By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 12
693 cal · 25 min
Chocolate Chip Pumpkin Bites
Recipe GLPRbd1994cf3bdf12
Dense, fudgy pumpkin bites loaded with dairy-free chocolate chips, warm spices, and a hint of maple sweetness. These gluten-free treats are naturally sweetened and perfect for a wholesome snack or side dessert.
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Ingredients
1 cup palm shortening
1 cup pure maple syrup
1 cup pumpkin puree
6 eggs
1 tsp vanilla extract
2 cups coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
10 oz dairy-free chocolate chips
1 cup chopped walnuts, optional
Directions
Preheat your oven to 350°F (175°C) and lightly grease a cookie sheet.
In a stand mixer, combine the palm shortening, maple syrup, pumpkin puree, eggs, and vanilla extract. Mix on medium speed until well blended. The shortening will not fully incorporate, which is normal and will create the dense texture.
In a separate bowl, sift together the coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt to break up any lumps.
Add the dry ingredients to the wet mixture in ½-cup batches, mixing on low speed after each addition until just combined. The batter will become very thick and dense as the coconut flour absorbs the wet ingredients.
Once all dry ingredients are fully incorporated, fold in the dairy-free chocolate chips. If using walnuts, add them now as well.
Spoon mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15 minutes until the bites are set and the tops are lightly golden. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Allow the bites to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Comments
Coconut flour is a specialty item at Charlotte chains—Harris Teeter carries it reliably, but Food Lion and Walmart stocks are uneven, so expect a second stop or a quick trip to ALDI if you are not at a full-service location. The recipe is genuinely quick and costs roughly $0.75 per bite because pumpkin puree and maple syrup drive the price (both affordable in fall), though palm shortening adds a dollar or two to the total. The 25-minute time is honest if you use canned pumpkin and measure straight from the bag; baking time is about 15 minutes, so mixing and portioning take 10. These are a one-and-done item—they do not reheat well, so make them only if you plan to serve the whole batch the same day or within a day.
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