These soft, cozy pumpkin cookies are an easy family-friendly treat with warm fall spices and plenty of chocolate chips. They are simple to make and stay wonderfully moist in the center.
A QUICK NOTE
These cookies are meant to be soft and moist. For an extra-soft, almost marshmallow-like center, keep the dough balls thicker and flatten them only slightly before baking. The bottoms will crisp while the centers stay tender.
BAKE TIME
About 15 minutes
INGREDIENTS
2½ cups almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
2 teaspoons pumpkin pie spice
1 large egg
¼ cup honey
½ cup pumpkin purée, tightly packed
2 tablespoons melted coconut oil or butter
1 teaspoon vanilla extract
¼–½ cup dark chocolate chips or cacao chips
DIRECTIONS
1. Preheat the oven to 350°F. Line one or more baking sheets with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, sea salt, and pumpkin pie spice.
3. In a separate bowl, whisk together the egg, honey, pumpkin purée, melted coconut oil or butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir with a spatula until well combined. Fold in the chocolate chips.
5. Scoop heaping tablespoons of dough and roll them into balls. Place them on the prepared baking sheet and gently flatten each one with your fingers or palm.
6. Bake for about 15 minutes. Transfer the cookies to a wire rack to cool.
