SlickStream Icons

My RecipeTinSearch Recipes

Evolving Table

Healthy, simple, family-friendly recipes.

Mobile Only

Home » Recipes » Healthy Pumpkin Chocolate Chip Cookies

Healthy Pumpkin Chocolate Chip Cookies

30 mins 173 cals 15 servs

Dairy-FreeDessertsGluten-FreePaleoRecipesRefined Sugar-FreeSoy-FreeVeganVegetarian

Jump to Recipe Print Recipe

Pumpkin Chocolate Chip Cookies are melt-in-your mouth soft, easy to make, and secretly healthy.  This treat is full of pumpkin flavor and is gluten-free, vegan, and Paleo. This recipe will become a new favorite for the Fall and Thanksgiving season!

Want a few other healthy pumpkin recipes?  You might also enjoy these Healthy Pumpkin Muffins, these Paleo Pumpkin Pancakes, and this Coconut Flour Pumpkin Bread.

Gluten-free pumpkin cookies in a stack with a bite taken out.

Testing The Recipe

There are a few friends in my life who are rather honest with me when it comes to critiquing recipes.

Because of this, I decided to bring over the few test batches of these pumpkin chocolate chip cookies.

I can handle an obscene amount of fall spice flavor – well beyond the average Jane.

And on the flip side, Cohl cannot STAND anything with too much cinnamon and spice.  (WHAT?!?)

Also, I had already burnt out my taste buds distinguishing between recipes.  I needed some fresh taste buds to tell me their opinion.

So I loaded up the two test batches of these light and fluffy cookies:

Test Batch #1: Some made with coconut flour and almond flour.

Test Batch #2: Some made with cassava flour.

It was time to do a little taste testing!!

Pumpkin chocolate chip cookie recipe with pumpkin puree and dark chocolate chips.

Healthy Pumpkin Cookies Recipe Results

While I will admit, the first round of cassava flour cookies were definitely not the best.  Although, I did make another batch later that turned out fabulous.

It was unanimously decided that the coconut and almond flour pumpkin cookies recipe was the winner.

The cassava flour ones rose beautifully and looked gorgeous.  However, they lacked a bit of flavor.

Whereas the almond and coconut flour pumpkin puree cookies were perfectly chewy AND tasted incredible.

Vegan pumpkin cookies with pumpkin puree, pumpkin spice, and coconut sugar.

How to Make

Now that we have a clear winner, how exactly do you make a healthy pumpkin chocolate chip cookie recipe?

If you do a bit of Paleo and gluten-free baking you probably have all of these ingredients.

However, if you can still easily find the ingredients if you are a newbie to this Paleo and vegan world.  Almost all of the ingredients needed in this recipe can be found on Amazon or at your local specialty grocery store.

 Steps: (See recipe card for more in-depth information and ingredient amounts.)

  1. Preheat your oven to 350 degrees.
  2. Whisk together the wet ingredients.
    • Pumpkin puree, coconut oil (or vegetable oil), maple syrup, a flax egg, and vanilla extract.
  3. Toss together your dry ingredients.
    • Tapioca starch, almond and coconut flour, baking soda, coconut sugar, and salt.
  4. Combine the wet and dry ingredients together with the semi sweet chocolate chips.
  5. Place the cookies on a baking sheet with parchment paper or a baking mat.
  6. Bake in preheated oven for about 12 minutes.
  7. Place on wire racks to cool before serving.

You might also enjoy these Paleo pumpkin recipes:  Paleo Pumpkin Pancakes, Coconut Flour Pumpkin Bread, and these Paleo Pumpkin Muffins.

Healthy pumpkin cookies in a stack with a bite taken out.Ingredients

What ingredients will you need for this delicious Fall dessert?

