We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
Tender, cake-like chocolate chip cookies filled with delicious pumpkin and cinnamon. These pumpkin chocolate chip cookies are a perfect fall treat! This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Recipe.
(This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!)
I love having cookies on hand when a sweet craving strikes. And if I'm honest, I even have them for breakfast sometimes (with collagen coffee for protein).
I decided it was time to take my Favorite Low Carb Chocolate Chip Cookie recipe and convert it to include pumpkin! Because you NEED these pumpkin chocolate chip cookies! Even my kids were devouring these - so they are kid-approved!
My husband is already ready for pumpkin season to be over! (I think he's tired of all the pumpkin recipe-testing!) But never fear - I still have recipes coming for pumpkin pie and pumpkin cake. I'm so excited about both of those - because I LOVE pumpkin!
So, what do you need for these cookies?
1/2 Cup Softened Butter
1/3 Cup Low Carb Brown Sugar (I use this one from Gwen’s Nest)
1/3 Cup Erithyritol
2 Large Eggs
1/2 tsp. Baking soda
1/2 tsp. Mineral salt
1 tsp. Vanilla
3 Tablespoons Pumpkin
1 Teaspoon Cinnamon
1 cup THM Baking Blend
1/2 cup Lily’s Stevia Sweetened Chocolate Chips
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box at the top of this post.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter!
Ingredients
- 1/2 Cup Softened Butter
- 1/3 Cup Sugar Free Brown Sugar
- 1/3 Cup Erithyritol
- 2 Large Eggs
- 1/2 tsp. Baking soda
- 1/2 tsp. Mineral salt
- 1 tsp. Vanilla
- 3 Tablespoons Pumpkin
- 1 Teaspoon Cinnamon
- 1 cup Trim Healthy Mama Baking Blend*
- 1/2 cup Lily’s Stevia Sweetened Chocolate Chips
Instructions
- Preheat oven to 350.
- Cream shortening, “brown sugar” and Erithyritol until smooth.
- Add pumpkin and eggs and beat well.
- Add baking soda, mineral salt, vanilla, cinnamon and Baking Blend and beat until incorporated.
- Stir in chocolate chips.
- Using a cookie scoop, place dough on parchment lined cookie sheet and bake for 11-12 minutes.
Notes
Nutrition
| Nutrition Facts |
| Amount Per Serving |
|
Calories 168
|
|
% Daily Value
|
|
Total Fat 15g
22%
|
|
Saturated Fat 8g
42%
|
|
Trans Fat 0g
|
|
Cholesterol 61mg
20%
|
|
Sodium 233mg
10%
|
|
Total Carbohydrates 9g
3%
|
|
Dietary Fiber 6g
24%
|
|
Sugars 1g
|
|
Protein 5g
|
|
Vitamin A 11%
Vitamin C undefined%
|
|
Calcium 4%
Iron undefined%
|
Erica
What sugar substitute do you use to make the sugar free brown sugar?
Sarah Hardy
I use xylitol.
Nikki M
These sound amazing!
Beth
These are SO good by themselves and because of the cake texture, they will be used as the perfect whoopie pie with cream cheese whipped cream. Thank you!!!
Sarah Hardy
Awesome idea!!!
Jessica
These look delicious! I am loving your recipes.
Julie
Could I use PYURE in place of the Erithyritol? Thanks for the recipe. They look soooo gooooood!
Sarah Hardy
Yes, I would only use 1/2 the amount.
MD
Hi Sarah,
Recipe calls for softened butter but it states cream the shortening in the instructions. Which one is it? Thank you
Dana
These were super yummy and easy to make! They are very crumbly tho. I live at 7400 feet. What should I do to make them more solid? Thank you!