These Soft Chocolate Chip Pumpkin Cookies are a cakey and delicious spiced cookie that’s loaded with chocolate! If you like softer cookies, you’ll adore these gluten-free, paleo + vegan pumpkin cookies.
Soft, cakey cookie fans – are you out there?!? This post is for you! I made you some pumpkin chocolate chip cookies that are super soft, warmly spiced, and loaded with melted chocolate chunks. I think you’re really going to like them 😃
I’m going to be totally honest, when I tasted them, I labeled these a no-go because they hadn’t been exactly what I was going for, which was a crispy-edged, super chewy pumpkin chocolate chunk cookie. But then…I couldn’t stop snagging pieces of them when I walked by. Always a good sign.
So I went onto Instagram Stories to ask whether you guys had any interest in seeing a softer cookie (since it’s not usually my go-to). And well, you guys responded with a resounding YES. I got so many positive responses from the soft-cooking-loving community, so I had to share it :)
I ended up bringing them to Rosh Hashana dinner with my family, and they disappeared within 5 minutes of hitting the table, despite my family generally preferring crunchy/chewy things. These are delish no matter how you slice it.
These pumpkin cookies are gluten-free, paleo + vegan, and they use two of my favorite go-to flours: coconut and almond. Almond helps provide a nice texture and flavor, while the coconut flour helps soak up the extra moisture that come from adding the pumpkin and the flax egg.
There’s a pretty decent amount of pumpkin in here too – 3/4 cup! Which is definitely what helps them get that ultra soft, moist, cakey texture that helps them just meelllttt in your mouth. Of course, along with pumpkin, you must have the pumpkin spice crew. In these, it consists of cinnamon, nutmeg, and cloves…mmmmm.
As usual, I recommend using chunks > chips for the best results. Freshly chopped chunks are always meltier because they don’t have waxes in them, like chocolate chips do, to make them hold their shape. Melty chocolate is always the winner in my book! If soft cookies are your jam, you’re going to absolutely swoon over these – I hope you’ll give them a try. Enjoy!
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Remember to #bakerita if you try the recipe!
Soft Chocolate Chip Pumpkin Cookies
These Soft Chocolate Chip Pumpkin Cookies are a cakey and delicious spiced cookie that’s loaded with chocolate! If you like softer cookies, you’ll adore these gluten-free, paleo + vegan pumpkin cookies.
Ingredients
- ½ cup coconut oil melted
- ¾ cup (183g) canned pumpkin puree make sure to use pure pumpkin, NOT pumpkin pie filling
- ¾ cup coconut sugar
- 1 flax egg 1 tablespoon ground flax + 2.5 tablespoons water, whisk + let set for 5 mins
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (96g) blanched almond flour
- ⅓ cup + 1 tablespoon (51g) coconut flour
- 1 cup (6 oz.) dark chocolate chunks
Instructions
- In a large mixing bowl, combine the melted coconut oil, canned pumpkin, coconut sugar, flax egg, and vanilla extract. Whisk until completely smooth and combined.
- Add in the cinnamon, nutmeg, baking soda, baking powder, kosher salt, blanched almond flour, and coconut flour if using. Stir until a smooth dough forms and the dry ingredients are completely incorporated. Stir in the chocolate chunks.
- Chill the dough for at least one hour, or up to 24 hours. Don’t skip this - you need to let the dough chill so the coconut oil can firm back up and make sure the cookies don’t spread too much.
- When you’re ready to bake, preheat the oven to 350ºF. Line two baking sheets with parchment paper. Using a large cookie scoop (this one is my favorite), scoop dough onto the cookie sheet, leaving 2” between cookies.
Bake for 11-14 minutes, or until crispy on the edges and baked in the center. Store in an airtight container.
Recipe Notes
If your pumpkin is a bit watery or thin (like Trader Joe’s brand tends to be), you’ll want to add an extra tablespoon of coconut flour to help soak up that extra moisture. Libby’s and Sprouts Brand are typically thick enough on their own, but if you have it on hand, I’d recommend adding the coconut flour anyways if you want to ensure crispy edges.
Casey the College Celiac says
Talk about the perfect (and extra delicious) way to celebrate the start of fall!
Rachel says
I certainly agree, thanks so much Casey!
Meriem @ Confessions of a Confectionista says
I must know what type of chocolate you use to get those perfect melted gooey chocolate puddles!
Rachel says
Hi Meriem, I used Trader Joe’s 72% Pound Plus Bar for the chunks here!
Sarah @Whole and Heavenly Oven says
Oh gosh, these cookies are making me drool currently, Rachel! LOVE all that cakey pumpkin goodness! I’ll take your whole batch of these fall beauties. :) :)
Rachel says
Thank you so very much Sarah!
jen says
Do you think I could sub out the coconut flour and use tapioca instead? Would the ratio be the same? I love your stuff BTW!
Rachel says
Hi Jen, thanks for the love! Unfortunately coconut flour is super uniquely absorbent and can’t be subbed out for anything else. I’d recommend getting your hands on some – it’s not too expensive and a little goes a long way, so it should last you a while. Enjoy!
jen says
oh ya I do have it!! But hubby is averse to anything coconut and is like a sniffer dog and can taste a tsp of it in like a two dozen batch of cookies!! :) Ooh well more for me and the kids! haha
Rachel says
Oh man that’s crazy he’s so sensitive! You could try using an extra 1 1/4 cups of almond flour in place of the coconut flour, but I haven’t tried it so I can’t guarantee your results!
Holly says
Can I use chickpea flour as a sub here?
Rachel says
Hi Holly, I’ve never used chickpea flour before so I’m not sure what the properties are or how it will perform in this recipe. You’re welcome to try it but I can’t make any guarantees that it will be successful.
Catarina says
Hi Rachel
We don’t have canned pumpkin in my country. May I just roast or steam some and then puree it?
Thanks for your healthy and delicious legacy X
Rachel says
Hi Catarina, yes that should certainly work! If it seems watery though, I’d recommend letting it sit in a fine mesh strainer to strain out some of the excess moisture before proceeding with the recipe. Enjoy!
Amanda says
These look so good! I have been making all the paleo + vegan pumpkin goodies this weekend…I’m thinking I need to keep the theme going with these! I wanted to check out which cookie scoop you like but I don’t see a link…Is there a certain one you like? Thanks! :)
Rachel says
Hi Amanda, it’s on my Shop page but I’ve also affiliate linked it for you here: http://amzn.to/2fKM3b5 (I used the medium size here).
Mary says
Can I sub the flax egg for a real egg?
Rachel says
I haven’t tried it but that should be just fine, hope you enjoy them Mary!
Natalie R says
I made these last night and the flavors were ON POINT! I replaced the 3 spices with equal parts homemade pumpkin pie spice and brown sugar instead of coconut sugar (I mix organic white with molasses for the richest flavor).. baked them for 10 minutes, flattened a little with a spatula, then baked for 3ish more minutes. They’re super soft and cakey, but honestly.. who doesn’t love cake for breakfast ;) Thanks for sharing this great recipe!
Rachel says
Yay I’m so thrilled you’re enjoying them!! Cake for breakfast definitely isn’t a bad thing :)