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Pumpkin Chocolate Chip Cookies

September 9, 2017 By Sarah Hardy 13 Comments

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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.

Pumpkin Chocolate Chip Cookies (Low Carb, Sugar Free, Gluten Free, THM-S) #pumpkin #pumpkincookie #chocolatechipcookie #lowcarb #trimhealthymama #thms #sugarfree #healthycookie

(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!

Pumpkin Chocolate Chip Cookies (Low Carb, Sugar Free, Gluten Free, THM-S) #pumpkin #pumpkincookie #chocolatechipcookie #lowcarb #trimhealthymama #thms #sugarfree #healthycookie

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

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Pumpkin Chocolate Chip Cookies (Low Carb, Sugar Free, Gluten Free, THM-S) #pumpkin #pumpkincookie #chocolatechipcookie #lowcarb #trimhealthymama #thms #sugarfree #healthycookie

Pumpkin Chocolate Chip Cookies

Print Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 20 Cookies
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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

*If you do not have the Baking Blend, you can use 1/3 cup each of almond flour, coconut flour, and flax meal.

Nutrition

Serving: 2g
Tried this recipe?Mention @my_montana_kitchen_thm or tag #mymontanakitchen!
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%


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Reader Interactions

Comments

  1. Erica

    September 12, 2017 at 8:18 pm

    What sugar substitute do you use to make the sugar free brown sugar?

    Reply
    • Sarah Hardy

      September 12, 2017 at 10:32 pm

      I use xylitol.

      Reply
  2. Nikki M

    September 12, 2017 at 10:32 pm

    These sound amazing!

    Reply
  3. Beth

    September 17, 2017 at 7:20 am

    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!!!

    Reply
    • Sarah Hardy

      September 17, 2017 at 9:50 pm

      Awesome idea!!!

      Reply
  4. Jessica

    September 19, 2017 at 9:41 pm

    These look delicious! I am loving your recipes.

    Reply
  5. Julie

    September 20, 2017 at 10:47 am

    Could I use PYURE in place of the Erithyritol? Thanks for the recipe. They look soooo gooooood!

    Reply
    • Sarah Hardy

      September 22, 2017 at 8:08 pm

      Yes, I would only use 1/2 the amount.

      Reply
  6. MD

    June 19, 2019 at 10:34 pm

    Hi Sarah,
    Recipe calls for softened butter but it states cream the shortening in the instructions. Which one is it? Thank you

    Reply
  7. Dana

    November 03, 2021 at 6:47 pm

    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!

    Reply

Trackbacks

  1. Pumpkin Snickerdoodles with Cream Cheese Filling | My Montana Kitchen says:
    September 4, 2018 at 11:40 am

    […] didn’t have to look far, since I already had a Pumpkin Chocolate Chip Cookie recipe. But the first time I made it, I used all erythritol (and it was dubbed a flop). Erythritol […]

    Reply
  2. Ultimate Trim Healthy Mama Friendly Pumpkin Roundup | My Montana Kitchen says:
    September 7, 2018 at 10:53 pm

    […] Pumpkin Chocolate Chip Cookies […]

    Reply
  3. 29 Easy Keto Cookie Recipes To Make At Home – TheDietBlogger.com says:
    June 9, 2020 at 7:39 pm

    […] When pumpkin-flavored everything season rolls around, you can easily say no to sugar-laden temptations by making a batch of these pumpkin keto chocolate chip cookies. […]

    Reply

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