5 from 13 votes

Pumpkin Chocolate Chip Tahini Cookies

 September 28, 2018

kalejunkie's pumpkin life changing tahini chocolate chip cookies laying on a piece of parchment paper

It’s clear that you guys LOVE – like really LOVE – my “LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES.” And for very good reason. They are friggin’ life changing, and if you don’t think so, then to be honest, I don’t think we can be friends. They are perfectly crisp on the outside, and my GAWD, they are thick and chewy, and beyond chocolatey on the inside.

But now that the holidays are approaching, I decided to kick things up a notch, and experiment with a pumpkin version; because let’s face it, from now until December 31, it’s about pumpkin EVERYTHING. I tested this version out about three times – it’s pumpkin-y without being over the top pumpkiny. It’s filled with all the spices of fall – think cinnamon and cardamom, but again, it’s all super subtle. Because let’s be real, the tahini and chocolate chips are still the star of the show.

The trick to these cookies, just like the “LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES” is in refrigerating the dough, then adding the egg and baking soda, and then baking them. The other trick is to slightly undercook them. Don’t worry, the egg will be fully cooked, but the cookies won’t be. Vegan? YES, you can use a flax egg, and it will work perfectly, you’ll see.

Okay, let’s get right to this recipe, because when your girl over here says LIFE CHANGING, she means it…

kalejunkie's pumpkin life changing tahini chocolate chip cookies laying on a piece of parchment paper


5 from 13 votes
Nicole Modic
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  • 1 1/4 cups almond flour
  • 3/4 cup tahini
  • 1/4 cup pumpkin puree (not pumpkin pie)
  • 1/2 cup maple syrup
  • 1 egg (or flax egg if vegan)
  • 2 tbsp pumpkin pie spice you can buy it from the store or make your own!
  • 1 tsp baking soda
  • 1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips
  • 1 scoop collagen peptides (optional, but great source of protein)
  • sea salt flakes for topping


  • In a medium size bowl, mix together ONLY the almond flour, pumpkin pie spice, pumpkin, tahini, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
  • Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step! 
  • While the dough is chilling, preheat oven to 350.  
  • Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
  • Using a cookie scoop or spoon, scoop dough and form cookies. Depending on the size of your cookies, you will get 10-12. 
  • Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
  • The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside. 
  • Sprinkle sea salt flakes on top.
  • Enjoy!

Did you make this recipe?

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    • Hi Melinda, yes you can! Just note that these cookies won’t be as sweet, so you may want to use more maple syrup ☻

  1. I made these a few weeks ago & they were so good! I want to make them when we have family in town, can I make the dough ahead of time & freeze it?

  2. 5 stars
    Nice easy recipe, and I like that the cookies aren’t too sweet (depending on the chocolate you use). My batter wasn’t runny at all like some other folks experienced, I wonder if it’s just about how much you stir it up from the thick stuff settling at the bottom. I used Nuts to You Organic Smooth Tahini if that helps anyone 🙂

    • Yes Cleo, a more smooth tahini will definitely make the batter less runny! I am so glad that this recipe turned out well for you. Thank you so much for making it, and for coming back and leaving a review!

  3. I could not resist! I made the chocolate chip ones yesterday, and I had to make the pumpkin spice once today! Amazing! Love love love!

    • Woohoo! I am SO happy to hear that, Susan! Thank you so much for making my recipes, it truly means the world!

  4. 5 stars
    These cookies came out so so good! Easy recipe. I followed exactly as Nicole explains it and you can’t go wrong! Making more.

    • I’m so happy that you enjoyed this recipe, Kayla! Thank you so much for making this recipe, and for leaving such a kind review!

    • Hi Jenna, yes! Any flour works well in this recipe, but I particularly love oat flour ☻

  5. I’m so excited to make these! For the tahini, do you recommend straight up tahini paste or a tahini sauce? Thank you!

  6. Last week tried the Life Changing Chocolate Chip cookies…they were outstanding. All my workmates kept asking me to bring them in everyday! Tonight I’m trying the pumpkin version but just realized I don’t have enough maple syrup. Would honey work? Or a combo of maple syrup and honey?

  7. These look amazing but I can’t currently have cinnamon. Do you have any spice recommendations to use in place of cinnamon?

    • Hi Kelli! You can use nutmeg or allspice, just reduce the amount to 1/4 of what the recipe calls for ☻

  8. 5 stars
    Made these today and they are sooooo good!! Soft and chewy and a perfect mix of pumpkin and chocolate. I used a flax egg and followed the recipe exactly and the only issue was that they were WAY too soft (like wouldn’t even hold their shape) after 10 min. So I put back in the oven for another 2 min. Still too soft. So I put them back another few min. After that, they were perfect! It may have been the flax egg (which I don’t normally use for baking). I made them for a friend with tons of allergies and this recipe is one of the few she can enjoy!

    • Lynne, I am so glad you loved this recipe and that it turned out well for you!! Thank you so much for making them and for leaving such a kind review!

    • I”m so glad turned out so well for you, Jennifer! Thank you so much for making this recipe, and for leaving such a kind review!

  9. 5 stars
    I loved this seasonal variation on Nicole’s OG chocolate chip cookie recipe! So, so yummy. The perfect amount of pumpkin to add the pumpkin flavor without being overbearing. I highly recommend her recipe and now I have to try the gingerbread variation!

    • Thank you so much Lo! I really appreciate your support and rating!! Hope you enjoy the gingerbread version, it’s a fav!

  10. Just made these & they’re so good! A light hint of pumpkin mixed with the Tahini is perfect. What would you say the shelf life is on them? Wondering if I should refrigerate them!

    • YAY! I am so happy you enjoyed them! I place them in the refrigerator and they last up to one week!

  11. They came out totally mushy so I baked them twice as long- still mushy but not wet anymore. Not sure why, I’m thinking something to do with the pumpkin. but still delicious!

  12. These tasted great but mine came out a little mushy, I like my cookies to be on the chewier side! I added more almond flour since my dough was a bit thin. Any thoughts on what’s causing it and how to fix that? Super delicious nonetheless 🙂

    • Hi! You could try oat flour! I have heard from others that it worked perfectly. I’m not sure about brown rice flour!

    • I think so, but I haven’t tried! You could omit the collagen all together if you don’t have any!

    • I’m not sure since I don’t count calories! But I’m sure you can plug the recipe into a calculator and easily figure it out! 🙂

    • You might be able to! I haven’t tested it with brown rice flour though, so can’t guarantee the results!