Fall has always been my favorite season. It feels comforting and calming and I’m optimistic about all I can accomplish this season. The pumpkin recipes are flowing, and I’m so excited to share this one – pumpkin chocolate chip cookies! This recipe is extremely simple and the final product is delicious! Creamy almond butter and pumpkin puree make these cookies super moist and coconut sugar adds perfect sweetness. They’re also gluten, grains, dairy and refined sugar free. Give them a try!

Almond Butter: I think the biggest key to getting the perfect texture for your cookies is using a super creamy, drippy almond butter. Because almond butter is oily, this recipe doesn’t call for any oil. So if your almond butter is not very drippy, you may want to add a few teaspoons of coconut or avocado oil to the batter.

Pumpkin Puree: These pumpkin chocolate chip cookies are made pumpkin-y by adding in some pumpkin of course! You can use any canned pumpkin, just be sure to check that you’re getting just pureed pumpkin and not pumpkin pie mix in a can.

Almond Flour: Almond flour makes the final product super fluffy and tastes great. I don’t recommend subbing the almond flour for another flour because it doesn’t exactly have a 1:1 ratio with another flour. I haven’t tested this recipe with other flours yet.

Coconut Sugar: Coconut sugar adds sweetness to the cookies and contributes mainly to that classic chocolate chip cookie taste we all love. I promise you won’t have a cookie that tastes like coconut, so don’t worry if you’re not a coconut fan!

Egg: You’ll need one egg for this recipe, which help to bind the ingredients together while they bake. I have not tried this recipe with flax or chia eggs, so I can’t speak to vegan options.

Pumpkin Pie Spice: In order to get that pumpkin-y taste we all want during this time of year, this recipe calls for pumpkin pie spice as well. You don’t necessarily need to purchase pumpkin pie spice if you don’t have it, you can also make it but mixing it up yourself.

Dairy-Free Chocolate Chips: You can either use dairy free chocolate chips or a chopped up bar of dairy free chocolate for this recipe. I personally like the chunks of a chopped chocolate bar for this one because it makes for beautiful little pockets of chocolate. If you don’t have an allergy or preference, feel free to use regular chocolate.

Pumpkin Chocolate Chip Cookies

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 egg, lightly beaten
2/3 cup coconut sugar
1/2 cup creamy almond butter
1/3 cup pumpkin puree
1 cup almond flour
2 tbsp pumpkin pie spice
1/2 tsp salt
1 tsp baking soda
2/3 cup dairy-free chocolate chips

Directions

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
In a mixing bowl, whisk the beaten egg with the coconut sugar until it is fully absorbed into the sugar.
Mix in the creamy almond butter and pumpkin puree, stirring until fully incorporated. Whisk in the almond flour, pumpkin pie spice, salt and baking soda and stir again to incorporate.
When the dough is a uniform mixture, fold in about 75% of the chocolate chips, reserving some for topping.
Use a cookie scoop or clean hands to form the dough into ~1.5 inch balls and place them on the baking sheet lined with parchment. Leave at least 1.5 inches between each one on the sheet.
Top the cookies with the remaining chocolate chips, then bake for 14-17 minutes, until they are browned and firm.
Allow the cookies to cool completely on the baking sheet before enjoying and store in an airtight container for up to five days.

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Pumpkin Chocolate Chip Cookies