The ultimate gluten-free fall cookie (soft pumpkin chocolate chip) is cakey, cozy, and bursting with cinnamon, nutmeg, and cloves. Canned pumpkin puree and coconut flour make a thick dough studded with melty semi-sweet chocolate chips. The recipe makes 36 cookies at 3 g carbs each.
The Ultimate Gluten-Free Fall Cookie
When the first crisp autumn breeze rolls in, there’s nothing better than filling your home with the scent of warm pumpkin spice. These Soft Pumpkin Chocolate Chip Cookies are the ultimate fall treat! They have a wonderfully soft, almost cake-like texture, thanks to the coconut flour, and are bursting with cozy cinnamon, nutmeg, and cloves. Each bite is a perfect blend of earthy pumpkin and rich, melty chocolate chips. Get ready to bake your new favorite seasonal cookie!
Ingredients
• What You’ll Need
• 3/4 cup or 255g (9 oz) honey
• 3/4 cup or 170g (6 oz) canned pumpkin puree
• 1/2 cup or 113g (4 oz) butter, melted
• 1 Tbsp or 15ml vanilla extract
• 1 large egg
• 1/2 cup or 60g (2.12 oz) coconut flour
• 1 1/2 tsp or 4g (0.14 oz) ground cinnamon
• 1/2 tsp or 3g (0.11 oz) sea salt
• 1/2 tsp or 2.5g (0.09 oz) baking soda
• 1/2 tsp or 1g (0.04 oz) ground nutmeg
• 1/4 tsp or 0.5g (0.02 oz) ground cloves
• 1/4 tsp or 0.5g (0.02 oz) ground ginger
• 1 cup or 170g (6 oz) semi-sweet chocolate chips
Instructions
1. Baking Your Pumpkin Cookies
2. Preheat your oven to 350°F or 175°C (350°F). Line two large baking sheets with parchment paper for easy cleanup.
3. In a large bowl, whisk together the wet : honey, canned pumpkin, melted butter, vanilla, and the egg until smooth and fully combined.
4. In a separate medium bowl, combine all the dry : coconut flour, cinnamon, sea salt, baking soda, nutmeg, ground cloves, and ginger. Stir well to distribute the spices evenly.
5. Gradually pour the dry ingredient mixture into the wet , mixing continuously with a spatula or wooden spoon until just combined. The coconut flour will absorb a lot of moisture, creating a thick dough.
6. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, placing them about 2 inches apart. These cookies will not spread much, so you can gently flatten the tops with the back of a spoon if you prefer a flatter cookie.
8. Bake for 12-15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
9. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Nutritional Information
• Makes: 36 cookies
• Calories: 89 per cookie
• Carbohydrates: 3g
• Fats: 9g (0.32 oz)
Pro Tips
• Coconut flour is very absorbent. Let the dough rest for 5 minutes after mixing to allow the flour to fully hydrate before scooping.
• These cookies have a soft, cake-like texture. For a slightly firmer cookie, you can chill the dough for 30 minutes before baking.
• Store the cookies in an airtight container at room temperature. Due to their high moisture content, placing a paper towel in the container can help prevent them from getting sticky.
FAQ
Q: Can I use a different flour instead of coconut flour
A: This recipe is specifically designed for coconut flour, which is very absorbent and creates the soft, cake-like texture. Substituting another flour would significantly alter the cookie and is not recommended without adjusting the wet ingredient ratios.
Q: Why didn’t my pumpkin cookies spread in the oven
A: These cookies do not spread much while baking due to the thick, absorbent nature of the coconut flour dough. If you prefer a flatter cookie, you can gently press the tops of the dough balls down with a spoon before baking.
Q: What is the best way to store these cookies
A: Store the cookies in an airtight container at room temperature. To prevent them from getting sticky due to their high moisture content, place a paper towel inside the container to absorb excess moisture.
Pro Tips
- Stir the cinnamon, sea salt, baking soda, nutmeg, cloves, and ginger into the coconut flour separately so the spices distribute evenly through the thick dough.
- The coconut flour will absorb a lot of moisture, so mix the dry mixture into the wet just until combined and expect a thick dough.
- These cookies will not spread much — gently flatten the tops with the back of a spoon before baking if you prefer a flatter cookie.
- Bake 12-15 minutes until the edges are set and a toothpick inserted into the center comes out clean.
Frequently Asked Questions
How many carbs are in these pumpkin cookies?
Each of the 36 cookies has 89 calories with 3 g carbohydrates, 9 g fat, and 1 g protein.
What gives the cookies their cake-like texture?
Canned pumpkin puree and coconut flour — the coconut flour absorbs the pumpkin's moisture and bakes up soft and cakey rather than crisp.
Why didn't my cookies spread?
They are not supposed to. The thick coconut flour dough holds its shape, so flatten the tops with a spoon before baking if you want thinner cookies.
Are these cookies gluten-free?
Yes — coconut flour replaces the wheat entirely. The dough is pumpkin puree, honey, butter, egg, vanilla, chocolate chips, and warm spices.
Recipe card below.
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The Ultimate Gluten-Free Fall Cookie (Soft Pumpkin Chocolate Chip)
Ingredients
Method
- Baking Your Pumpkin Cookies
- Preheat your oven to 350°F or 175°C (350°F).
- Line two large baking sheets with parchment paper for easy cleanup.
- In a large bowl, whisk together the wet : honey, canned pumpkin, melted butter, vanilla, and the egg until smooth and fully combined.
- In a separate medium bowl, combine all the dry : coconut flour, cinnamon, sea salt, baking soda, nutmeg, ground cloves, and ginger.
- Stir well to distribute the spices evenly.
- Gradually pour the dry ingredient mixture into the wet , mixing continuously with a spatula or wooden spoon until just combined. The coconut flour will absorb a lot of moisture, creating a thick dough.
- Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, placing them about 2 inches apart. These cookies will not spread much, so you can gently flatten the tops with the back of a spoon if you prefer a flatter cookie.
- Bake for 12-15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
