Pumpkin Chocolate Chip Cookies

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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?

½ Cup Softened Butter

⅓ Cup Low Carb Brown Sugar (I use this one from Gwen’s Nest)

⅓ Cup Erithyritol

2 Large Eggs

½ tsp. Baking soda

½ tsp. Mineral salt

1 tsp. Vanilla

3 Tablespoons Pumpkin

1 Teaspoon Cinnamon

1 cup THM Baking Blend

½ cup Lily’s Stevia Sweetened Chocolate Chips

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Pumpkin Chocolate Chip Cookies

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 20 Cookies

Cook ModePrevent your screen from going dark

Ingredients

• ½ Cup Softened Butter
• ⅓ Cup Sugar Free Brown Sugar
• ⅓ Cup Erithyritol
• 2 Large Eggs
• ½ tsp. Baking soda
• ½ tsp. Mineral salt
• 1 tsp. Vanilla
• 3 Tablespoons Pumpkin
• 1 Teaspoon Cinnamon
• 1 cup Trim Healthy Mama Baking Blend*
• ½ 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 ⅓ cup each of almond flour, coconut flour, and flax meal.

Nutrition

Serving: 2g

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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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