These almond butter pumpkin chocolate chip cookies are soft, warmly spiced, and packed with chocolate chips. Pumpkin puree adds moisture, while creamy almond butter provides richness without added oil.
They’re vegan and gluten-free, made with brown rice flour and a flax egg. I developed the recipe when I wanted gluten-free chocolate chip cookies without relying on expensive specialty flour blends.
Table of Contents
Brown rice flour kept things simple and affordable, while almond butter helped create the texture I wanted. I also use it in our Almond Butter Granola Recipe (Easy High-Protein Breakfast).
The recipe is quick enough that I originally made a batch before heading out for family activities.
Why You’ll Love This Recipe
These almond butter pumpkin chocolate chip cookies keep things simple with one main gluten-free flour, a flax egg, and an easy two-bowl method.
- Soft and packed with warm pumpkin spices
- Vegan and gluten-free
- Completely oil-free
- Made with one main gluten-free flour
- Easy two-bowl preparation
- No dough chilling required
- Bakes in about 15–17 minutes
For another easy pumpkin snack, try these Peanut Butter Pumpkin Granola Bars with Chocolate Chips (Vegan + Gluten-Free).
Ingredients At A Glance
These cookies require only a few simple ingredients, separated into the flax egg, pumpkin spice cookie dough, and cinnamon sugar topping. Here’s what you’ll need:
Flax Egg
- Ground flaxseed
- Filtered water
Pumpkin Spice Cookies
- Brown rice flour
- Pumpkin puree
- Creamy almond butter
- Coconut sugar
- Pure vanilla extract
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Allspice
- Salt
- Dairy-free mini chocolate chips
Cinnamon Sugar Topping
- Coconut sugar
- Cinnamon
Ingredients & Substitutions
These vegan, gluten-free cookies rely on a few key ingredients for their soft texture, so substitutions can affect the final result.
- Ground Flaxseed & Water: Combine to make the flax egg that binds the dough. Let it sit until slightly gel-like before using.
- Brown Rice Flour: Provides the gluten-free structure. Other gluten-free flours absorb moisture differently, so avoid direct 1:1 substitutions.
- Pumpkin Puree: Adds moisture, pumpkin flavor, and softness. Use plain pumpkin puree, not pumpkin pie filling.
- Creamy Almond Butter: Adds richness without added oil. Stir natural almond butter well before measuring; other nut butters may change the texture and spread.
- Coconut Sugar & Vanilla: Coconut sugar provides sweetness, while vanilla complements the pumpkin and chocolate. You can substitute brown sugar for coconut sugar.
- Baking Soda, Baking Powder & Salt: Provide structure and lift while balancing the sweetness.
- Pumpkin Spices: Cinnamon, nutmeg, cloves, ginger, and allspice create the warm flavor. A prepared pumpkin pie spice blend can also work.
- Dairy-Free Chocolate Chips: Mini chips distribute chocolate throughout the cookies, but regular dairy-free chips also work.
- Cinnamon-Sugar Topping: Coconut sugar and cinnamon add a final layer of sweetness and spice before baking.
If you have pumpkin left over, these Peanut Butter Pumpkin Granola Bars with Chocolate Chips (Vegan + Gluten-Free) are another way to pair pumpkin with nut butter and chocolate.
My Experience Making These Cookies
I first made these almond butter pumpkin chocolate chip cookies when I was craving chocolate chip cookies during pumpkin season. At the time, gluten-free baking often felt expensive because so many recipes called for multiple specialty flours, so I wanted something simpler.
That led me to brown rice flour and a quick, two-bowl recipe. In fact, I made my first batch before heading out for my children’s activities.
That batch gave me about 23 cookies. Portioning the dough slightly smaller should bring the yield closer to 24.
RECIPE CARD: Almond Butter Pumpkin Chocolate Chip Cookies (PRINTABLE)
Ingredients
Flax Egg
- 1 Tbsp ground flaxseed
- 2½ Tbsp filtered water
Pumpkin Spice Cookies
- 1 cup brown rice flour
- ½ cup pumpkin pureé
- ½ cup creamy almond butter
- ½ cup coconut sugar
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp each of cloves ginger, allspice**
- pinch of salt
- ½ cup dairy-free mini chocolate chips
Cinnamon Sugar Topping
- 1 Tbsp coconut sugar
- ¼ tsp cinnamon
Instructions
- Make the Flax Egg: Combine the ground flaxseed and filtered water in a small bowl. Let it sit for at least 5 minutes.
