If you like single serving desserts as much as I do, you are absolutely going to LOVE my new Giant Pumpkin Spice Chocolate Chip Cookie! It’s paleo-friendly, vegan, grain-free, refined sugar-free, and nut-free, and one of the most delicious cookies I’ve ever created. Yes, you read that right! When you bite into it, it is ooey and gooey, and it is so hard to believe that it’s a cookie that is good for you!
I’m purposely dropping this recipe a few days before Halloween, because I know many of us are staying home this year instead of going out to Halloween parties. But just because we are home, that doesn’t mean that the evening has to be boring (or tasteless!). Make this giant cookie, add a scoop of vanilla ice cream on top, and turn on a scary Neflix movie – in my opinion, the perfect Halloween anyway.
One of the reasons why I love this cookie is because of it’s simplicity. I bet if you take a look inside your pantry, you have all of the ingredients ready to go. In addition, you can whip this up using just one bowl, so there’s hardly any mess involved. And, it’s sweetened with only a touch of maple syrup and dairy free chocolate chips, so no major sugar crash.
But the number one reason I love this recipe, is because it doesn’t require too much precision – like if you measure the ingredients a tad off, I promise you will still have a perfect result. So for all you “non-bakers” out there, this recipe was made for you!
What do you need to make this Giant Pumpkin Chocolate Chip Cookie?
- Almond flour – I like using almond flour for this recipe because almonds are such a great source of those healthy fats and you’ll get some good protein in, too! In the interest of time, I haven’t tested other flours for this recipe, so if you do, be sure to leave a comment below.
- Pumpkin puree – Pumpkin puree is such a fantastic ingredient in baking. It adds tremendous moisture, which accounts for how soft and chewy this cookie turns out. You only need to use 1 tablespoon, so if you are opening a can of pumpkin just for this recipe, that’s ok – do not throw it away! One of my favorite tips is to freeze the pumpkin in an ice cube tray and just add them to your morning smoothies! You can’t really taste it, and it’s a fantastic way to get some fiber in!
- Maple syrup – I love the taste of maple syrup as my sweetener of choice in pumpkin recipes, because it gives such a nice flavor! If you don’t have maple syrup, you can use honey! You only need 1 tablespoon because it goes a long way!
- Almond butter – For this recipe, you can use any nut butter. I alternate making this cookie with almond butter and cashew butter, but even nut butters like hazelnut butter and pecan butter will work. My recommendation is to use a natural, creamy nut butter, without a lot of chunks. The smoother the better!
- Pumpkin pie spice – I didn’t call this a pumpkin spice cookie for nothing, so don’t forget to add it! And if you don’t have any on hand, you can definitely make your own!
- Baking soda – Baking soda is what will make this cookie rise. Note, that we don’t need too much, because it’s not supposed to puff up like a cake, we are looking for a thick cookie that rises “just enough.”
- Vanilla extract – Vanilla extract as an ingredient tends to be underrated, but I absolutely love it, and consider it an essential ingredient in almost all of my baking recipes. It truly takes baked good from a tad bland to WOW with just a tiny bit!
Are there any other preparation tips I need to know?
This recipe is as simple as it gets. Add ingredients to the bowl, transfer to the baking sheet, and bake. BUT, I do have one tip, so listen up! The dough will be pretty sticky, that’s normal. So when you take the ball of dough and transfer it to the baking sheet, my best advice is to wet the palm of your hand with water, so that you can press the cookie down evenly and form a nice round shape. Don’t be afraid to get your hand wet, because let’s be real – a perfectly shaped cookie that’s Insta-worthy is everything!
How many servings does this giant cookie make?
This question comes up a lot, every time I share one of my giant cookie recipes. One person can definitely enjoy this alone, depending on your own hunger cues and cravings! But it is definitely large enough to share with 1, or perhaps even 2, other people, especially if you plan on adding some vanilla ice cream on top! How ever you decide to indulge, whether alone or with others, just make sure to savor your bites and enjoy all the flavors! That’s what it’s all about!
Other giant cookie recipes
If you love single serving cookies, I have a few others you will love! Be sure to check out my Giant Chocolate Chip Cookie and my Giant Chocolate Chip Fudge Cookie, both guaranteed to knock your socks off!
Enjoy!
Ingredients
- ¼ cup almond flour
- 1 tablespoon pumpkin purée
- 3 tablespoons almond butter
- 1 tablespoon maple syrup
- ¼ teaspoon pumpkin pie spice, this is a super easy way to make your own!
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- Add all ingredients to a bowl and mix together well.
- Form a ball with the dough and transfer it to the baking sheet. The dough will be sticky, so just wet the palm of your hand to press down into a cookie shape, about 1/2 inch thick.
- Sprinkle with a few extra chocolate chip cookies.
- Bake for 11 minutes.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Hi. Can I substitute oat flour or regular all purpose flour instead of almond flour?
Thank you!!!
Hi Madeline, this recipe has not been tested with all purpose or oat flour, so I cannot confirm if this recipe will turn out with either one. However you are welcome to experiment and if you do, please let me know how it turns out for you!
BEST. COOKIE. EVER. I recently went GF/DF and was bummed to miss out on my fave treat, pumpkin spice chocolate chip cookies. This beats every other recipe out there. Amazing and I dream about it all day 😂
Woohoo! Making a cookie that you dream about is a dream come true, Eneida! Thank you so much for making this recipe and for leaving such a kind review!