Soft, cakey, and just the right amount of sweet – Healthy Pumpkin Chocolate Chip Cookies are one of those delightful treats that checks all the boxes: easy, comforting, and almost too good to be true for a better-for-you cookie. Imagine cozy pumpkin spice paired with gooey pockets of dark chocolate, wrapped up in a moist, tender bite. These cookies come together in a flash and are perfect for sharing (if you don’t polish them off yourself). Whether you’re craving a guilt-free dessert or a nourishing snack to tuck into lunchboxes, this recipe is about to become your new fall favorite.
Ingredients You’ll Need
The beauty of these cookies lies in their simplicity – each ingredient is thoughtfully chosen to bring out the magic in every bite. Balanced spices, the right flour, and quality chocolate are your keys to Healthy Pumpkin Chocolate Chip Cookies that taste as incredible as they look.
- 1 cup canned pumpkin puree: The star of the show, adding natural sweetness, vibrant color, and moisture.
- ½ cup maple syrup or honey: A wholesome alternative to refined sugar, delivering caramel-like sweetness and keeping the cookies tender.
- ¼ cup coconut oil, melted: Infuses the cookies with healthy fats and a subtle richness.
- 1 teaspoon vanilla extract: Deepens the flavor foundation with cozy, aromatic notes.
- 1 ½ cups oat flour: Nutty, gluten-free, and full of fiber, oat flour creates that perfect soft-chewy texture.
- ½ teaspoon baking soda: Helps these cookies puff up with a gentle rise.
- 1 teaspoon cinnamon: Adds warmth and brings out the pumpkin’s natural sweetness.
- ½ teaspoon pumpkin pie spice: For that signature autumn spice blend you crave.
- ¼ teaspoon salt: Balances the sweetness and sharpens every flavor.
- ½ cup dark chocolate chips: Because every pumpkin cookie needs gooey, melty chocolate in every single bite.
How to Make Healthy Pumpkin Chocolate Chip Cookies
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step ensures your cookies won’t stick and makes cleanup a breeze – always a win!
Step 2: Whisk Together the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Whisk until everything looks velvety and smooth. This mixture is the foundation for chewy, moist cookies that never turn out dry.
Step 3: Mix the Dry Ingredients
Grab a separate bowl and stir together the oat flour, baking soda, cinnamon, pumpkin pie spice, and salt. This step evenly distributes all the leavening and spices, giving each Healthy Pumpkin Chocolate Chip Cookie that perfect balance of flavor.
Step 4: Bring It All Together
Gently add your dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon just until you no longer see streaks of flour. Overmixing can make cookies tough, so mixing until just combined is the secret to a tender crumb.
Step 5: Fold in the Chocolate Chips
Add the dark chocolate chips and fold them in carefully. You’ll be rewarded with pockets of chocolate throughout every cookie for ultimate melt-in-your-mouth goodness.
Step 6: Scoop and Shape the Cookies
Using a tablespoon or a small cookie scoop, dollop the batter onto your prepared baking sheet. Space them apart and gently flatten each mound with the back of a spoon – these cookies hold their shape, so a little nudge helps.
Step 7: Bake
Bake for 10 to 12 minutes or until the edges are set and the tops look just dry. They’ll still feel a little soft in the center but will continue to firm up as they cool for that classic cakey texture.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for five minutes before moving them to a wire rack. This little patience pays off with cookies that keep their shape and are just sturdy enough to handle (but still oh-so-soft inside).
How to Serve Healthy Pumpkin Chocolate Chip Cookies
Garnishes
For extra flair, sprinkle a pinch of flaky sea salt right after baking, or drizzle a touch of melted dark chocolate. A light dusting of cinnamon or a few crushed pecans on top also add a bit of elegance and crunch.
Side Dishes
Pair your Healthy Pumpkin Chocolate Chip Cookies with a cozy mug of chai tea, a creamy pumpkin spice latte, or even a cold glass of almond milk. For a dessert spread, arrange them with fresh fruit or Greek yogurt parfaits for a wholesome treat plate.
Creative Ways to Present
Stack a few cookies and tie them with twine for a rustic gift, layer them in a jar for a homemade cookie mix, or turn two cookies into an ice cream sandwich using frozen yogurt. Perfect for fall gatherings, lunchboxes, or as a sweet pick-me-up for friends.
Make Ahead and Storage
Storing Leftovers
Keep your Healthy Pumpkin Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay moist and delicious for up to four days – if they last that long!
Freezing
To freeze, let the cookies cool completely, then layer them between sheets of parchment in a sealed container or freezer bag. They’ll keep perfectly for up to three months. You can also freeze the unbaked dough and bake off a few cookies whenever you like for that just-baked aroma.
Reheating
For that fresh-from-the-oven experience, warm individual cookies in the microwave for 10-15 seconds, or reheat a batch in a 300°F oven for a few minutes. This brings back their just-baked softness and revives any chocolate chips that need a melty boost.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just be sure to drain your homemade pumpkin puree well so the cookies don’t turn out too wet. Homemade puree gives a slightly different texture, but the flavor is lovely.
Can I make these cookies gluten-free?
Yes, this recipe already uses oat flour, which is naturally gluten-free. Just double-check that your oats are certified gluten-free if you have a sensitivity.
What’s the best way to make the cookies crispier?
If you prefer a crispier cookie, flatten them a bit more before baking and add an extra minute or two to the baking time, watching carefully so they don’t dry out.
Are there nut-free alternatives for added crunch?
Yes! Instead of nuts, try adding toasted pumpkin or sunflower seeds for extra crunch. They fit the autumn theme perfectly and add extra nutrition.
Can kids help make Healthy Pumpkin Chocolate Chip Cookies?
Definitely! The recipe is simple and kid-friendly, making it a fun family baking project. Little hands can help with mixing, scooping, and of course, chocolate chip sampling.
Final Thoughts
If you’re searching for a treat that’s full of cozy autumn flavors but light enough to enjoy any time, give these Healthy Pumpkin Chocolate Chip Cookies a try. They come together in a snap, sneak in plenty of goodness, and are sure to win over everyone from little ones to lifelong pumpkin fans. Happy baking, and don’t forget to share (or don’t, we won’t judge)!
Print
Healthy Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious and healthy pumpkin chocolate chip cookies, perfect for a guilt-free treat any time of the year.
Ingredients
Wet Ingredients:
- 1 cup canned pumpkin puree
- ½ cup maple syrup or honey
- ¼ cup coconut oil (melted)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups oat flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Combine dry ingredients: In another bowl, combine oat flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Mix wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized portions onto the prepared baking sheet, flattening slightly with the back of a spoon. Bake for 10–12 minutes, or until edges are set and tops look dry.
- Cool and serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- You can substitute almond flour or whole wheat flour for a different texture.
- For added crunch, mix in chopped walnuts or pecans.
- Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
