These Paleo Pumpkin Chocolate Chip Cookies Deliver The Perfect Fall Bite

Ingredients for Our Paleo Pumpkin Chocolate Chip Cookies — Perfect For Halloween

• 2 eggs
• 1/3 cup unsweetened smooth almond butter
• 1/2 cup pumpkin puree
• 1/2 coconut sugar
• 2 teaspoon vanilla extract
• 2 1/2 cups almond flour
• 3 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup dark chocolate chips

How to Make Pumpkin Chocolate Chip Cookies

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, add in the eggs, almond butter, pumpkin puree, coconut sugar, and vanilla extract. Whisk together until the mixture is smooth.
3. Sift the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice into the wet mixture. Mix until well combined. If the dough is too loose, add another tablespoon of coconut flour to firm it up. If you are using a cookie cutter, you can also place the dough in the freezer for 15 minutes so that the dough is easier to work with. If you are not using a cookie cutter, go ahead and fold in the chocolate chips into the dough.

1. Using a cookie scoop, scoop out a ball of dough and flatten it slightly so that the cookie cutter fits over the top. Carefully remove the cookie cutter, as the dough might stick to the sides slightly. Repeat with the remaining dough.
2. To make the jack-o'-lantern faces, use two chocolate chips for the eyes and a smaller piece for the nose.
3. Bake the cookies for 10-11 minutes until golden. Let the cookies cool on the pan for a few minutes before placing on a wire rack to cool further.
4. Melt any of the remaining chocolate chips in a small saucepan over low heat or in a double boiler. Using a toothpick, drizzle the mouths for the cookies with the melted chocolate.

Serve these cute pumpkin-shaped pumpkin cookies immediately! They can be stored on the countertop in a tightly sealed container and then stored in the refrigerator after that.