Full of pumpkin flavor and creamy white chocolate chips, pumpkin white chocolate chip cookies are going to be your favorite autumn cookie recipe.
These cookies are made with real pumpkin puree and sweet white chocolate chips making it the perfect pumpkin cookie combination for the fall!
As an added bonus, these delicious cookies are egg-free, sugar-free, gluten-free, low carb and keto friendly.
What is Pumpkin White Chocolate Chip Cookies?
Almond flour, cream cheese cookies with pumpkin puree, spices, and white chocolate chips are made into cookie dough and baked until slightly golden brown.
The results are cookies that are soft, slightly chewy, and taste like pumpkin pie while the white chocolate chips add an extra creamy sweetness making these a yummy fall dessert.
These cookies do not use eggs, baking soda, sugar, or all purpose wheat flour.
What ingredients do I need to make pumpkin white chocolate chip cookies?
- Almond Flour – a low carb and keto friendly alternative to all purpose flour.
- Sweetener – we prefer monkfruit erythritol blend, brown sugar sugar-free sweetener, or preferred sweetener.
- Butter – unsalted butter.
- Cream Cheese – block cream cheese.
- Vanilla Extract – made from vanilla bean pods, available in most supermarkets.
- Canned Pumpkin Puree – 100% pure pumpkin puree.
- Pumpkin Pie Spice – a mixture of cinnamon, nutmeg, cloves, ginger, and other spices.
- Sugar-free White Chocolate Chips – we recommend using ChocZero chocolate chips or use your preferred sugar free white chocolate chips.
How do you make pumpkin white chocolate chip cookies?
Combine Almond Flour, sweetener, cream cheese, melted butter, Vanilla Extract, canned pumpkin puree, and pumpkin spice.
Fold in the Low Carb White Chocolate Chips and roll dough into 1 inch size balls. Press down the dough balls using the palm of your hand and bake at 325 F for 16-20 minutes.
Let cool completely before handling.
How do you store pumpkin cream cheese cookies?
Place pumpkin cookies in an airtight container in the refrigerator for up to 5 days.
What is the nutrition information for this pumpkin sugar-free cookies recipe?
- 162 Calories
- 5g Carbohydrates
- 2g Fiber
- 4g Protein
- 15g Fat
- 19mg Cholesterol
- 61mg Sodium
- 12mg Potassium
- 41mg Calcium
- 1mg Iron
- 610ui Vitamin A
- 1mg Vitamin C
Looking for other dessert pumpkin recipes?
- Pumpkin Spice Frappuccino
- Pumpkin Pie Parfait
- Pumpkin Cheesecake Tarts
- Pumpkin Cream Cheese Cookies
- Pumpkin Pie Smoothie
Now, let’s get making this Pumpkin White Chocolate Chip Cookies recipe!
- Prepping Time 5M
- Cooking Time 16-20M
- Total Time 21M
- Net Carb/Cookie ~2.5g
- Servings 12 Cookies
Ingredients
- 1 3/4 Cup Almond Flour
- 1/4 Cup Sweetener (Monkfruit Erythritol Blend or sweetener of choice)
- 1/3 Cup 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, sweetener, 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 Pumpkin White Chocolate Chip Cookies!
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Pumpkin White Chocolate Chip Cookies
Ingredients
- 1 3/4 Cup Almond Flour
- 1/4 Cup Sweetener monkfruit erythritol blend or sweetener of choice
- 1/3 Cup 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
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, Monkfruit Erythritol Blend, 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!
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Nutrition
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