Chocolate Chip Pale-umpkin Cookies (Paleo Pumpkin Cookies)

October 31, 2012


If you could smell my kitchen right now, you’d be in a warm pumpkiny-spiced Heaven.

That’s right, my kitchen smells  g o o d. (Side note: I’ve made sure to take the garbage out before taking a big whiff.)

As the fall weather hits, the gold and red leaves touch the ground, and the wonderful season that hosts winter squashes, brings about such a whimsical sense of holiday cheer.

And nothing, absolutely nothing, says holiday cheer to me than PUMPKIN.

Actually, pumpkin, kabocha, butternut squash, kabocha, acorn squash, spaghetti squash, kabocha, fairtale pumpkin squash… they’re ALL my way of getting into that holiday feel.

I have a slight squash obsession… (and at any given time have a nice stash of squashy-cheer)

If you’ve been to any grocery store lately, you know that pumpkins, squash!, are everywhere in drones. Fitting since it’s Halloween, but still. It’s time to start incorporating squash in your life.

Via baking.

Which leads me to today’s post.

Warm, spiced, dotted with chocolate chips. In cookie form.

Want an EASY pumpkin cookie recipe? Sure ya do. Take this post as a start to holiday cheer. Loaded with pumpkin.

Pumpkin cheer, maybe?

With a super short list of ingredients, making for a healthy and comforting cookie, you’ve got to try these babies out.

Everyone who’s anyone who loves holiday cheer- AND PUMPKIN- then you know how wonderful baked pumpkin smells when it’s baking in the oven…


What is holiday cheer to you?

Pumpkin fan? What type and what recipe? I always welcome ideas!


{ 18 comments… read them below or add one }

adam December 13, 2012 at 5:38 PM

they took a little longer to bake then listed but they sure look good while cooking


Debbie B. November 21, 2012 at 3:53 PM

Made these tonight. Taste good but I’m going to add a little maple syrup along with coconut sugar crystals next time. I like mine a tiny bit sweeter. Thanks for the recipe:). Happy Thanksgiving.


Mary@FitandFed November 11, 2012 at 6:52 AM

Great minds think alike! I also have a big, ever-changing stash of squash on the counter. Kabocha, acorn, delicata, red kuri, I’ve got ’em all. And I recently tried and loved a pumpkin chia chocolate chip cookie recipe from the Purely Twins blog.


MassachusEATS November 5, 2012 at 5:30 PM

These are great! I used 1/3 cup of the Enjoy Life mini chocolate chips so there was plenty of chocolate in each bite & mine took 20 minutes. Thanks for the fabulous recipe!


Sara November 5, 2012 at 8:28 AM

Do you think you can use another type of squash… butternut or acorn… in place of the pumpkin (or perhaps even sweet potato)?



Lori January 20, 2013 at 8:39 AM

I think you could use any type of squash! Butternut would be fantastic!


Ela November 3, 2012 at 3:15 PM

Good to see you back again again, and I still owe you an email! Crazy a bit here…

I could see those were coconut flour! I’m getting into squash myself right now–seems you have a particular favor for kabocha–I approve 😉

If I have time, I’ll try these with ‘flax eggs’ and let you know how they turn out.


Sara u November 3, 2012 at 9:25 AM

Would coconut nectar work for the coconut sugar?


Alisa November 1, 2012 at 7:42 AM

Yum, yum, yum! I love Lori cookie recipes!!


happy girlfriend October 31, 2012 at 9:36 PM

oooh yum . . . . I too love all things remotely squash related.
A word of warning about the coconut crystals . . . I assumed it was good to go since its unrefined and natural. But I looked again and my brand has zero vitamin A, zero vitamin C, no calcium, fiber, iron or protein or healthy fats. Basically just brown sugar :(


Elissa October 31, 2012 at 1:19 PM

SO excited! I have all these ingredients sitting in the pantry, so guess what I’m doing tonight… Paleoumpkin cookies!! Hooray! Thanks Lori :)


tara October 31, 2012 at 11:46 AM

What can be substituted for the coconut flour and coconut sugar crystals?


Lori October 31, 2012 at 5:06 PM

You could definitely sub the coconut sugar crystals with anything… honey, sugar, stevia (although I’d use a LOT less), even fruit like a ripe banana will add a wonderful sweetness.

The coconut flour, you could sub with any other type of gluten free flour you’d like but you may have to use a bit more flour, as coconut flour soaks up a lot of liquid so you usually use less. I’d suggest trying almond meal/flour!

Let me know if you try any subs!


Danielle H November 1, 2012 at 6:50 AM

Thanks Lori! Would a whole banana be good? With adding a banana in place of crystals would anything else need changed in the recipe?

Thanks again!


alana December 12, 2012 at 9:11 AM

I have nunaturals baking blend. How much would i use in place of the sugar?


Danielle H October 31, 2012 at 11:43 AM

These look great! I don’t have coconut crystals on hand, is there a substitute that would still be good? Maple syrup? I don’t know, lol


christina October 31, 2012 at 9:11 AM

Pale-umpkin! Love the name. They look awesome. :) Happy Halloween!


Lori October 31, 2012 at 5:07 PM

Pale-umpkin… why not?! :)

Happy Halloween, Christina!!


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