Pumpkin Chocolate Chip Cookies

I know it’s November, but I still have pumpkins, and I don’t feel like I did October justice with the whole pumpkin thing. So here’s another pumpkin recipe for y’all. 🙂

Pumpkin-Chocolate Chip Cookie Bars

Yield: 18 Bar Cookies

Pumpkin-Chocolate Chip Cookie Bars


  • 1/2 Cup Pureed Pumpkin (ideally fresh)
  • 3/4 Cup Arrowroot Flour
  • 1 Cup Almond Flour
  • 1/4 Cup Coconut Shreds
  • 1/2 Cup Macadamia Nuts
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Sea Salt
  • 1/4 Tsp Stevia Powder
  • 1/8 Tsp Monk Fruit Powder (add more if more sweetness is desired)
  • 1/4 Cup Coconut Oil
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Vinegar
  • Ground Bakers Chocolate (I used some stevia-sweetened chocolate that I found here in Guanajuato) OR Cacao Nibs (optional, and use as much or as little as you'd like!)


  1. Pureed the pumpkin if necessary
  2. Use a food processor to process the macadamia nuts/coconut into as fine a powder as possible.
  3. In a mixing bowl, mix together all the dry ingredients including the ground chocolate.
  4. Add the pumpkin, vanilla, and coconut oil into the dry ingredients. The mixture will be reminiscent of a sticky dough.
  5. Put the dough in the fridge for 45 minutes or the freezer for 15 minutes to set up. Preheat the oven to 350 degrees Fahrenheit.
  6. 6. After letting the dough chill, take it out of the fridge/freezer. Press the dough into the bottom of a 9x13 pan (make sure you either use parchment paper or grease the pan).
  7. 7. Bake cookies for 10-15 minutes or until golden brown.
  8. 8. Remove from oven and let cool before serving.
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