Pumpkin Cashew Butter Chocolate Chip Cookies

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 1 hr 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 25 minute
  • Category: pumpkin recipes
  • Method: bake
  • Cuisine: american


This cashew butter spin on a pumpkin chocolate chip cookie gives it crunchy edges with a soft, creamy middle. With hints of pumpkin and pumpkin spice in every bite, I know you’ll love them!



  • 1 egg
  • 1/2 cup Open Nature creamy cashew butter
  • ⅓ cup pumpkin puree 
  • 1/4 cup O Organics unrefined coconut oil 
  • ⅓ cup brown sugar
  • 1 tbsp. O Organics honey 
  • 1 tsp vanilla extract
  • 1 cup gluten free all purpose baking flour
  • 2 tsp. pumpkin pie spice 
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup white chocolate chips or semi-sweet chocolate chip 


  1. In a medium bowl whisk egg, cashew butter, pumpkin puree, coconut oil, honey, and vanilla extract.
  2. In a separate bowl, whisk together flour, pumpkin pie spice, baking soda and salt.
  3. Add the dry ingredients to the wet and use a wooden spoon to mix together until combined. Fold in chocolate chips.
  4. Freeze the dough in for at least 30 minutes to an hour. (this impacts the taste!)
  5. Remove cookies from freezer and preheat the oven to 350 degrees F and line a baking sheet with parchment paper.  Use a cookie scoop to portion dough out onto baking sheet. 
  6. Bake for approximately 12 minutes until the edges are golden brown. Remove from oven, let cool and enjoy!