Keto-Friendly Bakery-Style Pumpkin Chocolate Chip Cookies [high-fiber + high-protein]

These Keto-Friendly Bakery-Style Pumpkin Chocolate Chip Cookies are soft, chewy, lower-sugar, protein-packed, and loaded with pumpkin spice and chocolate chips.

These Keto-Friendly Bakery-Style Pumpkin Chocolate Chip Cookies are soft, chewy, perfectly spiced, and packed with sugar-free chocolate chips. Made with pumpkin puree, chocolate protein powder, monk fruit sweetener, and a rich baking fat, these cookies are an easy fall dessert with plenty of pumpkin flavor.

If you love thick, bakery-style cookies but want a no added sugar option, these pumpkin chocolate chip cookies are the perfect treat. They make just four large cookies, so you can enjoy a fresh batch without ending up with dozens of cookies in your kitchen.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

There is something extra satisfying about a thick, bakery-style cookie with a soft center and lightly golden edges. These pumpkin chocolate chip cookies have that perfect texture while being packed with cozy fall flavors.

The pumpkin puree adds moisture and natural pumpkin flavor, while cinnamon brings out the classic pumpkin spice taste. Chocolate protein powder adds rich chocolate flavor, and sugar-free chocolate chips make every bite extra delicious.

These cookies are:

• Soft and chewy
• Thick and bakery-style
• Packed with pumpkin flavor
• Made with monk fruit sweetener
• Made with sugar-free chocolate chips
• A great small-batch dessert
• Perfect for fall
• Easy to make
• Finished with flaky sea salt for the perfect sweet and salty flavor

Are These Pumpkin Chocolate Chip Cookies Keto-Friendly?

These cookies are designed to be a keto-friendly, lower-sugar alternative to traditional pumpkin chocolate chip cookies.

Instead of traditional flour and granulated sugar, this recipe uses a flour blend and monk fruit sweetener. Sugar-free chocolate chips also help keep the cookies lower in sugar.

Keep in mind that the exact carbohydrate count will depend on the specific brands and ingredients you use. If you are following a strict ketogenic diet, check the nutrition information on each ingredient to make sure the recipe fits your individual carbohydrate goals.

What Makes These Bakery-Style Pumpkin Cookies?

The key to getting that bakery-style texture is not overbaking the cookies.

You want the edges to become lightly golden while the centers still look slightly underbaked when they come out of the oven. The cookies will continue to set as they cool on the baking sheet.

This creates a soft, tender center and lightly crisp edges.

Another important step is allowing the cookies to cool for 10 minutes before serving. This gives them time to finish setting while maintaining their soft texture.

Ingredients You’ll Need

Fiber Gourmet Flour Blend

The flour blend creates the base of these cookies and helps give them a satisfying, bakery-style texture.

Chocolate Protein Powder

Equip Foods Chocolate Beef Isolate protein powder adds extra chocolate flavor while also increasing the protein content of the cookies. Chocolate and pumpkin are a delicious combination, especially when paired with cinnamon. Code HEALTHYHELPER saves on Equip!

Baking Soda And Baking Powder

A small amount of baking soda and baking powder helps give the cookies just the right amount of lift without making them cakey.

Duck Fat

Melted duck fat adds richness and helps create a tender texture. It also gives the cookies a delicious depth of flavor.

Pumpkin Puree

Pumpkin puree is the star ingredient in these cookies. It adds moisture, pumpkin flavor, and natural sweetness.

Be sure to use plain pumpkin puree rather than pumpkin pie filling.

Monk Fruit Sweetener

Granulated monk fruit sweetener provides sweetness without traditional granulated sugar.

Egg

The egg helps bind the ingredients together and contributes to the soft, chewy texture of the finished cookies.

Vanilla

Vanilla enhances all of the other flavors in the recipe and adds another layer of sweetness.

Cinnamon

Cinnamon gives these cookies their warm, cozy fall flavor. You can also add additional pumpkin pie spices if desired.

Sugar-Free Chocolate Chips

Sugar-free chocolate chips add plenty of chocolate flavor throughout the cookies. You can also press a few extra chocolate chips into the tops before baking for a bakery-style finish.

Flaky Sea Salt

A sprinkle of flaky sea salt on top brings out the chocolate and balances the sweetness of the cookies.

How To Make Keto-Friendly Pumpkin Chocolate Chip Cookies

Step 1: Prepare The Baking Sheet

Preheat the oven to 350°F. Line a small baking sheet or toaster oven tray with parchment paper.

