Flourless Pumpkin Chocolate Chip Cookies

Yield: 12 people
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
These flourless Pumpkin Chocolate Chip Cookies are healthier, gluten free, crisp on the outside, soft inside, delicious and super easy to make! This is my favourite cookies for fall. 
Print Recipe
5 from 1 vote


  • 1/2 cup canned pumpkin — not pumpkin pie filling
  • 2 tablespoons honey or maple syrup
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup oat flour — oats that have been blended
  • ½ cup dark chocolate chips


  1. In a large bowl, stir together the pumpkin, honey, egg, and vanilla extract. Add brown sugar and beat well to combine all the ingredients.
  2. In a small bowl, stir together the cinnamon, pumpkin pie spice, baking soda, salt, and oat flour.
  3. Add the dry ingredients to the wet ingredients until combined.
  4. Fold in chocolate chips.
  5. Put the dough for 30 minutes in the fridge and then preheat the oven to 350F.
  6. Scoop out 1 tablespoon of the batter onto the tray with a silicone mat or parchment paper.
  7. Press down gently with your fingers to flatten slightly.
  8. Top each with a few additional chocolate chips, if desired.
  9. Bake for 10 minutes.
  10. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.

Recipe Notes

Recipe adapted from Chelsea’s Messy Apron.
Course: Breakfast, Dessert
Cuisine: American
Keyword: cookies and brownies, fall, gluten-free, Snacks, thanksgiving

Nutrition Information

Amount per serving (1/12) — Calories: 93, Fat: 3g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 126mg, Potassium: 52mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 9g, Protein: 2g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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