Pumpkin Chocolate Chip Tahini Cookies

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These cookies are pure fall goodness, soft and chewy with a delightful pumpkin flavor. Who knows, they might just change your life! And the best part? This recipe is super flexible, so it can fit into most diets or restrictions.

Let me tell you, these cookies are a game-changer. Crispy on the outside, thick and chewy on the inside, and packed with chocolatey goodness—they’re irresistible!

The secret to these cookies, much like my “Life Changing Chocolate Chip Tahini Cookies,” is in chilling the dough before adding the egg and baking soda, then slightly undercooking them. Don’t worry, the egg will be fully cooked, but the cookies will stay delightfully gooey inside. And yes, you can make them vegan by using a flax egg!

Now, let’s gather our ingredients:

Pumpkin Chocolate Chip Tahini Cookies

Course Dessert


  • 1 1/4 cups almond flour
  • 3/4 cup tahini
  • 1/4 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup maple syrup
  • 1 egg or flax egg for vegan option
  • 2 tbsp pumpkin pie spice you can make your own or buy it
  • 1 tsp baking soda
  • 1 heaping cup Enjoy Life Foods dairy-free mini chocolate chips
  • 1 scoop collagen peptides optional but adds protein
  • Sea salt flakes for topping


  • In a medium bowl, mix together almond flour, pumpkin pie spice, pumpkin puree, tahini, maple syrup, collagen peptides (if using), and chocolate chips. The dough should be thick; if not, add a bit more almond flour.
  • Chill the dough in the refrigerator for 30 minutes.
  • Preheat your oven to 350°F.
  • Remove the dough from the refrigerator and mix in the egg and baking soda until fully combined.
  • Use a cookie scoop or spoon to form dough into cookies. You should get around 10-12, depending on size.
  • Bake for 10-11 minutes until slightly undercooked. Let them settle before enjoying!
  • Sprinkle sea salt flakes on top for that extra delicious touch.
  • Enjoy the crispy outside and chewy inside of these amazing cookies! 🍪

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