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Pumpkin Chocolate Chip Cookies

Simply Amazing Pumpkin Chocolate Chip Cookies

  • Author: Ingrid DeHart -
  • Total Time: 35 minutes
  • Yield: 12 cookies 1x


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.




  1. Preheat oven to 350°F.
  2. Gently melt butter or coconut oil in a small pan, set aside.
  3. Line a rimmed baking sheet with parchment paper.
  4. In a mixing bowl sift together almond flourcoconut flour, baking soda, pumpkin pie spice, and salt.
  5. In a separate bowl whisk together the egg, coconut sugar, pumpkin puree, maple syrup, melted butter and vanilla, mix to combine.
  6. Add the sifted flour and mix to combine.
  7. Fold in chocolate chips.
  8. Drop 10-12 heaping tablespoons of dough on a parchment lined baking tray. I like the cookies crinkly but if you want them flat, use your fingers or a spatula to flatten them. They do not spread.
  9. Bake for 15-20 minutes, or until lightly brown on the top and bottom.
  10. Remove and cool on the baking sheet for 5-7 minutes, then carefully transfer to wire racks to finish cooling.
  11. After the first day, store leftovers covered in the refrigerator for up to 5 days. Enjoy!


**Measure the pumpkin, then drain on double lined paper towel and gently blot

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Snack
  • Cuisine: Paleo, Gluten Free, Dairy Free, Vegetarian

Keywords: pumpkin chocolate chip cookies, paleo pumpkin cookies,