Tasty Almond Flour Chocolate Chip Pumpkin Cookies

I never thought I’d be the type of person to put pumpkin in cookies before October. But here I am in the middle of summer, already dreaming about fall flavors because these almond flour chocolate chip pumpkin cookies are just that good.

The funny thing is, I started making these because my youngest was going through a phase where she’d only eat orange foods. Carrots, sweet potatoes, cheese—you name it. So I figured if I could sneak some pumpkin into a cookie, I’d hit the jackpot. Turns out, the whole family became obsessed. Even my husband, who usually rolls his eyes at my “healthy cookie experiments,” asks me to make these on repeat.

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What Kind of Almond Flour Should I Use?

For these pumpkin cookies, you’ll want to use blanched almond flour rather than almond meal, as it creates a smoother texture and lighter color that won’t compete with the pumpkin. Blanched almond flour is made from almonds with the skins removed, so it has a finer consistency that works better in baked goods. You can find it in most grocery stores now, usually in the baking aisle or health food section. If you only have almond meal on hand, it will still work but your cookies might have a slightly grittier texture and darker appearance. Just make sure whatever almond flour you choose is fresh – it should smell nutty and sweet, not bitter or rancid.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, but there are a few things to keep in mind:

• Almond flour: This is the star of the show and really shouldn’t be substituted since it gives these cookies their unique texture. Regular all-purpose flour won’t work the same way – almond flour creates that tender, slightly dense bite that makes these cookies special.
• Pumpkin puree: You can swap this with mashed sweet potato, butternut squash puree, or even applesauce. Just make sure whatever you use has a similar thick consistency.
• Butter: Coconut oil (melted and cooled slightly) works great here, or you can stick with any vegan butter substitute. Regular butter works too if you’re not going dairy-free.
• Spices: Don’t have all the individual spices? You can use 1 1/2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg combo.
• Chocolate chips: Feel free to mix it up with white chocolate chips, butterscotch chips, or even chopped walnuts. You could also try mini chocolate chips for more even distribution.
• Sugars: You can use all brown sugar for chewier cookies, or try coconut sugar as a 1:1 replacement for a slightly different flavor profile.

Watch Out for These Mistakes While Baking

The biggest mistake with almond flour cookies is overmixing the dough, which can make your cookies dense and heavy instead of tender – just mix until the ingredients are combined and stop there.

Another common error is not letting the melted butter cool slightly before adding it to the other ingredients, as hot butter can start to cook the eggs or make the dough too warm and sticky to work with.

Since almond flour cookies spread differently than regular flour cookies, avoid making them too large and give them plenty of space on the baking sheet – about 2 inches apart works best.

Finally, don’t overbake these cookies as they’ll continue cooking on the hot pan after you remove them from the oven, so take them out when the edges are just set but the centers still look slightly soft.

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What to Serve With Almond Flour Chocolate Chip Pumpkin Cookies?

These cookies are perfect on their own, but they really shine when paired with a warm cup of coffee or spiced chai tea that complements all those cozy fall flavors. I love serving them alongside a glass of cold milk for dunking, or even better, some vanilla almond milk to keep things dairy-free if you made them with vegan butter. For a fun dessert spread, try them with some vanilla ice cream or whipped cream for an extra indulgent treat. They also make a great addition to any fall gathering when served on a platter with other seasonal treats like apple cider donuts or pumpkin bread.

Storage Instructions

Store: These pumpkin cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to put a piece of bread in the container with them – it helps keep the cookies from getting too crispy. They’re perfect for grabbing as a quick snack or packing in lunch boxes.

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to a bag. When you want fresh cookies, just bake the frozen dough balls straight from the freezer – just add an extra minute or two to the baking time.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the fridge. This actually makes the dough easier to handle since almond flour dough can be a bit sticky when warm. Just let it come to room temperature for about 10 minutes before scooping and baking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2550
• Protein: 28-32 g
• Fat: 175-190 g
• Carbohydrates: 190-210 g

Ingredients

• 2/3 cup melted plant-based or regular butter
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup canned pumpkin puree
• 1 tsp pure vanilla extract
• 2 3/4 cups finely ground almond flour
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 3/4 cup semisweet chocolate chips

Step 1: Prepare Baking Sheets and Preheat Oven

Preheat your oven to 350°F (177°C).

