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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.
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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
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Pumpkin Chocolate Chip Cookies
- 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.
|Amount Per Serving|
% Daily Value
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fiber 6g
Vitamin A 11%
Vitamin C undefined%