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 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:
- grass-fed gelatin
- pumpkin pie spice (for AIP use cinnamon, ginger, ground cloves )
- baking soda
- sea salt
- sustainable palm shortening
- canned pumpkin
- maple syrup
- apple cider vinegar
- vanilla extract (for AIP use alcohol free or vanilla powder )
- chocolate chips (for AIP substitute carob chips)
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.
- 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
- Cinnamon chips
- Buttercream frosting for topping
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
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
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- 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.
- 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. Enjoy!!
PIN IT FOR LATER – Pumpkin Chocolate Chip Cookies
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