Samah Dada

One-Bowl Chocolate Chip Pumpkin Cookies

You won’t ever find me ordering a Pumpkin Spice Latte. In fact, it’s been a hard sell to even eat a pumpkin baked good. I’m not sure what sort of pumpkin trauma I inherited in a past life, but in this one, pumpkin has simply never been it for me. Until.

Well, these. I never thought I liked pumpkin until these one-bowl vegan pumpkin cookies with chocolate chips came along. Unfortunately, I am displeased to announce that I might be morphing into someone that thinks about pumpkin everything the second September hits. Okay, okay you’re right, maybe I’m being dramatic. Maybe…I’ll just be thinking of these cookies the second September comes. Yeah, I think that seems about right.

Even if pumpkin is not what you wake up thinking about or go to sleep dreaming about in the fall, the taste is subtle I promise – as a former pumpkin skeptic, I’ll be the first to say that I never want to overwhelm my pumpkin baked goods with any overpowering taste. But for me, the most exciting part about these cookies is that you can make them using only ONE BOWL. Cookies are amazing and all, but the ability to make them and only having to wash one bowl? More time eating and less time dishwashing? A dream.


  • 1/3 cup pumpkin puree
  • 3 tbsp coconut oil, melted and cooled
  • 1/4 cup creamy almond butter
  • 1/2 tsp vanilla extract
  • 3 tbsp maple syrup
  • 1/4 cup coconut sugar
  • 2 flax eggs (mix 2 tbsp of ground flaxseed with 5 tbsp water, and set aside to thicken) - you can also sub 1 regular egg
  • 1 ½ cups almond flour
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup chocolate chips + more for topping, duh
  • 1/4 tsp salt


  1. Preheat your oven to 350 degrees and line a cookie sheet with parchment, or grease it lightly with coconut oil.
  2. Prepare flax eggs by combining 2 tablespoons ground flaxseed with 5 tablespoons warm water. Set aside to thicken. Note that you can also sub one regular egg instead of flax eggs if you choose.
  3. In a medium bowl, mix together pumpkin purée, melted and cooled coconut oil, almond butter, maple syrup, and vanilla. Mix until smooth.
  4. Add coconut sugar and mix once again until fully incorporated. Add thickened flax eggs or regular egg and stir to combine.
  5. Now add almond flour, pumpkin pie spice, baking powder, baking soda, and salt, making sure to sprinkle the leavening agents over the entire surface area of the flour so as to incorporate it well. Mix thoroughly.
  6. Fold in chocolate chips. Form into 2-3 tbsp amounts and press down slightly. Add more chocolate chips on top if desired.
  7. Bake for 15-20 minutes until cookies are fluffy and golden brown around the edges. Cool before enjoying!

Recent Posts

See all
Tahini Chocolate Chunk Cookies

Lunch & Dinner
Chana Masala Stuffed Roasted Eggplant

No items found.
No-Bake Brookie Bars