Chocolate Chip Pumpkin Cookies – Gluten Free Paleo
Recipe Key
These cookies are soft, chewy, and filled with cozy pumpkin spice flavor. Made with almond flour, almond butter, and naturally sweetened with coconut sugar, they’re a healthier treat that still feels completely indulgent. You’ll love how easy they are to make — no mixer required — and even though they’re grain-free and dairy-free, everyone will be asking for seconds.
I created many batches of these cookies before finding the perfect one. I wanted a recipe that was wholesome, easy to make, and had that soft, chewy, slightly fudgy texture I love. And of course, chocolate chips were non-negotiable — my grandson Avery insists on them! This version checks every box — it’s truly the winner.
The cookie is a delicious blend of pumpkin, warm spices, and rich dark chocolate. Each bite has that comforting homemade taste we crave this time of year, with just the right balance of sweetness and spice. The pumpkin keeps them moist, while the chocolate adds a little indulgence that makes them irresistible.
It’s a healthier cookie made with simple, wholesome ingredients — almond flour for a tender, grain-free texture, almond butter for richness, and coconut sugar for a natural sweetness. They’re completely gluten-free, dairy-free, and paleo-friendly, giving you a cookie that’s both nourishing and deeply satisfying.
Why You’ll Love These Pumpkin Chocolate Chip Cookies
- Soft and Chewy Texture – Moist, tender, and just the right amount of fudgy.
- Cozy Fall Flavor – Filled with pumpkin, cinnamon, and warm spices that make every bite comforting.
- Naturally Sweetened – Made with coconut sugar for a gentle, caramel-like sweetness.
- Wholesome Ingredients – Almond flour and almond butter add richness, protein, and healthy fats.
- Easy to Make – No mixer needed, just one bowl and a few simple steps.
- Gluten-Free & Paleo – Perfect for anyone who wants a healthier, allergy-friendly treat.
- Family Favorite – Loved by kids and adults alike — even the non–gluten-free crowd.
- Perfect for Fall Baking – Great for cozy weekends, holiday gatherings, or anytime you’re craving something sweet and nourishing.
Ingredients and Substitutions
This a healthier cookie made with simple, wholesome ingredients — almond flour for a tender, grain-free texture, almond butter for richness, and coconut sugar for a natural sweetness. They’re completely gluten-free, dairy-free, and paleo-friendly, giving you a cookie that’s both nourishing and deeply satisfying.If you like to bake, you’ll probably have most of the ingredients in your pantry. This is what you need.
- Almond flour – A flour with protein and healthy fats. Cashew flour will also work. Use blanched almond flour, not almond meal.
- Almond butter – Adds rich flavor, natural creaminess, and healthy fats that give these cookies their soft, chewy texture and satisfying taste.
- Coconut sugar – Gives the cookies a rich caramel sweetness with no refined sugar.
- Spices – ground cinnamon, and pumpkin pie spice provide the cozy warm pumpkin flavor.
- Pumpkin puree – Canned pumpkin is best but you can cook the pumpkin yourself. Use pumpkin puree and not pumpkin pie filling. Blot the pumpkin on a paper towel after measuring to remove some moisture and make the cookies chewier.
- Egg – This helps bind the cookies and adds a little moisture. To make these cookies vegan, simply swap the egg for either a chia seed egg or flax egg.
- Baking Soda – Helps the cookies rise.
How to Make
It’s a simple recipe with only 2 bowls required and you don’t need a mixer.
- In bowl one, mix the almond flour, coconut flour, baking soda, spices and salt.
- In the second medium bowl, whisk the egg, pumpkin, almond butter, coconut sugar, and vanilla.
- Add the dry ingredients and mix until well combined. Fold in the chocolate chips.
- Chill in the refrigerator for 40 minutes or in the freezer for 20 minutes.
- Drop 16 heaping tablespoons (40 grams) of dough on a parchment lined baking tray. Top with 1 few extra chocolate chips for the top.
- Use your fingers to press down just a little to spread the cookie to about 2 1/2 inches. They will not spread when the bake.
- Bake until they are dry on the top and just set in the middle.
- Cook on the pan for 10 minutes. The transfer to a cooling rack for 30 minutes.
Ingrid’s Tips
- Weigh your ingredients:I recommend weighing the flours, almond butter, coconout sugar and pumpkin. It’s easier and more accurate. Here is a good scale.
- Make sure your ingredients are at room temperature.
- Let the cookies cool: Cool on the baking sheet for 10 minutes, then transfer to a cooling rack for 30 minutes. They’re delicious warm from the oven, but you’ll find both their chewiness and flavor get better when they sit. .
Storing
To Store – The will stay fresh covered at room temperature 3 days after that store in the refrigerator for up to 5 days. Let come to room temperature before serving.
To Freeze – If you’re keeping them for more than 5 days, I recommend freezing. Put some parchment paper between each cookie and store them in a freezer-safe bag or container. They’ll stay good for up to 3 months.
If you are looking for a healthy Thanksgiving cookie that your family will love, here it is…
- soft and chewy
- a healthier gluten free cookie
- paleo, dairy free and refined sugar free
- eeeeeeasy to make, only 2 bowls, no mixer
Bake these cookies with someone you love, savoring the simple pleasure of being together and the joy of baking. Breathe in the comforting aroma as they bake, enjoy their rich, fudgy taste, and let it remind you to appreciate the sweet moments life has to offer.
More Cozy Gluten Free Cookie Recipes
- Fresh Ginger Cookies – Thin and crispy with a little bit of chew in the middle. Fresh ginger gives them a spicy, warm, sweet flavor.
- Soft and Chew Paleo Chocolate Chip Cookies – Rich and dense with soft, gooey, morsels of chocolate chips baked into an almond buttery dough.
- Maple Pecan Cookies Dipped in Chocolate – soft and chewy full of crunchy pecans and dipped in chocolate.
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Chocolate Chip Pumpkin Cookies (Gluten Free, Paleo)
Pumpkin Chocolate Chips Cookies are easy to make, super soft and chewy. They have a sweet taste with warm pumpkin spices. Naturally gluten free, refined sugar free, paleo, dairy free.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert, Snack
- Cuisine: Paleo, Gluten Free, Dairy Free, Vegetarian
Ingredients
- 2 1/3 cups blanched almond flour, (233 grams)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- pinch of Celtic sea salt
- 1 large pastured egg, room temperature
- 1/2 cup coconut sugar, (90 grams)
- 1/3 cup almond butter, creamy (86 grams)
- 1/2 cup organic pumpkin puree (130 grams)
- 1 teaspoon organic vanilla extract
- 1/2 cup chocolate chips, plus more for topping the cookies
Instructions
-
- In a medium mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
- In a separate medium bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar and vanilla.
- Add the wet ingredient to the dry. Mix until evenly combined, Stir in the dark chocolate chips. The dough will be sticky
- Chill it in the refrigerator for 40 minutes or freezer for 20 minutes.
- Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
- Once the dough is chilled scoop out 16 large tablespoons (40 grams) and place on the prepared baking sheets. Don’t crowd them.
- Top with 2-3 chocolate chips.
- Use you fingers to press the cookies down just a little so you have a 2 1/2 inch cookie.
- Bake in the preheated oven for 16-18 minutes until the tops are dry and lightly brown and the center is just set.
- Remove from oven and allow to sit for 10 minute before transferring a wire rack to cool completely. Let sit another 30 minutes. They get better when they sit.
- Store covered at room temperature for a 3 days then store in the refrigerator for up to 5 days. They can also be frozen (see above).
So good soft and chew with nice spice and chocolate. My family loved them
Thanks Eve, I’m so happy you liked them!