Healthy pumpkin chocolate chip cookies made with fresh ginger and fall spices-vegan, gluten-free, easy one-bowl recipe in 30 minutes!
It is when we are in transition that we are most fully alive. ~W. Bridges
These pumpkin chocolate chip cookies are soft and tender with crispy edges, and packed with cozy fall flavor - and the best part? They come together in one bowl in just 30 minutes! This easy pumpkin cookie recipe uses fresh ginger for a vibrant, subtle zing that makes every bite extra special. You can use homemade pumpkin purée (my favorite for fall baking) or canned pumpkin if you're short on time - both work beautifully.
Not only are these cookies quick and simple - they've also passed the ultimate kid test! My daughter Zalee has an incredible palate and usually spots any sneaky "healthy" additions I try to hide. But with these pumpkin chocolate chip cookies, she took one bite and simply said, "Yum!" That's when I knew this recipe was a keeper for cozy fall days and family baking fun.
Ingredients in Pumpkin Chocolate Chip Cookies
- Coconut sugar - Gives gentle caramel notes and a natural sweetness; a wholesome swap for refined sugar. You can also use butter or vegan butter.
- Pumpkin purée (canned or homemade) - The star ingredient! Brings moisture, color, and that cozy fall flavor. Or make homemade pumpkin puree.
- Vanilla extract - Rounds out the flavors and enhances the pumpkin spice aroma.
- Almond flour - Adds tenderness and a subtle nutty flavor. Use finely ground almond flour (not almond meal), or sub more all-purpose flour if needed.
- All-purpose flour or GF flour blend. Provides structure for chewy, bakery-style cookies. Oat flour is nice here, along with gluten-free flour blend, spelt or barley flour also work.
- Baking soda - Helps the cookies rise slightly and stay soft in the center.
- Salt - Balances the sweetness and boosts all the warm spice flavors.
- Cinnamon - Classic pumpkin spice! Adds warmth and depth.
- Fresh ginger - Offers a bright, zesty kick that lifts the pumpkin flavor beautifully.
- Nutmeg (freshly grated preferred) - Adds that nostalgic, cozy aroma of fall baking.
- Ground cloves - A little goes a long way for rich, spicy undertones.
- Chocolate chips - Melty, sweet bursts that pair perfectly with pumpkin and spice.
- Toasted Nuts (optional) - Add crunch and a toasty, nutty flavor that makes these cookies feel extra special. Love these with hazelnuts, pecans, or walnuts.
How to make Pumpkin Chocolate Chip Cookies
Step one: In a large bowl or stand mixer, combine softened (not melted) coconut oil, coconut sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until thoroughly combined.
Step two: Add the flours and sprinkle baking soda over the top. Mix to combine. For best results, weigh the flours.
Step three: Mix in the chocolate chips and the nuts. If the dough feels very soft, refrigerate for 15 minutes to firm them up a bit, or longer is fine too.
Step four: Scoop into ping pong sized balls. Flatten slightly with the palm of your hand.
Step five: Bake in a preheated oven at 350 degrees for 15 minutes until golden and slightly crispy on the outside. 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.
Storage
Store pumpkin cookies in an airtight contatiner for 2 days , or refrigerate for up to a week. Cookies can also be frozen and make a good snack straight from the freezer!
CheF’s Tips
- Weigh the flours for the best outcome.
- Using a combination of almond flour and one other flour gives them the best texture ( vs. all almond flour)
- Cacao nibs add a nice crunch.
- Add dried cranberries or dried cherries
- Use butternut puree in place of pumpkin, for a fun twist.
On the homefront: 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
More recipes you may enjoy
- Vegan Pumpkin Tart
- Chewy Triple Ginger Cookies
- Chocolate Sesame Cookies
- Thumbprint Cookies with Walnuts and Apricot Jam
- Easy Apple Pie with Pie Crust Cookies
- Spicy Chai Molasses Cookies
- The BEST Vegan Breakfast Cookies
- Double Spice Pumpkin Bread
- Gingery Pumpkin Cheesecake
- Pumpkin Butter
Pumpkin Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 22– 24 cookies 1x
- Category: cookies, vegan dessert, gluten free cookies, pumkin recipes
- Method: baked
- Cuisine: American
- Diet: Vegan
Description
Easy pumpkin chocolate chip cookies bursting with fall flavor-made with fresh ginger, warm spices, and ready in 30 minutes! Vegan and gluten-free.
