These fudgy flourless healthy Chocolate Pumpkin Cookies are made with wholesome ingredients like pureed pumpkin, unsweetened almond butter, pure maple syrup, and cocoa powder. Rich and chocolatey with warm pumpkin spice flavors!
If you love the comfort of a gooey rich double chocolate cookie and also the warm hug of pumpkin spice, you’re going to want to drop everything right now and bake these chocolate pumpkin cookies!
What do they taste like? The perfect combination of a soft chocolate cookie and a pumpkin cookie with a fudgy texture in the middle.
They are soft, like muffin tops, and they don’t have that standard cookie texture. If all of that sounds great to you, let’s bake a batch!
The way I see it, this easy recipe makes the ideal fall treat for those you prefer baking with cleaner ingredients!
Let’s discuss the wholesome ingredients for this easy cookie recipe.
Ingredients for Chocolate Pumpkin Cookies:
Canned Pumpkin Puree: The pumpkin portion of these healthy pumpkin cookies. Canned pumpkin purée brings moisture content, volume, and pumpkin flavor. Plus, it is packed with Vitamin C, Vitamin A, and antioxidants.
Be sure the ingredient label specifies there is only pumpkin, as pumpkin pie filling contains sugar and spices.
Unsweetened Almond Butter: Almond butter adds rich flavor due to its healthy fat content and also acts as the glue that holds the ingredients all together.
Pure Maple Syrup: The sweetener here! Because we’re adding chocolate chips, we only need a little pure maple syrup.
Cocoa Powder: The chocolate portion of the recipe comes from cocoa powder. I like using raw cacao powder because it tastes creamier and less bitter than regular unsweetened cocoa powder.
Eggs: A couple of large eggs help bind the ingredients together and allow the batter to rise slightly.
Pure Vanilla Extract: Brings warm flavor to these chocolate cookies.
Pumpkin Pie Spice: Pumpkin spice is composed of warm spices that indicates to our taste buds that we’re enjoying a pumpkin dessert. Pumpkin spice adds warmly spiced flavor on account of the ground cinnamon, nutmeg, ground ginger, and cloves.
Baking Powder: The leavening agent. Be sure to include the baking powder to ensure the cookie dough doesn’t spread too far during the baking process.
Sea Salt: Salt is a big flavor enhancer. It makes the cookies taste richer and sweeter with more chocolate and pumpkin flavors.
Chocolate Chips: Gobs of gooey chocolate give these soft pumpkin cookies a fudgy chewy texture. I use semi-sweet chocolate chips for rich chocolate flavor, but milk chocolate, dark chocolate chips, and sugar-free chocolate chips all work too.
Recipe Customizations:
- Add ⅔ cup of chopped walnuts or pecans for a nutty crunch.
- For less sugar, omit the chocolate chips.
- Replace the almond butter with peanut butter, sunflower seed butter, or cashew butter. If you use peanut butter, you will be able to taste it.
- Swap the pumpkin puree for mashed sweet potato.
Now that we’ve covered the basic ingredients, let’s bake this pumpkin chocolate chip cookie recipe!
How to Make Chocolate Pumpkin Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. If you have two baking sheets, prepare a second one too, or bake two batches of this pumpkin cookie recipe.
Mix the pureed pumpkin, almond butter, eggs, pure maple syrup, and vanilla extract in a large bowl until everything is well combined. If your almond butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is easy to stir. You can use an electric mixer if you’d like, but I use a fork.
Add in the cocoa powder, baking powder, pumpkin pie spice, and sea salt and mix the dry ingredients into the wet ingredients.
Stir in the chocolate chips. The cookie dough will be much wetter than regular cookie dough, similar to brownie batter.
Use a spoon to drop mounds of chocolate pumpkin cookie dough onto the prepared baking sheets. If you’d like, use the spoon to shape the dough into round shapes (this is what I do).
A cookie scoop also works great here in order to get uniform shapes and sizes. Feel free to top the dough with extra chocolate chips or chopped nuts.
Bake on the center rack of the preheated oven for 9-12 minutes, or until the cookies have set up. For fudgy cookies, bake for 9-10 minutes. Smaller cookies will require less time and large cookies slightly more.
Allow the cookies to cool for at least 10 minutes before moving them from the cookie sheet. Serve and enjoy! A soft, cakey texture is normal in these chocolate pumpkin spice cookies.
Storage Options:
- Room Temperature: Store the cookies in an airtight container or a zip lock bag on the counter for up to 2 days.
- Refrigerator: Refrigerate for up to 1 week.
- Freezer: Freeze in a freezer bag or a freezer-safe container for up to 3 months.
The next time you’re craving fudgy chocolate cookies or warmly spiced pumpkin cookies, bake up this perfect hybrid! They are the best pumpkin chocolate chip cookies for pumpkin season when you’re looking for a cleaner treat.
These chewy pumpkin chocolate chip cookies may just be your new favorite cookies!
If you love baking pumpkin recipes during the fall, also try some of my other favorite pumpkin recipes.
More Pumpkin Recipes:
- Almond Flour Pumpkin Muffins
- Pumpkin Oatmeal Cookies
- Paleo Pumpkin Blondies
- Pumpkin Cake with Cream Cheese Frosting
- Paleo Pumpkin Bars
- Almond Flour Cinnamon Swirl Pumpkin Bread
Healthy chocolate pumpkin cookies for your next fall treat!
Flourless Chocolate Pumpkin Cookies Recipe
Ingredients
- 1 cup canned pumpkin puree
- ⅔ cup unsweetened almond butter
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 tsp pure vanilla extract
- ⅓ cup cocoa powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Mix the pureed pumpkin, almond butter, eggs, pure maple syrup, and vanilla extract in a large mixing bowl until everything is well combined.
- Add in the cocoa powder, baking powder, pumpkin pie spice, and sea salt and mix the dry ingredients into the wet ingredients.
- Stir in the chocolate chips. The cookie dough will be much wetter than regular cookie dough, similar to brownie batter.
- Use a spoon to drop mounds of cookie dough onto the prepared cookie sheet. If you’d like, use the spoon to shape the dough into round shapes (this is what I do). Feel free to top the dough with extra chocolate chips or chopped nuts.
- Bake on the center rack of the preheated oven for 9-12 minutes, or until the cookies have set up. For fudgy cookies, bake for 9-10 minutes.
- Allow the cookies to cool for at least 10 minutes before moving them from the cookie sheet. Serve and enjoy!
Until yesterday, I was able to import all The Roasted Root recipes into AnyList. Now I am getting an “import failed” message. I’m so disappointed! What happened?
Hi there! My apologies for the inconvenience! If I were to guess the cause, it could be that a plugin needs to be updated. I’ll get my tech people on it. If you’re still noticing the issue in 1 week, please feel free to reach out again and let me know!