Cookies

Chocolate Chip Pumpkin Cake Cookies

Bring on the holidays. Bring on those sugar-filled treats that are usually sitting out at family gatherings. This year I have a secret weapon. I am not going to be missing all those sweet treats, because instead I have some delicious, Paleo-approved chocolate chip pumpkin cookies. I could eat five of them in a sitting, and I’m not kidding here. These cookies are delicious and fluffy and almost seem to melt in your mouth.

pumpkin cookie recipe
Serving Size
1
Calories/Serving
144

These pumpkin cookies are more of a cake consistency than that of regular dough. In fact, perhaps their light and fluffy texture is a disadvantage of the cookies, because they seem to disappear. My batch did not last long; almost all of the cookies vanished in the first day.

It seems that I have not had enough of pumpkin yet this season. The spice of cinnamon and pumpkin puree bring along the taste of autumn, perfect for these chilly days. While the cookies are baking, you will be able to tell they are done by checking the bottom of the cookies. Slightly lift one end with the spatula to see if they are cooked through on the bottom, and even lightly brown. They could burn on the bottom, so be sure to keep an eye on them after about 10 minutes in the oven. Once cooled, you can store the cookies in an airtight container at room temperature for up to 3 days – if they last that long and don’t disappear like mine did.

cookie dough
cookies on the rack
pumpkin cookie recipe
pumpkin yum

Paleo-friendly cookies are an excellent idea to have around during the holidays to keep you from reaching for those sugary treats. I would even bring these pumpkin cookies to one of my family gatherings to share; to relatives that are used to sugar cookies and snickerdoodles. Try them for yourself, and then share the wealth.


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

    • 3/4 cup pumpkin puree
    • 1/4 cup coconut oil, melted
    • 5 eggs
    • 1 tsp vanilla extract
    • 2 tbsp honey
    • 1/3 cup coconut flour
    • 1/2 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp ground cloves
    • 1 cup dark chocolate chips

Directions

  1. Preheat oven to 375 degrees F. In a large bowl, mix together the pumpkin puree, coconut oil, eggs, vanilla, and honey.
  2. In a separate bowl, whisk together the coconut flour, baking powder, and spices. Add the dry ingredients to the pumpkin mixture and combine until all clumps are gone. Fold in the chocolate chips.
  3. On a baking sheet lined with parchment paper, scoop out about 2 tablespoons of dough for each cookie. Bake for 10-12 minutes, until no longer wet and the bottoms are cooked. Cool for 5-10 minutes and serve warm.

Servings

Total Yield

15 cookies

Serving Size

1

Servings/Recipe

15

Nutrition Information

Calories

144

Carbohydrates

10.3 g

Fat

10.2 g

Sugar

5.7 g

Protein

3.2 g

Fiber

2.6 g

Calories 144 kcal
Potassium 128.3 mg
Vitamin A 118.5 µg
Vitamin C 0.5 mg
Folic Acid (B9) 8.3 µg
Sodium 40.7 mg

Print Recipe

11 Comments

Ask a Question 

  1. I had to try these because they look yummy and gooey, but they ended up being too cakey for a cookie and made better muffins – so muffins it is, they still taste great 🙂

  2. I have to say I was skeptical based on the description of these cookies being cake-like and the two comments. I was also concerned about the pumpkin being overpowering. I am so glad I decided to try them. We are not strict paleo so I used milk chocolate chips instead of the dark chocolate. I could have eaten the whole batch! My husband and 4 yr old were fans as well. I’ll be making them again. Thanks for the great recipe!

  3. Thank you for a very yummy and simple recipe! I am a sucker for a warm cookie and it’s great to have these tasty options. I subbed a little almond milk and stevia for the honey and used carob chips – still tasted great!

  4. The flavors here were lively but my cookies came out in a rather strange consistency! I followed the recipe to a T, but they came out almost a little gelatinous in the middle. Reminded me of a more solid version of pumpkin pie filling. Still tasty but I might add more flour or less egg next time.

  5. These are yummy! I made the recipe with the 3 egg recommendation and the cookie became formed. I think 5 eggs would be too many and personally that with even 3 eggs the “dough” was pretty loose. It won’t come together like a typical cookie dough. Also, I cooked longer than the recommended time and it firms up more. A tasty and not super sweet treat. Highly recommend.

  6. Delicious! After 12 minutes though they seemed a bit too wet still, they stayed in for a total of 19 minutes and then came out a bit more “done”. Tastes like pumpkin pie. I followed the recipe exact, except for the extra baking time.

Ask a Question/Comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon