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. They weren’t 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.
You’d never guess these pumpkin cookies are gluten-free, paleo + vegan.
The recipe uses two of my favorite go-to flours: coconut and almond. Almond flour helps provide a nice texture and flavor, while the coconut flour helps soak up the extra moisture that comes 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 melllttt 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 chocolate chunks > 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!
If you like these Chocolate Chip Pumpkin Cookies, try these Chocolate Chunk Pumpkin Blondies, this No-Bake Vegan Pumpkin Cheesecake, and these Pumpkin Spice Twix Bars!
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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!
Ashley says
These are UH-MAZING! I substituted ground up oats in place of the almond flour and didn’t have any flax seeds, so I made a chia seed “egg” instead (1TBS chia seeds + 2.5TBS water; stir and let sit for 5 mins). As Rachel mentioned, it is very important to let the coconut oil re-solidify in the fridge, but i’d you happen to forget, these are still yummy as mushy gooey cookies (or even just as safe, yummy batter)!! I will definitely be making these again!! ❤️
Rachel says
So thrilled to hear you’re loving them Ashley, and that they worked well with the substitutes you made. Thanks so much for sharing your feedback! :)
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!
Ashley says
Enjoy Life brand dark chocolate (vegan) chunks are amazing, too! You can get these Whole Foods and Sprouts! Happy baking!
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 :)
Melanie says
These did not work for me :( I did add the extra tablespoon of coconut flour and let them sit in the fridge for 6 hours, but they’re too wet. I cooked them a full 30 mins and the centers are still wet. The flavor is nice though!
Rachel says
Hi Melanie, sorry you had trouble!! Did you pumpkin puree seem particularly wet? That is most likely the issue, I always use pretty thick pumpkin puree. You can always try stirring in a couple extra tablespoons of coconut flour if it doesn’t seem cookie dough-like.
Megan says
Hi! Can I sub the coconut oil for almond butter and then use honey instead of sugar?
Rachel says
Using honey for the coconut sugar will make the cookies too soft, especially with the pumpkin so I wouldn’t recommend that. I haven’t tried almond butter instead of coconut oil but it might work, can’t make any guarantees though!
Walker says
How many cookies does this recipe yield?
walker says
sorry just seeing 18
Sam says
Can I use bobs gf all purpose flour mix instead of the coconut flour?
Rachel says
Hi Sam, coconut flour is very uniquely absorbent so it’s hard to sub anything 1:1 for coconut flour. I’d recommend using between 1/2 cup and 3/4 cup of GF AP flour instead of the coconut flour, but since I haven’t tested that way, I can’t make any guarantees!
julie Christy says
I made these this afternoon with just a few adjustments. They are delicious!! Instead of the Almond flour, I used Bob’s GF Baking Flour. For the sugar I used 1/2 coconut sugar and 1/2 Lankato Monkfruit Sweetener (sugar substitute). I want to try them with the almond flour next time! Thanks for sharing!
Rachel says
So glad you’re enjoying them, Julie! Thanks for the feedback :D