These Keto Pumpkin White Chocolate Chip Cookies are perfect for pumpkin season!
These cookies are made with real pumpkin puree and sweet keto white chocolate chips making it the perfect pumpkin cookie combination for the fall!
Something about fall and the changing of seasons always gets my baking bug going. Now I couldn’t let pumpkin season go by without another cookie recipe so I decided to use up some Choc Zero! white chocolate chips that I had left by making these Keto Pumpkin Cookies!
The results are cookies that are soft, slightly chewy and taste like pumpkin pie while the white chocolate chips adds an extra creamy sweetness making these a yummy fall dessert.
To make these pumpkin cookies keto and low carb, I used Almond Flour in place of wheat flour making these cookies also gluten free and egg free! The base of the cookies is held together by cream cheese and who doesn’t like cream cheese?!
Just a note, since pumpkin puree is made up of a lot of liquid, make sure to use a paper towel and press out the moisture from the pumpkin puree before adding it into the cookie mixture.
This will help the dough from becoming too moist so resulting in a better consistency to hold the cookie dough together. Also, don’t forget to let the cookies cool completely before handling!
We usually throw ours in the fridge after they are done baking and just pop them in the microwave before we eat them!
For this dish, the only special ingredients you would need are Almond Flour and Monkfruit, which you can pick up on Amazon or at a local supermarket.
For the Low Carb White Chocolate Chips, the only ones we can recommend are Choc Zero!
These are by far the best chocolate and chocolate chips we’ve tasted so we highly recommend giving them a try! They’re also the only ones that actually melt like chocolate out of the ones we have tried.
You can also use the code LOWCARBINGASIAN to get 10% off your entire order!
Now, let’s get started!
Prepping Time 5M
Cooking Time 16-20M
Total Time 21M
Net Carb/Cookie ~2.5g
Servings 12 Cookies
Ingredients
Cookies
- 1 3/4 Cup Almond Flour
- 1/4 Cup Monkfruit or Sweetener of Choice
- 1/3 Cup Salted Butter
- 2 oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
- 3 tbsp Canned Pumpkin Puree
- 1 tsp Pumpkin Spice
- 1/4 Cup Low Carb White Chocolate Chips (we now use Choc Zero, apply code LOWCARBINGASIAN for 10% off)
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) Melt butter in a small bowl in the microwave (about 45-60 seconds).
4) Use a paper towel to dab the excess moisture from pumpkin puree and set aside.
5) Use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, cream cheese, melted butter, Vanilla Extract, canned pumpkin puree and pumpkin spice. Mix well for about 1 minute with a hand/stand mixer. Note – make sure melted butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
6) Once mixed, fold in the Low Carb White Chocolate Chips by hand.
7) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
8) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
9) Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened (we cool it in the fridge) and just warming it up in the microwave for 5-10 seconds before enjoying!
Hope you enjoy your low-carb Keto Pumpkin White Chocolate Chip Cookies!
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Keto Pumpkin White Chocolate Chip Cookies
Ingredients
- 1 3/4 Cup Almond Flour
- 1/4 Cup Monkfruit or Sweetener of Choice
- 1/3 Cup Salted Butter
- 2 oz Cream Cheese softened
- 1/2 tsp Vanilla Extract
- 3 tbsp Canned Pumpkin Puree
- 1 tsp Pumpkin Spice
- 1/4 Cup Low Carb White Chocolate Chips we now use Choc Zero, apply code LOWCARBINGASIAN for 10% off
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- Melt butter in a small bowl in the microwave (about 45-60 seconds).
- Use a paper towel to dab the excess moisture from pumpkin puree and set aside.
- Use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, cream cheese, melted butter, vanilla extract, canned pumpkin puree and pumpkin spice. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
- Once mixed, fold in the Low Carb White Chocolate Chips by hand.
- Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
- Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
- Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened (we cool it in the fridge) and just warming it up in the microwave for 5-10 seconds before enjoying!
Video
Nutrition
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