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Get ready to brighten your day with my Pumpkin Chocolate Chip Cookies recipe! If there’s a cookie lover in the room, it’s definitely Vienna! She couldn’t get enough of these cookies, and it’s easy to see why—they’re simply scrumptious. Packed with the cozy flavors of fall like cinnamon, nutmeg, and ginger, these cookies strike the perfect balance of sweetness and chocolatey delight. Pair them with a cup of tea for the ideal afternoon treat!
With the chilly weather rolling in, I find myself craving a cup of Rise and Shine tea alongside a tasty cookie. Drop a comment about your go-to fall cravings!
Pumpkin adds not just incredible flavor to these cookies, but also a nutritional boost. Here’s why I love cooking with pumpkin:
About These Cookies:
– Makes 20 cookies. *You might be able to go egg-free with 2 flax eggs, but I haven’t tested it yet.
– If skipping the eggs, add extra liquid. **I used fresh pumpkin, which I roasted myself—canned pumpkin might make them a bit more moist. ***Feel free to experiment with different flours based on your preference. For example, if brown rice flour isn’t your favorite, try spelt, whole wheat, or buckwheat. Keep in mind that you may need to adjust the liquid since some flours absorb more moisture.
I hope your family loves these cookies as much as we do! If you make them, tag me on social media—I’d love to see.
Here’s what others are saying:
– I swapped almond flour for whole wheat flour, and they turned out great!
– Thrilled to hear the substitution worked. Thanks for sharing!
– Super tasty! Used up bits of spelt, buckwheat, and millet instead of rice flour—the cookies were fantastic.
– Thanks for sharing your creative substitutions! So glad to hear you enjoyed them.
– They’re amazing! Tried them with flax eggs and canned pumpkin. Thanks!
– Awesome! Glad to hear that worked out!
– Can I replace brown rice flour with chickpea or tapioca flour?
– I haven’t tried those yet, but chickpea flour is denser. I’d start with tapioca and adjust the liquid based on the dough’s texture.
– Hi Joy! I’m making these for my son on the SCD diet.
– Wonderful!
Gluten-free and tasty:
– I replaced rice flour with organic whole wheat flour and used canned pumpkin. Made them smaller and flatter for the second batch, so they were less doughy. Even my picky teenager loves them. Success!
– Yay! Teenager approval is the best!
Substituted spelt flour for brown rice flour. My husband…
– Oh, the comment got cut off! Hope the cookies were a hit!
Thanks for the great recipe! I’ll be sharing with friends.
Wondering if you can use only almond flour? I’m not a fan of coconut or brown rice flour. Will I need adjustments?
– Yes, using solely almond flour will require adjustments since it has a different texture. You’ll likely need to alter the liquid ingredients—pumpkin, eggs, and maple syrup. While I haven’t tried it myself, skilled bakers can probably figure it out!
Hi, I can’t use almond flour due to tree nut allergies. What’s a good substitute?
– Perhaps try a different cookie recipe! Have you seen these? [Link to tahini cookies]
Can you use coconut sugar instead of maple syrup?
– Yes, but don’t forget to add something to replace the liquid from maple syrup. Enjoy!
Yum! So delicious!
