Kick off pumpkin season with these soft and chewy Pumpkin Spice Cookies loaded with chocolate chunks!
Chocolate chips instantly upgrade cookies, and when you add them to coconut pumpkin dough, it becomes a killer recipe in a class of its own! These chocolate-studded pumpkin cookies are guaranteed to become cookies you will make year after year when autumn rolls around.
The recipe uses everyday Paleo ingredients, plus pumpkin purée and pumpkin spice for their signature fall-inspired taste! Creamy nut butter holds the cookies together, while coconut flour gives them body.
These pumpkin cookies are easy to make – all you need is one mixing bowl and a baking sheet. Just stir, scoop and bake!
Because this recipe uses coconut flour, the cookies will not spread in the oven. Instead, form them into a round shape on the baking sheet using your hands. Then, gently press around the sides of the cookies to force the dough up a bit, so that they don’t bake flat. The dough will be thick and sticky, so keep your hands damp so that they don’t stick!
Coconut Oil has hundreds of health benefits – learn how you can experience them
Get our FREE Guide to Coconut Oil & its benefits here!
Once the cookies are baked, let them come to room temperature prior to eating or storing. This will allow them to solidify and keep their form. Store in the refrigerator for one week, or in the freezer for up to one month.
Enjoy your Pumpkin Spice Chocolate Cookies chilled from the refrigerator or warm out of the oven with a glass of almond milk. They’re a great anytime treat!
Pumpkin Spice Cookies with Dark Chocolate Chunks
Pumpkin Spice Cookies with Dark Chocolate Chunks
Megan OlsonTools
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Wire Baking Rack
Ingredients
- ½ t vanilla extract
- ¼ cup unsalted cashew or almond butter
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- ½ cup pumpkin purée
- ¼ t sea salt
- 2/3 cup coconut flour
- 1/3 cup arrowroot starch
- ½ t baking powder
- ½ t baking soda
- 1 t pumpkin spice
- ¼ cup dark chocolate chunks
- 2 T water
Instructions
- Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, combine the vanilla, cashew butter, coconut oil, coconut sugar, pumpkin purée and salt until smooth.
- Then add the coconut flour, arrowroot starch, baking powder, baking soda and pumpkin spice. Stir until the dry ingredients are incorporated into the wet. Then fold in the chocolate chunks.
- Add two tablespoons of water to the batter and stir to combine. The batter will be thick.
- Roll the batter into balls two tablespoons at a time, using damp hands to keep the batter from sticking.
- Gently press the balls down into the baking sheet to form the shape of round cookies. Then press up around the sides of the cookies so that they don’t bake flat.
- Bake for 12-15 minutes until slightly brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to the wire rack to cool.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond butter (Barney)
Cashew butter (Georgia Grinders)
Cold pressed coconut oil (Viva Naturals)
Coconut flour (Nutiva)
Arrowroot starch (Authentic Foods)
(You’ll Also Love: Paleo Pumpkin Spice Donuts)
The Ultimate Immune-Boosting Soup to Fight Colds
Show Comments