One-bowl Pumpkin Chocolate Chip Cookies are so easy! Healthy, delicious, vegan & can be made in 30 minutes!

Pumpkin chocolate chip cookies stacked on a blue plate.

It is when we are in transition that we are most fully alive. ~W. Bridges

This pumpkin chocolate chip cookie recipe is so easy!  Make in in one bowl, in 30 minutes flat!

Fresh ginger is highly recommended, adding a vibrant yet softer zing than dried ginger.  I love making this fresh pumpkin puree for fall recipes though canned pumpkin is great here too.

These come together fast all in one bowl!  And most importantly these cookies passed the kid test!  That is no easy task around here.  I mean if it is a cookie usually my kids will eat it, but not always.  Zalee, my daughter, has an amazingly keen pallet, picking out the most subtle of ingredients.

I always try to sneak in extra nutrition but nothing gets past her.  I felt like I accomplished something with these as after one bite all she said was “yum!”  She has no problem speaking her truth so I took it as a win!

ingredients in pumpkin cookies

Ingredients in Pumpkin Chocolate Chip Cookies

  • coconut oil
  • coconut sugar
  • pumpkin puree – canned or homemade
  • vanilla
  • All-purpose flour (or try oat flour, GF flour blend, or barley flour all work here)
  • Almond flour (not almond meal, or sub more AP flour
  • baking soda
  • salt
  • cinnamon
  • fresh ginger
  • nutmeg (freshly grated preferred)
  • ground cloves
  • chocolate chips
  • toasted hazelnuts ( optional!) 

mixing together wet ingredients

How to make Pumpkin chocolate Chip Cookies

Step one

In a bowl, combine softened (not melted!) coconut oil, coconut sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves and salt.  Mix until thoroughly combined.

adding flour to the mixture

Step two

Add almond flour, oat flour and sprinkle baking soda over the top.  Mix to combine.  For best results, weigh the flours.

adding chocolate chips and hazelnuts

Step three

Mix in chocolate chips and nuts.  Refrigerate 15 minutes or longer is fine too.

scooping cookies on to the tray

Step four

Scoop into balls, I did 1 ounce here.  Flatten slightly with the palm of your hand.

baked cookies on the tray

Step five

Bake in a preheated oven at 350 degrees for 13-15 minutes.  Allow to rest on the tray for 5 minutes before transferring to a cooling rack.

The flavors come out more as they sit for a couple of hours.  They also freeze great and make a good snack straight from the freezer!

Variations of Pumpkin Cookies

  • Try different nuts or leave them out.
  • Cacao nibs add a nice crunch.
  • Swap out chocolate for dried cranberries or do both!
  • Use butternut in place of pumpkin.

One-bowl Vegan Pumpkin Cookies with hazelnuts and chocolate chips are lightly sweetened with coconut sugar and accented with fresh ginger.  These cookies are healthy, delicious, gluten-free and can be made in 30 minutes!

I am so mesmerized by the colors of the leaves right now and how quickly they are shifting day by day.  I found myself staring at a giant maple this morning that seems to have suddenly lost all its leaves overnight.  Initially, I saw it as so exposed and almost vulnerable and yet as I gazed a little longer the sense I got from this beautiful tree was a strong and sure presence with no excuses or need to be covered up.  There was something so moving about witnessing the essence of being totally bare and unapologetically exposed, just simply allowing the natural cycles of the season.

~ Tonia

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Pumpkin chocolate chip cookies stacked on a blue plate.

Pumpkin Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 24 cookies 1x
  • Category: cookies, vegan dessert,
  • Method: baked
  • Cuisine: American
  • Diet: Vegan


One-bowl Pumpkin Chocolate Chip Cookies are lightly sweetened with coconut sugar and accented with fresh ginger.  These cookies are healthy, delicious, gluten-free and can be made in 30 minutes!