Line a couple of large cookie sheets with baking paper and set them aside so they’re ready for your cookie dough.

Step 2: Mix Wet Ingredients with Sugar

• 2/3 cup melted plant-based or regular butter
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup canned pumpkin puree
• 1 tsp pure vanilla extract

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar.

Mix these together until thoroughly combined, ensuring the sugars dissolve evenly into the butter.

Stir in the vanilla extract and canned pumpkin puree, mixing until the wet ingredients are fully incorporated.

Step 3: Combine Dry Ingredients and Form Dough

• 2 3/4 cups finely ground almond flour
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp table salt

Add the finely ground almond flour, cinnamon, ground ginger, nutmeg, baking soda, and table salt to the bowl with the wet mixture.

Mix everything together until you have a thick, slightly wet dough.

The almond flour will give the dough a soft texture, so make sure it is well combined with the spices and leavening agents.

Step 4: Add Chocolate Chips and Shape Cookies

• 3/4 cup semisweet chocolate chips

Stir the semisweet chocolate chips into the dough, making sure they’re distributed evenly.

Scoop out large clumps of dough, about 2 tablespoons each, and roll them into balls.

Place the dough balls onto your prepared baking sheets, leaving at least 2 1/2 inches between each one to allow space for spreading.

Step 5: Bake the Cookies

Bake the cookie dough balls in the preheated oven for 11–12 minutes, or until the edges have goldened slightly.

If you prefer crispier edges, bake for the full 12 minutes.

Remove the cookies from the oven and, while they’re still hot, I like to gently press a few extra chocolate chips onto the tops to give them a more decadent appearance.

Step 6: Cool and Store the Cookies

Allow the cookies to cool completely on the trays before attempting to move them to a wire cooling rack.

These cookies are delicate until fully set, so patience here helps them hold together.

Once cooled, store at room temperature or in an airtight container in the fridge for up to 5 days.

Tasty Almond Flour Chocolate Chip Pumpkin Cookies

Delicious Tasty Almond Flour Chocolate Chip Pumpkin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 20 minutes mins

Total Time 29 minutes mins

Servings 4

Calories 2450 kcal

Ingredients

  

• 2/3 cup melted plant-based or regular butter
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup canned pumpkin puree
• 1 tsp pure vanilla extract
• 2 3/4 cups finely ground almond flour
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 3/4 cup semisweet chocolate chips

Instructions

 

• Preheat your oven to 350°F (177°C). Line a couple of large cookie sheets with baking paper and set them aside so they're ready for your cookie dough.
• In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix these together until thoroughly combined, ensuring the sugars dissolve evenly into the butter. Stir in the vanilla extract and canned pumpkin puree, mixing until the wet ingredients are fully incorporated.
• Add the finely ground almond flour, cinnamon, ground ginger, nutmeg, baking soda, and table salt to the bowl with the wet mixture. Mix everything together until you have a thick, slightly wet dough. The almond flour will give the dough a soft texture, so make sure it is well combined with the spices and leavening agents.
• Stir the semisweet chocolate chips into the dough, making sure they're distributed evenly. Scoop out large clumps of dough, about 2 tablespoons each, and roll them into balls. Place the dough balls onto your prepared baking sheets, leaving at least 2 1/2 inches between each one to allow space for spreading.
• Bake the cookie dough balls in the preheated oven for 11–12 minutes, or until the edges have goldened slightly. If you prefer crispier edges, bake for the full 12 minutes. Remove the cookies from the oven and, while they're still hot, I like to gently press a few extra chocolate chips onto the tops to give them a more decadent appearance.
• Allow the cookies to cool completely on the trays before attempting to move them to a wire cooling rack. These cookies are delicate until fully set, so patience here helps them hold together. Once cooled, store at room temperature or in an airtight container in the fridge for up to 5 days.