Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even baking.

Mix dry ingredients: In a medium bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. If using, whisk in 1/4 teaspoon xanthan gum for extra chew.

Cream the butter and sweetener: In a large bowl, beat 1/2 cup softened unsalted butter with 2/3 cup granulated keto sweetener until fluffy, about 1–2 minutes. This helps the cookies stay light.

Add wet ingredients: Beat in 1 large egg, 1/3 cup pumpkin puree, and 1 teaspoon vanilla extract until smooth. Scrape the bowl to make sure everything is mixed well.

Combine: Add the dry ingredients to the wet and stir until a soft dough forms. It should be thick, not runny. If it feels too wet, let it rest 2–3 minutes to allow the coconut flour to absorb moisture.

Fold in the chocolate: Stir in 1/2 to 2/3 cup sugar-free chocolate chips. If you like crunch, add 1/3 cup chopped pecans or walnuts.

Portion: Scoop heaping tablespoons (about 1.5 tablespoons each) onto the lined sheet, spacing about 2 inches apart. Gently flatten the tops with damp fingers; these won’t spread much.

Bake: Bake for 11–13 minutes, until the edges are set and lightly golden. The centers may still look soft—that’s perfect.

Cool: Let the cookies cool on the sheet for 10 minutes, then move to a rack. They firm up as they cool.

Serve: Enjoy warm with melty chocolate or at room temperature for a chewier bite.