Pumpkin Spice Chocolate Chunk Cookies (Gluten-Free & Paleo-Friendly)
The best part about fall—besides the changing leaves and crisp, cozy air—has to be the baking. There’s just something about pulling out a tray of cookies on a chilly day that feels instantly comforting. And these Pumpkin Spice Chocolate Chunk Cookies are exactly that: a little bite of autumn magic.
These cookies are soft, chewy, and full of melty dark chocolate chunks, with just the right amount of pumpkin and warming spices. They’re naturally gluten-free and paleo-friendly, made with almond flour, almond butter, and sweetened with maple syrup or honey. But the real secret? They are incredibly moist thanks to the pumpkin puree, making them the kind of cookie you want to keep going back for.
Here’s the thing about these cookies: they only bake for a very short time—just 9 minutes. When you pull them out of the oven, they’ll still look a little raw in the center, and you might be tempted to leave them in longer. Don’t! Trust me, this is exactly what you want. If you over-bake them, they’ll dry out quickly and lose that soft, fudgy texture that makes them so good. Once the cookies cool for about 10 minutes on the pan, they set up into the perfect consistency: moist in the middle, just set on the edges, and loaded with gooey chocolate.
I also love that this recipe is a small batch—yielding about 8 cookies instead of a huge pile. It’s just the right amount to enjoy over a cozy weekend or to share with a friend over coffee. And since the dough comes together in minutes, with just a quick chill before baking, you’ll have fresh cookies in no time.
If you’re looking for a healthy(ish) cookie recipe that still feels indulgent, these Pumpkin Spice Chocolate Chunk Cookies are the one. Bake them once and you’ll want to make them on repeat all season long—because honestly, nothing says fall quite like pumpkin and chocolate together. 🍂🍫
Ingredients (makes about 8 cookies)
- 1/4 cup pumpkin puree
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 egg, room temperature (or flax egg if vegan)
- 3 tablespoons maple syrup or honey
- 1/8 teaspoon baking soda
- 7/8 cup almond flour (a scant cup)
- Pinch of salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon cloves
- 2 ounces dark chocolate, chopped
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, almond butter, egg, vanilla, and maple syrup or honey until smooth.
- Add almond flour, baking soda, salt, and spices. Stir until combined, then fold in the chopped chocolate.
- Cover the dough and refrigerate for at least 30 minutes (or up to overnight for more developed flavor).
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough by the tablespoon, roll into balls, and flatten slightly to about 1/4 inch thick.
- Bake for exactly 9 minutes. The cookies will look slightly raw in the center—this is correct! Remove them from the oven immediately.
- Let the cookies cool on the pan for 10 minutes. They’ll set up into soft, moist, and perfectly chewy pumpkin spice cookies.
Why You’ll Love These Cookies
- Moist & Chewy – no dry pumpkin cookies here! The centers stay soft and fudgy, thanks to a short bake time.
- Cozy Fall Flavor – pumpkin plus cinnamon, ginger, cardamom, and cloves give you all the autumn feels in every bite.
- Small Batch Recipe – makes 8 cookies, so you won’t be stuck with a mountain of leftovers.
- Healthier Treat – gluten-free, paleo-friendly, and naturally sweetened, but still indulgent enough for dessert.
- Melty Chocolate Chunks – because chocolate and pumpkin are the dream team.
Storage Tips
- Room Temperature: Store cooled cookies in an airtight container for up to 3 days.
- Fridge: For extra freshness, keep them in the fridge for up to 1 week.
- Freezer: These cookies freeze beautifully! Place in a sealed container or freezer bag for up to 2 months. To enjoy, let them thaw at room temp or warm in the oven for a few minutes.