Tahini Pumpkin Chocolate Chip Cookies

Fall is the season of pumpkin-flavored treats, right?! These chewy pumpkin chocolate chip cookies with tahini are easy to make and so darn delicious! Sweetened with both brown sugar and maple syrup with a hint of cinnamon, nutmeg, and ginger, these cookies are sure to be a family favorite.

Plus, they are perfect for little hands! Just look at those little hands. Gah!

plate of tahini pumpkin chocolate chip cookies with a little hand grabbing one

Autumn in my home means apple cinnamon everything and all the pumpkin dishes (like these baked pumpkin doughnuts with maple glaze)! After making a batch of my pumpkin pancakes, I realized I had some leftover pumpkin puree. Not wanting it to go to waste, I decided to make these cookies!

These tahini pumpkin chocolate chip cookies come together super easily. They don’t require a lot of equipment and the recipe is malleable in that you can substitute ingredients. These cookies are egg-free, which makes them nice, soft, and chewy.

Looking for more cookie recipes? Check out these caramel chocolate chip cookies!

Why You’ll Love These Tahini Pumpkin Chocolate Chip Cookies

  • So flavorful! The combination of pumpkin, cinnamon, nutmeg, ginger, brown sugar, and maple syrup are all the quintessential fall flavors in one yummy cookie!
  • The tahini takes it to the next level! It adds a nutty flavor and chewiness to the cookie.
  • Super easy to make. You only need a couple of mixing bowls and a spatula to mix all the ingredients together.
  • Flexible recipe. You don’t need to add brown sugar if you want less sugar. You can add more maple syrup instead. You can substitute other flour such as oat flour or almond flour.
close up of tahini pumpkin chocolate chip cookies


Here’s a quick rundown of the ingredients used for these chewy tahini pumpkin chocolate chip cookies!

  • Pumpkin Puree-I always buy a big can of pumpkin and use it to make pumpkin pancakes, pumpkin pie, or these yummy cookies! ‘Tis the season for pumpkin everything!
  • Maple Syrup– This adds to the autumnal flavor of these cookies.
  • Brown Sugar – I opted for brown sugar over granulated sugar to enhance the pumpkin, cinnamon, and nutmeg.
  • Tahini – Tahini adds a lot of moisture to the cookies!
  • Melted Butter – Make sure it’s melted before adding to the dough.
  • Vanilla Extract
  • All-Purpose Flour – You can also substitute almond flour or whole wheat flour. I haven’t tested with either of these types of flour, so I cannot guarantee the same consistency.
  • Baking Soda
  • Baking Powder
  • Cinnamon, Nutmeg, and Ginger – A lovely autumn baked good trio!
  • Chocolate Chips

Check out the recipe card for specific quantities!


These cookies come together so quickly! Here is how to make them step-by-step. Make sure to check out the recipe card below for the full measurements and details!

mixing bowl with the wet ingredients

Step 1: Add the pumpkin puree, tahini, brown sugar, maple syrup, melted butter, and vanilla extract, to a medium mixing bowl. Whisk ingredients and set aside.

mixing bowl with the dry ingredients

Step 2: Add the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger to a large mixing bowl. Whisk together.

wet and dry ingredients mixed together with the chocolate chips

Step 3: Add the wet ingredients to the dry and mix together with a spatula or wooden spoon until combined. Fold in the chocolate chips.

tahini pumpkin chocolate chip cookies on a plate

Step 4: Drop the cookie dough into 2-tablespoon balls and place onto an ungreased baking sheet. Put the cookies in the oven at 350 degrees Fahrenheit until cookies are nearly set or about 11-13 minutes.

Hint: Line your cookie sheet with parchment paper or silicone baking mats for an easy clean-up afterward (though these cookies aren’t messy and slide off the pan easily!).


This recipe can be slightly modified to fit your preferences, but please note they have not been tested beyond the recipe below!

  • Whole Wheat Flour – you may make these with whole wheat flour or almond flour, but please note this will change the texture of the pumpkin chocolate chip cookies!
  • Sugar Substitute – if you don’t have maple syrup/brown sugar, extra of one can substitute for the other. The flavor of the cookies won’t be as diverse, but it will still be a darn good cookie!
  • Olive or Coconut Oil for Butter – you can substitute coconut oil (melted) or olive oil for the melted butter. It will change the flavor, but the consistency should stay fairly similar.
  • Nut Butters – I love the tahini in this cookie but if you don’t have it on hand, you could use peanut butter or almond butter instead. It will, you guessed it, change the flavor of the cookie.