- Prepare the Oven and Baking Sheet: Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Mix the Wet Ingredients: In a medium bowl, mix the almond butter, pumpkin puree, and coconut sugar until smooth.
- Add the Flax Egg and Vanilla: Stir in the prepared flax egg and vanilla extract. Mix well.
- Add the Dry Ingredients: Add the brown rice flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and salt. Mix until combined.
- Add the Chocolate Chips: Stir in the dairy-free mini chocolate chips until evenly distributed throughout the dough.
- Portion the Cookies: Use a 1-tablespoon cookie scoop to scoop the dough onto the prepared baking sheet. Either flatten the cookies or leave them in a heaped scoop shape.
- Add the Cinnamon Sugar: Combine the coconut sugar and cinnamon in a small bowl. Sprinkle the mixture over the tops of the cookies.
- Bake: Bake for 15–17 minutes.
Cinnamon Sugar Topping
- Cool: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to finish cooling. Store the cooled cookies in the refrigerator.
Notes
- Let the flax egg sit for at least 5 minutes before adding it to the dough.
- Stir natural almond butter thoroughly before measuring if the oil has separated.
- Use plain pumpkin puree, not pumpkin pie filling.
-
- The edges look set and slightly firm.
- The tops no longer look wet or glossy.
- The centers are still soft but no longer appear raw.
- The cookies hold their shape when you gently move the baking sheet.
- The bottoms are lightly browned, not dark.
- The cookies feel soft straight from the oven and become firmer as they cool.
- Refrigerator: Store completely cooled cookies in an airtight container in the refrigerator for up to 5 days.
- Freezer: Let the cookies cool completely, then place them in an airtight freezer-safe container or resealable freezer bag. Separate stacked layers with parchment paper to prevent sticking. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator or until ready to serve.
- Make Ahead: Freeze the baked cookies and thaw individually as needed.
Nutrition
Why Brown Rice Flour Works In These Cookies
Brown rice flour keeps these almond butter pumpkin chocolate chip cookies gluten-free without requiring a complicated flour blend. It works well with the moist ingredients in this recipe, especially the pumpkin puree and almond butter.
Getting that balance right matters because gluten-free flour behaves differently from wheat flour. Without gluten to provide structure, changing the flour can noticeably affect how a cookie holds together and feels when you bite into it.
That’s why I don’t recommend treating gluten-free flours as interchangeable. Almond flour contains much more fat, while coconut flour is highly absorbent, so don’t substitute either 1:1 for brown rice flour without testing. Even a commercial 1:1 gluten-free flour blend may produce different results.
King Arthur Baking notes that poorly balanced gluten-free cookies can turn out dry, crumbly, or gritty. Hence, keeping the original brown rice flour avoids introducing another variable.
For an option that skips flour and baking altogether, try these Gluten-Free Vegan No-Bake Cookies.
Why Use Almond Butter Instead Of Oil?
Almond butter does more than add flavor to these almond butter pumpkin chocolate chip cookies. It provides fat and richness without added oil and improves the dough’s consistency. Along with pumpkin puree and brown rice flour, it helps make the cookies soft and tender.
If you have extra almond butter, these Almond Butter Date Balls (Healthy No-Bake Energy Bites) are another simple option.
Can I Substitute Peanut Butter?
Peanut butter may work as a substitute for almond butter. Nut butters can vary considerably in thickness, oil separation, flavor, and overall consistency.
Because of those differences, replacing the almond butter could change the dough consistency, how much the cookies spread, and their final texture. Hence, for the most reliable results, stick with creamy almond butter.
How To Make Almond Butter Pumpkin Chocolate Chip Cookies
These almond butter pumpkin chocolate chip cookies come together in two bowls with no dough chilling required. The steps below include the visual cues to watch for as you mix, shape, and bake the cookies.
Essential Kitchen Tools
You’ll need:
Step 1: Make The Flax Egg
Combine the ground flaxseed and filtered water in a small bowl. Let the mixture sit for at least 5 minutes before using it.
During this time, the flaxseed absorbs the water and thickens. Let it rest fully before adding it to the cookie dough.
