Fall has arrived!!! And your fall season won’t be complete without these Pumpkin Chocolate Chip Cookies. A healthy Paleo and Gluten-Free version that is slightly crispy on the outside, and perfectly soft and buttery on the inside. You’ll want to bake over and over this season!
Is the weather finally cooling off for you?? In the past week we’ve had the most glorious change in the air. It wasn’t anything drastic. Just a nice chill in the mornings enough to demand a light sweater or jacket. Daytime is beautifully sunny and warm without being hot. It’s just pure perfection.
Kind of like these Pumpkin Chocolate Chip Cookies!!! So with yesterday being our “official” first day of fall, I figured it was time to post the first pumpkin recipe of the year. Let’s bless it.
And now, let’s eat it!
Making Pumpkin Chocolate Chip Cookies
Really obsessing over the texture on these cookies. For a few reasons:
- We use a blend of almond butter and pumpkin to give the cookies a moist and buttery texture without needing any butter or oil
- The almond flour automatically makes these cookies nice and moist, but the addition of arrowroot makes them a little extra crispy on top!
- Love the subtle blend of cinnamon and pumpkin pie spice
To make, we’ll beat together the almond butter with coconut sugar, eggs, vanilla, and pumpkin. Whisk together the dry ingredients, and then fold into the wet. I always refrigerate my cookie dough before baking. It makes a difference in flavor and texture! So you can refrigerate for a few hours, or even an entire day. When ready to bake, scoop out into balls on a baking sheet. Gently press down with a spoon to flatten the cookies.
Bake for right about 16 minutes, and let sit on the baking sheet for at least another 10 minutes so they can continue to cook a bit more.
I store my cookies in the freezer, so I can enjoy for a long time and keep them the fresh whenever I eat one! They are simple to defrost, just bring to room temperature for about 30-45 minutes.
My kids have been devouring and even loving as a lunchbox treat!
Pumpkin Chocolate Chip Cookies
- 1/2 cup almond butter smooth
- 1/2 cup canned pumpkin
- 2/3 cup coconut sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 2 1/4 cup blanched almond flour
- 2 tbsp arrowroot starch
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup chocolate chips*
Using an electric mixer, beat together almond butter, coconut sugar, and pumpkin. Beat until smooth, about 1 minute. Then add in the egg and vanilla extract. Lightly beat to incorporate.
In a separate bowl, mix together the dry ingredients: almond flour, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry ingredients into the wet, and beat for another minute until no dry pockets remain. Now fold in the chocolate chips.
Cover the dough and refrigerate for at least 2 hours, up to 48 hours.
When ready to bake, preheat the oven to 350 degrees. Create 1.5 -2 inch balls (I use an ice cream scoop) for each cookie and space out evenly on a large baking sheet. Gently press down on each cookie with the back of a spoon to flatten.
Transfer the baking sheet to the oven and bake for 15 minutes. Cookies should be be still soft, but slightly firm to the touch and lightly golden. All ovens are different, so it may need an extra 1- 3 minutes. Remove from heat, and let sit on the baking sheet for another 10 minutes.
Transfer to a wired rack or enjoy warm. Cookies can be stored at room temperature in an air tight container for a few days, or stored in the freezer for several weeks.
*I use Enjoy Life Chocolate Chips that are dairy-free. Even though they have a small amount of sugar, they are certified Paleo by the Paleo Foundation. You can use your own preferred chocolate chips, or chocolate chunks.