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Almond Flour Pumpkin Chocolate Chip Cookies Recipe

These almond flour pumpkin cookies are mildly sweet, bursting with pumpkin spice, and have the soft, cakey texture you expect from a pumpkin cookie. They’re simple, wholesome, and really delicious.

Paleo Pumpkin Chocolate Chip Cookies Recipe (Gluten-Free, Clean Eating, Dairy-Free)

When I tested this recipe, I was surprised—my mother-in-law had brought traditional pumpkin chocolate chip cookies the same day, and I preferred these. They’re not overly sweet: the whole batch uses only one tablespoon of oil and two tablespoons of honey, with a touch of applesauce for extra moisture and natural sweetness.

Growing up, pumpkin chocolate chip cookies and pumpkin cake were a fall staple in my home. After switching to a Paleo-style way of eating, I missed those flavors, so I developed this almond flour pumpkin cookie recipe to capture that nostalgic taste without the refined ingredients.

Like many baked goods made with almond flour, these cookies are at their best the day they are baked. Paleo-style treats tend to dry out faster than traditional versions, so plan to enjoy them fresh for the ideal texture.

I like packing these cookies in my kids’ lunches because they taste familiar and satisfying, which helps them eat the healthier parts of their meal. Between the pumpkin and the almond flour, they provide more substance than a typical sweet treat.

Occasionally I even eat one for breakfast. They’re basically flat muffins, and muffins make sense for breakfast—so a cookie-for-breakfast works as a special treat now and then.

If you try the recipe, let me know how you liked them and when you served them. Feedback helps others decide when and how to enjoy these cookies.

Paleo Pumpkin Cookies with Chocolate Chips Recipe
almond flour pumpkin cookies

Almond Flour Pumpkin Cookies with Chocolate Chips Recipe

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5 from 5 reviews
  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies
  • Category: Dessert
  • Cuisine: Paleo

Description

These cookies are lightly sweet, full of warm pumpkin spice, and soft like a small pumpkin cake—perfect when you crave fall flavors without heavy sweetness.

Ingredients

  • 1 cup Almond Flour
  • ⅓ cup Tapioca Flour
  • 1 ½ tsp Pumpkin Pie Spice
  • ½ tsp Real Salt
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 Egg
  • ¼ cup Pumpkin Puree (canned or fresh)
  • 2 Tbsp Applesauce
  • 2 Tbsp Honey
  • 1 Tbsp Coconut Oil
  • ½ tsp Vanilla
  • ⅔ cup Chocolate Chips (adjust to taste)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a nonstick mat.
  2. In a bowl, whisk together the almond flour, tapioca flour, pumpkin pie spice, salt, baking soda, and baking powder.
  3. In a separate bowl, whisk the egg, pumpkin puree, applesauce, honey, coconut oil, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir until combined. Fold in the chocolate chips.
  4. Scoop roughly 2-tablespoon portions of dough onto the prepared sheet, spacing them about 2 inches apart.
  5. Bake for 8–9 minutes, until the edges set but the centers are still soft.
  6. Cool briefly on the baking sheet, then transfer to a wire rack. Store in an airtight container; these are best the same day they’re made.
Paleo pumpkin chocolate chip cookies

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