Keto Pumpkin Chocolate Chip Cottage Cheese Cookies

Soft, chewy, and filled with gooey dark chocolate chips, these keto pumpkin chocolate chip cottage cheese cookies are the fall dessert you didn’t know you needed.

They’re made in minutes using a blender. Just toss in pumpkin puree, full-fat cottage cheese, almond flour, egg, and cozy spices. You’ll get a smooth, protein-packed cookie dough with just the right amount of sweetness from Swerve and warm vanilla extract.

Each bite delivers a hint of pumpkin spice, melt-in-your-mouth texture, and that classic cookie feel. All this while keeping your carbs low and your cravings fully satisfied.

With only 1.9g net carbs and 3.7g protein per cookie, these low carb pumpkin cookies are a great way to support blood sugar, satisfy sweet cravings, and sneak in extra protein without even trying. Whether you’re following a keto diet, managing hormones, or just need a sweet treat that won’t crash your energy, this recipe’s got your back.

These cottage cheese cookies bake into soft golden rounds with a chewy texture and gooey chocolate chunks. They are perfect for pumpkin season, holiday baking, or a healthy dessert any day of the week. 

Bonus: no bowls needed, and no mess, just blend, scoop, and bake.

What Makes These Cookies So Dang Good

• High protein, low carb: ideal for hormone balance, muscle support, or diabetic-friendly snacking
• Blender-only method: no bowls, no fuss
• Simple ingredients from any grocery store
• Soft texture with gooey chocolate chips
• Great way to use leftover pumpkin puree

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Add all the wet ingredients to your blender – pumpkin puree, cottage cheese, egg, sweetener, and vanilla extract. Blend until smooth and creamy. This helps break down the cottage cheese for that soft cookie texture.
3. Next, add the dry ingredients right into the blender – almond flour, baking powder, salt, cinnamon, ginger, and nutmeg. Blend again until a thick cookie dough forms.
4. Fold in the chocolate chips with a spoon or spatula. Do not blend them! You want those gooey bits to stay whole.
5. Scoop the dough onto your lined baking sheet using a medium cookie scoop or a spoon.
6. Gently flatten the tops of the cookies. They will not spread much, so shape them how you want them to bake.
7. Bake for 10 to 15 minutes. Mine were perfect at 13 – golden brown at the edges and set in the center.
8. Let them cool on the tray for 10 minutes before moving to a cooling rack. They will feel soft but firm up as they cool.

Real Talk: Cookie Tips That Actually Help

• If the dough feels too wet to scoop, just add a spoonful more almond flour. Too dry? A little blended cottage cheese or almond milk will fix it.
• These low-carb pumpkin cookies don’t spread much, so shape them how you want before baking.
• Skipping the chocolate chips? Totally fine and saves you a few carbs.
• Want more protein? Add a tablespoon of protein powder and take out a bit of almond flour to keep things soft.
• Let them cool all the way before picking them up. They’re delicate when hot but firm up perfectly.
• I used Lily’s dark chocolate chips, but any sugar-free, low carb chocolate chips brand you love will work!

Easy Swaps if You’re Out of Something

• Swap Swerve for coconut sugar (not keto) or erythritol for a different sweetness profile
• Use homemade pumpkin puree or canned, just not pumpkin pie filling
• You can sub dark chocolate with white chocolate chips or chopped pecans

Storage Tips

• Store cookies in an airtight container at room temperature for up to 3 days
• Fridge: stays fresh for up to 1 week
• For longer storage, freeze between layers of parchment paper for up to a couple of weeks

Make It a Moment (What to Pair These With)

These cookies aren’t just a snack, they’re a vibe. Whether you’re winding down after dinner or sneaking one mid-day, here’s how to make them even better:

• Dunk one in your afternoon coffee or tea (highly underrated)
• Crumble them over pumpkin cottage cheese ice cream for the ultimate fall sundae
• Add a dollop of chocolate cottage cheese mousse for that rich-meets-cozy contrast
• Pair with keto chocolate ice cream and pretend you’re at a dessert bar
• Or go all in: warm cookie + cold scoop + drizzle of nut butter = chef’s kiss

These cookies play well with both warm and cold treats, so whatever mood you’re in, there’s a pairing for it.

Conclusion

Whether you’re baking through the holiday season or just craving a soft cookie with pumpkin spice flavor, these high-protein almond flour pumpkin cookies hits every mark. They’re cozy, blood sugar-friendly, and totally satisfying. These sugar-free pumpkin cookies have become one of my favorite low carb cookie recipes for fall.

I’ve been keto since 2019, and these cookies are proof that healthy dessert can taste like the real thing.

More Keto Cookie Recipes

• Keto Chocolate Chip Cookies – classic, crowd-pleasing, and fully sugar‑free
• Keto White Chocolate Macadamia Cookies – fancy twist, still low carb
• Keto Salted Caramel Chocolate Cookies – for caramel lovers

More Pumpkin & Fall Recipes

• Pumpkin Cottage Cheese Keto Ice Cream – cool, creamy, pumpkin-forward
• Keto Pumpkin Spice Latte Mug Cake – your cozy drink + cake hybrid
• Keto Pumpkin Mousse – airy, pumpkin dessert in a cup

FAQ

Q: Can I use cream cheese instead of cottage cheese?

A: You could try it, but the texture will be denser. Blended cottage cheese gives these cookies a lighter, softer feel.

Q: Can I add protein powder?

A: Yes. Add 1 tablespoon vanilla protein powder and reduce the almond flour by 1 tablespoon to keep the dough balanced.

Q: Are these freezer friendly?

A: Yep! Freeze in layers with parchment and thaw at room temperature for the best texture.