Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are a must this fall! These delicious pumpkin cookies are not only paleo-friendly, but they are also egg-free, coconut-free, nut-free, and have easy modifications to make them autoimmune protocol friendly!

chocolate chip cookies stacked on a white plate

Chocolate chip cookies are a universally adored treat. When you add pumpkin and fall spices to the mix, you get an amazingly delicious cookie that’s perfect for snack time, lunch boxes or any fall gathering.

It’s about that time when we celebrate everything pumpkin and I’m not complaining. Especially because I finally don’t feel guilty for breaking out these pumpkin chocolate chip cookies. If you’re into the season of pumpkin like I am, you’ll want to put this recipe at the top of your fall must-make list.

Ingredients In These Pumpkin Cookies

Do you even know how thrilled I am that I perfected these cookies?! Annnnd they took me eight attempts to get right. And then I made them two more times, just to be sure they were perfect. Normally I would have lost interest long ago, and moved onto trying a new recipe, but I couldn’t give up on these. I know so many of you have allergies that extend beyond paleo, so these cookies had to happen!

As far as the flour goes, I can only recommend one brand of cassava flour by Otto’s Naturals, because it’s the only brand that I personally use. Please note that although cassava flour and tapioca flour both come from yuca, they are NOT the same. Cassava flour is made from the entire root, while tapioca flour is only the bleached and extracted starch. I also used date sugar to keep them coconut-free, but I’m sure coconut sugar would work great, if that’s what you have on hand! The other ingredients needed are as follows:

cookies broken on a white plate

    How Do You Make Pumpkin Chocolate Chip Cookies?

    This recipe is really quite easy. Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper. Then, place all of the dry ingredients into a food processor. Pulse until well combined. You want the gelatin to be mixed in so that it won’t clump when you add the wet ingredients. Now, add all of the wet ingredients, besides the chocolate chips, to the food processor. Blend until well combined, and dough forms. Stir in the chocolate chips. Use a spoon to drop the golf-ball sized dough balls onto the parchment lined cookie sheet. Use your fingers to flatten the cookies slightly. FYI: the cookies won’t change shape much while they bake. Bake for 10-12 minutes. Cool on a wire rack completely before serving. The gelatin will set as the cookies cool. 

    Tips

    • Be sure you’re using canned pumpkin purée for your pumpkin chocolate cookies; do not use canned pumpkin pie filling. It’s filled with tons of sugar. Pumpkin purée is just pumpkin.
    • If you don’t have pumpkin pie spice on hand, you can easily make your own for this recipe. Combine 1 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each of ground cloves and ground nutmeg to make pumpkin pie spice.
    • For the prettiest presentation, add a few chocolate chips onto the top of each pumpkin cookie before they go into the oven.
    • The baked cookies can be stored in an airtight container for 3 days or frozen for up to 1 month.

    Optional Mix-Ins For Pumpkin Cookies 

    What Are The Health Benefits Of Pumpkin?

    Pumpkin is really great for your digestive system and is even commonly fed to dogs to settle their stomach. The vitamins and nutrients in pumpkin make very heart-healthy. Overall, pumpkin is super nutritious and contains many vital nutrients your body needs on a daily basis.

    I don’t think these pumpkin chocolate cookies got to cool down before they were gone. Just beware, it’s really easy to eat about a dozen of these before you even realize what you just did. It’s only for the fall, so enjoy!

    Other Delicious Pumpkin Treats To Try 

    Pumpkin Spice Muffins

    Pumpkin Pie Cheesecake 

    Pumpkin Pie Pudding

    I hope you can taste the love that went into creating these cookies! Happy baking! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo! 

    Pumpkin Chocolate Chip Cookies on a white plate

    Pumpkin Chocolate Chip Cookies

    Category: Dessert, Snacks, Sweet Treats

    Pumpkin Chocolate Chip Cookies

    Ingredients

    Instructions

    1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
    2. Place all of the dry ingredients into your food processor. Pulse until well combined. You want the gelatin to be mixed in so that it won’t clump when you add the wet ingredients.
    3. Add all of the wet ingredients, besides the chocolate chips, to the food processor. Blend until well combined, and dough forms. Stir in the chocolate chips.
    4. Use a spoon to drop the golf-ball sized dough balls onto the parchment lined cookie sheet. Use your fingers to flatten the cookies slightly. FYI: the cookies won’t change shape much while they bake.
    5. Bake for 10-12 minutes. Cool on a wire rack completely before serving. The gelatin will set as the cookies cool. Enjoy!!
    https://livinglovingpaleo.com/pumpkin-chocolate-chip-cookies/

