I never really thought that I liked pumpkin until these cookies. I always thought it was a bit overdone (and it probably is), and the Pumpkin Spice Latte craze sort of made me think that it’s all trend, and not at all about the flavor. But let me tell you something. These cookies have changed my mind and unfortunately I might be morphing into someone that thinks about pumpkin everything the second September hits.
I genuinely made three pumpkin recipes in the week that I developed this recipe and I have to be honest with you – this one is my favorite. Not only is the pumpkin there for very, subtle flavor, but it also adds to the extremely soft and fluffy texture of these cookies to make them almost cake-like. Even if pumpkin is not what you wake up thinking about or go to sleep dreaming about in the fall, the taste is subtle I promise – as a former pumpkin skeptic, I’ll be the first to say that I never want to overwhelm my pumpkin baked goods with any overpowering taste.
Now let’s get to one of the most gorgeous parts of this recipe – you can make these cookies using only ONE BOWL. Cookies are amazing and all, but the ability to make them and only having to wash one bowl? More time eating and less time dishwashing? A dream.
Sometimes I think the only hindrance behind people’s willingness to bake is that they a) don’t want to deal with the clean-up, and b) are preemptively overwhelmed by the process. This recipe is a perfect example of a super easy recipe – to make and clean up – that yields a delicious product. These cookies are vegan because I used flax eggs, but feel free to use one regular egg if you choose to make them that way.
When you make this recipe tag me on Instagram @DADAEATS and #dadaeats so I can see your creations! Happy pumpkin season!
One-Bowl Chocolate Chip Pumpkin Cookies (Vegan, Gluten-Free)
- 1/3 cup pumpkin puree
- 3 tbsp coconut oil, melted and cooled
- 1/4 cup almond butter
- 1/2 tsp vanilla extract
- 3 tbsp maple syrup
- 1/4 cup coconut sugar
- 2 flax eggs (can also subsitute with ONE regular egg) mix 2 tbsp of ground flaxseed with 5 tbsp water. set aside to thicken.
- 1.5 cups almond flour
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup chocolate chips + more for tops, duh
- 1/4 tsp salt
Preheat your oven to 350 degrees and line a cookie sheet with parchment, or grease it lightly with coconut oil.
Prepare flax eggs by combining 2 tbsp ground flaxseed with 5 tbsp warm water. Set aside to thicken. Note that you can also sub one regular egg instead of flax eggs if you choose.
In a medium bowl, mix together pumpkin purée, melted + cooled coconut oil, almond butter, maple syrup, and vanilla. Mix until smooth.
Add coconut sugar and mix once again until fully incorporated. Add thickened flax eggs or regular egg and stir to combine.
Now add almond flour, pumpkin pie spice, baking powder, baking soda, and salt, making sure to sprinkle the leavening agents over the entire surface area of the flour so as to incorporate it well. Mix thoroughly.
Fold in chocolate chips. Form into 2-3 tbsp amounts and press down slightly. Add more chocolate chips on top if desired.
Bake for 15-20 minutes until cookies are fluffy and golden brown around the edges. Cool before enjoying!