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These Paleo Pumpkin Cookies are delicious almond flour pumpkin cookies that tastes like a combination of pumpkin pie and chocolate chip cookies. Naturally grain-free, dairy-free, and gluten-free.
If pumpkin pie and chocolate chip cookies had a baby, the result would be these Paleo Pumpkin Cookies. They are gooey pumpkin spiced chocolate chip cookie deliciousness and I am here for it!
I have been making these cookies for years and years and they continue to be one of my favorite healthy soft pumpkin cookies. They are made with gluten-free and dairy-free ingredients and are great for soft cookie lovers.
If you love pumpkin desserts, try my olive oil pumpkin cake, pumpkin hot chocolate or pumpkin banana bread.
Table of Contents
What makes this recipe great
- These cookies are full of pumpkin and chocolate flavors.
- This recipe is allergy friendly. They are dairy-free, gluten-free, grain-free, soy-free, and peanut-free.
- They are easy to make!
- They are healthy pumpkin chocolate chip cookies that are decadent.
Recipe ingredients
- Pumpkin puree– you can use canned or homemade pumpkin puree here.
- Coconut oil– make sure the melt your coconut oil prior to measuring it. You only need 1 Tablespoon of melted coconut oil here.
- Maple syrup– make sure to use 100% pure maple syrup.
- Egg– this helps bind the cookie batter.
- Ground cinnamon– make sure to use Ceylon cinnamon, it has the best flavor and more health benefits than Cassia cinnamon, which is the type of cinnamon usually sold at the grocery store.
- Ground nutmeg– this can be purchased ground or you can grind it yourself.
- Ground ginger and ground cloves– these add a nice flavor to the cookies.
- Almond flour– I usually prefer using blanched almond flour for recipes, but I’ve made these with almond meal and they worked out great! They just come out darker in color.
- Coconut flour– this is very absorbent, so don’t use more than the recipe requires.
- Tapioca flour– this is a great gluten-free flour to use in baking.
- Baking soda– this helps the cookies to rise.
- Chocolate chips– use any kind that works for you.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of using ground cinnamon, nutmeg, ginger, and cloves, you can just use 2-3 teaspoons of pumpkin pie spice.
- Instead of coconut oil, you can use avocado oil or olive oil.
- Instead of tapioca flour, you can use arrowroot powder.
Step by step instructions
Step 1: Mix the pumpkin puree, coconut oil, and maple syrup together with a fork. Then add the vanilla and egg and mix again. Add the the cinnamon, ground nutmeg, ground ginger, and ground cloves ( or pumpkin pie spice) and mix into the pumpkin mixture.
Step 2: Mix the dry ingredients together in another bowl. This includes the almond flour, coconut flour, tapioca flour, baking soda, and salt.
Step 3: Mix the dry ingredients into the wet pumpkin mixture and then fold in some chocolate chips.
Step 4: Take heaping tablespoon sized spoonfuls of the dough, and roll them into balls in between your hands, and place them onto the cookie sheet.
It helps to do this with slightly wet hands. Lightly press down on the cookies with the back of a spoon.
Step 5: Bake!
Expert tips
- Bake time depends on your oven. The cookies in these photos cooked in 13-14 minutes in my current oven, but they have taken 16-17 minutes in a different oven.
- Make sure to melt your coconut oil prior to measuring it.
- Make sure to use chocolate chips that fit your dietary needs. Hu chocolate chips are dairy-free and Paleo. Enjoy life chocolate chips are dairy-free.
Recipe FAQs
Keep the cookies on a plate, cover with aluminum foil and keep on the counter for 3-4 days.
You can also refrigerate them if you like cold cookies.
Yes! Once the cookies have cooled, wrap each individually in parchment paper and store in a freezer friendly plastic bag or container.
Yes of course!
Other Pumpkin dessert recipes you may enjoy:
Soft Paleo Pumpkin Molasses Cookies
Pear and Blueberry Pumpkin Cookie Cobbler (Paleo, GF)
Easy Paleo Pumpkin Muffins (Dairy-free, Gluten-free)
Gluten Free Dairy Free Pumpkin Chocolate Chip Cookies
❤️ Also, check out my favorite Thanksgiving recipes here! ❤️
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Pumpkin Cookies (Gluten-free)
Ingredients
- ½ cup organic pumpkin puree
- 1 Tbs coconut oil, melted ( make sure to measure it in it's melted state)
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 egg
- 1 1/2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup almond flour
- 2 Tbs coconut flour
- 1 Tbs tapioca flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper.
