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.
Chocolate Chip Pumpkin Cookies Tips & Cookie F.A.Q.’s
Can You Freeze These?
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 meal and almond flour?
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 a different type of flour altogether?
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.
More Almond flour Cookie Recipes
You might enjoy checking out some of my other almond flour cookie recipes like the ones listed here:
- Almond Flour Sugar Cookies
- Almond Flour Chocolate Sugar Cookies
- Rosemary Lemon Christmas Tree Cookies
- Almond Flour Raspberry Chocolate Chip Cookies
- Almond Flour Pumpkin Snickerdoodles
- Almond Flour Snickerdoodles
- 2/3 cup (150 g) melted butter, I used vegan butter for the ones pictured here
- 1/2 cup (100 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
- 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. Because there is no egg binding anything together these cookies will be delicate until they have set fully. (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.
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.
- Use 1 1/2 teaspoons pumpkin pie spice in place of the cinnamon, ginger and nutmeg combo.