Meet the cozy counterpart to my Life-Changing Tahini Chocolate Chip Cookies: Pumpkin Chocolate Chip Tahini Cookies. They’re crisp at the edges, thick and super-chewy in the middle, and loaded with salty-sweet, melty chocolate. They’re naturally gluten-free and dairy-free friendly. This is a fall cookie you’re going to want on repeat!
What makes a perfect fall cookie for you? For me, it’s ultra-chewy middles, crisp edges, and that salty-sweet magic that keeps you reaching for just one more. My Life-Changing Tahini Chocolate Chip Cookies check every box so you know I had to give them a seasonal glow-up. That’s where these Pumpkin Chocolate Chip Tahini Cookies come into play.
I tested this batch three times to get the balance just right: real pumpkin for moisture, pumpkin pie spice with cinnamon and cardamom, but nothing loud enough to steal the spotlight from the tahini and chocolate. The result is a pumpkin-ish cookie that isn’t pumpkin overkill.
A couple pro tips: chill the dough first, then mix in the egg and baking soda. This move is the secret to thick, bakery-style cookies. And pull them from the oven just shy of done. They’ll set as they cool, leaving you with crisp edges and that signature, super-chewy center. Need them vegan? A flax egg works great.
Whether you’re baking for a cookie swap, a movie night, or just because it’s pumpkin season, this recipe brings all the fall energy.
What You Need to Make These Delicious Cookies
- Almond Flour: The soft, nutty backbone that keeps these cookies tender and chewy.. It makes them naturally gluten-free without feeling gritty!
- Tahini: A little bit of a plot twist here! Tahini adds a creamy, toasty sesame richness that makes these cookies irresistible.
- Pumpkin Puree: Real pumpkin (not pie filling) adds moisture, subtle sweetness, and peak fall energy.
- Maple Syrup: Cozy sweetness that keeps things naturally sweet. No refined sugar here!
- Egg (or Flax Egg): The glue of the dough. Use a real egg or a flax egg for a plant-based swap.
- Pumpkin Pie Spice: Your whole kitchen smells like fall the second this hits the bowl. Grab some from the store or make your own.
- Baking Soda: What lifts everything and keeps the cookies soft.
- Mini Chocolate Chips: I use the dairy-free ones from, but you can use whichever brand you like.
- Collagen Peptides (optional): Stealthy protein boost that you’ll never notice!
- Flaky Sea Salt: Sprinkle this on top and all the flavors pop!
How to Make These Pumpkin Chocolate Chip Tahini Cookies
To make these cookies, start by lining a baking sheet with parchment paper and setting it aside. In a medium bowl mix together the almond flour, pumpkin pie spice, pumpkin puree, tahini, maple syrup, collagen peptides (if using), and chocolate chips until a thick dough forms. If it looks loose, sprinkle in a bit more almond flour.
Cover the bowl and refrigerate for 30 minutes; this chill time helps the dough firm up and the flavors meld. Don’t skip it! While the dough chills, preheat your oven to 350F. Once chilled, remove the bowl from the fridge and add the egg and baking soda, mixing until fully incorporated. Scoop the dough with a cookie scoop or spoon and form 10-12 cookies on the prepared sheet.
Bake for 18-22 minutes, until the edges are set and the centers look just slightly underdone. That gentle underbake is the secret to crisp edges and a super chewy middle. Let the cookies settle on the pan for a few minutes, and finish with a sprinkle of flaky sea salt. Enjoy!
Ingredients
- 1 ¼ Cups Almond Flour
- ¾ Cup Tahini
- ¼ Cup Pumpkin Puree, (not pumpkin pie filling)
- ½ Cup Maple Syrup
- 1 Egg, or flax egg if vegan
- 2 Tablespoons Pumpkin Pie Spice, you can buy it from the store or make your own!
- 1 Teaspoon Baking Soda
- 1 Cup Enjoy Life Foods dairy free mini chocolate chips, heaping cup
- 1 Scoop Collagen Peptides, optional, but great source of protein
- Sea Salt Flakes, for topping
Instructions
- To make these cookies, start by lining a baking sheet with parchment paper and setting it aside.
- In a medium bowl mix together the almond flour, pumpkin pie spice, pumpkin puree, tahini, maple syrup, collagen peptides (if using), and chocolate chips until a thick dough forms. If it looks loose, sprinkle in a bit more almond flour.
- Cover the bowl and refrigerate for 30 minutes; this chill time helps the dough firm up and the flavors meld. Don't skip it!
- While the dough chills, preheat your oven to 350F.
- Once chilled, remove the bowl from the fridge and add the egg and baking soda, mixing until fully incorporated.
- Scoop the dough with a cookie scoop or spoon and form 10-12 cookies on the prepared sheet.
- Bake for 18-22 minutes, until the edges are set and the centers look just slightly underdone. That gentle underbake is the secret to crisp edges and a super chewy middle.
- Let the cookies settle on the pan for a few minutes, and finish with a sprinkle of flaky sea salt. Enjoy!
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What others are saying
Hi,
I am allergic to almonds- can I use regular flour instead?
Thank you so excited to bake!
Esmé
My family loved this! So tasty. The healthiest of treats!!!!
So happy everyone loved it Connie! Thank you for the review!