Keto Pumpkin Chocolate Chip Cookie Recipe
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!
Keto Pumpkin Roll- Can even just make the pumpkin mousse filling which is delicious just by itself!
Keto Pumpkin Bread-
Keto Pumpkin Cream Cheese Muffins-
Keto Pumpkin Pie-
Keto Pumpkin Cheesecake-
Keto Pumpkin Pie Ice Cream-
Keto Pumpkin Pie Cheesecake-
Ingredients, blog link and macros below!!!!
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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
Keto Pumpkin Cookie
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
Icing (doubled from pumpkin roll recipe)(optional)
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
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
Blog Post to Full Recipe:
10 minute chocolate chip cookies! #easyrecipe #cookies
Vegan Soft-Batch Pumpkin Chocolate Chip Cookies
Soft Batch Pumpkin Chocolate Chip Cookies… I can’t think of anything better! Buttery brown sugar pumpkin base, spiced perfectly with pumpkin pie spice, and finished off with gooey melting chocolate. They’re like the fall version of my Chewy Chocolate Chip Cookies. Perfect for early fall baking, Thanksgiving dessert or a “just because” treat for yourself! Finish them off with a sprinkle of coarse sea salt and prepare to be addicted!
RECIPE HERE:
Pumpkin Chocolate Chip Cookies | Chill | 4K |
Pumpkin chocolate chip cookies are my all year favorite cookies. They are soft, they are delicious, filled with chocolate chip and fall flavors. This pumpkin cookies will make any day better with your favorite cup of tea or freshly brewed coffee.
Ingredients:
- 2 cups (250g) of flour
- 2 tsp of baking powder
- 3/4 tsp of baking soda
- 2 tsp of cinnamon
- 1/2 tsp of salt
- 1/2 tsp of ground ginger
- 1/2 tsp of nutmeg
- 1/2 cup (100g) of white sugar
- 1/2 cup (110g) of packed brown sugar
- 1 egg
- 1 tsp of vanilla extract
- 1/2 cup (120ml) of vegetable oil
- 1 cup (240g) canned pumpkin puree
- 1 1/2 cup (255g) of semi-sweet chocolate chips
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#pumpkin #fall #chocolatechip #cookies
How to Make Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies that are soft, thick, chewy (not cakey!), and loaded with Fall flavor! These are simple to make (no mixer required) and a must-try this season!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
Full Printable Recipe:
Pumpkin Spice Recipe:
Ingredients
1 cup unsalted butter melted and cooled
1 cup granulated sugar 200g
1 cup light brown sugar 200g
1 large egg yolk room temperature
2 teaspoons vanilla extract
⅔ cup pumpkin puree 165g, blotted (¹see notes in recipe for instructions on blotting) (weigh before blotting, I find this usually weighs 127g after blotting)
3 cups all purpose flour 375g
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ teaspoon pumpkin pie spice (click the link for instructions to make pumpkin pie spice yourself)
1 ½ cups chocolate chips Use your preferred type, I like to use a blend of milk and semisweet chocolate chips
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Instructions
00:00 Introduction
00:24 In a large bowl, combine melted, cooled butter and sugars.
01:26 Add pumpkin, egg yolk, and vanilla extract and stir well.
03:00 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.
03:38 Gradually add dry ingredients to wet, stirring until completely combined.
03:55 Stir in chocolate chips.
04:27 Cover bowl with plastic wrap and chill dough in refrigerator for at least 60 minutes.
04:45 Once cookie dough has chilled, preheat oven to 350F (175C), leave cookie dough in the fridge until oven has fully preheated.
05:00 Scoop dough by 1 ½ Tablespoon-sized scoops and, if desired, roll between your palms to form a smooth round ball. Drop onto parchment paper lined cookie sheet or an ungreased cookie sheet and bake on 350F (175C) for 12-14 minutes.
05:44 Allow cookies to cool on baking sheet before enjoying.
Notes
¹Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.
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Pumpkin Chocolate Chip Cookies Recipe
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Pumpkin Chocolate Chip Cookies Recipe for Fall Baking, using Canned or Fresh Pumpkin! Recipe here:
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Joanne created Fifteen Spatulas to show people the cooking from scratch isn't as intimidating as they might think. On the blog you'll find recipes with step-by-step photos and explanations of the how's and why's of cooking (like why patting a steak dry before searing is so important, or how the hardness of your tap water can affect the strength of your bread dough). Happy cooking!
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