Units Scale
  • 4 tablespoons coconut oil, softened ( or butter or vegan butter)
  • 1 cup, 154 grams coconut sugar (or regular sugar)
  • 2/3 cup pumpkin puree (canned or homemade)
  • 1 tablespoon fresh ginger (or use ground ginger)
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg (freshly grated preferred)
  • 1/2 teaspoon ground clove
  • 2 teaspoons vanilla
  • 2 cups, 184 grams, all -purpose flour or oat flour
  • 2 cups, 192 grams, almond flour (not almond meal!) or sub more AP flour
  • 1 teaspoon baking soda
  • 1/2 cup dark or bittersweet chocolate chips
  • 1/2 cup toasted hazelnuts, roughly chopped


  1. In a bowl combine softened (not melted) coconut oil, coconut sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves and salt.  Mix until thoroughly combined.
  2. To the wet mixture add almond flour, oat flour and sprinkle baking soda evenly over the top.  Gently mix it all together. (Weigh ingredients for best results!). The dough is stiff.
  3. Add chocolate and nuts.  Mix just to combine.
  4. Refrigerate 15 minutes.
  5. Scoop into 1-ounce balls onto a sheet pan.  Flatten slightly.
  6. Bake in preheated oven at 350 for 13-15 minutes.  Allow to rest on the pan for 5 minutes before moving to a cooling rack.


The chocolate chips definitely give a boost in sweetness.  If you omit them you may want to add another 1/4-1/2 cup of sugar.

Baked cookies freeze great!


  • Serving Size: 1 cookie
  • Calories: 144
  • Sugar: 8.7 g
  • Sodium: 109.1 mg
  • Fat: 4.7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 16.1 g
  • Fiber: 1.1 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg

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  1. Made two different batches- one with semisweet chocolate chips and the other with dark chocolate. They are now a family favorite (we’ll be sending out to our adult kids as part of a care package).

  2. This is my new favourite pumpkin cookie! And I love that it’s oat and almond flour. I’ve added craisins, almonds, pepitas and sunflower seeds. I’ve actually never put hazelnuts in – don’t have them on hand.

  3. What is the Amount of coconut flakes for this recipe?
    also, would the recipe come out fine if I do not put in any nuts or coconut flakes because of nut allergy and trying to reduce saturated fat? Thanks.

    1. It would be fine to omit the nuts all together. If you decide to use coconut, just substitute the same amount as the hazelnuts in recipe. Hope you enjoy!

  4. This recipe looks delicious! I want to try it. But, We have a hazelnut allergy-what can I use in place of hazelnuts?

    1. Hi Anju, Pecans or walnuts are great. If you want to avoid all tree nuts you could try unsweetened coconut flakes.

  5. Easy recipe for a healthier version of cookies. I halved the sugar as I don’t have a sweet tooth and they were delicious. I was a little worried at first with the amount of spices in the recipe but fear not, it worked out deliciously. I love that they don’t spread much while baking, that way I can put alot on the cookie sheet expediting the completing. I appreciate this recipe and a bonus to have nutrition facts on your site. Thank you!

  6. I’ve made these about a dozen times now and they always turn out great! Nice blend of spice and chocolate. We have a sugar-sensitive home so I adjust by cutting the sugar in half and they still are delicious and sweet (enough for us!) 🙂

  7. I love these cookies! I lowered the sugar to 3/4 cup, blended oats in the Vitamix to make my oat flour and weighed the dry ingredients like suggested. No issues with the dough being too dry. Sadly, I didn’t have hazelnuts on-hand at the time, but I have bought some to try making the recipe again. I love your blog and how your recipes have inspired me to try all kinds of new healthy ingredients. Your recipes have transformed meal-time at our house. Thank you!

  8. Hi Sylvia,
    I’ve been meaning to write to thank you for some time, ever since my daughter-in-law in Montreal introduced me to you. Every recipe we try turns out perfectly!
    I especially love the pumpkin cookies recipe. It was a huge hit with best friends I hadn’t seen in1 1/2 years due to covid – and since I lost my husband last year. You sweetened our reunion SO much. Bless your heart and thank you for the joy you bring to so many.
    I hope this finds you and yours all safe and well.
    Warmest wishes from your chilly Canadian fans. You warm our hearts and well as our tummies.

    1. Hi Jeanne- we are so glad you are enjoying the blog and the pumpkin cookies. Sorry to hear about the loss of your husband, our hearts are with you. ❤️

  9. My sister made this recipe and I loved it. Just the right sweetness, as I hate piles of sugar and it’s so unhealthy for you. I’m interested in subbing for apple sauce instead of coconut sugar or even honey. Any thoughts as to how much?

