You know that cookie that somehow disappears before it’s cooled? This is that cookie. Thick, chewy, and loaded with melty chocolate chips, these Paleo Pumpkin Cookies hit the sweet spot without wrecking your energy or your goals.
They’re dairy-free, grain-free, and refined sugar-light, but taste like a cozy October afternoon. Bake them once and watch your friends “just try a bite” and then claim three. Consider this your permission slip to crave-worthy cookies that still respect your health.
Why This Recipe Works
These cookies nail the texture: crisp-ish edges with a soft, cakey center thanks to pumpkin purée and the right mix of almond and coconut flour.
Almond flour brings richness and structure, while a touch of coconut flour soaks up moisture and prevents sogginess. The spice blend wakes up the pumpkin without tasting like a candle. And the mini chocolate chips?
They distribute better, meaning melty dots in every single bite.
There’s no butter or grains, but you won’t miss them. Coconut oil (or ghee if you tolerate it) gives you that indulgent mouthfeel, and maple syrup brings clean sweetness with a hint of caramel. A little arrowroot keeps the crumb tender so the cookies don’t collapse into pumpkin mush. Translation: bakery-level cookies, minus the junk.
What Goes Into This Recipe – Ingredients
- 1 cup blanched almond flour (fine, not almond meal)
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot starch (or tapioca starch)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice (or extra cinnamon + a pinch of nutmeg/clove)
- 1/3 cup pumpkin purée (not pie filling)
- 1/4 cup coconut oil, melted and slightly cooled (or ghee for primal, not strict Paleo)
- 1/3 cup maple syrup (or raw honey, slightly less to taste)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free dark chocolate chips (look for Paleo-friendly, 60–70% cacao)
- Optional: 2 tablespoons chopped pecans or walnuts
Let’s Get Cooking – Instructions
- Preheat like a pro: Set the oven to 350°F (175°C).
Line a baking sheet with parchment paper so your cookies don’t stick or over-brown.
- Whisk the dry squad: In a medium bowl, combine almond flour, coconut flour, arrowroot, baking soda, salt, cinnamon, and pumpkin pie spice. Break up any clumps for a smooth batter later.
- Mix the wet crew: In a large bowl, whisk pumpkin purée, melted coconut oil, maple syrup, egg, and vanilla until glossy and unified. If the oil starts to seize, your ingredients are too cold—give it a minute at room temp.
- Bring it together: Add the dry mixture to the wet and fold with a spatula until no dry streaks remain.
The batter will be thick, not pourable—perfect.
- Stir in the stars: Fold in chocolate chips (and nuts if using). Save a few chips for the tops for that bakery look.
- Scoop and smooth: Use a tablespoon or cookie scoop to portion 12–14 mounds onto the sheet. Lightly flatten with damp fingers; they won’t spread much on their own.
- Bake: 10–12 minutes until edges are set and the tops look matte with tiny cracks.
Don’t overbake; they firm up as they cool.
- Cool strategically: Let them rest on the sheet 5 minutes, then transfer to a wire rack. Add the reserved chips while warm if you want those picture-perfect puddles.
- Optional upgrade: Sprinkle a whisper of flaky sea salt on top while warm for contrast. Chef’s kiss.
How to Store
- Room temp: In an airtight container for 2 days.
They stay soft and chewy.
- Fridge: Up to 1 week; texture becomes a bit denser (not mad about it).
- Freezer: Freeze baked cookies for 2–3 months. Layer with parchment to prevent sticking.
- Freeze the dough: Scoop onto a tray, freeze solid, then bag. Bake from frozen at 350°F for ~12–14 minutes.
Nutritional Perks
- Lower glycemic load: Almond flour and coconut flour keep carbs in check compared to wheat flour.
- Healthy fats: Almonds and coconut oil provide monounsaturated and medium-chain fats for steady energy.
- Micronutrients: Pumpkin brings vitamin A, fiber, and potassium.
Chocolate (70%+) adds polyphenols—yes, chocolate with benefits.
- Gluten- and dairy-free: Friendly for many common sensitivities, with no refined oils or grains. FYI: choose dairy-free chips.
What Not to Do
- Don’t swap pumpkin pie filling for purée. Pie filling is sweetened and spiced; it will throw off moisture and flavor.
- Don’t skip coconut flour. It’s only 2 tablespoons, but it balances moisture. Without it: soggy city.
- Don’t overbake. These bake fast.
Dry paleo cookies are basically edible coasters.
- Don’t melt chocolate by accident. If your batter is too warm, chips will streak. Cool the wet mix first.
- Don’t pack the flours. Spoon-and-level for accuracy. Packed almond flour makes heavy cookies.
Alternatives
- Sweetener: Swap maple syrup 1:1 with honey (slightly sweeter).
If using coconut sugar, add 1–2 tablespoons extra pumpkin to keep moisture balanced.
- Fat: Use refined coconut oil for no coconut flavor or ghee for a buttery vibe (primal, not strict Paleo).
- Egg-free: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes). Cookies will be a bit cakier but still good.
- Nut-free: Replace almond flour with 1/2 cup tigernut flour + 2–3 extra teaspoons arrowroot; watch moisture and adjust with 1–2 teaspoons more pumpkin if dry.
- Chocolate-free: Try raisins, dried cranberries (no-sugar-added), or cocoa nibs for crunch with less sweetness.
- Spice profile: Add fresh orange zest or swap pumpkin spice for chai spice for a café-level twist. IMO, a pinch of cardamom slaps.
FAQ
Can I make these cookies crisp instead of soft?
These are designed to be soft and slightly cakey.
For more crisp edges, flatten thinner and bake an extra 1–2 minutes, watching closely. A small increase in arrowroot (another 1 teaspoon) can add snap.
Why did my cookies spread too much?
Likely too much oil or not enough coconut flour. Measure carefully, and let the dough rest 5 minutes so coconut flour hydrates.
Chilling the dough 15 minutes also helps hold shape.
Do I need both almond and coconut flour?
Yes, for best texture. Almond flour gives body and richness; coconut flour absorbs moisture from pumpkin. Using just one can create greasy or gummy results.
Are these cookies freezer-friendly?
Totally.
Freeze baked cookies up to 3 months or freeze scooped dough and bake straight from frozen. Add 2–3 minutes to bake time if baking from frozen.
Can I reduce the sweetener?
You can drop maple syrup to 1/4 cup; add 1–2 teaspoons unsweetened almond milk if the dough gets too stiff. Flavor will be less dessert-like but still tasty.
What chocolate chips are Paleo?
Look for dairy-free dark chocolate chips sweetened with coconut sugar or unsweetened chips if you prefer.
Brands labeled paleo-friendly or with 70%+ cacao usually fit the bill—always check ingredients.
Can I make them bigger?
Yes, use 2 tablespoons per cookie and bake 12–14 minutes. Let them cool longer on the sheet to set before moving so they don’t break.
In Conclusion
These Paleo Pumpkin Cookies with Chocolate Chips deliver legit bakery flavor with clean, smart ingredients. They’re easy, fast, and wildly repeatable—perfect for weeknights, meal prep, or that “I want something sweet right now” moment.
Keep a stash in the freezer, flash-bake on demand, and enjoy cookies that love you back. Cozy, chocolatey, and compliant? That’s a yes from me.
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