Soft, chewy, and decadent, these Paleo Pumpkin Chocolate Chip Cookies will quickly become a family favorite! With thick, soft, fudgey texture and rich warm flavors, you won’t believe these cookies are grain free, dairy free, and Paleo.
More cookies, please! Yup, that’s what she said. And by “she”, I mean “me.” I hope you all can share my cookie love, because what we have on the agenda today is some serious Paleo cookie-osity. Or something similar. Go ahead, make it your own!
All eyes on the cookies now – these Paleo Pumpkin Chocolate Chip Cookies aren’t difficult to look at, or eat – I’ll tell you that much.
The inspiration for these cookies came from three places: 1.) My pumpkin fudge cookies from last year 2.) My desire to eat chocolate everyday and 3.) The pumpkin-obsessed world we live in August-December.
I can’t lie – the pumpkin insanity this time of year makes me want to put pumpkin puree in basically everything. Everything food related, I mean. Not the bathtub or anything weird like that.
I cannot say my kids complain about all the cookies I make. Nope, they don’t even realize how good they have it! Of course, the photo below was very much staged – PLEASE do not touch mommy’s cookies before the photos are done…
The moment the “photos are done” announcement happens, of course, we’re fighting over them. The biggest, the one with the most chocolate – which would be your pick?
And, just as a side note, my kids do know what “real” gluten-filled treats taste like, and, they still truly loved these cookies. As did Adam and my parents, who also still remember the taste of non-Paleo cookies, or so I assume.
I’m honestly not sure what I’d do without my very-honest kids when it comes to recipe creation. Trust myself? Hire a taste tester? Risk my marriage by having Adam critique my recipes?
I mean, I think he’s sort of honest about what he likes, but, I prefer to trust the kids. The more they fight over who gets the last bite or the bigger piece, then I know I’ve won. The Paleo Pumpkin Chocolate Chip Cookies win!
A quick note on this recipe – it makes a lot of cookies! I have made the recipe twice and the first I made 20, the second 24 cookies – I actually prefer bigger cookies, and, if you make them bigger the bake time won’t be much different, maybe a minute longer.
They’re super soft – in fact, they seem to get softer as they cool. They save very well in the refrigerator too which makes them perfect for after school snacks all week long. I hope you guys enjoy these as much as we do! Let’s start baking!
Paleo Pumpkin Chocolate Chip Cookies
Paleo Pumpkin Chocolate Chip Cookies
Ingredients
- 1 egg
- 1/3 cup smooth almond butter unsweetened
- 1/2 cup organic pumpkin puree
- 1/2 cup organic coconut sugar
- 2 tsp pure vanilla extract
- 2 1/3 cups blanched almond flour
- 1 tsp baking soda
- pinch fine grain sea salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup Enjoy Life brand dark chocolate morsels*
Instructions
-
Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
-
In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar and vanilla. In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
-
Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms. Lastly, stir in the dark chocolate chips.
-
The dough will be sticky - I recommend chilling it in the freezer for 10-15 minutes at this point.
-
Once the dough is chilled, roll into 24 balls, or use a cookie scoop to form round, even scoops on both cookie sheets. With a separate piece of parchment paper, flatten each ball into a cookie shape of about 1/2 inch thickness.
-
Bake in the preheated oven for 10-12 minutes or until just set. Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely. Store leftovers covered in the refrigerator. Enjoy!
Recipe Notes
*Enjoy Life Brand chocolate chips contain no dairy or soy and have been my favorite for years! If you want to avoid cane sugar, you can make your own paleo chocolate chunks with this recipe.
Nutrition
What I Used to Make My Paleo Pumpkin Chocolate Chip Cookies:
Want more Paleo pumpkin treats? Try one of these!
Paleo Pumpkin French Toast Bake
Is your family brutally honest about how recipes turn out?
What’s your current favorite sweet treat?
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Can I substitute a gluten free baking mix for the almond flour and baking soda? Would it be a direct conversion do you think?
Can’t wait to try!
I made these for a friend who’s gluten free for a cookie swap, easy and delicious! I didn’t have coconut sugar so I did brown sugar instead. Next time I’ll put in more chocolate chips 😉
Any recommendations on making the dough ahead of time and freezing? Maybe shaping in balls and then freezing? Please let me know your thoughts as I don’t bake much. Thank you!
The best cookie I’ve ever made. I do not say that lightly coming off of a SAD diet.
These were very bland. Pumpkin flavor was just sort of there; the only thing making them sort of worth the calories was the chocolate chips. Would not make again; disappointed I wasted so much almond flour. Your pumpkin chocolate chip bread was amazing, tons of flavor, so I had high hopes.
My husband is a chocolate chip cookie connoisseur. He absolutely loved these Pumpkin Chocolate Chip Cookies! He requested that I keep this recipe! I like to double cookie recipes and keep the dough in my fridge to make fresh cookies as needed. I tweaked the recipe a little by adding 3 eggs and 3 T. Of coconut flour, to the doubled recipe. This recipe is 2 thumbs up! ❤
Why do these cookies need to be refrigerated after baked?
These would be a good healthy snack cookie. However, when I made them for our halloween party they were not a crowd pleaser lol… “they definitely forgot the gluten, but I think they forgot the sugar too”
That being said, 3/4 of the cookies were gone by the end of the night. I also made this batch with Nutzo, which may be slightly more savory than almond butter. All said and done, I may make them again with almond butter for myself and my family.
5 Stars. Now my go to cookie to make when having company. Ive even made and shipoed to my kids. Delicious and easy to make!!.
These were lovely, even my husband gobbled them up!
These cookies were one of the first things I baked for my husband when we got married in 2017. Still today it’s his absolute favorite baked good! I like to try new recipes, but if it was for him, we’d have the pumpkin cookies every single week no matter the season. 🙂 thanks for the wonderful recipe!