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
Made these today, exactly as the recipe is written – soo delicious!
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!
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!
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 ☻
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?
Hi Melissa, I am so thrilled that you enjoyed this recipe!! Yes, honey should work fine ☻
I’m so excited to make these! For the tahini, do you recommend straight up tahini paste or a tahini sauce? Thank you!
Hi Sophie! I recommend a tahini paste ☻
Is there a way to make this without nut flour? My daughter is allergic to almonds 🙁
Hi Jenna, yes! Any flour works well in this recipe, but I particularly love oat flour ☻
These were SOOOO good I was nervous about the pumpkin flavor and it’s perfect. Subtle and delicious!!!
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!
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 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!
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!
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?
Hi Amy, yes, you absolutely can!
Love your recipes! Wondering If I can leave the chocolate chips out of the recipe?
Hi Melinda, yes you can! Just note that these cookies won’t be as sweet, so you may want to use more maple syrup ☻