These Keto Pumpkin Spice Chocolate Chip Cookies are soft and chewy, with all the delicious flavors of fall. Best of all, they are low carb and gluten free.

It’s fall y’all! Well, if you are visiting this recipe, there is a good chance that it is fall or at least close to it. In my part of the world, the weather is getting cooler, the nights are getting shorter, and the leaves are beginning to fall. It makes me want to cozy up with the pups, in front of the fire, with a big mug of Keto Pumpkin Spice Boosted Coffee.

Cooler weather means using the oven more, slow cooking all the things, and BAKING! It also means that it is the season of pumpkin EVERYTHING. So it only seems fitting that I present you with these Keto Pumpkin Spice Chocolate Chip Cookies. At this point, I have kind of mastered the art of chewy keto cookies. Don’t believe me? Check out these Keto Flourless Chewy Double Chocolate Chip Cookies, or maybe these Chewy Chocolate Peanut Butter Bacon Cookies. Still not convinced? How about these Keto Chocolate Peanut Butter No Bake Cookies.

With my upcoming dairy free keto cookbook, I have been hard at work testing lots of new dairy free dessert recipes. This recipe is a modified version of my Keto Salted Caramel Chocolate Chip Cookie. In both recipes I used sugar free maple syrup as the low carb sweetener instead of using erythritol. I am a BIG FAN. It makes for a really soft and chewy low carb cookie. It is sweetened with monk fruit and erythritol. This is the low carb maple syrup I use.

You want to know what makes a mindblowingly delicious keto dessert? Take two of these cookies and use them to sandwich some of the mascarpone cream from my Chocolate Dipped Keto Peanut Butter Cookie Sandwiches and make a low carb cookie sandwich. SO GOOD! And to think that people say this lifestyle is hard.

A COUPLE OF NOTES:

I like to pull these keto cookies out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously dense and chewy cookie.
If you scoop them in large mounds, I recommend flattening them when you pull them out of the oven for a denser, cookie like texture. For a more airy cake-like texture, leave them puffed up.
If you are making smaller cookies and making more than 18, I would decrease the cooking time to 8 to 10 minutes.
Store these keto cookies in an airtight container. They are even better the next day!
I have not tested this recipe as a coconut flour cookie recipe, but if you have a nut allergy I’m sure it would be equally as delicious with coconut flour. To substitute coconut flour, you would need to add a lot more liquid, and eggs.
I have made this recipe with both butter and unrefined coconut oil, and they turn out equally as great.

In addition to these Keto Pumpkin Spice Chocolate Chip Cookies, check out some of my other favorite low carb keto pumpkin recipes:

Looking for more delicious low carb, keto recipes? Check out my cookbooks. Grab them HERE