Pumpkin Chocolate Chip Cookie in a Mug recipe. An easy, quick and delicious pumpkin cookie dessert recipe that is naturally dairy-free, Gluten-free, and Paleo.

Pumpkin Chocolate Chip Cookie in a Mug (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

40 seconds! 40 seconds is how long it takes to “bake” this easy Pumpkin Chocolate Chip Cookie in a Mug recipe in the microwave.

Plus 5 minutes is all it takes 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!

Um, yes please!

Pumpkin Chocolate Chip Cookie in a Mug (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

Sometimes it’s nice to spend time mixing, stiring and baking.

But sometimes you just want a dessert to magically appear in front of you.

Some nights, you don’t want to wait 20 minutes for cookies to be ready.

And that is where this Pumpkin Chocolate Chip Cookie in a Mug comes to the rescue!

It’s the ultimate quick and easy Fall dessert recipe.

I usually double the recipe so that both my husband and I can have one. But on nights where he isn’t feeling sweets, but I am. I make this just for me. 🙂

Pumpkin Chocolate Chip Cookie in a Mug (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

Ingredients needed to make this Pumpkin Chocolate Chip Cookie in a Mug recipe:

  • coconut sugar
  • extra light olive oil (or vegetable oil or coconut oil)
  • canned pumpkin
  • egg yolk
  • almond flour
  • tapioca flour
  • pumpkin pie spice
  • dairy-free mini chocolate chips

How to make this pumpkin chocolate chip mug cake:

Honestly, making this recipe couldn’t be easier… and that is the point!

To start, get out your microwave safe ramekin or mug.

Then add the coconut sugar and oil to the mug and mix. After that add the pumpkin puree and egg yolk and mix again.

After that, add the almond flour, tapioca flour and pumpkin pie spice and mix until combined.

Lastly, fold in mini chocolate chips.

Microwave the mug for 40 seconds. Make sure to only cook it for 40 seconds because the cookie keeps cooking after you remove it from the microwave.

Once your pumpkin chocolate chip cookie in a mug is cooked, you can eat it as is or put ice-cream on top. Which I HIGHLY recommend.

Pumpkin Chocolate Chip Cookie in a Mug (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

Tips:

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.

That is why I often use a ramekin for this recipe because they tend to be microwave safe.

I found this article on how to tell if something is microwave safe very helpful!

Other healthy pumpkin dessert recipes you may enjoy:

Soft Paleo Pumpkin Molasses Cookies (GF)

Paleo Pumpkin Pie Chocolate Chip Cookies (Gluten-free)

An easy, quick and delicious pumpkin chocolate chip cookie in a mug dessert recipe that is naturally dairy-free, Gluten-free, and Paleo.

Pumpkin Chocolate Chip Cookie in a Mug (Paleo, Gluten-free, Dairy-free)

Servings: 1
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
An easy, quick and delicious pumpkin cookie dessert recipe that is naturally dairy-free, Gluten-free, and Paleo.

Ingredients

Instructions

  • 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.
Course: Dessert
Cuisine: American
Keyword: pumpkin chocolate chip cookie in a mug
Author: Dominique | Perchance to Cook