Oh Autumn, with your crisp air, colored leaves, comfort foods and pumpkin spiced things. I love you Autumn.
Having grown up and spent most of my life in North Texas, I never fully experienced this season for all its beauty.
But now, having lived most of the last decade in Central New York and East Tennessee (Fall Foliage Edens), well, just wow!
Who knew there were so many leaves with so many colors?! Absolutely amazing!
Speaking of absolutely amazing, that is exactly what you’re gonna be saying about these super-easy, low-carb, Keto-certified Pumpkin Chocolate Chip Cookies!
With plenty of pumpkin, chocolate chips and of course, pumpkin spice to round things out, what we’ve got here is a trifecta of goodness that simply screams, “hello Autumn, I love you!”
So, let’s jump right into the fall season and bake a big batch of the best Pumpkin Chocolate Chip Cookies
How to Make Gluten-Free Pumpkin Chocolate Chip Cookies
Naturally we are gonna start where all great baked things begin by preheating our oven to 350 degrees F.
It’s pretty chilly here in East Tennessee today so firing up the oven is exciting in itself! ?
While we wait for the oven to heat up, combine all of the wonderful cookie dough ingredients (except the chocolate chips) in a medium-sized bowl and mix with your favorite electric hand mixer until dough forms.
Now the chocolate chips are special and that’s why they do not get mixed in with the other ingredients.
Instead, once your dough is formed, gently fold in those wonderful little chips of chocolate.
Ya know what else?! You have options here. Chocolate chips or White Chocolate chips?
I admit that we’ve tried both in our home and have decided on a favorite.
The recipe video for YouTube used white chocolate chips, and you can check that out here!
Give it a shot! I’d love to hear which one wins out in your home and why.
Now things get really fun because we get to play with our food with a 1½ inch cookie scoop.
A spoon works too but there is just something fun about this inexpensive little dedicated cookie scoop.
So, with your scoop tool of choice, spoon the cookie dough onto a parchment-lined baking sheet.
Your gonna end up with plenty of cookie balls to go around but be sure to leave enough space in between so that you can flatten each cookie dough ball using your hand to about 1/3 inch thick.
At this point our oven is fully heated and so is our kitchen. Time to bake your cookies until the edges are just started to brown. For my oven that is 18-20 minutes.
An important PSA here. Don’t bake these longer than “just started to brown” unless you want crispy, almost burnt cookies. Ask me how I know some time! LOL
Once the cookies are baked, allow them to completely cool on the baking sheet before transferring those glorious individual symbols of Autumn to the cooling rack.
Step back and bask in the perfection!
More Gluten-Free Cookie Recipes from Healthy Ambitions
- 6 tablespoons butter, softened
- 2 cups almond flour
- 1/3 cup pumpkin puree
- 1 large egg
- 1/2 cup Lakanto, granulated (or other low carb sweetener)
- 1/4 cup brown Swerve
- 1/2 teaspoon baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 oz ChocZero Chocolate Chips
- Preheat the oven to 350 degrees F.
- Combine all of the cookie dough ingredients (except the chocolate chips) in a medium-sized bowl and mix together with an electric hand mixer until dough forms.
- Fold in the chocolate chips. (Chocolate or White Chocolate, your call)
- Using a 1½ inch cookie scoop, spoon the cookie dough onto a parchment-lined baking sheet.
- Flatten each cookie dough ball using your hand to about 1/3 inch thick.
- Bake the cookies for 18-20 minutes, or until the edges are just started to brown.
- Allow to cool completely on the baking sheet before transferring to the cooling rack.
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 52mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 2g