You’ll need the following equipment to bake these cookies:


Store the cookies at room temperature in an airtight container for up to 3-4 days. They’ll last about a week if they are refrigerated. They stay good frozen for about 3 months.

plate of tahini pumpkin chocolate chip cookies

Top tip for making sure these cookies are perfect

Make sure to mix the dough until just combined. Also, this dough is going to be thick and sticky! No need to roll the dough into perfect balls. Just drop them in 2-tablespoon portions and leave 2 inches between each ball of dough.

If you’re looking for another classic fall dessert, check out this spice bundt cake with caramel cream cheese frosting. It’s so simple to put together but looks so fancy!


Can I substitute the pumpkin puree with pumpkin pie filling instead?

No, pumpkin puree and pumpkin pie filling are not the same. Pumpkin pie filling is typically pre-sweetened and spiced, which can affect the overall flavor and texture of your cookies. Stick to plain pumpkin puree for this recipe.

Why add tahini to these pumpkin chocolate chip cookies?

Tahini adds a nutty richness to the cookies and contributes to their flavor, texture, and nutritional profile. It also helps make them moist and chewy!

Can I use a different type of nut or seed butter instead of tahini?

Yes, you can experiment with other nut or seed butters like almond butter or sunflower seed butter. Keep in mind that the flavor will be different, so the cookies may taste distinct from the original recipe.

Do I need to adjust the amount of sugar if using sweetened tahini?

This recipe has not been tested with sweetened tahini. If you’re using sweetened tahini, you might want to reduce the amount of added sugar in the recipe to avoid overly sweet cookies. Taste the dough before adding all the sugar to determine if adjustments are needed.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but keep in mind that it might result in slightly denser cookies. You can also do a half-and-half mix of whole wheat and all-purpose flour to balance texture and nutrition.

Should I adjust the baking time if I’m making smaller/larger cookies?

Yes, baking time may need to be adjusted if you change the cookie size. Smaller cookies will require less time, while larger cookies will need more time to bake through.

Do these cookies freeze well?

Yes, you can freeze these cookies. Allow them to cool completely, then store in an airtight container or freezer-safe bag. Thaw at room temperature when ready to enjoy.

How can I ensure my cookies have the perfect texture?

To achieve the best texture, make sure not to overmix the cookie dough. Overmixing can lead to tough cookies. Also, be cautious not to overbake, as this can result in dry cookies.

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 24-48 hours before baking. Chilling the dough can enhance the flavor and texture.

a plate of tahini pumpkin chocolate chip cookies

Tahini Pumpkin Chocolate Chip Cookies

These tahini pumpkin chocolate chip cookies are chewy, moist, and soft! The combination of pumpkin with cinnamon, nutmeg, and ginger are enhanced by the tahini. They make the perfect fall cookie!
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Calories: 3184kcal
Author: Jamie


  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 cup 100% pure pumpkin puree
  • 1/2 cup tahini
  • 1/2 cup light brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup melted butter salted
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips


  • Preheat the oven to 350 degrees Fahrenheit. Prepare the baking sheet by adding parchment paper, a silicone baking mat, or leave as is.
  • In a medium mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, using a spatula or wooden spoon, mix the pumpkin puree, tahini, melted butter, maple syrup, brown sugar, and vanilla extract. 
  • Combine the dry ingredients with the wet. Add the ingredients gradually, taking time to mix in the dry ingredients as you go. Make sure not to overmix the dough. Fold in the chocolate chips.
  • Drop the cookie dough in two tablespoon measurements onto the baking sheet using two spoons or your hands. The dough will be sticky, so don't worry about rolling it into balls. Keep two inches between each cookie. 
  • Bake the cookies for 11-13 minutes, or until they are cooked through. Allow to cool for about 5-10 minutes before transferring to a cooling rack. Enjoy!


Calories: 3184kcal | Carbohydrates: 499g | Protein: 47g | Fat: 118g | Saturated Fat: 42g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 24g | Sodium: 845mg | Potassium: 1691mg | Fiber: 15g | Sugar: 259g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 674mg | Iron: 18mg

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