Fall is the perfect time for pumpkin spice everything, but if you’re following a keto diet, it can be challenging to find treats that fit within your macros.
That’s where these Fudgy Keto Chocolate Pumpkin Spice Cookies come in! Made with 100% solid-pack pumpkin and a keto-friendly sweetener, these cookies are a delicious and guilt-free way to indulge in your favorite fall flavors.
Plus, an ample amount of extra dark chocolate adds a rich and decadent touch to these already irresistible cookies. So, get ready to satisfy your sweet tooth and impress your friends with this easy and delicious recipe!
What are the ingredients needed to make Fudgy Keto Chocolate Pumpkin Spice Cookies?
To make these Fudgy Keto Chocolate Pumpkin Spice Cookies, you will need extra dark chocolate (with a minimum of 85% cocoa content), 100% solid-pack pumpkin, allulose (a keto-friendly sweetener), and pumpkin pie spice (preferably homemade).
What is allulose, and can it be substituted with another sweetener?
Allulose is a natural keto-friendly sweetener that has a similar taste and texture to sugar. You can substitute it with other keto-friendly sweeteners like erythritol, monk fruit, or stevia.
Can I use milk chocolate instead of extra dark chocolate?
No, milk chocolate contains too much added sugar, which will significantly increase the carb count of the cookies. It’s important to use extra dark chocolate with a minimum of 85% cocoa content to keep the recipe keto-friendly.
That said, if you find decent sugar-free milk chocolate that is sweetened with a natural keto-friendly sweetener (such as erythritol), by all means, use it for these cookies. However, I recommend omitting the added sweetener because milk chocolate is so sweet, so your cookies will turn out overly sweet if you use any extra sweetener.
Moreover, the magic in these cookies lies in the extra dark chocolate, so I strongly recommend using it.
What is the procedure for making these cookies?
To make these cookies, you’ll first melt extra dark chocolate in a saucepan over low heat. Then, you’ll add pumpkin puree, sweetener, and pumpkin pie spice. Next, you’ll stir the mixture until well combined.
From the dough, you’ll take walnut-sized balls and place them on a parchment paper-lined baking sheet. Finally, you’ll flatten the cookies and bake for about 15 minutes.
How many net carbs are in each serving of Fudgy Keto Chocolate Pumpkin Spice Cookies?
Based on the ingredients used in the recipe, each serving of Fudgy Keto Chocolate Pumpkin Spice Cookies (assuming 10 servings) contains approximately 1.8—2.5 grams of net carbs. I prefer to use 90% chocolate, so the carb count is a tad lower, 1.8 grams net carbs per cookie. Needless to say, with 100% chocolate (baking chocolate) you’ll get even lower carb count. It’s just a bit too harsh for my tastebuds.
However, this is just an estimate, and the exact net carb count may vary depending on the specific brands and amounts of ingredients used. It’s always best to double-check the nutritional information of each ingredient and use a net carbs calculator to get a more accurate estimate.
Can these cookies be made without using pumpkin spice?
I don’t recommend to skip the pumpkin spice as it’s an essential ingredient that gives the cookies their signature fall flavor. However, if you don’t have any pumpkin spice on hand, you can make your own by combining Ceylon cinnamon, ginger, cloves, and nutmeg.
Alternatively, you can use just 2 teaspoons of Ceylon cinnamon if that’s all you have.
How long do these cookies need to be baked in the oven?
The cookies need to bake in the preheated oven at 350 °F (175 °C) for about 15 minutes, or until fudgy and not completely set.
Can these cookies be stored for a long period of time?
These cookies will stay fresh for up to two weeks when stored in a cool and dry place. However, they will most likely be eaten far before that!
Can I freeze these cookies?
Yes, these cookies can be frozen for up to three months. Make sure to store them in an airtight container or freezer bag and thaw them at room temperature before serving.
Step-by-Step Instructions on How to Make These Scrumptious Keto Cookies
So, let’s finally take a detailed look at how to make these mouthwatering and rich cookies:
Take 4 oz (115 g) of chopped extra dark chocolate (cocoa content minimum 85%; I prefer to use 90% chocolate for a lower carb count). Place the chocolate in a small saucepan.
Melt the chocolate over the lowest heat on the stovetop, all the time stirring…
Remove the saucepan from the stovetop. Add 1/3 cup (80 ml) of 100% solid-pack pumpkin…
…1/4 cup (60 ml; or to taste) of allulose…
…and 1 teaspoon of pumpkin pie spice.
Stir vigorously with a spoon…
…until well combined and thick.
Take walnut-sized balls from the dough.
Place them on the parchment paper-lined baking sheet. You don’t have to leave much space between the cookies, as they don’t spread during baking.
