Paleo Pumpkin Bites

I cannot remember a Fall without my Mom’s oatmeal pumpkin cookies.  I will never forget the look of the recipe, cut out of a magazine from the 80s, in an add for Libby’s pumpkin.  Over the years, she dabbled with adding whole wheat flour, and switching from semi-sweet to a dark chocolate chip.  However the flavors of pumpkin, oatmeal and chocolate were always similarly magical, no matter the minor tweaks.  She never added nuts to her cookies, but in this paleo remix, the crunch and flavor of the walnuts definitely help bring the “cookie” together.  The coconut adds subtle flavor, and is meant to mimic the texture that oatmeal created in the original recipe.  These are yummy, and great at anytime of day.  If you would like more of a cake-like consistency, you could replace a 1/3 of a cup of walnuts for almond flour.  Nothing will ever replace my Mom’s oatmeal pumpkin cookie recipe, but these are a delicious alternative to the flour, butter and sugar.  I may even post the original recipe because everyone should indulge in them at least once… or twice.


  • 1/2 cup almond butter (preferably raw, unsalted)
  • 2/3 cup unsweetened coconut flakes (finely shredded or chopped flakes)
  • Generous 1/2 cup of pumpkin
  • 2/3 cup of walnuts chopped
  • 1/4 cup honey
  • 1 egg, slightly beaten
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup dark chocolate chips (I used 65% cocoa)
  • 1/2 tsp baking soda


  • 1. Preheat oven to 350 degrees
  • 2. Combine dry ingredients: coconut, walnuts, and baking soda
  • 3. Stir in pumpkin, egg, almond butter, honey until evenly mixed
  • 4. Stir in vanilla, salt, cinnamon and chocolate chips
  • 5. Use teaspoon scoop, space evenly on parchment covered baking pan (about two inches about)
  • 6. Bake about 10-15 minutes (keep your eye on them and trust your nose)
  • 7. Enjoy!