Paleo Pumpkin Chocolate Chunk Spider Cookies
Prep time
Cook time
Total time
You won’t be able to deny the soft, chewy, pumpkiny, dark chocolatey, sweet yumminess of these Paleo Pumpkin Chocolate Chunk Spider Cookies! I know “spider” is in the name, but the only spiders you’ll be eating are the chocolate ones, dormant on Paleo, gluten-free, dairy-free, refined sugar-free, oil-free, grain-free, and clean eating cookies!
Recipe type: Sinless Dessert
Serves: 24-26
  • ½ cup organic pumpkin purée
  • ¼ cup plus 2 tablespoons creamy, no salt added almond butter (96g)
  • ¼ cup plus 2 tablespoons pure maple syrup
  • 1 large, organic egg, room temperature (can sub a flax/chia egg for a vegan option)
  • 1 teaspoon pure vanilla extract
  1. Start by lining two cookie sheets with parchment paper or silicone baking mats and preheat the oven to 350°F.
  2. Thereafter, add all the dry ingredients in a large mixing bowl and whisk together.
  3. Then, whisk all the wet in another bowl.
  4. Add the wet ingredients to the dry and stir with a wooden spoon or spatula until just incorporated.
  5. Next, fold in the dark chocolate chunks.
  6. Using a cookie scooper or heaping tablespoon, roll the cookie dough into balls and place them two inches apart on the cookie sheets. Once you have all the cookies rolled, flatten and shape them to your liking—they won’t spread when baking so make them your desired thickness.
  7. Bake the cookies on 350°F for 10-12 minutes, or until the bottoms are slightly browned. Transfer the cookies to a cooling rack and wait for them to fully cool before drawing on your chocolate spiders—feel free to try a cookie before then. ;)
  8. In the meantime, melt one tablespoon of chocolate chunks or you can make your own chocolate by melting 1 teaspoon of coconut oil and whisking in 2 teaspoons of raw cacao powder and a ¼ teaspoon maple syrup. The chocolate needs to be at room temperature also, or else it will run right down the cookies. It also helps if you put the cookies in the refrigerator so the coldness hardness the chocolate as you work.
  9. Using a tooth pick or similar tool, start by making the bodies by placing drops on the cookies. Then, make the legs!
  10. Enjoy! :)
Store these cookies in an airtight container or plastic bag in the refrigerator for up to 5 days.
These also freeze great for up to 2-3 months!
Recipe by Sabrina's Sinless Secrets at