Pumpkin Chocolate Chunk Cookies

You’ll love these paleo Pumpkin Spice Chocolate Chip Cookies!! They’re gluten free, dairy free, and the perfect autumn dessert recipe!

Prep: 10 minsCook: 15 minsTotal: 25 mins
Servings: 10 1x


  • 1/2 cup pumpkin purée
  • 1/4 cup ghee
  • 1 teaspoon vanilla
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 1/2 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350F.
  2. Whisk together the pumpkin purée, ghee, egg, coconut sugar, egg, and vanilla.
  3. Add the almond flour, baking soda, sea salt, pumpkin spice, cloves, and nutmeg.
  4. Whisk everything together then fold in the chocolate chips.
  5. Refrigerate for 30 minutes.
  6. Use an ice cream scooper to scoop the cookie dough out onto a baking sheet lined with parchment paper.
  7. Dampen your fingers and slight pat down the tops of each cookie dough mound.
  8. Add a couple extra chocolate chips to the top and bake for 15 minutes.
  9. Once they’re done baking, allow the cookies to sit on the baking sheet before transferring them to a cooling rack.


Serving (1 cookie): Calories 147; Fat 9.2g (Sat 4.5g); Protein 2g; Carb 15.7g (net carb 14.8g); Fiber 0.9g; Sodium 228mg

© The Toasted Pine Nut