When pumpkin season arrives, it's time to bring out all the cozy flavors of fall—and these Sugar-Free Pumpkin Chocolate Chip Cookies are a delicious place to start. Soft and chewy in the center, golden around the edges, and filled with gooey chocolate chips, these pumpkin cookies bring together everything you love about classic fall baking in one irresistible bite.
What makes these cookies especially delicious is the combination of rich browned butter, real pumpkin puree, warm pumpkin spice, and chocolate. Lakanto Classic Monkfruit & Allulose Sweetener and Brown Sweetener help create a sweet, chewy cookie while keeping the recipe free of added sugar. Lakanto Milk Chocolate Chips add pockets of melty chocolate throughout every cookie.
Whether you're baking for a fall gathering, looking for a cozy afternoon treat, or simply want to add something new to your seasonal baking list, these sugar-free pumpkin chocolate chip cookies are sure to become a favorite.
Why You'll Love These Pumpkin Chocolate Chip Cookies
There's a lot to love about this recipe, especially if you're looking for a pumpkin cookie that's more chewy than cakey.
Soft and chewy texture: These cookies have slightly crisp, golden edges with a soft, chewy center and melted chocolate throughout.
Classic fall flavor: Pumpkin puree and pumpkin spice give these cookies that unmistakable warm flavor associated with autumn.
Rich browned butter: Browning the butter adds a nutty, caramel-like depth that takes these cookies beyond a traditional pumpkin cookie.
Gooey chocolate chips: Chocolate and pumpkin make an especially delicious combination, and the melted milk chocolate chips provide just the right amount of richness.
No added sugar: The recipe uses Lakanto sweeteners and Milk Chocolate Chips to create a delicious fall cookie without traditional added sugar.
What Makes These Sugar-Free Pumpkin Cookies Different?
One of the most important steps in this recipe happens before the cookie dough even comes together: drying the pumpkin puree.
Pumpkin puree naturally contains quite a bit of moisture. Too much moisture can make pumpkin cookies soft and cakey rather than giving them the chewy texture we're looking for. For this recipe, the pumpkin is spread onto a plate and pressed with paper towels to absorb excess liquid. The process is repeated until the pumpkin becomes much thicker and reaches approximately ⅓ cup.
It may seem like an extra step, but it's an important part of getting the texture just right.
The Secret to Rich Pumpkin Chocolate Chip Cookies
Another key to this recipe is browning the butter.
As the butter cooks, it develops golden-brown bits on the bottom of the pan and takes on a nutty aroma. Once cooled, the browned butter is combined with Lakanto Brown Sweetener and Classic Monkfruit & Allulose Sweetener before the remaining ingredients are added.
This extra step gives the cookies a deeper, richer flavor that pairs beautifully with pumpkin spice and chocolate.
How to Make Pumpkin Chocolate Chip Cookies
Start by browning the butter in a stainless-steel pan, watching it carefully so it doesn't burn. Once browned, transfer it to a glass bowl and chill it until it's cool but still liquid.
While the butter cools, remove the excess moisture from the pumpkin puree using paper towels.
Next, whisk the cooled browned butter with the Lakanto Brown Sweetener and Classic Monkfruit & Allulose Sweetener. Fold in the flour, pumpkin spice, baking soda, salt, and Milk Chocolate Chips until just combined.
Scoop the dough onto parchment-lined baking sheets, leaving plenty of space between each cookie. For extra pools of melted chocolate, press a few additional chocolate chips into the centers.
Bake the cookies at 350°F for approximately 9–13 minutes, until the edges are golden and the centers are still slightly underbaked. Let them cool completely before removing them from the baking sheet.
Tips for the Best Sugar-Free Pumpkin Cookies
For the best results, don't skip the pumpkin-drying step. Removing excess moisture is one of the most important tricks for achieving a chewy texture.
Be careful not to overbake the cookies. The centers should look slightly underdone when they come out of the oven. They'll continue to set as they cool, leaving you with a soft, chewy center.
For perfectly round cookies, use a large round cookie cutter to gently scoot the edges inward while the cookies are still warm. This also helps create a thicker-looking cookie.
The Perfect Fall Baking Recipe
These sugar-free pumpkin chocolate chip cookies are everything you want from a fall dessert: warm pumpkin spice, rich browned butter, soft and chewy centers, and plenty of gooey chocolate.
They're delicious with a cup of coffee, a glass of milk, or simply enjoyed straight from the cooling rack. So when you're ready to embrace pumpkin season, skip the complicated dessert and bake a batch of these easy pumpkin chocolate chip cookies instead. They're a cozy fall favorite with all the flavor and texture you expect from a classic cookie—made with Lakanto for a delicious no-added-sugar option.