  • Pumpkin Puree – You can either choose to make your own homemade pumpkin puree or use a canned kind instead!
  • Almond flour – Please, please be sure to get Bob’s Red Mill blanched and super fine almond flour.  Other almond flour brands may have a texture that is too gritty.
  • Coconut flour – Most coconut flours are pretty similar so you can pick up whatever you happen to find in your store.
  • Arrowroot starch – Tapioca flour will work as a good substitute here, too.  I would not recommend using corn starch, though!
  • Flax egg – This is necessary if you want to make these vegan.  However, you can always use a regular egg in this recipe instead.
  • Coconut oil – Vegetable oil will also work if you’re dairy-free.  Or, you can also use butter if you are not vegan.
  • Pumpkin Pie Spice – I found this blend tasted WAY better than the normal spices.  However, feel free to substitute cinnamon, nutmeg, and a pinch of cloves instead.
  • Paleo Chocolate Chips – If you are not dairy, grain, gluten, or soy-free you can use regular semi sweet chocolate chips.

Kitchen Tools and Utensils Needed

There are not too many unique kitchen gadgets needed to make this recipe.

A few items you probably already have, but may want to double check, include:

Pumpkin Chocolate Chip Cookies Recipe on a grey backdrop with chocolate chips and pumpkin puree.

How Can You Evolve This Recipe

These are already free of glutens, grains, dairy, soy, and refined sugar.  There are a few tweaks and changes you can make:

  • If you do not have coconut oil or are not dairy-free, feel free to use butter.
  • Add in some nuts such as pecans or walnuts to give them a bit of a crunch.
  • Swap out the Paleo chocolate chips for milk or white chocolate chips.
  • Feel free to use honey or agave nectar in place of the maple syrup.  (The cookies will taste a bit different!)
  • Make a Pumpkin Chocolate Chip Cookie Bread or Oatmeal Chocolate Chip Cookies instead!

Want more Healthy Dessert Recipes?

Paleo Chocolate Chip Cookies with Pecans

No Bake Pumpkin Pie Balls | Gluten Free, Vegan

Almond Flour Chocolate Chip Cookies

The Best Grain-Free Vegan Pumpkin Pie

Gluten-Free Chocolate Chip Cookies

Pumpkin chocolate chip cookie recipe with pumpkin puree and dark chocolate chips.
4.53 from 21 votes
Print

Pumpkin Chocolate Chip Cookies | Vegan, Paleo

Pumpkin Chocolate Chip Cookies are melt-in-your mouth soft, so easy to whip up, and made healthy by using gluten-free flours, dairy-free and vegan coconut oil, and Paleo chocolate chips!

Course Breakfast, Dessert
Cuisine American
Keyword easy, fall, gluten free, vegan
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 15 cookies
Calories 174 kcal

Ingredients

  • 1 cup almond flour blanched, super fine
  • ¼ cup coconut flour
  • ¼ cup arrowroot starch
  • ½ cup coconut sugar
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ tsp. pumpkin pie spice
  • ¼ cup coconut oil melted
  • ½ cup pumpkin puree homemade or canned
  • ¼ cup maple syrup pure
  • 1 flax egg*
  • 1 ½ t. vanilla extract
  • ¾ cup chocolate chips Paleo approved

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium-large mixing bowl whisk together almond flour, coconut flour, arrowroot starch, coconut sugar, baking soda, salt, and pumpkin pie spice.
  3. In a separate large mixing bowl combine melted coconut oil, pumpkin puree, maple syrup, flax egg, and vanilla extract. Mix with a handheld or stand mixer on medium speed for 1 minute or until well combined.
  4. Add dry ingredients into wet ingredients and mix at medium speed for 1 minute.
  5. Stir in chocolate chips by hand.
  6. Line a baking sheet with parchment paper and place 1 ½ tablespoons-sized balls of cookie dough 2 inches apart. Press balls of dough down until the dough is about ¾ inch thick. (Cookies will not spread too much, so this step will help you make the shape of the finished cookies you want!)
  7. Bake in preheated oven for 12-14 minutes or until cookies are done.

  8. Let cookies sit at room temperature until completely cooled before serving. 

Recipe Notes

*1 Tbsp. ground flaxseed meal + 2 ½ Tbsp. warm water.  Whisk and let sit for at least 10 minutes before using.

