Disclosure: This post may contain affiliate links. Please read my privacy policy.

This pumpkin mug cake is an easy, quick, and delicious, pumpkin cookie microwave dessert recipe that is naturally dairy-free, Gluten-free, and Paleo.

Pumpkin mug cake in a ramekin with ice-cream on top.

40 seconds is how long it takes to “bake” this pumpkin chocolate chip mug cake in the microwave. It only needs 5 minutes total to get the ingredients together. So in basically 6 minutes, you can have a warm baked chocolate chip cookie, with a hint of pumpkin flavor and lots of pumpkin pie spice taste!

Major major bonus points that this dessert is gluten-free, dairy-free, grain-free, and Paleo! If you like mug recipes, try my Healthy Microwave Brownie in a Mug and my Gluten-free Chocolate Chip Cookie in a Mug.

A bite of a pumpkin chocolate chip mug cake on a spoon.

What makes this recipe great

  • It only takes a few minutes to put together, which is great for moments where you don’t have much time.
  • It is a recipe for just one! Just grab a coffee mug or ramekin and start adding ingredients.
  • It is made with healthier ingredients like almond flour, coconut sugar and olive oil.
  • It is great for those following a dairy-free, gluten-free or Paleo diet.

Recipe ingredients

Pumpkin mug cake ingreidents.
  • Coconut sugar– this has a lower glycemic index compared to other sugars.
  • Olive oil- this is used to replace the butter in this cookie recipe.
  • Canned pumpkin– use a good quality pumpkin puree here.
  • Egg yolk– from one large egg.
  • Almond flour– make sure to use blanched almond flour because it is more refined in texture.
  • Tapioca flour– this helps give good texture to the mug cake.
  • Pumpkin pie spice– this gives the pumpkin puree more of a pumpkin taste.
  • Chocolate chips– use whatever kind fits your needs, whether that is dairy-free chocolate chips, Paleo chocolate chips or regular ones.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of olive oil, you can use avocado oil or coconut oil.
  • Instead of tapioca flour, you can use arrowroot powder.

Step by step instructions

Sugar and oil in a ramekin.
Step 1

Step 1: Add coconut sugar and oil to the mug and mix.

Pumpkin puree and egg yolk added to ramekin.
Step 2

Step 2: Then add the pumpkin puree and egg yolk and mix again.

Almond flour added to ramekin.
Step 3

Step 3: Add the almond flour, tapioca flour and pumpkin pie spice and mix until combined.

Chocolate chips added to ramekin.
Step 4

Step 4: Mix in the chocolate chips.

Pumpkin mug cake after being heated in microwave.
Step 5

Step 5: Cook in oven for 40 seconds and remove.

Pumpkin mug cookie with ice-cream on top.
Step 6

Step 6: Top with ice-cream and serve!

How to serve:

  • With ice-cream on top.
  • With whipped-cream on top.
  • With chocolate sauce on top.
  • As is!

Expert Tips:

(1) Make sure your mug is really microwave safe!

  • I know that sounds obvious, but you would be surprised how many times I tried to make this recipe with a mug that claimed to be safe in the microwave and it didn’t end up cooking my cookie!
    • Basically, if your mug gets very hot, then the batter isn’t getting hot and won’t cook. You want to make sure that the mug stays cool while cooking in the microwave and the cookie batter gets hot. I found this article on how to tell if something is microwave safe very helpful!

(2) Make sure to only cook it for 40 seconds.

  • The cookie keeps cooking after you remove it from the microwave.
Pumpkin Chocolate Chip Cookie in a Mug (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

Other healthy pumpkin dessert recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 4 votes

Pumpkin Mug Cake (Paleo, Gluten-free, Dairy-free)

Servings: 1
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes
Pumpkin Chocolate Chip Cookie in a Mug (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com
An easy, quick and delicious pumpkin cookie dessert recipe that is naturally dairy-free, Gluten-free, and Paleo.



  • In a microwave safe mug or ramekin, add coconut sugar and olive oil and mix. Add the pumpkin puree and egg yolk and mix again. Then add the almond flour, tapioca flour and pumpkin pie spice and mix until combined.
  • Fold in the mini chocolate chips.
  • Microwave for 40 seconds. Note: only cook for 40 seconds bc it keeps cooking after you remove it.
  • Serve as is or with ice-cream.
  • Note: make sure your mug is microwave proof. If your mug gets too hot, then the batter wont cook. You want the batter to get hot and not the mug itself.


Calories: 453kcalCarbohydrates: 44gProtein: 7gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 197mgSodium: 69mgPotassium: 59mgFiber: 2gSugar: 27gVitamin A: 2630IUVitamin C: 1mgCalcium: 81mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I don’t use or own a microwave. I have started using an IntantPot, have am Air Fryer attachment for the 8 qt (mew haven’t tried using yet). I do use my 3 qt all the time. Can this be done in the pressure cooker or just heat it up in the it? Like get it hot with a cup of water, then put the ramekin into and cook for ? . Do you think this would work?

    1. That is a good question! I have never tried making it any other way so I am not totally sure. I would be very curious to find out if you try it!