Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 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 or gluten free blend; 2 cups, 192 grams, almond flour (not almond meal!) or sub more AP or GF flour; 1 teaspoon baking soda; 1/2 cup dark or bittersweet chocolate chips; 1/2 cup toasted hazelnuts, roughly chopped

Where healthy meets delicious!

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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 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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Comments

Sharon says:

Jan 19, 2025 at 1:11 pm

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!

Reply
1. Tonia | Feasting at Home says:
  
  Jan 19, 2025 at 2:51 pm
  
  Love the sultana idea! Thanks for taking the time to review and rate. 🙂
  
  Reply