These pumpkin chocolate chip cookies swap all the conventional sugar for Jaca allulose, so you get soft, chewy, pumpkin-spiced cookies loaded with chocolate — with no added sugar. They bake up tender in the middle with lightly crisp edges, and they taste like everything you want from a fall cookie.
This is a Jaca-adjusted, healthier version of the classic: every bit of sugar is replaced with Jaca 100% pure allulose at Jaca's 2x ratio, so 1 cup of conventional sugar becomes 2 cups of Jaca. The result is a cookie with no added sugar that still bakes and tastes like the real thing. Want it virtually sugar-free? Use sugar-free chocolate chips.
Prep time: 20 minutes (plus 15 minutes to chill) | Bake time: 11–13 minutes | Makes: about 28 cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup (1 stick) butter, slightly softened
- 2 cups Jaca allulose (replaces 1 cup conventional sugar at Jaca's 2x ratio)
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1 large egg
- 1 1/2 cups chocolate chips (use sugar-free chips for a virtually sugar-free cookie)
Instructions:
- Preheat the oven to 350°F. Allulose browns faster than the sugar we grew up with, so we bake a touch cooler. Line baking sheets with parchment.
- Line a strainer with paper towel, add the pumpkin puree, and let it drain about 5 minutes. Removing the excess moisture keeps the cookies chewy instead of cakey.
- Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl; set aside.
- In a large bowl, cream the butter, Jaca allulose, and vanilla until combined. Add the drained pumpkin and egg and mix well.
- Stir the flour mixture into the wet mixture until just combined, then fold in the chocolate chips.
- Scoop 1 1/2-tablespoon mounds onto the baking sheets and refrigerate 15 minutes. Chilling firms the allulose dough and controls spread.
- Press each mound down slightly and bake for 11–13 minutes, until the edges are set. Because Jaca browns quickly, start checking at 11 minutes.
- Cool on the sheet for 2 minutes, then transfer to a wire rack. Allulose cookies firm up as they cool.
Baker's notes: Draining the pumpkin is the key step — wet pumpkin makes cakey cookies. Because Jaca allulose browns and sets faster than conventional sugar, keep the oven at 350°F and pull the cookies as soon as the edges look set. With regular semisweet chips each cookie has about 5g of sugar (all from the chocolate and pumpkin, none added); swap in sugar-free chocolate chips and you're down to roughly 1g per cookie.
Per cookie (with regular semisweet chips): about 115 calories, 13g net carbs, 5g sugar, 6g fat, 2g protein. Makes about 28 cookies.
