The combination of pumpkin and chocolate is irresistible. These Keto Pumpkin Chocolate Chip Cookies are baked in a convenient cookie-bar style for when a cookie craving strikes.
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Pumpkin and chocolate are a match made in heaven, especially in these soft, flavorful, keto-friendly cookie bars. They’re simple to make and full of fall flavor.
Why You’ll Love These Keto Pumpkin Chocolate Chip Cookies
- They include pumpkin puree, bringing moisture and a subtle, natural sweetness to the bars.
- The pumpkin-and-chocolate pairing is rich and satisfying — perfect for autumn or anytime you want a cozy treat.
- This recipe uses plenty of keto-friendly chocolate chips so each bite has noticeable chocolate flavor without extra carbs.
Keto Pumpkin Chocolate Chip Cookie Ingredients
Exact ingredient amounts are in the recipe card below.
- Salted butter (softened)
- Swerve Confectioners
- Swerve Brown
- Eggs
- Pumpkin puree (100% pumpkin, not pumpkin pie mix)
- Vanilla extract
- Coconut flour
- Oat fiber (optional — helps produce a softer, more cake-like texture)
- Pumpkin pie spice
- Cinnamon
- Baking soda
- Salt
- Milk chocolate chips (keto-friendly)
How to Make Keto Pumpkin Chocolate Chip Cookies — Quick Overview
This overview highlights the main steps. For precise measurements and full details, see the recipe card at the end.
1. In a large bowl or stand mixer, cream together the softened butter, Swerve Confectioners, and Swerve Brown. Mix on medium-high until light and fluffy (about 5–6 minutes).
2. Add the eggs one at a time on low speed, then mix in the pumpkin puree and vanilla until combined.
3. In a separate bowl, whisk the dry ingredients: coconut flour, optional oat fiber, pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry mix to the wet ingredients and blend on low until combined.
Tip: Oat fiber is optional but recommended if you want a softer, cakier texture. It adds bulk without increasing net carbs.
4. Fold in the chocolate chips gently.
5. Lightly spray the bottom of a 7×11-inch (or similar) casserole dish with non-stick spray. Spread the batter evenly in the dish.
6. Bake at 350°F for about 15–22 minutes, depending on your oven, until the edges are lightly browned and a toothpick comes out mostly clean. The center will still be a bit soft but will firm as it cools. Do not overbake.
7. Cool completely on a wire rack (or refrigerate after 30 minutes to speed cooling), then cut into 10 even bars and enjoy.
Love Pumpkin? Try These Other Keto-Friendly Pumpkin Recipes
Pumpkin is a nutritious option for low-carb baking — 100% pumpkin puree provides flavor and moisture with relatively few net carbs (about 7 g net carbs per 1/2 cup). Be sure to buy pure pumpkin puree rather than pumpkin pie filling for recipes.
More Keto Cookies Recipes
Here are more keto cookie ideas to explore — perfect for variety or cookie swaps throughout the year.
Nutrition Facts for This Pumpkin Chocolate Chip Cookie Recipe
Per serving (recipe yields 10 servings):
- 209 calories
- 17 g fat
- 3 g protein
- 4 g net carbs
More Low Carb Dessert Recipes
Explore additional low-carb dessert options for holidays or everyday treats; there are many creative recipes that keep carbs low while delivering flavor.
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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 milk chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl or stand mixer, combine butter, Swerve Confectioners, and Swerve Brown. Sprinkle the brown sweetener on top so it distributes evenly while mixing.
- Beat on medium-high for 5–6 minutes until fluffy.
- Add one egg at a time on low speed, mixing after each.
- Stir in pumpkin puree and vanilla, scrape down the bowl, and mix on low until incorporated.
- In a small bowl, whisk together coconut flour, oat fiber (if using), pumpkin pie spice, cinnamon, baking soda, and salt. Add to the wet ingredients and mix on low for about 30 seconds until combined.
- Gently fold in the chocolate chips.
- Lightly spray a 7×11-inch casserole dish with non-stick spray and spread the batter evenly in the dish.
- Bake for 15–22 minutes, until the edges are lightly browned and a toothpick comes out mostly clean. The center will be soft but will firm as it cools. Avoid overbaking.
- Cool completely on a wire rack. For faster cooling, refrigerate after 30 minutes. Cut into 10 pieces and serve.
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are estimates based on the ingredients and brands used; accuracy is not guaranteed. If applicable, sugar alcohols may already be removed from the total carb count.