Paleo Pumpkin Pie Chocolate Chip Cookies (Gluten-free)
Paleo Pumpkin Pie Chocolate Chip Cookies recipe. A delicious grain-free and refined sugar-free almond flour pumpkin cookies recipe that tastes like pumpkin pie and chocolate chip cookies combined to make the most amazing Paleo, grain-free, dairy-free, and gluten-free pumpkin dessert!
If pumpkin pie and chocolate chip cookies had a baby, the result would be these Paleo Pumpkin Pie Chocolate Chip Cookies.
Seriously, these paleo pumpkin chocolate chip cookies are gooey pumpkin spiced chocolate chip cookie deliciousness and I am here for it!
Note: this recipe was originally published in September of 2016 and the was updated in September 2020.
Fall recipes are made with the best spices. Such as cinnamon, nutmeg, ginger, allspice and cloves. AKA everything in pumpkin pie spice.
I think it is fun to make your own pumpkin pie spice tailored to your own tastes, which is what I did here.
But whether you make your own pumpkin pie spice or use a pre-made pumpkin pie spice, these healthy soft pumpkin cookies are amazing and have SO much great flavor.
Ingredients needed to make these Paleo Pumpkin Pie Chocolate Chip Cookies:
- pumpkin puree
- coconut oil
- maple syrup
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- almond flour
- coconut flour
- tapioca flour
- baking soda
- dairy-free chocolate chips
Ingredient tips for these Paleo pumpkin chocolate chip cookies:
Pumpkin Pie Spice– instead of using ground cinnamon, nutmeg, ginger, and cloves, you can just use 2-3 teaspoons of pumpkin pie spice.
Cinnamon-if you are going to use 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.
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 oil– make sure the melt your coconut oil prior to measuring it. You only need 1 Tablespoon of melted coconut oil here.
How to make these Healthy Pumpkin Chocolate Chip Cookies:
In one bowl, mix the pumpkin puree, coconut oil, and maple syrup together with a fork. Then add the vanilla and egg and mix again.
Lastly, add the cinnamon, ground nutmeg, ground ginger, and ground cloves ( or pumpkin pie spice) and mix into the pumpkin mixture.
Then mix the dry ingredients together in another bowl. This includes the almond flour, coconut flour, tapioca flour, baking soda, and salt.
Mix the dry ingredients into the wet pumpkin mixture and then fold in some dairy-free chocolate chips.
Then, 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.
Then bake them for 13- 16 minutes. The length of 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.
Once these healthy soft pumpkin cookies are out of the oven, let them sit on the cookie sheet for 5 minutes before removing from the pan.
And that’s it!
Yummy Paleo Pumpkin Pie Chocolate Chip Cookies will be ready and waiting for you.
They are a wonderful Fall cookie that I’ve made for many a Thanksgiving or Fall event.
They truly taste like a pumpkin pie chocolate chip cookie combination, but they have the added benefit of being Paleo, grain-free, dairy-free, gluten-free, and refined-sugar free.
Hope you enjoy these paleo pumpkin chocolate chip cookies as much as I do!
Other Pumpkin dessert recipes you may enjoy:
Soft Paleo Pumpkin Molasses Cookies (GF)– these soft pumpkin cookies have a great spice thanks to the molasses. Perfect for Fall!
Pear and Blueberry Pumpkin Cookie Cobbler (Paleo, GF)- this yummy dessert is made with baked pears and blueberries that are covered in a soft spiced pumpkin cookie topping!
Easy Paleo Pumpkin Muffins (Dairy-free, Gluten-free)– fluffy Fall spiced muffins that taste like classic pumpkin muffins only healthier.
❤️ Also, check out my favorite Thanksgiving recipes here! ❤️
Paleo Pumpkin Pie Chocolate Chip Cookies (Gluten-Free)
- 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
- 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.
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21 Comments on “Paleo Pumpkin Pie Chocolate Chip Cookies (Gluten-free)”
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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 🙂