Primally Inspired Real food, Natural Remedies, Holistic Living
Pumpkin Chocolate Chip Cookies
Pumpkin. Chocolate Chip. Cookies. Yes!
I had so much fun experimenting with this recipe, you guys! I mean, who doesn’t love chocolate chip cookies? But then add in a bit of pumpkin and a sprinkle of pumpkin pie spice?! And now we’re talkin’!
These pumpkin chocolate chip cookies have the perfect amount of Fall flavor and are super simple to whip together.
Like all chocolate chip cookies, they are best warm and fresh out of the oven. Yum!
I’ll take the whole stack, please 🙂
I hope you give this recipe a try! They are divine 🙂
Pumpkin Chocolate Chip Cookies Recipe:
Pumpkin Chocolate Chip Cookies (Grain Free, Paleo)
Pumpkin Chocolate Chip Cookies from Primally Inspired (Grain Free, Paleo)
Ingredients
- ⅓ cup butter, ghee or coconut oil, melted (I use butter)
- ⅓ cup pumpkin puree (I use THIS)
- ⅓ cup maple syrup or liquid sweetener of choice
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅔ cup tapioca flour or arrowroot (I use THIS)
- ⅓ cup coconut flour (find HERE)
- 1 teaspoon pumpkin pie spice (find HERE or use THIS recipe)
- ½ teaspoon baking soda
- pinch of sea salt
- ⅓ cup chocolate chips (I use THESE)
Instructions
- Mix together the butter, pumpkin puree, maple syrup, egg and vanilla extract.
- Add in the tapioca flour, coconut flour, pumpkin pie spice, baking soda and salt and stir until combined. Add in the chocolate chips.
- Refrigerate batter for 30 minutes or longer (the batter will stiffen up in the fridge).
- Preheat oven to 375 degrees F.
- Drop batter by spoonfuls onto a parchment lined cookie sheet. Flatten the cookies with your fingers or the back of a spoon.
- Bake for 12-15 minutes or until lightly golden brown. Enjoy!
Notes
To make the cookies really pretty, press a few additional chocolate chips onto the tops of each cookie once they come out of the oven 🙂
Pin Pumpkin Chocolate Chip Cookies HERE:
These are my new favorite cookies! They’re AMAZING! Thank you so much for the recipe 🙂
So excited to hear!! Woo!!
Tried these today. Love them! I didn’t flatten them enough so they were more like little cakes as they didn’t spread out when in the oven.
I recently made your pumpkin Shepherd’s Pie, which was awesome (my husband, who does not eat paleo yet, had seconds and voted it as a make-again)!! So I thought I’d try these cookies since I had left-over squash. They are really good! Again, even my husband ate them (and he has said yuck to several other paleo cookie and muffin recipies I’ve tried!). I had to use butterscotch chips since he can’t eat chocolate, but I will try them again with choco. The only thing is mine did not turn out pretty and round like yours. I tried to flatten them, but they are still uneven, blobs. 🙂
Wow. These are fantastic!!!!
Woo! So glad you like them!
I can’t eat coconut, any other suggestions? I’m new to this way of eating. I also cant eat almond flour. Thanks!
That’s a tough one, Jennifer. I know oat flour is not paleo, but that would probably be a good option if you can do oats. You would have to add probably about 3/4 cup oat flour as the substitution for the coconut flour. It also may need a touch more sweetener (1-2 tablespoons more).
I made these today and they were really good! Thanks for sharing the recipe!
Nice! Happy to hear 🙂
I really need to get my hands on tapioca flour! And I adore coconut flour so this is right up my alley!
Yeah, girl!!!
Do you think I could do a gelatin egg for vegan? Trying to find some yummy things for my little guy for the holidays! 🙂 But so hard with his high sensitivity list! Thanks!
Yes for sure!
These were great! I didn’t even refrigerate my dough as it was perfectly thick after mixing!
I used coconut oil & honey (no additional stevia).
Forgot the salt & used raw cacao nibs instead of choc chips & everybody loves them, even my kids.
Thanks!
I just found your blog! I love it already!
Makes me so happy to hear!! <3 Thanks, Gina!
How many calories?
I have managed to avoid all of the pumpkin madness this month, but dayum: I need these in my life.
um, YUMMY, and yummy new fave blog – thank you! totally pinning and making these for – ahem – friends this week. 🙂
😀
These look so yummy! I roasted a sugar pumpkin the other day with no recipe plans. Looks like I know what I’m making when I get home. 🙂
Hope these are a hit for you, Camille!
can’t wait to try these – thanks!
Oh these look amazing! I don’t usually eat GF, but I have a giant stash of GF flours from a project a few months ago and these would be perfect for that. Thanks for sharing 🙂
Hope you like them, Valentina! 😀
These were great! Instead of cookies I made bars – a great time saver! I also used two egg yolks instead of the one whole egg as I think I have a sensitivity to egg white. They turned out delicious! Baked them in a 9×5 or 8×5 pan for about 20 min @ 350.
Lisa, I love your idea of cookie bars!
I know this recipe is old, but I thought I’d post anyway. THESE ARE AMAZING!!!! I always think that people are exaggerating when they talk about how good a recipe is. But these are so good they’re dangerous. I made them tonight (using ghee and homemade pumpkin puree) and I’ve eaten 5 of them!!! YIKES!!!
I’m going to freeze the rest…hoping they freeze well.
Sooooo delicious. THANK YOU! 🙂
I have to freeze these whenever I make them, too, Cara! 🙂 Thanks for such a nice comment!!
Thinking of adding 1/3 cup of collagen peptides to make them really hearty as a go-to filling snack. Anyone have any recommendations as to adjusting amount or time?
That’s a great idea, Vicki! That sounds like a good amount to me 🙂
I made these cookies today, 2 batches?, and they are sooo good!
I have many limitations with food due to autoimmune and difficult to find snacks and treats – this recipe
Is perfect for me – one exception is I used dried Currants instead of chocolate chips.
I Could have eaten too many with no problem!
Thank you, Kelly!
Awesome, Lynn! It makes me so happy to know that you are able to enjoy these and I love your substitution of currants – sounds delicious!