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Paleo pumpkin chocolate chip cookies made grain-free with almond flour and sweetened with a touch of pure maple syrup. These perfectly-spiced cookies are amazing during the fall months when you’re craving something sweet but not too sugary.
Chocolate chip cookies are my ultimate weakness. Any type, all types, crunchy, chewy, gooey, nutty, you name it, I love it. These paleo pumpkin chocolate chip cookies are my newest obsession.
Pumpkin and chocolate are like butternut squash and bacon…brussel sprouts and balsamic…spaghetti squash and pesto…they just go together so seamlessly, it’s like they were star crossed lovers, destined to be put together.
Paleo Pumpkin Chocolate Chip Cookie Highlights:
- Grain-Free
- Oil and butter-free
- Refined sugar-free
- Packed with pumpkin spice flavor and gooey dark chocolate
One special note before you proceed: this is a softer cookie – almost muffin top-like. You’ll want to bake them longer or use slightly less pumpkin for a harder cookie if that’s your jam.
And one tip: Don’t skimp on the sea salt or pumpkin pie spice – both lend to the sweetness of the cookie without adding sugar. Without them, the flavor falls flat. I like sprinkling my cookies with sea salt, because let’s face it: sugar + salt = hyper palatability x infinity.
Recipe Adaptations:
- You can swap the dark chocolate for white chocolate (white chocolate + pumpkin = a torrid love affair)
- Add some chopped walnuts or pecans.
- Are you a fan of dried cranberries? I suppose you can add those as well. 😉
How to Make Paleo Pumpkin Chocolate Chip Cookies:
What do you need to know about preparing these cookies? Really nothing special..you mix your wets, your drys, then combine the two just like you do a regular batch of cookies.
Drop the dough on a baking sheet in the same shape you want the cookies to be – these cookies don’t rise or spread during baking. I roll up the dough in balls and bake them that way, then lightly press them into discs after they come out of the oven.
Bake ‘em on up, then slowly savor one like the good little self-controlled human you are.
They’re the chocolate to your pumpkin…
More Delicious Pumpkin Recipes:
- Chocolate Chip Paleo Pumpkin Bread
- Gluten-Free Pumpkin Bread with Chai Caramel Glaze
- Vegan Paleo Pumpkin Snack Cake
- Pumpkin Spice Protein Balls
- Paleo Pumpkin Cheesecake
Paleo Pumpkin Chocolate Chip Cookies
Equipment
Ingredients
- 1 large egg
- 1/3 cup pureed pumpkin
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 cups finely ground almond flour
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 (3-ounce) dark chocolate bar, chopped (see note*)
Instructions
- Preheat the oven to 350 degrees F. Lightly spray a large baking sheet with cooking spray (I use avocado oil spray) or line the cookie sheet with parchment paper.
- Add the first 4 ingredients (egg through vanilla extract) to a mixing bowl and whisk well (note: you can also use a stand mixer). In a separate bowl, stir together the next 4 ingredients (almond flour through baking soda).
- Pour the dry ingredients into the bowl with the wet and stir until combined. Fold in the chopped dark chocolate.
- Drop cookie dough onto a large baking sheet in the same shape you want the cookies (the cookies will not rise or spread while they bake. I like to bake the dough in balls and then gently press them into a disc/cookie shape once they are finished baking).
- Bake for 10 to 12 minutes, or until cookies reach desired level of done-ness.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This recipe is so good, I have made it multiple times. I just wish the recipe would say that the pan must be greased, I always forget to do that!
Hi Val! I just added that to the recipe 🙂 Thanks so much for catching it.
I used buckwheat flour instead of almond and it was too dry and crumbly so I added in more pumpkin to increase the moisture. I also bake with cassava flour and imagine the same thing would happen.
Thanks for sharing, Val! Buckwheat is much more absorbent than almond flour, so it makes sense to add more pumpkin. Hope they turned out well with the changes 🙂
Just popped these in the oven before supper 🙂
Oooh, I’m delighted to hear it! I hope you enjoy them!
Just made these (doubled the batch) and we love them! My 19 month old toddler scarfed one down and I feel good knowing there’s nothing bad in them. Thank you!
I’m so happy to hear it, Nikta! I love that they’re a healthier cookie option too! xoxo
I made these this morning. I didn’t have maple syrup but I had date paste so I subbed that and it worked great. They are so simple and so good!!!!
Looks gorgeous! I love thay the chocolate seems soft and moist. So excited to make myself one batch!
– Natalie
Hope you enjoy, Natalie! xo
Couldn’t resist making these and somehow managed to time them perfectly to come out of the oven as we finished dinner tonight. Oh My Goodness! We’re still raving about them! Thank you, Julia!!! ❤️
I always forget how amazing chocolate and pumpkin are together until I bust out the pumpkin this time of year. So good and even better in cookie form. These look like little grain-free gems!
I’m with you – I can never turn down a good chocolate chip cookie! And pumpkin + chocolate is so the best combo! These sound FANTASTIC!
I’ve been loving all things pumpkin and chocolate chip lately, but have yet to make that combination in cookie form! YUM 🙂
Oh it’s soooo good! Hope you enjoy, Brittany! xo
Wow, these look awesome! Easy to veganize, too.
I bet! Let me know if you make them vegan! I’d love to know your adaptations 😀
This looks incredible! And, I wouldn’t feel guilty making (and eating) it either! Win win!
I’ve been loving baking with almond flour the past several months, so these are going on my list to try! Sea salt, pumpkin and chocolate chips sound like a winning combination to me!
Yaaaas! Almond flour is so much fun. Hope you enjoy these 😀