Gluten-Free Pumpkin Chocolate Chip Cookies

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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! 

Related: If you’re going to be baking, you need these keto baking essentials!

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!  

Is Pumpkin Keto-Friendly?

YES! That’s the short answer. Raw or canned pumpkin is keto friendly. What is NOT keto friendly is pumpkin pie filling. Learn more in this post.

So you can enjoy these delicious cookies without worrying about getting kicked out of ketosis. You’re welcome!

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. 

Related: Learn the 7 Different Keto Methods

You’re 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

Pumpkin Cheesecake Thumbprint Cookies

Peanut Butter Cookies

Soft Batch Chocolate Chip Cookies

Keto Oreos

Sugar-Free Christmas Cookie Cutouts