Step 2: Mix The Dry Ingredients

In a mixing bowl, whisk together the Fiber Gourmet Flour Blend, chocolate protein powder, baking soda, baking powder, cinnamon, and sea salt.

Make sure the ingredients are evenly distributed before adding them to the wet ingredients.

Step 3: Mix The Wet Ingredients

In a separate bowl, beat together the melted duck fat and monk fruit sweetener until light and creamy.

Add the egg, pumpkin puree, and vanilla. Mix until everything is smooth and well combined.

Step 4: Combine The Ingredients

Add the dry ingredients to the wet ingredients.

Stir until just combined. Be careful not to overmix the dough, as this can affect the final texture of the cookies.

Step 5: Add The Chocolate Chips

Fold the sugar-free chocolate chips into the cookie dough until evenly distributed.

Step 6: Shape The Cookies

Divide the dough into four portions and scoop onto the prepared baking sheet.

Gently flatten each cookie. They should still be thick rather than completely flat.

Step 7: Bake The Cookies

Bake for about 11 minutes.

The edges should be lightly golden, while the centers should still look slightly underbaked. This is what helps create that soft, bakery-style center.

Step 8: Add Flaky Salt

Remove the cookies from the oven and immediately sprinkle the tops with flaky sea salt.

Step 9: Cool Before Serving

Allow the cookies to cool on the baking sheet for 10 minutes.

The cookies will continue to set as they cool, so don’t worry if they seem soft when they first come out of the oven.

Tips For Making The Best Pumpkin Chocolate Chip Cookies

Do Not Overbake Them. The cookies should look slightly underdone in the center when you remove them from the oven. They will continue baking from the residual heat of the baking sheet.

Use Plain Pumpkin Puree. Pumpkin pie filling contains additional ingredients and can change the sweetness and texture of the cookies.

Do Not Overmix The Dough. Mix the ingredients just until combined for the best texture.

Gently Flatten The Cookies. These cookies are meant to be thick, but flattening the dough slightly helps them spread properly as they bake.

Let Them Cool. The 10-minute cooling period is important for helping the cookies set while keeping their centers soft.

Finish With Flaky Sea Salt. That little bit of salt on top makes the chocolate flavor pop and creates an irresistible sweet-and-salty combination.

Can I Make These Cookies Smaller?

Yes! This recipe makes four large bakery-style cookies, but you can divide the dough into more portions if you prefer smaller cookies.

If making smaller cookies, reduce the baking time and keep a close eye on them toward the end of baking.

Can I Add More Chocolate Chips?

Absolutely. If you’re a serious chocolate lover, add extra sugar-free chocolate chips to the dough or press additional chips into the tops of the cookies before baking.

You can also use a combination of chocolate chips and chopped sugar-free chocolate for even more chocolate flavor.

Can I Add More Pumpkin Spice?

Yes. The recipe uses cinnamon for a simple pumpkin spice flavor, but you can add pumpkin pie spice if you want a more pronounced fall flavor.

A small amount of nutmeg, ginger, or cloves would also work well.

How To Store Pumpkin Chocolate Chip Cookies

Once completely cooled, store the cookies in an airtight container at room temperature.

For the best texture, enjoy them within a few days.

You can also freeze the baked cookies. Place them in a freezer-safe container or bag and freeze until ready to enjoy.

Allow frozen cookies to thaw at room temperature, or gently warm them before serving.

Can I Freeze The Cookie Dough?

Yes. You can portion the cookie dough into individual cookies and freeze them before baking.

When you’re ready to bake, place the frozen dough portions on a parchment-lined baking sheet and bake until the edges are lightly golden and the centers are slightly underbaked. You may need to add a few extra minutes to the baking time.

What To Serve With Pumpkin Chocolate Chip Cookies

These cookies are delicious on their own, but they are even better with a warm drink.

Try serving them with:

• Coffee
• Pumpkin spice coffee
• Chai tea
• Hot chocolate
• Protein hot chocolate
• Your favorite dairy-free latte

For an extra indulgent dessert, warm a cookie slightly and serve it with your favorite vanilla or pumpkin ice cream.

More Healthy Pumpkin Recipes To Try

If you’re looking for more pumpkin recipes to make this fall, try:

• Pumpkin Pie Ninja Creami
• Pumpkin Chocolate Chip Blondies
• Pumpkin Spice Latte Bars
• Pumpkin Spice Protein Donuts

Talk soon,