     

    PIN IT FOR LATER – Pumpkin Chocolate Chip Cookies

    pumpkin cookies stacked on a white plate

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    24 Responses

    1. lauramacky
      | Reply

      They look really good! I’ve been looking into no dairy things. I just made these the other day and they are so yummy! http://www.onegreenplanet.org/vegan-recipe/raw-pumpkin-bars/

    2. Stacey
      | Reply

      Yessss!!!! Yayyyy!!!! I can’t wait to make these! I gotta get some date sugar and then these are happening! Thank you for considering our many food allergies! You’re the best! More exclamation points!!! Lol

      • livinglovingpaleo
        | Reply

        Thanks so much, Stacey! I really hope you love them! 🙂

    3. Libby
      | Reply

      These look amazing! Thank you for persevering to make them work (& for making an AIP version too!)! Can’t wait to try them!
      Do you think I could substitute the date sugar for maple syrup or honey?

      • livinglovingpaleo
        | Reply

        Thanks so much, Libby! Maple syrup or honey wouldn’t make a great substitution for the date sugar, but any other type of dry sugar should work well, such as coconut sugar or maple sugar. Hope that helps! 🙂

    4. […] Pumpkin Chocolate Chip Cookies from Living Loving Paleo […]

    5. […] Pumpkin Chocolate Chip Cookies (courtesy of Living Loving Paleo) […]

    6. Stacey
      | Reply

      So, I’ve made these many times now and they are so good and they are always a huge hit with everyone that tries them! I love this recipe and it’s so easy to put together! I seriously make a double batch everytime. You’re awesome Kristen! ?

      • livinglovingpaleo
        | Reply

        You’re the best Stacey, thanks so much for letting me know!! 🙂

    7. Holly
      | Reply

      These look delicious! If you’ve reintroduced eggs, could you use those instead of the gelatin (and how many)? Thank you!

      • livinglovingpaleo
        | Reply

        Hi Holly! I haven’t tried these with eggs yet, but I think they would still turn out great 🙂 I would sub one egg in for the gelatin. If you make them, I’d love to hear how they turn out!

    8. janet
      | Reply

      Kristen, I just went to the link for the chocolate chips on Amazon for the Equal Exchange 10 oz. chocolate chips, which are selling for between at $75! Check it out!

      • livinglovingpaleo
        | Reply

        Ah bummer, sometimes Amazon gets really crazy with their prices :/ I get this brand at Whole Foods for about $6/package. The lowest I currently found on Amazon was 2 packages for around $22 – http://amzn.to/2e0GdRF Hope that helps!

    9. Janet
      | Reply

      Yes, I figured as much… but wanted you to know so that your links went elsewhere!!
      I am really enjoying your recipes. I added shredded coconut, walnuts, raisins and even homemade applesauce to the the pumpkin spice muffins and they are fabulous. Now I make a couple dozen and freeze them… allowing myself only 1 per day.

      • livinglovingpaleo
        | Reply

        I so appreciate you letting me know, thanks Janet! Love the additions you made as well!

    10. Jessamyn
      | Reply

      These look great. Are there any other options for the palm shortening that you can think of?

      • livinglovingpaleo
        | Reply

        You could definitely try using softened butter or ghee instead, possibly even coconut oil! I haven’t tried these substitutions myself, but I think they would work fine 🙂

    11. Jessamyn
      | Reply

      Thank you so much!

    12. Andrea
      | Reply

      I’ve never heard of Cassava flour? Is there an alternative if I can’t find it?

      • livinglovingpaleo
        | Reply

        You can easily find cassava flour online, and sometimes at Whole Foods! Unfortunately it isn’t something that can be easily substituted with another grain-free flour. This is my only cookie recipe that uses cassava, so feel free to check out my other cookie recipes! 🙂

    13. Amy
      | Reply

      So tapioca flour wouldn’t work?? Any other flour work? Thanks

      • livinglovingpaleo
        | Reply

        Hi Amy! Tapioca flour wouldn’t work in this recipe, but you can easily find cassava flour online or in some grocery stores. This is my only cookie recipe that uses cassava, so feel free to also check out my other recipes! 🙂

    14. Barbie
      | Reply

      I am obsessed with these! I sub cream of tartar for ACV, cassava sweetener for maple syrup and no chocolate chips👍🏻👍🏻👍🏻

      • livinglovingpaleo
        | Reply

        So glad you liked them and that they still work perfectly with the changes you made!

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