These soft and chewy Paleo Pumpkin Chocolate Chip Cookies will quickly become a family favorite! With thick fudgy texture, rich warm flavors and loads of chocolate chips, you won’t believe these cookies are grain free, dairy free, and Paleo.
I decided it was time to update my old pumpkin chocolate chip cookie recipe!
It was good, but this one is all around better, easier and you can make them either paleo + vegan or just paleo.
The two batches of these cookies I made recently disappeared almost instantly, and I know you’ll love them just as much!
Let’s get into the recipe details so you can make them ASAP 🙂
What You Need to Make These Pumpkin Chocolate Chip Cookies
One of the keys to many of my favorite paleo cookie recipes is using some sort of nut butter, and these are no exception!
The smoother, the better, so I always go either for Barney Butter or basically any cashew butter because of how well it blends.
Here’s everything you’ll need to make these cookies:
- 1 Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) – you can sub in one whole egg if preferred.
- smooth almond butter or cashew butter
- organic pumpkin puree
- organic coconut sugar or maple sugar
- pure vanilla extract
- blanched almond flour
- baking soda
- fine sea salt
- ground cinnamon
- pumpkin pie spice
- dairy free chocolate chips, or chopped dark chocolate
How to Make These Pumpkin Chocolate Chip Cookies
Mix together the flax seed meal and water in a small bowl and allow it to sit for 10-15 minutes to thicken (if using an egg, skip this.)
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl, stir together the almond or cashew butter, pumpkin puree, sugar and vanilla. Once the flax egg is ready, stir it in util a smooth mixture forms, or stir in your real egg.
In a separate bowl, add the almond flour, baking soda, salt and spices, then stir the dry mixture into the wet until a dough forms. Stir in the chocolate chips, leaving some for the tops of the cookies.
Using a medium cookie scoop (about 1.5 tbsp) scoop the dough onto the prepared baking sheet about 2” apart. You’ll need to bake the cookies in two separate batches.
Press down each cookie to about 1/2-3/4” thickness, since they will not flatten on their own. Add a couple of chocolate chips to the tops of the cookies. Bake in the preheated oven for 10-12 minutes or until set.
Remove and cool on the baking sheet for 5-7 minutes, then carefully transfer to wire racks to finish cooling.
After the first day, store leftovers covered in the refrigerator for up to 5 days.
Tips for the Best Pumpkin Cookies
Pumpkin cookies have a soft texture, but to get them chewier, I like to actually drain water out of the pumpkin puree.
This is really easy to do just on paper towels surprisingly! The pumpkin doesn’t stick to the paper towel.
Simply blot the pumpkin puree with a double lined paper towel before adding it to the recipe.
Since these cookies don’t spread as much in the oven as others do, I make sure to shape them somewhat – by pressing down gently for the thickness I want before baking.
Chilling the dough isn’t necessary for this recipe so they come together quickly!
I know you’ll love them as much as I do! Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Pumpkin Chocolate Chip Cookies {Paleo, Vegan}
Pumpkin Chocolate Chip Cookies {Paleo, Vegan}
Ingredients
- 1 Flax egg 1 tablespoon flaxseed meal + 3 tablespoons water*
- 1/3 cup smooth almond butter or cashew butter
- 1/2 cup organic pumpkin puree blotted with paper towel**
- 1/2 cup organic coconut sugar or maple sugar
- 2 teaspoons pure vanilla extract
- 2 cups blanched almond flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2/3 cup dairy free chocolate chips or chopped dark chocolate
Instructions
-
Mix together the flaxseed meal and water in a small bowl and allow it to sit for 10-15 minutes to thicken. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
-
In a large bowl, stir together the almond or cashew butter, pumpkin puree, sugar and vanilla. Once the flax egg is ready, stir it in util a smooth mixture forms.
-
In a separate bowl, add the almond flour, baking soda, salt and spices, then stir the dry mixture into the wet until a dough forms. Stir in the chocolate chips, leaving some for the tops of the cookies.
-
Using a medium cookie scoop (about 1.5 tbsp) scoop the dough onto the prepared baking sheet about 2” apart. You’ll need to bake the cookies in two separate batches.
-
Press down each cookie to about 1/2-3/4” thickness, since they will not flatten on their own. Add a couple of chocolate chips to the tops of the cookies. Bake in the preheated oven for 10-12 minutes or until set.
-
Remove and cool on the baking sheet for 5-7 minutes, then carefully transfer to wire racks to finish cooling.
-
After the first day, store leftovers covered in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*You can sub in 1 whole egg at room temperature for the flax egg if not vegan.
**Measure the pumpkin, then drain on double lined paper towel and gently blot
Nutrition
Want More Paleo Pumpkin Recipes? Try One of These!
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Hi, can I use monk fruit ???
Can I use peanut butter? Looks amazing
wow, this looks so delicious and yummy. I just love this recipe. thanks for sharing this article.
These cookies are AMAZING. My husband and I love them! They will be a Fall staple in our house for sure.
I couldn’t believe it was possible to make this cake from just a few ingredients. Because your post is so specific, I did it right the first time.
I’m quite fond of chocolate but their big disadvantage is that they are prone to tooth decay. This makes me unhappy.
Eat, brush your teeth. Boom. Happy! Enjoy your chocolate 🙂
Thx a lot for this
thx for this amazing recipe!
And for this
The images you are using are quite interesting, I really like them. I have a question which software or app you are using for the creation of these awesome images.