Soft Pumpkin Cookies with Mini Chocolate Chips and Vanilla Frosting Recipe
These Soft Pumpkin Cookies are tender, moist, and packed with warm pumpkin pie spices. Made with almond and coconut flours for a gluten-free treat, they feature mini chocolate chips for a sweet surprise and can be optionally decorated with creamy vanilla frosting. Perfect for fall or anytime you crave a soft, spiced cookie with seasonal flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour (175 grams)
- 3 tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet Ingredients
- 2 eggs
- 1/2 cup cane sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned or homemade)
Add-Ins and Optional
- 1/3 cup mini chocolate chips (such as Enjoy Life)
- Vanilla frosting (for piping, optional)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking soda, and sea salt. Stir them together until evenly distributed.
- Add Wet Ingredients: In a separate bowl, whisk the eggs, pumpkin puree, sugar, and vanilla extract until well blended and smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir gently. The dough will appear very moist and wet, which is normal for this recipe.
- Add Chocolate Chips: Fold in the mini chocolate chips carefully to distribute them throughout the dough.
- Scoop: Use a medium cookie scoop to portion out the dough onto the prepared baking sheet. Flatten each mound gently with a spoon or your fingers into a cookie shape. Space them about 1 inch apart as they won’t spread much.
- Bake: Bake the cookies in the preheated oven for 15 minutes or until set around the edges but still soft in the middle.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely before handling or decorating.
- Decorate with Frosting: If desired, fill a piping bag fitted with a #17 tip with vanilla frosting and pipe a swirl on top of each cooled cookie for an elegant finish.
- Store: Store leftover cookies in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- The dough is wetter than typical cookie dough; this is intentional to keep the cookies soft.
- You can substitute coconut sugar with cane sugar or another granulated sugar of choice.
- Mini chocolate chips can be replaced with raisins or omitted for a dairy-free version.
- For homemade pumpkin puree, roast fresh pumpkin until soft and blend until smooth.
- Cookies will not spread much during baking, so spacing is minimal.
- Frosting is optional and can be skipped or substituted with a glaze if preferred.
