Keto/Low Carb Chewy Pumpkin Cookies

It's fall time and that means pumpkin!!! I have made just about everything pumpkin into a keto recipe one of the last things I needed to create was a cookie. So I got to testing and came up with a delicious soft and chewy keto pumpkin cookie!

This recipe was derived from my chewy chocolate chip cookie recipe. I swapped out a stick of butter for the pumpkin puree but with that it made a fluffier cookie. So the only things I changed was adding a little bit more "gluten" structure in the form of xanthan gum and doing half baking soda half baking powder instead of the 1/2 tsp. of just baking soda. I think the pumpkin puree kind of acted like extra egg which can cause a cakier texture in baked goods.

Keto Chocolate Chip Cookie- https://youtu.be/DFRwyDXplC0

Make sure you use just pumpkin puree not pumpkin pie filling in this recipe. You only need a half cup so here are other recipes I have so you can use the rest up.

Keto Pumpkin Roll- https://youtu.be/S7cwQ4Pp2R8 Can even just make the pumpkin mousse filling which is delicious just by itself!

Keto Pumpkin Bread- https://youtu.be/xkoim4Yzh9s

Keto Pumpkin Cream Cheese Muffins- https://youtu.be/0w5K0Qnb-ms

Keto Pumpkin Pie- https://youtu.be/SRt9oAHfLO4

Keto Pumpkin Cheesecake- https://youtu.be/cw4e92WrMy8

Keto Pumpkin Pie Ice Cream- https://youtu.be/39RRnzRlQ1s

Keto Pumpkin Pie Cheesecake- https://youtu.be/Fmy5s5AkM-4

You can use any spices you want in this recipe. I made my own pumpkin spice blend to my taste.

Pumpkin Spice Blend I make (I don't particularly like a strong nutmeg flavor)

1/4 Cup Cinnamon

2 Tbs. Ginger

1 Tbs. Clove

1/2 Tbs. Nutmeg

The original recipe also rolled the dough in a sugar pumpkin spice mix. I just did cinnamon sugar mix to roll in because I thought the spices over powered the flavor of the cookie too much. If you have a pumpkin cookie recipe you loved you can easily alter the spices and such to your recipe.

I added chocolate chips to this recipe just because I think everything is better with chocolate but you can leave them plain or add you favorite keto chopped nut to the recipe. If you leave them plain you can also add a little frosting to the top, similar to the cinnamon frosting I made for my pumpkin roll recipe.

Icing (doubled from pumpkin roll recipe)

120 g Powdered Sweetener

2-3 Tbs. Alternative milk or heavy cream (more or less to have it thick enough to frost the cookies)

1/4 tsp. Ground Cinnamon

Many people that come to me are allergic to corn or are avoiding it so arrowroot is a good alternative and healthier I believe from some articles I've read in the past. You don't have to use the arrowroot powder, you can use cornstarch if you aren't opposed to using it, you will need half the amount. Another alternative is if you have tapioca starch or flour, it's about the same carb count as arrowroot. You can also use 1/4 tsp. of xanthan gum in place of the arrowroot, it won't give you as chewy of a texture but they are still delicious. The gelatin is what really gives it chew though, I used beef gelatin but know unflavored gelatin will work just fine. If you don't want to use gelatin you can try adding half the amount of xanthan gum but I don't think you will get exactly the same result.

Any 1:1 Alternative sweetener will work for this recipe. A sweetener that is super sweet in small amounts will not have enough bulk to it in the recipes to make a dough. It won't make a crispy outside to the cookie, it will be completely soft and flat. Allulose may make the cookies too soft if you use all allulose. I sometimes use it if a keto baked goods needs more moistness because it holds onto water. You can probably replace some of the monkfruit/erythritol with allulose but I wouldn't do all of it.

My "flours" are always gonna be the same, I don't do almonds or most nuts because I have an allergy in the family and it's just too hard with powdered nuts to keep things from being cross contaminated. If you want to replace the coconut flour you will need 3-4x as much almond flour. The whey protein isolate I have heard different things work at replacing it, I just haven't had the time to experiment, especially when I'm trying to make a profit and sell goods, it's hard to throw product away if it turns out badly. Things like casin protein, beef protein isolate, pea protein have all been mentioned on google or in some comments. Eventually I will take one of my tried and true recipes and buy different powders to test. I just did that once with the pea protein and hated the way it tasted so that was $60 down the drain cause I didn't want to use it in any other desserts. Bottom line my recipes are made up of mostly protein powder so any powder you add it is gonna taste like it, so you have to enjoy the taste of the protein powder. I have used flavored whey powders in the past and they have worked well. They do often have added sweeteners and gums to them though, so you may need to adjust those in the recipes.

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Keto Pumpkin Cookie Recipe

8 Tbs. Salted or Unsalted Butter (1/2 Cup/4 oz./112 g Room Temp.)

192 g Golden Monkfruit/Erythritol Sweetener (or any sweetener you prefer, approximately 1 Cup)

4 oz./1/2 Cup/112 g Pumpkin Puree

1 Egg (room temp)

1 tsp. Vanilla Extract

60 g Unflavored Whey Protein Isolate (Isopure is my preferred brand, 2 packed scoop)

42 g Coconut flour (1/4 Cup + 1-1/2 Tbs.)

1 Tbs. Unflavored/Beef gelatin

2 tsp. Arrowroot Powder

1/4 tsp. Baking Powder

1/4 tsp. Baking soda

1 tsp. Cinnamon

1/2 Tbs. Pumpkin Pie Spice

1/2 tsp. Salt (if using unsalted butter)

3 oz. Keto chocolate chips/Chopped pecans or walnuts (optional)

Rolling ingredients (optional)

1/4 Cup Granular 1:1 Sweetener

1 tsp. Cinnamon or Pumpkin Pie Spice

Instructions:

1. Whip the butter in a stand mixer or with a hand mixer for 2 minutes if it isn't completely soft

2. Whip the sweetener, butter and pumpkin puree together for 8 minutes, scrapping down several times in the 8 minutes until much lighter and super fluffy

3. While butter and sweetener are whipping, weigh, sift and mix up the dry ingredients and measure out the vanilla extract and your chocolate chips

4. Once butter, pumpkin and sweetener are fluffy, whip in one room temperature egg until fully combined, scrap and whip

5. Add vanilla extract, whip and scrap

6. Add in half the dry ingredients at a time, scraping down and making sure everything is combined

7. Once all dry ingredients are combined well, take batter and fold in chocolate chips by hand

8. Spread the batter thin around the edges of the bowl or thin on a sheet tray and chill for 30 minutes if it is really hot in your house (can skip thus step if dough is stiff enough to scoop)

9. Preheat oven to 350 degrees and on a parchment lined baking sheet, scoop with a small scoop or about a 2 tablespoon of dough, roll in sweetener mixture and place 2 inches apart onto the baking sheet

10. Flatten the dough balls slightly and bake for 12-14 Minutes, rotating half way through, pull out when the edges are just starting to get some color, I got 23 small cookies, you can scoop, flatten and freeze the dough, just pull out, place on parchment lined baking sheet and let defrost while the oven preheats. May need to bake a minute or two longer.

Macros: 1 of 24 with 3 oz. sugar free chocolate chips and sweetener coating

80 Calories

6 g Fat

14 g Total Carbs

3 g Fiber

10 g sugar alcohol

1 g Net Carbs

4 g Protein

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