Pumpkin Chocolate Fudge Cookies

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Holly Richardson
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Adapted from Rachel Mansfield

gluten-free, dairy-free, grain-free

When I find myself making the same recipe 3 times in one week, I know it’s a good one! I found this recipe on Instagram and seeing that it uses clean ingredients and calls for Hu chocolate, I was immediately intrigued. Because of the cacao powder, these cookies are extra chocolate, yet light and moist from the pumpkin. You can’t taste much of the pumpkin, but the combination of all ingredients makes for a brownie-like delicious cookie.

Recipe makes: 17 cookies


  • 1 egg
  • 1/2 cup organic canned pumpkin
  • 1/2 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1/4 cup cacao powder
  • 1/4 cup hemp seeds
  • 3/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/3 cup chocolate chips


  • Preheat oven to 350 degrees
  • Combine the pumpkin, egg, and vanilla extract in a medium-sized bowl
  • Mix in cacao powder, brown sugar, hemp hearts, almond flour, and baking powder and stir until well combined
  • Gently stir in the chocolate chips
  • Using a small spoon, add one heaping tablespoon of dough on to a baking sheet lined with parchment paper
  • Bake for 14-18 minutes minutes or until the top has set

Pro Tips:

  • Store in freezer so they last longer and have my preferred consistency
  • I used brown sugar and semi-sweet chocolate chips originally and then experimented with Lily’s keto chocolate chips, which also tasted great! 

Cookie Pyramid ;) 

Look at how fudgey the texture is!
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