These fall-flavored cookies are so dense, soft, and chewy, you won’t believe they’re gluten-free and only 100 calories each!
These cookies are the ultimate treat for fall! Picture a soft, chewy cookie bursting with cozy spices, rich pumpkin flavor, and melty chocolate chips. They’re so decadent, it’s hard to believe they’re not only gluten-free but also just 100 calories each. Whether you’re watching your carbs or you just love pumpkin everything, I’m pretty sure these cookies are about to become your go-to snack this season!
When fall hits, there are two things you can always count on in the FFF household: pumpkin mania and a kitchen filled with baked YUM. This recipe is the best of both worlds, combining the wholesome flavor of pumpkin with a keto twist. Say hello to these amazing sugar-free cookies, perfect for satisfying your pumpkin spice autumn cravings. What’s not to love? If you’re like me and also like to pumpkin spice-ify everything in the fall, you can also try these Pumpkin Spice Magic Cookie Bars, this Low-Carb Keto Pumpkin Cheesecake, and these Pumpkin Spice Eggless Chocolate Chip Cookies.
Are Low-Carb Keto Pumpkin Cookies With Chocolate Chips Healthy?
These cookies are designed to be low in carbs and free from added sugar, making them a great option if you’re following a keto or low-carb lifestyle. The recipe uses almond flour as the base, which is naturally lower in carbohydrates and higher in protein compared to traditional flours. The pumpkin adds a delicious, subtle flavor, while sugar-free chocolate chips and a keto-friendly sweetener ensure you still get that classic cookie taste.
Let’s Talk About Pumpkin
OK – let’s just talk about pumpkin for a minute. Pumpkin is more than just a delicious fall favorite; it’s also incredibly versatile and fits well in low-carb and keto recipes. One cup of pumpkin purée has only 12 grams of carbs and a good amount of fiber, making it keto-friendly in moderation. Meanwhile, almond flour is a staple in keto baking for good reason. It not only gives your cookies a tender, chewy texture but also adds a nutty, satisfying flavor that complements the pumpkin and spices perfectly!
How to Make Ahead and Store
Once baked, these pumpkin cookies can be kept in an airtight container on the counter for up to 2 days. If you plan on keeping them any longer, store them in the fridge instead where they’ll stay good for up to 5 days. You could even freeze these cookies for up to 3 months if desired, just flash freeze on a tray first before adding to Ziploc bags. Defrost fully before eating.
Serving Suggestions
These cookies are perfect as a cozy snack with a cup of coffee or tea. For an extra treat, try dipping them in almond milk or crumbling them over a bowl of keto-friendly ice cream. You can also enjoy them warm right out of the oven for a gooey, chocolatey bite, or pop them in the microwave for a quick warm-up if they’ve been stored. They’re also just the right sweet treat to serve after a keto-friendly meal of Keto Meatloaf and Healthy Baked Cheesy Zucchini Casserole with Broccoli.
Ingredients
- 1/2 cup pecans (30g)
- 1/4 cup unsalted butter at room temperature
- 1/2 cup erythritol sweetener (I use Swerve)
- 1 egg yolk
- 1/4 cup canned pumpkin
- 1 1/2 cups almond flour (150g)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup stevia-sweetened chocolate chips
Instructions
- Heat your oven to 350°F and spread the pecans on a small baking sheet. Bake until golden brown and nutty smelling, about 10-13 minutes. Roughly chop and set aside. Line two baking sheets with parchment paper.
- In a large bowl, using an electric hand mixer, beat the butter and sweetener until just combined. Add in the egg yolk and pumpkin and beat for 1 minute, stopping to scrape down the sides as necessary.
- In a separate medium bowl, stir together the almond flour, pumpkin pie spice, baking soda and salt. Add it into the pumpkin mixture and stir until well combined. Stir in 2/3 of the chocolate chips and 2/3 of the pecans.
- Roll the dough into lightly heaping 1 tablespoon-sized balls and place onto the two cookie sheets, pressing out about 1/3 inch thick, pressing the remaining chocolate chips and pecans on the top of each cookie.
- Bake until the tops look just set and the edges just begin to brown (you may need to do one pan at a time, depending on your oven size), about 13 minutes. Let cool completely on the pan – they set up a lot!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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