These pumpkin chocolate chip cookies are a healthy fall treat! Sweet and spicy, the entire family will enjoy them. Paleo, ketogenic, refined sugar free, low-carb, gluten-free, grain-free, nut-free.
Pumpkin season seems to come earlier and earlier each year, and I am by no means complaining. I am a huge fan of all things spicy, as I’m sure is no mystery by now, to those who have been following my recipes for some time now.
Pumpkin and chocolate are definitely two of my favorite sweet dessert flavors, so put the two together and I don’t need much else. So naturally, a pumpkin chocolate chip cookie is going to be one of my favorite things of all time.
Honestly, I’m surprised it took me so long to post a recipe for these delicious cookies. They are certainly going to be one of my go-to cookie recipes in the future. They’re soft and moist, full of cinnamon and pumpkin flavor, and have just a touch of super dark and rich chocolate.
To make these sweet and spicy pumpkin chocolate chip cookies, you’ll start by mixing up your wet ingredients in a bowl. This includes the pumpkin (and we want lots of it!), room temperature butter and eggs. Mix until well-combined.
Add in the sweetener and baking soda and mix some more. Next you’ll want to slowly mix in your coconut flour. The key here is to get a consistency that is still wet (to keep the cookies moist), but not so wet that you can’t form them with your fingers.
So really, we’re going for wet, but not sticky. You should be able to easily form them into balls without it all sticking to your fingers. For me, this was about 1/2 cup coconut flour, but the amount you need may be more, or less.
Different coconut flours have different moisture absorbing properties. Therefore, I always recommend adding the coconut flour in small amounts, until you reach the desired consistency.
Form into approximately 1 inch balls and place onto a baking sheet with a silicone baking mat or parchment paper. Press down into cookie shapes, because these will not change shape much when they’re cooked.
Place in the oven and soon you’ll have some delicious cookies, ready to be chowed down on!
If you give these pumpkin chocolate chip cookies a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
If you enjoyed these cookies, you will also enjoy these other pumpkin recipes:
Pumpkin Chocolate Chip Cookies (Paleo, Low-Carb)
- 1/2 cup 100% pumpkin 122 g
- 4 tablespoons butter room temperature
- 2 eggs
- 4 tablespoons granulated sweetener powdered erythritol for keto, coconut sugar for Paleo
- 1/2 teaspoon baking soda
- 1/2-2/3 cup coconut flour (56g-75g)
- 1/2 cup chocolate chips (50 g)
- Preheat oven to 350F.
- Mix pumpkin, room temperature butter and eggs together in a bowl until smooth. Add in sweetener and baking soda, and mix again.
- Slowly add in coconut flour by the tablespoonful, noting the texture as you mix. Add in enough to thicken the batter to a wet, but workable consistency. The dough should not be very sticky, but still fairly wet. This will yield moist and soft cookies. Add a bit more coconut flour for harder cookies.
- Gently fold in chocolate chips.
- Line a baking sheet with parchment paper.
- Roll dough out into 1 inch balls, then press gently to form a cookie shape. These will not raise much when baked.
- Bake in oven for 10-12 minutes. Allow to cool fully before moving, as they will be quite soft while still warm.