Step 2: Prepare The Oven And Baking Sheet
Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Prepare the pan before mixing the dough so you can place the cookies on it right away.
Step 3: Mix The Wet Ingredients
Add the creamy almond butter, pumpkin puree, and coconut sugar to a medium bowl. Stir until the mixture looks smooth and evenly combined.
Add the prepared flax egg and vanilla extract, then mix again until incorporated.
Step 4: Add The Dry Ingredients
Add the brown rice flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and salt.
Mix until the dry ingredients are fully incorporated into the pumpkin and almond butter mixture. Avoid leaving pockets of flour or spices in the dough.
Step 5: Fold In The Chocolate Chips
Add the dairy-free mini chocolate chips and stir until they’re evenly distributed throughout the cookie dough.
Step 6: Scoop And Shape The Cookies
Use a 1-tablespoon cookie scoop to portion the dough onto the prepared baking sheet.
Either gently flatten each portion or leave the dough in a heaped scoop shape, depending on your preference.
Step 7: Add The Cinnamon Sugar
Combine the coconut sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the shaped cookie dough just before baking.
Step 8: Bake The Cookies
Bake at 350°F for 15–17 minutes. Start checking at 15 minutes.
The cookies are ready when the edges are set, the tops no longer look wet or glossy, and the centers remain soft without appearing raw. The bottoms should be lightly browned, not dark.
Step 9: Cool Before Serving
Let the cookies cool on the baking sheet, then carefully transfer them to a wire rack. They will still be soft when warm and will become firmer as they cool.
Once completely cooled, store the cookies in the refrigerator.
Should You Flatten Pumpkin Cookies Before Baking?
How you shape these almond butter pumpkin chocolate chip cookies before baking affects their final shape and how evenly their centers bake.
- Flattened Dough: Gently flatten each scoop of dough into a thick disc to help the cookies spread evenly during baking. The dough begins with a wider surface area and a thinner center. Expect a flatter, wider cookie with a more even thickness from the center to the edge.
- Heaped Dough: Leaving each portion straight from the scoop gives you a taller, thicker cookie with a softer, more substantial center. Some spreading will still occur as the dough heats, but cookies that don’t spread much naturally can remain noticeably domed. King Arthur Baking specifically notes that certain drop-cookie doughs need flattening to avoid remaining ball-shaped.
So which should you choose? If you prefer a flatter, more evenly shaped cookie, gently flatten the dough before baking. But for a thicker, more domed cookie, leave the scoops heaped. Whichever method you choose, keep every portion roughly the same size and shape so they bake at a similar rate.
Want another chocolate-and-nut-butter combination? Try these Peanut Butter Chocolate Chip Cookies.
Troubleshooting Tips
Even with a simple recipe, small differences in measurements, almond butter consistency, or baking time can change the results. If your almond butter pumpkin chocolate chip cookies don’t turn out as expected, start here.
- Cookies Are Too Soft or Seem Underdone: Let them cool before judging the final texture because they firm up as they cool. If the centers still look wet or raw when they leave the oven, they may need additional baking time.
- Cookies Didn’t Spread: For flatter cookies, gently press each dough portion before baking. See the flattening section above for more detail.
- Cookies Spread Too Much: Check your pumpkin puree and almond butter measurements. If using natural almond butter, stir it thoroughly before measuring so the separated oil is evenly incorporated.
- Dough Is Very Sticky: Some moisture is expected. Carefully measure the pumpkin and brown rice flour. Do not add extra flour, as it will dry out the cookies.
- Cookies Are Dry: Too much brown rice flour or extra baking time can reduce moisture. Measure carefully and begin checking the cookies at 15 minutes.
- Cookies Fall Apart: Make sure the flax egg thickens before adding it to the dough, and allow the baked cookies to cool before moving them to a wire rack.
- Bottoms Brown Too Quickly: Use parchment paper or a silicone baking mat and make sure your oven is set to 350°F. Dark baking sheets can also encourage faster browning.
Easy Cookie Variations
Once you’ve made the original almond butter pumpkin chocolate chip cookies, a few simple changes can adjust the flavor and texture.
- Add Extra Chocolate: Stir in more dairy-free chocolate chips or press a few into the tops before baking.
