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
Delicious and easy to make. I halved the amount of chocolate and added some sultanas. The warm flavours of the spices are so delicious….hard to stop at one. The recipe makes plenty for sharing or freezing. Thankyou!
Love the sultana idea! Thanks for taking the time to review and rate. 🙂
These are awesome! Love that they are vegan. I used homemade pumpkin puree. They are perfectly spiced and sweetened. The fresh ginger is such a nice touch! Same with the toasted hazelnuts. Lovely cookies, thank you!!!
Great to hear this Angeli! Thanks for the helpful review. 😍
Made these with homemade pumpkin puré, and they turned out wonderful. A vegan, healthy way to utilise some of the pumpkin from the garden – thank you, Tonia!
Perfect! Glad you liked them Maria. 🙂
It’s nice to have a vegan and gf option on the cookie tray!
Thanks Terri!
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).
Wonderful, so happy to hear this!
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.
Sounds yummy Nancy!
Can you use Monkfruit instead of coconut sugar in this recipe
My understanding is that you can substitute 1:1 for the sugar. Let us know if you give it a try.
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.
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!
This recipe looks delicious! I want to try it. But, We have a hazelnut allergy-what can I use in place of hazelnuts?
Hi Anju, Pecans or walnuts are great. If you want to avoid all tree nuts you could try unsweetened coconut flakes.
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!
Great to hear Ellie!
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!) 🙂
Good to hear Kerry! Thank you.
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!
So nice to hear Jennifer! Love how you make the cookies work for you.
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.
Jeanne
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. ❤️
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! 🤤
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.
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!
Awesome! So glad you are enjoying the blog! Thanks so much for sharing.
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!)
Thanks Janet! This is really helpful. Lucky dog! Hope you enjoy 😊.
Hi Janet!
How much applesauce did you use instead of sugar? thank you 😀
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?
Thanks Maire! Fridge or freezer works to store. (They do get a little soft left on the counter).
Delicious! I substituted quick oats for oat flour and walnuts for the hazelnuts. They were enjoyed by my company!
Thanks CarolJo. Glad you enjoyed!
Loved! My kids loved!
I used all purspose flour instead of oats. It was very good.
Yay! Thanks Nicole.
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.
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?
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!
Thanks Sylvie! Love your adaptions and making the cookies just to your taste!
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!
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!
Appreciate this Emma! The glaze sounds like a delicious idea.
I made these today and they were delicious! I’m allergic to hazelnuts so I subbed pecans. Perfect fall treat!
Thanks Michelle!
Could you sub a different flour in these? I have an almond sensitivity but these sound so delicious!
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.
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?
AP flour will work. With all almond they may not hold together very well. Hope you like them!
I put 2 cups of oats in my vitamix and blended it on high to make oat flour. : )
Yes! Perfect.