- In a large bowl, mix the pumpkin puree, coconut oil, and maple syrup together with a fork or whisk. Add the vanilla and egg to the bowl and mix until just incorporated. Add the cinnamon, ground nutmeg, ground ginger, and ground cloves and mix.
- In another bowl, mix the almond flour, coconut flour, tapioca flour, baking soda, and salt with a fork.
- Add the dry ingredients to the bowl of wet ingredients and mix until creamy. Let the batter sit for 2 minutes. Fold in the chocolate chips.
- Take heaping Tablespoon sized spoonfuls of the dough, and roll them between your hands, and place them onto the cookie sheet. Lightly press down on them with the back of a spoon.
- Bake for 13-17 minutes. Let them sit for 5 mins on the pan, then remove them from pan.
- This recipe yields 14-15 cookies.
Notes
- Instead of using ground cinnamon, nutmeg, ginger, and cloves, you can just use 2-3 teaspoons of pumpkin pie spice.
- Instead of coconut oil, you can use avocado oil or olive oil.
- Instead of tapioca flour, you can use arrowroot powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love pumpkin all year long… Just made these delicious cookies! Thanks for sharing!
I love it all year too! So glad you enjoyed them. 🙂 🙂
Is there anything you can use besides tapioca flour?
Do you have Arrowroot flour?
This is SERIOUSLY one of the best cookies I’ve EVER had! Everyone went bonkers for these at my office when I made them!
I subbed out some things:
-I didn’t have any tapioca flour so I just did 3 tbsp coconut flour.
-Instead of each individual spice ingredient I just did about 2 – 3 tsp pumpkin pie spice.
TRY IT… YOU WON’T REGRET IT!!!
Yay! I’m so happy to hear that. They are so addicting! haha Thanks so much for sharing the tweaks that worked! I always get asked if other flours or spices would work so this is so helpful 🙂 🙂
Hmmm I followed the recipe to a T and they tasted way too strong on the clove flavor. It was so overpowering they were inedible. And they were too moist that they fell apart. Any tips on how to make them better?
Ah sorry to hear about that! You know it’s interesting because I’ve heard that for some people that the taste of cloves can be super overpowering, even if a small amount is used. So I wonder if you should just cut it out completely. I’m the same way with celery. Literally the smallest amount will make a soup totally inedible to me. As for how moist they are, they are supposed to be super moist inside, but they aren’t supposed to fall apart. I would say either try cooking them for a little bit longer, or leaving them on the pan after baking for a bit longer. OR try adding a little bit more of either tapioca flour or coconut flour.
Can this successfully be made with xylitol versus honey or maple syrup?
Hi Ruth, I’ve actually never used Xylitol before. I just looked it up and it looks like it can be used at a 1:1 ratio with sugar. I usually use a little less honey or maple syrup than I would sugar. If you try it let me know!
These were delicious! Since switching to a paleo diet, I feel like I have been missing out on my fall pumpkin flavors. Not anymore! And all four of my kids loved them! We’ll be making more tomorrow. ????
Wonderful! So happy to hear that! I’ve been really loving these cookies too 🙂
Could I sub almond flour for the coconut flour and get the same result? I’m allergic to coconut.
hmmmm I am not totally sure. You can’t substitute almond flour and coconut flour at a 1:1 ratio. You would have to add 2-3 times the amount of almond flour than the amount of coconut flour in the recipe. I would maybe add another Tbs of tapioca flour and a bit more almond flour, like an extra 1/4 cup. I’d be curious how that would work. 🙂
These cookies are incredible! Made a double batch yesterday and they were so good my wife and I even ate some again this morning before breakfast. Great soft texture and the taste is soooo good! I’m making more today to share with the grandkids. Thank you, Domique – you’ve created another GF/Paleo gem of a recipe!
Oh wonderful! 🙂 🙂 🙂 I’m so glad they were a hit. I’ve made them several times myself!
Fantastic. hard to get a natural pumpkin flavor that is not overpowering. great that there are no chemicals. were fantastic. great photos.
Thank you! 🙂
The cookies look so moist! I can never get enough pumpkin so I am sure that I will try this recipe soon.
I have been on pumpkin overload and I just can’t get enough 🙂