Pumpkin and chocolate shouldn’t work together – but somehow, they do. I didn’t believe it either. The first time I made these, I expected a weird, mushy mess. What came out of the oven was something else entirely. The texture hits that sweet spot: soft through the center, slightly crisp along the edges, and full of those melty, rich chocolate bits that turn simple cookies into something better.

This batch doesn’t take much effort. You won’t need a mixer. There’s no complicated dough chilling or rolling out. Two bowls. A spoon. One tray. You’ll be done before the kitchen even gets warm. And the cleanup? Minimal.

Even though they’re lighter than the average cookie, they don’t scream “healthy.” They just taste good. That’s the part that matters.

Active Time: 15 minutes
Total Time: 30 minutes
Servings: 12

Ingredients

Basic stuff. Nothing that’ll send you to three different stores.

Wet Mix

• ¾ cup canned pumpkin (unsweetened)
• ⅓ cup melted coconut oil
• ½ cup maple syrup
• 1 teaspoon vanilla

Dry Mix

• 1½ cups almond flour
• ½ cup oat flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

Add Last

• ½ cup dairy-free chocolate chips (dark or semi-sweet)

Instructions

Preparation

Start by preheating your oven to 350°F. Grab a baking tray and line it – parchment paper, silicone mat, whatever works.

In a large bowl, combine the pumpkin, oil, syrup, and vanilla. Stir until smooth. It should look glossy and thick.

In another bowl, mix your dry ingredients. Don’t rush. Make sure the baking soda and spices are evenly blended so there are no clumps later.

Now, pour the dry mix into the wet. Stir until everything comes together into a thick dough. Fold in the chocolate chips. It’ll feel soft – almost like a cake batter, but firmer. No need to chill it unless you want slightly denser cookies.

Cooking

Scoop out heaping spoonfuls and place them on the tray. Shape them a little. These don’t spread much, so how you place them is how they’ll bake.

Bake for 12 to 15 minutes. The tops will look set. That’s your sign. Don’t wait for browning; if you do, they’ll dry out.

Cool on the tray for ten minutes. They need time to settle before you touch them.

Serving

Eat one warm. That’s the rule. The inside stays soft, the chocolate still gooey. These pair well with black coffee or cold oat milk – your choice.

They’ll keep for a few days in a sealed container. You can also freeze them. Reheat in the microwave for a few seconds and they’re good as new.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 145
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 55mg
• Carbohydrates: 17g
• Fiber: 2g
• Sugars: 8g
• Protein: 3g

Tips and Variations

These cookies can take a few tweaks without falling apart.

• No almonds? Sub with sunflower seed flour. Texture’s the same; flavor shifts slightly.
• Need crunch? Add ¼ cup chopped pecans or pumpkin seeds.
• More spice? Try a pinch of ground ginger or clove for a warmer flavor.

They’ll soften more over a few days but still hold up. Freeze the extras if you want to keep some for later.

Conclusion

This gluten free pumpkin chocolate chip cookie recipe came out of a lazy day craving and never left my kitchen. It’s easy, fast, and the result is worth every step.

They don’t taste like a compromise. They don’t need a special occasion. They just work.

Make a dozen. Eat two. Maybe three. Freeze a few for later – unless they’re gone by morning. Which they probably will be.

For more irresistible dessert ideas, don’t miss our full collection.