Low Carb Glazed Chocolate Chip Pumpkin Cookies


Pumpkin pie and cookies are long time favorite holiday treats. Why not combine the two? Your family will love these low carb soft glazed sugar free chocolate chip pumpkin cookies. They are a healthful treat that will look great on your holiday table.

(24 votes, average: 3.67 out of 5)
Low Carb Glazed Chocolate Chip Pumpkin Cookies


  • 3/4 cup coconut flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granular sugar equivalent sweetener
  • 1 15oz can pumpkin puree
  • 2 large eggs
  • 1 teaspoon sugar-free vanilla extract
  • 1 cup sugar free semi sweet chocolate chips
  • 3/4 cup chopped pecans (If you would like to omit the pecans, you will need to add additional coconut flour. An additional 1/4 to 1/3 cup of coconut flour should work, but add more if the dough feels to wet.)
  • Glaze:
  • 1 oz cream cheese, softened
  • 1/2 cup powdered confectioner sugar equivalent sweetener
  • 2 teaspoons heavy cream (more or less for desired thickness)
  • dash sugar-free vanilla extract


  1. Combine flour, cinnamon, nutmeg, ginger, ground cloves, baking powder, baking soda, and salt in medium mixing bowl. Set aside.
  2. Beat butter and granular sweetener with electric mixer until smooth and creamy.
  3. Blend in pumpkin, eggs, and vanilla extract.
  4. Slowly add the dry mixture to the wet mixture until well combined.
  5. Stir in the chocolate chips and nuts (if using).
  6. Drop by rounded tablespoon scoops onto greased cookie sheet or silicone baking mat.
  7. Bake at 350 °F for 10 to 15 minutes or until cookies have lightly browned. Cool slightly then remove and allow to cool completely on wire racks.
  8. Mix all glaze ingredients in small bowl to desired thickness.
  9. Drizzle or spread glaze over cooled cookies.

Yield: Makes 64 Cookies (one per serving)

Food energy: 63 kcal

Total fat: 5.6g

Carbohydrate: 2.2g*

Protein per serving: 1g

Total dietary fiber: 1.4g

Sodium per serving: 58mg


*Please note that this carbohydrate count does not include erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates, add 6.3 g per cookie.

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4 years ago

I am on a low carb diet and are the 2.2 carbs, net carbs or before the fiber is subtracted? Thank you

4 years ago

Ugh. Please correct the butter measurement to 1/2 cup.
After 20 Min – they still look and feel exactly like I dolled them out on the cookie sheet.

Not sure how to correct the dough. The dough tastes good though ?

Lisa MarcAurele
7 years ago

I made these cookies again to figure out the issue. If you do not add the finely chopped pecans, you will need to up the coconut flour or add another low carb flour such as almond flour. That is why they may be a little wet. The added nuts act like a flour and absorb some of the moisture. The cookies in the photo had finely chopped pecans in them.

Lisa MarcAurele
7 years ago

Thanks Sally! Seems to be best to stick with the 1/2 cup measure of butter and only add additional if the batter is too thick. Maybe it was a mistake, but my notes did call for 1 cup so maybe I actually used 1 stick instead of two. Sorry for the confusion!

Sally Cascio
7 years ago

I experienced the same thing that Tina did, very wet – had to cook longer much longer, they were still moist and soft but tasted fine. I used Bob’s Red Mill coconut Flour. The cookies were still good – next time I think I will add only 1/2 cup butter.

Lisa MarcAurele
7 years ago

Julie – It depends on whether you are using ground dried coconut or real coconut flour which has some of the oil removed. If using the regular defatted coconut flour, use 1 cup softened butter, if using ground coconut meat, use less (1/2 cup).

Julie Nienaber
Julie Nienaber
7 years ago

I’m confused…how much butter do you use?

Lisa MarcAurele
7 years ago

The recipe is correct. The problem may be the coconut flour used. Some products are being sold as coconut flour, but they are just dessicated coconut meat that has been ground. This is not true coconut flour and will not absorb liquid properly in this recipe. True coconut flour is also defatted, unlike dessicated coconut that has been ground. The cookie batter should be very thick and dry. If it wasn’t, you may have used the wrong type of coconut flour.

Catherine Price
7 years ago

Hi. We reached out to Lisa, who says that you are correct, the recipe should read 1/2 cup of butter, not 1 cup. We have made the correction. Thank you so much for alerting us to the problem. We are very sorry for the trouble.

Tina Kuhnline
Tina Kuhnline
7 years ago

Might there be a typo in the recipe? I made these and they never cooked. Even after 25 minutes, they were still wet. Could it mean 1/2 cup butter instead of 1 cup, or did I just have a bad baking day?

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