Chocolate Pumpkin Cookies - Gluten Free, Paleo
Desserts, Paleo

Choco Pumpkin Cookies – Gluten Free, Paleo

We can’t get enough of these Choco Pumpkin Cookies. They are flavourful, soft and gooey in the middle and absolutely something to look forward to at the onset of fall.

The one thing we love about fall (apart from the lovely multicoloured work of nature) is the fact that it triggers the baker in you. There is definitely the holiday season and probably many other occasions for that but fall is what really sets the trend of what is set to follow for the season ahead.

Fall literally screams pumpkin. And we love incorporating pumpkin into absolutely everything. Theres pumpkin spice latte, pumpkin pie, pumpkin scones and many other things. Today we are using a combination of pumpkin and chocolate and kick starting fall with a brilliant in house recipe which we like to refer as the Choco Pumpkin Cookies.

Chocolate Pumpkin Cookies - Gluten Free, Paleo

These cookies are chewy, delicious and incredibly easy to make. Moreover the combination of dark chocolate with pumpkin pie spice is just something else. This recipe is for everyone, whether you follow a Paleo lifestyle or not, whether you are gluten free or not you are seriously missing out on something if you  haven’t tried this snack coz these cookies just rise above it all.

Pumpkins for one are extremely versatile as they blend well with most foods categories across breakfast, lunch and dinner but we feel they were made only and only for desserts and latte’s and these Choco Pumpkin cookies are going to make you believe that.

We love using coconut sugar in our desserts – you already know this if you have tasted some of our desserts. Find out more here. However you can easily make this keto by switching up the sugar to monk fruit or erythritol and you are good to go.

So lets get rolling:

Chocolate Pumpkin Cookies - Gluten Free, Paleo

Choco Pumpkin Cookies

Snehal Vaidya
The Choco Pumpkin Cookies are perfect for the fall as they are chewy, delicious and extremely easy to put together. These cookies are Paleo, free of gluten and refined sugars and are something you dont want to miss out on
Cook Time 35 mins
Course Snacks
Cuisine American


  • Mixing bowl
  • Spatula
  • Sieve
  • Cookie Scoop or a Spoon
  • Baking tray
  • Parchment Paper


  • 1 cup Almond Flour 125 gms
  • 1/2 cup Coconut Sugar
  • 1 tbsp Tapioca Flour
  • 1 tbsp Psyllium Husk
  • 2 Eggs - 2 Large, Brown, Organic
  • ½ cup Pumpkin Pureé
  • 40 gms Dark Chocolate 90% and above
  • ½ tsp Baking Soda
  • ½ tsp Cream of tartar
  • 2 tsps Pumpkin Pie spice
  • 1 tsp Pure Vanilla Extract
  • 2 tbsps Maple Syrup
  • ¼ cup Pure Desi Ghee

Pumpkin Pureé

  • 1 Pumpkin whole

Home made Pumpkin pie spice

  • 3 tbsps Ground Cinnamon
  • 2 tsps Ground Ginger
  • 2 tsps Nutmeg - 2 teaspoons 
  • 1 tsps All Spice
  • 1 tsp Ground Cloves


  • Preheat your oven to 350 degrees
  • Chop the dark chocolate into small pieces and set aside
  • In a large mixing bowl combine Almond flour and coconut sugar (After sifting them both)
  • To this add baking soda, cream of tartar, tapioca flour, psyllium husk and pumpkin pie spice & Mix well
  • In another bowl crack eggs and beat them well
  • Add vanilla extract, maple syrup, pumpkin pureé and desi ghee & mix well
  • Melt the dark chocolate in the microwave by heating it at a 15 seconds interval & add this to the bowl
  • Add the wet ingredients to the dry ingredients
  • Mix everything until well incorporated
  • Take the cookie scoop or a spoon and put out dollops of the batter on a baking pan lined with a sheet of parchment paper
  • With the help of your hand gently flatten each dollop from the top and use your fingers to rotate the top of the batter in a circular motion to give it a cookie like appearance
  • This recipe should yield about 12 equal sized dollops / cookies
  • Garnish with chopped dark chocolate if you like
  • Bake them for 15 minutes
  • Remove and let cool
  • Devour

Pumpkin Purée

  • Preheat your oven to 450 degrees
  • Slice open a pumpkin and remove the seeds and the fibre from the middle
  • Place the Pumpkin skin side up on a baking pan lined with a sheet of parchment paper
  • Bake for 35 minutes
  • Remove and let cool
  • Remove the skin and chop the baked pumpkin into cube size pieces
  • Now run these pieces through a blender for a smooth pureé. You can also mash them together with the back of a spoon
  • Store the pureé in the fridge and use when desired

Home made Pumpkin Pie Spice

  • Mix the spices together ans tore them in an air tight container