Say hello to the most perfect pumpkin cookies you’ll ever try! These cookies are based on my Almond Flour Chocolate Chip Cookies but made with a seasonal twist. They’re soft, chewy, dangerously delicious! All you need is one bowl and about 30 minutes to make these simple, sweet, autumnally spiced pumpkin cookies. Even if you’re not a fan of pumpkin I really think you might enjoy these! Gluten Free + Vegan + Low Carb Option
I have made these cookies SO MANY times in the past month. I told myself it was all for the sake of ‘recipe testing’ but if I’m being honest I think I just wanted a reason to keep making them. These are, hands down, the best pumpkin cookies I’ve ever made. They’re soft and chewy without feeling cake-y and they’re super easy to make!
You only need 1/4 cup of pumpkin puree for the whole batch. While these are chocolate chip pumpkin cookies, you’re not hit over the head with pumpkin which is kind of great for sharing because a lot of people aren’t actually big pumpkin fans.
You do however still get the cozy fall flavours as these cookies are spiced with cinnamon, ginger and nutmeg. You can, if you like, just use pumpkin spice if you have it on hand or just leave out the spices altogether if you want.
Let’s get down to business!
Chocolate Chip Pumpkin Cookies Tips & Cookie F.A.Q.’s
CAN THESE BE FROZEN?
Yes! Both the dough and the baked cookies can be frozen.
- To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you’re ready for cookies simply bake from frozen – just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
- To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.
WHAT’S THE DIFFERENCE BETWEEN ALMOND FLOUR AND ALMOND MEAL?
Though almond flour and almond meal are made from essentially the same thing (ground almond) there are a couple of key differenced between the two.
- Almond flour is typically made with blanched (skinless) almonds into a more fine flour.
Almond meal is usually made with un blanched (skin on) almond into a more coarse flour.
CAN I USE ALMOND MEAL INSTEAD OF ALMOND FLOUR?
Yes! In many cases you cannot swap out almond meal/almond flour interchangeably but with these cookies you can.
CAN I USE ANOTHER TYPE OF FLOUR?
No. I tested this recipe multiple times using almond flour/meal. I can’t guarantee the same results if you use any other types of flours.
If you’re interested in pumpkin cookies that don’t use almond flour you might be interested in these instead:
- GF Vegan Chocolate Chip Cookies (uses GF all purpose flour)
- Paleo Pumpkin Cookies with Molasses (uses coconut & tapioca flour)
- Chai Spiced Pumpkin Snickerdoodles (uses GF all purpose flour)
- Frosted Vegan Pumpkin Cookies (uses GF all purpose flour)
CAN I USE COCONUT SUGAR
Yes! If you wanted to make these with all coconut sugar your cookies will be more crispy and less chewy but it will still work. I prefer using a blend of brown and white sugar for the soft/chewy texture but you can swap those out of you’d prefer!
CAN I MAKE THESE WITH COCONUT OIL?
Probably but with varied results. I haven’t yet tested these with coconut oil but I think they could work. If you do try these with coconut oil I can almost guarantee that you’ll need chill the dough first for at least 20 minutes to prevent them from spreading too much.
Can I make these low carb?
Yes! Almond flour is naturally low carb so you’ll just need to play around with your sweeteners. Make sure to use a granulated low carb sugar in place of the white and brown sugar here. You will also probably only need about 2/3 -3/4 cup sweetener instead of the full 1 cup here. This will vary slightly depending on what type of sweetener you use here. Since the dough is egg free you can always taste the dough and add more if needed.
You’ll also need to either omit the chocolate chips or use low carb chocolate chips like Lily’s.
Enjoy!
FACEBOOK | INSTAGRAM | PINTEREST
Don’t forget to #asaucykitchen on instagram if you try these chocolate chip pumpkin cookies! We love seeing what you make! You can also post your pictures to my facebook page – those are always fun to see!
Almond Flour Chocolate Chip Pumpkin Cookies
One bowl, gluten free chocolate chip pumpkin cookies made with almond flour | These cookies are super easy to make with basic prep in under 30 minutes! You can easily make these vegan by using vegan butter!
Ingredients
- 2/3 cup (150 g) melted butter, I used vegan butter for the ones pictured here
- 3/4 cup (150 g) white sugar
- 1/4 cup (55 g) brown sugar
- 1/4 cup (55 g) pumpkin puree
- 1 teaspoon vanilla extract
- 2 3/4 cups (264 g)almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (125 g) chocolate chips
Instructions
- Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
- In a large mixing bowl: mix together the melted butter and sugars until combined. Stir in the vanilla extract and pumpkin.
- Add the almond flour, cinnamon, ginger, nutmeg, baking soda and salt to the bowl and mix well to combine until a thick, slightly wet feeling dough forms.
- Stir in the chocolate chips. Scoop out large clumps of dough, about 2 tablespoons, and roll in balls. Place on your prepared baking sheets. Leave at least 2 1/2 inches in between each ball to leave room for spreading.
- Bake for 11-12 minutes until the edges have goldened slightly. If you want crispier edges bake 12 minutes.
- Allow the cookies to cool completely on the tray before moving them to a wire cooling rack. Since there are no eggs in this recipe the cookies will feel soft until they are cooled. (I like to add a few extra chocolate chips to the tops of the cookies right as they get out of the oven.)
- Keep these stored at room temperature or in an airtight container in the fridge. The cookies will keep at least 5 days.
Notes
Store the cookies in an airtight container and store for up to 5 days.
- To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you're ready for cookies simply bake from frozen - just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
- To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container - place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.
- If you wanted to make these with all coconut sugar your cookies will be more crispy and less chewy but it will still work. I prefer using a blend of brown and white sugar for the soft/chewy texture but you can swap those out of you'd prefer!
- You can use almond meal instead of almond flour
- You can use a granulated sugar substitute like monk fruit sugar or erythritol (I've used swerve & monk fruit) in place of the white and brown sugar here for a low carb twist. The cookies won't spread as much though so make sure you flatten them out before baking.
Nutrition Information:
Yield:
16 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 278Total Fat: 20gSaturated Fat: 7gCholesterol: 20mgSodium: 114mgCarbohydrates: 22gFiber: 3gSugar: 16gProtein: 5g
More Pumpkin Recipes You Might Enjoy
- Flourless Pumpkin Brownies – paleo + vegan
- Gluten Free Pumpkin Cake – paleo + nut free
- Gluten Free Pumpkin Scones – vegan + nut free
- Double Chocolate Pumpkin Bread – paleo + nut free
- Paleo Pumpkin Roll – paleo
- Chickpea Pumpkin Blondies – vegan
- Pumpkin Cheesecake Bars – paleo + vegan
- Pumpkin & Gingerbread Crumb Muffins – vegan + nut free
- Paleo Pumpkin Bread
How would I make these into a cookie cutter consistency? Love the flavour combo.
Hi Valerie! So glad you enjoyed them! I’m afraid I don’t know without doing a lot of testing first – I think there would have to be quite a few changes made and I wouldn’t feel confident in giving any recommendations without trying things out myself first. You’ve given me a good recipe idea to work on though!
Can you sub agave syrup for cane sugar?
Hi Sona! I’m afraid I’m not sure. I think it would be possible, but you’d probably have to change a few other things in the recipe to get it right since you’d be replacing a dry ingredient with a wet one. Agave also has a different sweetness level than cane sugar so I’m not sure how much you would need. I wish I could be more help here but I don’t want to steer you wrong. If you do try it out could you let me know how it goes?