Spice up this fall season with these soft, spiced, chewy pumpkin chocolate chip cookies. Made with almond flour, this sweet treat is fluffy, soft baked, and decadent!

The image shows a pumpkin chocolate chip cookie broken in half, surrounded by other cookies

This pumpkin chocolate chip cookie recipe is perfect not only during the fall season but year-round.

Originally, I thought this recipe was going to be a flop – the texture was completely different than I expected.

However, they tasted too good to make any adjustments. They are softer than a cookie and taste almost like the best part of a muffin.

The pumpkin, the spice, and the chocolate chips – they melt in your mouth!

Additionally, if you like pumpkin-inspired recipes, I’m sure you’ll love my Pumpkin Cornbread.

Can I use pumpkin pie mix instead of pumpkin puree for cookies?

When you purchase canned pumpkin in-store, make sure you buy pumpkin puree.  

In summary, there should be one ingredient.

Pumpkin pie mix is filled with sweeteners and additives that make for a great pie recipe, but not for our almond flour cookies.

Personally, I love making my own pumpkin pie puree – it’s super easy and tastes incredibly fresh.

Check out my pumpkin puree recipe. It is easy and tastes fresher when you make it at home!

image shows the pumpkin chocolate chip cookie stacked on top of each other with a bite taken

What can I do with leftover pumpkin puree?

It’s a great problem to have!

I almost never use the full can of pumpkin puree– so here are a few ideas:

Pumpkin is the perfect neutral flavor – it can be included in both sweet and savory dishes.

This image shows all ingredients laid out for the pumpkin chocolate chip cookies

Ingredients for Pumpkin Chocolate Chip Cookies

Here are the ingredients You need for this cookie recipe:

Almond flour
Coconut flour
Pumpkin puree
Coconut oil or butter
Coconut sugar
Baking soda
Chocolate chips
Pumpkin spice
Sea salt

How to Make Pumpkin Chocolate Chip Cookies

Then, use a medium-sized cookie scooper and line 12 cookie balls onto a cookie sheet or greased pan.

Finally, bake at 350 F for 11-12 minutes and let them cool for 5 minutes before moving them to a cooling rack.


Frequently Asked Questions

How do you make gluten-free cookies moist?

In general, the egg is what improves the structure of the pumpkin cookies and adds needed moisture. Additionally, coconut oil is a key ingredient to prevent the cookie from drying out.

What temperature is best for Pumpkin Chocolate Chip Cookies?

I’ve found that 350F is the best temperature. It bakes the outside well, while leaving the inside soft and moist.

How do you know when your cookies are done?

In particular, the top of the cookies will set nicely, the edges will be slightly golden, and there will usually be a couple of cracks in the middle.

This image shows pumpkin chocolate chip cookies on parchment paper and a glass of milk

How to Store Pumpkin Chocolate Chip Cookies

These pumpkin cookies can be left covered on the kitchen counter for 2 days.

They also last in an air-tight container for 5 days.

Do pumpkin cookies freeze well?


Certainly, I love freezing them.

They’re the perfect cookie for my favorite ice cream sandwich recipe. They’re chewier but soft enough to pair well with ice cream. In short, it’s an unbeatable combination.

How to Serve Pumpkin Chocolate Chip Cookies

Above all, these pumpkin chocolate chip cookies taste amazing as is with a cup of coffee or tea.

But you can also crumble them up in milkshakes, on top of ice cream, or use them as the base for your cookie ice cream sandwiches.

I love having a couple of these cookies frozen in the fridge so that I am always able to satisfy my sweet tooth.

What’s your favorite type of cookie? Leave a comment below.


Top image shows the pumpkin chocolate chip cookie stacked on top of each other, bottom image shows chocolate chips being mixed into the cookie dough
image shows the pumpkin chocolate chip cookie stacked on top of each other with a bite taken

Get the recipe:Soft Baked Pumpkin Chocolate Chip Cookies

Spice up this fall with soft, spiced, chewy pumpkin chocolate chip cookies.
5 stars (1 review)


  • 2 cup almond flour, 200g
  • 1 tbsp arrowroot starch, 8g
  • 1/3 cup pumpkin puree
  • 1 egg
  • 1/3 cup coconut oil or butter
  • 2/3 cup coconut sugar
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 cup chocolate chips
  • 1 pinch of salt


  • Preheat the oven to 350 F
  • In a medium mixing bowl, combine all the wet ingredients – egg, pumpkin puree, coconut oil, brown sugar. Mix well.
  • Add all the dry ingredients except for the chocolate chips – almond flour, arrowroot flour, baking soda, pumpkin spice, and sea salt. Gently combine well.
  • Fold in chocolate chips. Use a cookie dough scooper (I used this medium scoop) to scoop 12 balls onto a cookie sheet or greased baking pan.
  • Bake for 11 – 12 minutes. Allow cooling for 5 min before moving to a cooling rack.


Use coconut sugar instead of brown sugar for another option. 

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.