Table of Contents
- Key Takeaways
- The Joy of Easy Recipes During Fall
- Why These Keto Pumpkin Cookies Are a Must-Bake
- Baking Tips for Low-Carb Success
- Fall in Love with Sugar-Free Sweetness
- Chocolate + Pumpkin = The Ultimate Flavor Fusion
- Made for Sharing, Perfect for Keeping
- Notes & Tips
Key Takeaways
This easy recipe is your go-to for soft, chewy keto pumpkin chocolate chip cookies. Packed with fall flavor, sugar-free chocolate chips, and wholesome ingredients, they’re perfect for a low-carb lifestyle and loved by everyone—whether you’re keto or not.
The Joy of Easy Recipes During Fall
Fall brings comfort, warmth, and the irresistible aroma of baking—and this is where easy recipes like this one truly shine. These keto pumpkin chocolate chip cookies from Betty Cooks by Betty make autumn baking both simple and satisfying. With just a few basic ingredients and one bowl, you’ll enjoy a cozy kitchen filled with the delicious scent of cinnamon, pumpkin, and chocolate.
Why These Keto Pumpkin Cookies Are a Must-Bake
When you’re hunting for quick and easy recipes that align with your health goals, these cookies check every box. They’re low in carbs, high in flavor, and ideal for satisfying your sweet tooth without guilt. And with the growing popularity of dinner recipes that include a sweet ending, these cookies are an easy addition to your weekly meal plan.
Baking Tips for Low-Carb Success
If you’re new to low-carb baking, don’t worry—this easy recipe is very forgiving. Be sure to use almond flour and coconut flour for the perfect texture. Chill the dough if it’s too soft, and use a cookie scoop for even portions. They bake beautifully in just 12–15 minutes, making them one of the top recipes for dinner dessert ideas.
Fall in Love with Sugar-Free Sweetness
These cookies embrace sweetness without the sugar crash. Using monk fruit sweetener and sugar-free chocolate chips means you can enjoy a treat that fits into your butter swim biscuits easy recipes list or any food receipt easy recipes board. Plus, they store and freeze incredibly well—perfect for meal prep or sharing with friends.
Chocolate + Pumpkin = The Ultimate Flavor Fusion
There’s something magical about the pairing of chocolate chips and pumpkin purée. It’s the comforting combo you didn’t know you needed. And the best part? It’s one of those chicken stirfry easy recipe replacements when you’re craving something sweet but keto-friendly after dinner. Bookmark this one—it’s an easy recipe you’ll return to all season long.
Made for Sharing, Perfect for Keeping
Whether you’re whipping up a batch for a fall gathering or just treating yourself, this easy recipe delivers consistent results. The cookies stay soft and flavorful even after a few days, making them perfect for lunchboxes or after-school snacks. Add them to your easy recipes ninja creami collection or bake and freeze for instant dessert success.
Notes & Tips
Want your cookies extra soft? Slightly underbake them and let them finish setting on the tray. Store in an airtight container in the fridge for up to a week or freeze for up to three months. If you’re experimenting with other easy recipes, this one is a great place to start your baking adventure.
Easy Recipes: Keto Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated monk fruit sweetener
- 1/3 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sweetener until light and fluffy.
- Add the pumpkin purée, egg, and vanilla extract. Mix until well combined.
- Stir in almond flour, coconut flour, baking powder, pumpkin pie spice, and salt until a dough forms.
- Fold in the chocolate chips.
- Scoop dough onto the baking sheet, spacing evenly. Flatten slightly with your hand.
- Bake for 12-15 minutes, or until edges are golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
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