Ingredients
- 1/2 cup coconut oil, softened (or use butter or vegan butter)
- 1 cup coconut sugar (or regular sugar)
- 1 cup pumpkin puree (canned or homemade)
- 1 tablespoon fresh ginger (or use 1 tablespoon ground ginger)
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (freshly grated preferred)
- 1/2 teaspoon ground clove
- 2 teaspoons vanilla
- 2 cups almond flour (192 grams) *do not use almond meal
- 1 1/4 cups all-purpose flour, oat flour, or gluten-free flour blend (150 grams)
- 1 teaspoon baking soda
- 1/2 –3/4 cup bittersweet chocolate chips
- 1/2 cup toasted nuts, roughly chopped – hazelnuts, pecans or walnuts
Instructions
- In a large bowl or stand mixer (using paddle) combine softened coconut oil, sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until thoroughly combined.
- Weigh both flours and add them to the bowl. Sprinkle baking soda evenly over the top. Mix it all together.
- Mix in chocolate and nuts.
- Scoop into 1-ounce balls (ping pong-size) onto a parchment-lined sheet pan. Flatten slightly.
- Bake in a preheated oven at 350°F for 15 minutes or until golden and slightly crispy. Allow to rest on the pan for 5 minutes before moving to a cooling rack.
Notes
The original recipe called for ¼ cup of coconut oil, and we adjusted it to ½ cup for better texture- feel free to use ¼ cup if that is your preference.
Store cookies at room temperature in an airtight container for up to 2 days, or refrigerate for up to a week.
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 for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 157
- Sugar: 8.8 g
- Sodium: 108.8 mg
- Fat: 6.8 g
- Saturated Fat: 3.9 g
- Carbohydrates: 14.9 g
- Fiber: 1.1 g
- Protein: 2.4 g
- Cholesterol: 0 mg
These have been rated best cookies ever!
Glad you enjoyed!
I made these delicious cookies and added pumpkin seeds for color and I used a popular no sugar brand of chocolate chips for a lower carb version. They turned out great! I’m making another batch for a club meeting I’m hosting, but I forgot the A.P. flour measurement I used. I baked the first pan and they are flatter than the last time. So my question is: Do I use 1 1/4 cups of A.P flour or 150 grams? I may have used 1 1/4 cups the first time, but I used 150 grams this time. That may explain why they are softer and flatter. Thanks!
Hi Celine! 150 grams of flour is equal to 1 ¼ cups flour. I wonder, could you have left out the baking soda?
Nope, I put in the baking soda for sure. 🙂
The cookies still tasted great! 😉
Ok good to know!Thanks Celine!
I’ll give the new one a try. Thanks, Sylvia!
Thanks Mary!
How does this update improve the recipe, Tonia?
I updated the recipe to make it more clear-see the recipe notes.
Thanks for the response, Sylvia. I should have been more specific in asking how particular changes improved the recipe. There’s a change in the amount of coconut oil from 1/4 to 1/2 cup, a little more pumpkin, and there is less amount of flours. The recipe has been renamed from the original “Vegan Pumpkin Cookies with Hazelnuts and Chocolate Chips.” Since I don’t see a recipe with this name in your recipe search, I assume this is the one that had been updated recently. Just wondering if I should keep the old version, but wanted to know how the changes improved the recipe. Thanks again for all your great recipes – I use them a lot!
Hi Mary, yes it is the same recipe, I just changed the name. I recently tested the recipe, and they were a little dry and heavy for me, and so I made the changes. The updated recipe is more tender, moist, with crispy edges. Feel free to use the original if you prefer!
I would love to make these cookies, but am wondering about the combination of all-purpose, oat, or gluten-free flour with almond flour. Since we are a totally nut-free house, would substituting oat flour for the amount of almond flour? What about spelt flour?
I haven’t tried this so I can’t say for sure, but I think it would work. You may have to tweak a little- add a little less at first as spelt and oat flour can absorb more of the moisture (than almond flour). Cookies are pretty forgiving!