Cookies keep well for 3-4 days at room temperature in an open container and up to 5 days in the refrigerator.

Nutrition Facts
Pumpkin Chocolate Chip Cookies | Vegan, Paleo
Amount Per Serving
Calories 174 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 98mg4%
Potassium 37mg1%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 13g14%
Protein 2g4%
Vitamin A 1290IU26%
Vitamin C 0.4mg0%
Calcium 39mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Some of the links in this post may be affiliate links.

Most Recent Recipes

Mobile Only

Are you ready to evolve?

Sign up to get delicious updates delivered straight to your inbox!

Author Box – Mobile Only

Hey!! I'm London.

Come join me as we cook up uncomplicated healthy recipes your family will love, learn the basics of nutritious eating, and begin to slowly evolve..one healthy bite at a time!
First Time? Start Here!

Desktop only

Are you ready to evolve?

Sign up to get delicious updates delivered straight to your inbox!

Reader Interactions

Leave a Reply

Your email address will not be published.

Comments

  1. Lisal says

    How could I make these with less carbs. Would just replacing the Syrup and sugar with monk fruit be enough? Thx. Love these

    Reply

    • London says

      Great question! I haven’t personally tried this, but you should be able to replace the syrup for the monk fruit. I wouldn’t recommend substituting the sugar with it, though – the cookies may come out super thin due to the added liquid!

      Reply

  2. Megan says

    5 stars
    These cookies are amazing!!! Love, love, love the flavor & texture. Popped them in the fridge for a few before baking since the batter is pretty wet and it worked perfectly. Will be making a double batch next time! 🙂

    Reply

  3. Denise says

    5 stars
    I cut down on the sugar a little bit as well as the maple syrup and the cookies were absolutely delicious! My favourite cookie recipe by far! Thank you for posting!

    Reply

  5. Michelle Scalzo says

    Hello, I am making these pumpkin chocolate chip cookies now, but my batter is wet, so I cannot ball up. I followed recipe exactly. Did I melt the coconut oil too much? Please let me know your thoughts.

    Thank you. Michelle

    Reply

  6. Natalie says

    5 stars
    Wow these were so delish! I didn’t have any arrowroot starch so I did indeed have to substitute corn starch despite the precaution, yet I had no problems! I folded some chopped walnuts into the batter as well and it just added to the goodness! Yum! Would make these again! Thanks!

    Reply

    • London says

      Hi Natalie!! So so happy you enjoyed the cookies and am glad the cornstarch worked out for you. Thanks for letting me know! The walnuts sound like a great addition, too!! (My hubby will agree with you that a cookie isn’t complete without nuts LOL) Thanks so much for your comment and rating 🙂

      Reply

    • London says

      Hi Kate!! I have not tried freezing this exact recipe, but I am sure it will freeze well for up to 4-6 months. Make sure you freeze the dough as balls in a single layer first, then you can take them off of the tray and place in a freezer-grade ziplock back. One word of caution for this recipe: if you freeze the cookie dough make sure it is COMPLETELY defrosted before baking and give them a good “smush” before popping them into the oven. You want the shape of the cookie dough to be very similar to what you want your finished cookie to look like! Thanks for your question, Kate. Happy cookie making!! 🙂

      Reply

  8. Sam says

    5 stars
    How would I substitute the almond flour for pure coconut flour? My husband is allergic to tree nuts (almonds,etc). These look delicious!

    Thank you,
    Sam

    Reply

    • London says

      Hi Sam!! So I actually made this recipe using 1 1/4 cup cassava flour in place of the coconut flour, almond flour, and starch and then bumped up the pumpkin puree to 2/3 cup. Bake them for 12 minutes at 350 degrees. It worked out pretty great!

      Reply

    • London says

      Hi Pat! That’s a great question. I have not personally tried it, but I am sure they will turn out great! Just make sure you use the “sticks” instead of the “tub”. Would love to know how they turn out for you!

      Reply
shares