    But great flavour. Love the fresh spices in it like ginger and nutmeg. Yummy. I’m making them this time around! 🤤

    1. I’m with you on just sweet enough! I love those ideas. I have not experimented with adding honey or applesauce. Perhaps using only 1/2 the pumpkin and then add 1/2 applesauce? You could play with adding 1/2 cup of honey. You just don’t want to get too out of wack with the wet/dry ratio.

  10. I really enjoyed these cookies. The fresh ginger in this recipe makes them come alive. It’s like a guilt free breakfast treat when you’re in a hurry.

    Unfortunately the hazelnuts I bought were very dry 🙁 so I can just imagine the result when I use fresher nuts.

    Thank you for another yummy recipe. I seem to be cooking my way thru your blog & loving it…haha!

  11. Hi. I think I might be one of your biggest fans and forward some of your recipes to my daughters all the time. About these cookies, I suggest they be adapted to bars to make them look more attractive. Also I think the ratio of flours to fat might need to be adjusted by reducing the flours or increasing the fat. Combining pumpkin with chocolate in a dessert has intrigued me for years — thought it was my idea — haha. Glad I included hazelnuts and did not switch it for another nut. Thanks for all your great recipes!

  12. Definitely need to weigh the dry ingredients. I’m sure that’s why they turned out so dry for the other commenter. I measured out 2 cups of rolled oats before I blitzed them and when I remembered to weigh it I had almost 1/3 cup too much.

    Yummy cookies*, even with 1/3 less sugar in my half and no sugar, but applesauce in the half for my husband, and subbing with nibs and walnuts. And this recipe used up the rest of the can of pumpkin after I made dog treats! Thank you for creating and sharing.

    (*well, actually the cookies are still baking, but the dough is delicious!)

  13. These are so yummy!!! I only had brown coconut sugar and they were perfect with that as well—will try with regular coconut sugar later.
    How do I store these? In frig?

    1. Thanks Maire! Fridge or freezer works to store. (They do get a little soft left on the counter).

  14. Delicious! I substituted quick oats for oat flour and walnuts for the hazelnuts. They were enjoyed by my company!

  15. The batter was crumbly and bone dry. 1/4 cup of oil to 4 cups of flour?!?! I added two eggs, the rest of the can of pumpkin and another quarter cup of oil.

    1. Sorry about this Angela! I know it does seem like a lot of flour though the almond flour doesn’t generally act like grain flours, not nearly as dense. What type of almond flour did you use? I am wondering if you weighed the flours?

  16. Wonderful cookies! I made mine with pecans and dried cranberries, and I used AP flour and almond flour. I don’t like sweet cookies, so I reduced the coconut sugar to 3/4 cup and it was perfect for my taste! Just a touch of sweetness and lots of goodness.
    Thank you for another wonderful recipe!

  17. I’ve got to be honest, these are not the best cookies I’ve ever tasted. In fact, even after adding quite a bit extra chocolate, they were pretty bland and half way through cooking, I was really regretting making them so I decided to add some extra sugar and that still didn’t really make much difference. I think if you like your cookies to not be at all sweet, you’ll like them but if like me you like a nice, sweet cookie, you’re not going to like them. For me this was a real waste of time and ingredients.

    1. Oh shoot Emma! Sorry they were not what you were hoping for. Did you follow the recipe exactly? It is helpful for us to know so we can adjust the recipe and make it better!

      1. I feel a bit bad about my review now because I’ve tried the cookies and they’re actually quite reasonable the next day. My husband is making a glaze to go on them as well so hopefully that will liven them up even more. Anyway, feel free to delete my original review because I think it was a bit harsh!

  18. I made these today and they were delicious! I’m allergic to hazelnuts so I subbed pecans. Perfect fall treat!

    1. How about hazelnut flour? Or…I haven’t tried but maybe like cassava or sorghum flour? With these I would cut back to a cup. Just guessing but might be fun to experiment with.

  19. I can’t wait to bake these cookies! While I have almond flour, I don’t have oat flour, can I substitute all purpose flour or alternatively use more almond flour?

    1. AP flour will work. With all almond they may not hold together very well. Hope you like them!


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