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+ servings

Flourless Pumpkin Chocolate Chip Cookies

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. 
Course Breakfast, Dessert
Cuisine American
Keyword cookies and brownies, fall, gluten-free, Snacks, thanksgiving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 people
Calories 93kcal



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


  • Recipe adapted from Chelsea’s Messy Apron.
  • Canned pumpkin and pumpkin pie filling are different as pumpkin pie filling is seasoned with spices such as cinnamon, nutmeg, cloves, and sugar.
  • Use a cookie scoop for perfectly even cookies.
  • You can save a few chocolate chips to press on top of the cookies before you bake them.
  • To store: Store the chocolate chip cookies for up to 5 days in an airtight container in the fridge.
  • To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.


Serving: 1/12 | Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 52mg | Fiber: 1g | Sugar: 9g