Flatten the cookies until 1/3-inch (0.8 cm) thick.
Bake at 350 °F (175 °C) for about 15 minutes, or until fudgy and not completely set.
Remove from the oven.
Let cool and remove from the baking sheet.
Serve with a nice cup of coffee (for example, with this Keto Vietnamese Egg Coffee) or as is.
How I came up with this keto fall-time treat
You might remember that a couple of weeks ago, when posting my Keto Chocolate Pumpkin Spice Fudge Balls recipe, I mentioned that I aimed at fudgy cookies at first.
I actually made three cookie experiments at that time, the first one with just chocolate, pumpkin, sweetener, and pumpkin pie spice, the second one with added whey protein, and the third one with added egg white protein.
Those three plates with cookies stayed long in my kitchen, and every now and then, I nibbled a piece of cookie from each batch.
Very soon, I figured out that my ultimate favorite was the first version without anything extra. I totally loved its sturdy but fudgy texture, and it’s incredibly rich, chocolatey flavor that was deliciously accompanied with pumpkin spice.
When gobbling down the last cookie from that batch, I thought I simply must post the recipe, so good it was. Plus, it was a perfect excuse to bake another — and yet another — batch of these scrumptious cookies.
Here’s the recipe for you to enjoy:
- 4 oz = 115 g extra dark chocolate (cocoa content minimum 85%), chopped
- 1/3 cup = 80 ml 100% solid-pack pumpkin
- 1/4 cup = 60 ml allulose
- 1 teaspoon pumpkin pie spice
- Preheat the oven to 350 °F (175 °C).
- Line a baking sheet with parchment paper.
- Place the chocolate into a small saucepan.
- Melt the chocolate over the lowest heat on the stovetop, all the time stirring, until melted.
- Remove the saucepan from the stovetop. Add the pumpkin puree, allulose, and the pumpkin pie spice. Stir vigorously with a spoon until well combined and thick.
- Take walnut-sized balls from the dough and place them on the parchment paper-lined baking sheet. You don't have to leave much space between the cookies, as they don't spread during baking.
- Flatten the cookies until 1/3-inch (0.8 cm) thick.
- Bake in the preheated oven for about 15 minutes, or until fudgy and not completely set.
- Remove from the oven, let cool, and remove from the baking sheet. Store in a cool and dry place for up to two weeks.
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Lindt Excellence 85% Dark Chocolate Bar - Pack Of 3.5 Oz 12 bars
Lindt Excellence Bar, 90% Cocoa Supreme Dark Chocolate, Gluten Free, Great for Holiday Gifting, 3.5 Ounce (Pack of 12)
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie
Farmer's Market Foods, Pumpkin Organic, 15 Ounce
|Nutrition information||In total||Per cookie (makes 10 cookies)|
|Protein||12.1 g||1.2 g|
|Fat||63.4 g||6.3 g|
|Net carbs||17.7 g||1.8 g|
|kcal||694 kcal||69 kcal|
Tips for variations
As this recipe makes just 10 cookies, you can double or triple the recipe for a bigger crowd.
Even though these cookies taste fabulous, there are always ways to give some variation on them. Here are some palate-pleasing suggestions:
- Chocolate Chip Pumpkin Spice Cookies: Add 1/2 cup (120 ml) of sugar-free chocolate chips to the cookie dough before baking for a delicious chocolate chip twist on the classic recipe.
- Pecan Pumpkin Spice Cookies: Add 1/2 cup (120 ml) of chopped pecans to the cookie dough for a nutty and crunchy texture.
- Cream Cheese Pumpkin Spice Cookies: Add 1/4 cup (60 ml) of softened cream cheese to the cookie dough for a creamy and tangy flavor.
- Gingerbread Pumpkin Spice Cookies: Add 2 teaspoons of ground ginger and 1/4 teaspoon of ground cloves to the cookie dough for a spicy and festive twist.
- Maple Glazed Pumpkin Spice Cookies: Mix 1/4 cup (60 ml) of powdered erythritol with 1 tablespoon of heavy cream and 1 tablespoon of sugar-free maple syrup (or homemade sugar-free maple syrup from my Low Sugar, So Simple book) to make a delicious glaze for the cookies. Drizzle the glaze over the cooled cookies and let it set before serving. Oh. So. Total. Yum!
It was another busy week with my Finnish online store-related activities, from recipes and photos to bureaucratic things. My newly launched potato fiber has sold very well.
I came again to Easter Finland to do some forest work as we didn’t manage to finish everything with my mom last week when we were here.
This time, I wear safety boots to prevent a similar accident I had last week. My wound is still not healed, but luckily, it doesn’t hurt while working.