1/2 cup salted butter softened
- 3/4 cup Swerve Confectioners
- 1/4 cup Swerve Brown
- 2 eggs
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 2 tbsp oat fiber optional
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup Libby's milk chocolate chips
Instructions
- Preheat oven to 350 F.
- In a large bowl or bowl of a stand mixer, combine butter, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
- Mix on medium-high for 5-6 minutes until fluffy.
- Then, add one egg and mix it in on low. Add the second egg and do the same.
- Add pumpkin puree and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
- In a small bowl, thoroughly combine the coconut flour, oat fiber (if using), pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
- Gently fold in chocolate chips.
- Lightly spray the bottom of a casserole dish (I used 7×11”) with non-stick cooking spray, then evenly spread the batter into the dish.
- Place casserole dish in the oven and bake for 15-22 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The cookie bars will firm up as they cool.
- Place the dish on a wire rack and let the cookie bars cool completely. (For quicker cooling, after 30 minutes you can place the dish in the fridge.)
- Cut into 10 even pieces and serve.
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
I made these along with your keto pumpkin cookies with cream cheese frosting. Both were easy to make.
These cookies were shockingly good!
Making both the pumpkin cookies and pumpkin chocolate chip cookies! That is a whole lot of wonderful.