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One Bowl Pumpkin Chocolate Chip Cookies

Throw your leftover pumpkin into your morning smoothie, or freeze it! Recipe makes 15 cookies.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cookies
Servings: 15
Author: Hip Foodie Mom


  • 1 tablespoon ground flaxseed
  • 2 tablespoons water
  • 1/2 cup pure pumpkin
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond meal
  • 3/4 cup gluten free rolled oats
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/3 cup raw pepitas
  • 1/4 cup semi sweet or bittersweet chocolate chips + more if desired


  • Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
  • Combine the flaxseed meal and water in a small bowl and mix together. Let sit for about 5 to 10 minutes to thicken.
  • Using a large mixing bowl, add in your flax egg and add in the pumpkin, almond butter, maple syrup, coconut sugar, vanilla, almond meal, rolled oats, pumpkin pie spice and salt and mix together. Fold in the raw pepitas and the chocolate chips.
  • Use a cookie scoop and scoop out tablespoon sized cookie dough balls and place on the baking sheet. Gently press down (just slightly) with your hands. I baked 12 cookies on one baking sheet. The cookies do not spread.
  • Bake for about 18 to 20 minutes, or until golden brown. Remove from oven, let cool and enjoy!