Pumpkin Almond Cookies with Chocolate Chips Recipe

I absolutely love this Pumpkin Almond Cookies with Chocolate Chips Recipe! It’s the perfect cozy treat for fall afternoons or anytime you want a sweet snack that feels both indulgent and wholesome. The pumpkin adds this amazing moistness and natural sweetness, while almond flour keeps the texture tender but hearty. Plus, those melty chocolate chips? They’re the cherry on top!

When I first tried baking these, I was amazed at how quickly they came together and how much my family went crazy for them. They’re great for lunchbox treats, sharing at holiday parties, or just snacking with a cup of tea on a lazy weekend. You’ll find that the combo of pumpkin, almonds, and chocolate hits just the right balance between cozy fall flavors and simple, satisfying sweetness.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Almond Cookies with Chocolate Chips Recipe plays a unique role — from the pumpkin puree that keeps them moist and tender to the blend of almond and coconut flours that give a lovely texture. Here’s a quick rundown with some shopping tips to make your baking easier.

• Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
• Egg: Binds everything together and adds richness; make sure it’s at room temperature.
• Maple syrup: Provides natural sweetness and a subtle depth of flavor.
• Vanilla extract: Enhances the warm flavors and rounds out the profile.
• Coconut oil: Melts smoothly into the batter and adds a delicate richness without overpowering the pumpkin.
• Almond flour: Offers a nutty base and gluten-free goodness; look for finely ground almond flour for a tender crumb.
• Coconut flour: Helps absorb moisture and gives structure without heaviness.
• Pumpkin spice: The quintessential blend that brings those cozy fall vibes.
• Cinnamon: Fresh or ground, it boosts the warmth and aroma.
• Baking soda: Provides gentle lift and lightness.
• Salt: Balances sweetness and enhances all the flavors.
• Milk chocolate chips: Melty sweetness that complements the spices perfectly.

Variations

I love mixing things up with this Pumpkin Almond Cookies with Chocolate Chips Recipe to suit different moods or dietary needs. Feel free to customize — it’s super forgiving and welcoming to your tweaks.

• Swap the chocolate chips: Once, I tried dark chocolate chips instead of milk, and the richer taste was incredible if you prefer less sweetness.
• Make it vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) and use dairy-free chocolate chips to keep it vegan-friendly.
• Add nuts or seeds: Toss in chopped pecans or sunflower seeds for extra crunch and texture — my family loves the added surprise.
• Spice it up: Experiment with ginger or nutmeg for a different spin on the pumpkin spice blend.

How to Make Pumpkin Almond Cookies with Chocolate Chips Recipe

Step 1: Melt & Mix the Wet Ingredients

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that way, no sticking and easy cleanup! Pop the coconut oil in a small bowl and melt it gently in the microwave for just a few seconds. Let it cool a bit so it doesn’t cook the eggs later. Then, grab a large bowl and whisk together the pumpkin puree, egg, maple syrup, and vanilla extract. Once the coconut oil’s cooled, mix it in gently. This gives you a smooth, well-blended wet base to work with.

Step 2: Combine Dry Ingredients

In a separate medium bowl, stir together the almond flour, coconut flour, pumpkin spice, cinnamon, baking soda, and salt. Mixing the dry ingredients first helps everything get distributed evenly without clumps. This is a crucial step—skip it, and you’ll notice uneven spice or flour pockets in your cookies.

Step 3: Bring It All Together

Slowly add the dry mixture into the wet bowl, bit by bit. Use a rubber spatula to fold and gently mix, so you don’t overwork the batter. The dough will be soft but scoopable. Once you have a lovely cookie dough, fold in the chocolate chips carefully—you want them evenly distributed but not mashed down.

Step 4: Shape & Bake

Scoop about 2 tablespoons of dough into your hand and roll it into balls—that’s usually around 16 cookies’ worth. Place the dough balls on your baking sheet. Don’t just drop them, though: press them lightly with your fingers or palm to form your cookie shape because these won’t spread much during baking. Pop the tray into the oven and bake for 10 minutes—or until edges start to set but centers are still soft. Let cookies rest on the sheet for 4-5 minutes after baking to firm up before transferring to a rack to cool a bit more.

How to Serve Pumpkin Almond Cookies with Chocolate Chips Recipe

Garnishes

While these cookies are fantastic on their own, I love dusting a little powdered sugar on top for a sweet, snowy effect when serving friends. For a festive touch, sometimes I drizzle melted chocolate or a light almond glaze—both add extra flair and richness without overpowering the pumpkin flavor.

Side Dishes

They pair beautifully with a warm cup of chai tea, coffee, or even a creamy hot chocolate if you want to take your snack time up a notch. I also like serving these alongside a smoothie bowl or fresh fruit for a well-rounded afternoon break that’s cozy and nourishing.

Creative Ways to Present

For holidays or special occasions, I arrange these cookies on a festive platter with little sprigs of rosemary or cinnamon sticks for a rustic vibe. Another fun idea I’ve tried is stacking them with thin layers of almond butter between, creating mini cookie sandwiches that everyone adores.

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin almond cookies in an airtight container at room temperature, and they stay soft and tasty for about 3 days. If you want them a bit crisper after storage, just pop one or two briefly into a warm oven or toaster oven before serving.

Freezing

This recipe freezes really well! After shaping the cookie dough balls, I flash freeze them on a baking sheet, then transfer to a zip-top bag. When I want fresh cookies, I bake them straight from frozen—just add a couple extra minutes to the bake time, and you’ve got fresh-cookie goodness anytime.

Reheating

To revive cookies after storing or freezing, heat them in the microwave for about 10-15 seconds or pop them in a 300°F oven for 5 minutes. This softens the chocolate and brings back that fresh-baked warmth that makes these pumpkin almond delights irresistible.

FAQs

Final Thoughts

This Pumpkin Almond Cookies with Chocolate Chips Recipe has become one of my absolute favorites to bake when I want something quick, flavorful, and delightfully comforting. It’s a simple, approachable recipe that feels special enough to impress guests but easy enough for a cozy night in. I can’t wait for you to try it—you’ll love how these cookies bring warm autumn flavors and tender textures together in every bite. Trust me, once you make them, they’ll become your go-to seasonal treat too!

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