- Add Chopped Pecans or Walnuts: Fold in chopped nuts into the dough for extra crunch and a nutty flavor that pairs well with pumpkin and warm spices.
- Use Pumpkin Pie Spice: Replace the individual cinnamon, nutmeg, cloves, ginger, and allspice with your favorite pumpkin pie spice blend for a simpler option.
- Try Peanut Butter: For a peanut-forward variation, see the substitution notes above before replacing the almond butter.
- Skip the Cinnamon-Sugar Topping: Leave it off for a simpler cookie, although I prefer the extra sweetness and warm cinnamon flavor it adds.
Craving another chocolate treat? Try our Best Flourless Dark Chocolate No-Bake Cookies.
How To Store & Freeze Pumpkin Chocolate Chip Cookies
These almond butter pumpkin chocolate chip cookies are easy to store for later, but let them cool completely first. Packing cookies while they’re still warm can trap moisture inside the container.
Refrigerator
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days. The cookies will become firmer when chilled, so let them sit out briefly before serving if you prefer a softer texture.
Freezer
For longer storage, cool the cookies completely, then transfer them to an airtight freezer-safe container or resealable freezer bag. If you’re stacking them, place parchment paper between the layers to keep the cookies from sticking together.
Freeze for up to 2 months for the best quality. When you’re ready to eat them, thaw the cookies overnight in the refrigerator.
Can I Freeze The Cookie Dough?
You can usually portion and freeze drop cookie dough before baking. King Arthur recommends scooping the dough, freezing the portions on a baking sheet until firm, and then placing them in an airtight freezer bag.
Nutritional Benefits
These cookies suit anyone following a vegan, gluten-free, or oil-free diet who still wants a sweet treat. Pumpkin provides beta-carotene, which the body converts to vitamin A to support normal vision and other functions.
Almonds are rich in unsaturated fats, fiber, and plant protein, and they also supply vitamin E and magnesium. Ground flaxseed adds another plant-based ingredient while replacing the conventional egg.
Baking Questions Answered
Still have a question about these cookies? These answers cover a few details that aren’t addressed elsewhere in the recipe. If you don’t see your question here, drop it in the comments, and we’ll be happy to help.
Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?
You can, but the consistency matters. Homemade pumpkin puree can contain more water than canned puree, which may make the cookie dough wetter. If using fresh pumpkin, drain excess liquid and aim for a thick, smooth consistency similar to canned pumpkin puree.
Do I Need To Chill The Cookie Dough?
This recipe is designed to go directly from mixing to scooping and baking. No chilling time is required, making it a good option when you want cookies without waiting for dough to rest in the refrigerator.
Can I Make These Cookies Without Chocolate Chips?
You can leave out the chocolate chips if you prefer a plain pumpkin spice cookie. The cookies will be less sweet and have a milder chocolate flavor, but the pumpkin, almond butter, and warm spices will still stand out.
Can I Double The Recipe?
Double each ingredient using the same proportions. Mix the dough as instructed, and bake the cookies in batches. Avoid overcrowding the baking sheet to leave enough space between cookies.
Why Do I Need Both Baking Soda And Baking Powder?
The two leavening agents work differently during baking. Baking soda needs an acidic ingredient to work, while baking powder contains both the acid and base needed for leavening. Using both helps achieve the desired structure and texture.
More Pumpkin Recipes To Try
If you have extra pumpkin or want to keep those warm fall flavors going, try one of these next:
- Vegan Pumpkin Spice Popcorn: A crunchy snack for anyone craving pumpkin spice flavors.
- Grain-Free Pumpkin Pie Spiced Waffles: A cozy pumpkin-spiced option for breakfast or brunch.
- Pumpkin Pie Smoothie Bowl – Easy, Creamy Fall Breakfast: A cool, creamy way to bring pumpkin flavor to breakfast.
- Easy Pumpkin Peanut Butter Overnight Oats: Prep these ahead for an easy pumpkin breakfast with rich peanut butter.
Baked Them? Tell Us How They Turned Out!
Did you make these almond butter pumpkin chocolate chip cookies? Let us know how they turned out in the comments! We’d especially love to hear whether you flattened your cookies or left them heaped, along with any substitutions or variations you tried.
If you run into a baking problem, leave your question below, and we’ll help you troubleshoot.
