These healthy pumpkin cookies are soft, chewy, and packed with all the cozy fall flavors you love! Made with pumpkin puree and spices, they’re a guilt-free treat.
I love how easy they are to whip up, and they make the house smell amazing. You might want to hide some for yourself because they disappear fast! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is perfect here because it’s thick and has a deep flavor. If you want, you can use homemade pumpkin puree, just ensure it’s smooth and not too watery.
Maple Syrup or Honey: Both are great sweeteners for this recipe. If you’re looking for a zero-calorie option, consider using a sugar substitute like stevia or monk fruit sweetener, though it may change the texture slightly.
Coconut Oil: It adds a lovely richness. If you prefer a neutral flavor, you can substitute with vegetable oil or melted butter instead. Just remember that butter will add more flavor!
Flour: Whole wheat flour gives these cookies a nutty taste and lots of fiber. For a gluten-free version, use oat flour or almond flour, but be aware that the texture may change a bit.
Oats: They add a nice chewiness. If you need a gluten-free option, ensure your rolled oats are certified gluten-free.
Spices: The spices really elevate the pumpkin flavor. If you don’t have ground ginger, you can skip it or use a pinch of allspice. Play around with the spices to suit your taste!
What’s the Best Way to Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy cookies is in the mixing and baking! First, don’t overmix the batter once you combine the wet and dry ingredients; this keeps the texture light. Next, keep a close eye on baking time. Remove them from the oven as soon as the edges are set, even if they look a bit underbaked in the middle—they will continue to cook as they cool!
- Preheat the oven properly; a hot oven helps them rise and sets the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring, or they may fall apart.
- Using a cookie scoop helps keep them uniform in size, leading to even baking.
Healthy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted (or any mild vegetable oil)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour (or oat flour for gluten-free)
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or chunks (optional but recommended for a bit of indulgence)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and another 12-15 minutes for baking. Including cooling time, plan around 30-40 minutes to enjoy these delicious cookies fresh from the oven!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Mix everything together until it’s nice and smooth. This will be the base of your cookie dough!
3. Prepare the Dry Ingredients:
In a separate bowl, whisk together the whole wheat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger, and salt. This helps to evenly distribute the dry ingredients and ensures your cookies rise nicely.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture. Stir until just combined. Take care not to overmix, as this could make your cookies tough!
5. Fold in Chocolate Chips:
Gently fold in the dark chocolate chips or chunks, if you’re using them. They add a delightful sweetness with each bite!
6. Scoop the Cookie Dough:
Using a spoon or a cookie scoop, drop dollops of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each dollop since they won’t spread much while baking.
7. Bake the Cookies:
Pop the cookies in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are set and the tops are lightly golden.
8. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.
9. Enjoy!
These healthy pumpkin cookies are deliciously soft and chewy. Enjoy them fresh with a warm cup of tea or coffee, and indulge in the comforting flavors of fall!
Can I Use a Different Sweetener Instead of Maple Syrup?
Yes, you can use honey as an alternative sweetener! For a lower-calorie option, consider using a sugar substitute like stevia or erythritol, but be mindful of the texture—it might be a bit different.
Can I Make These Cookies Vegan?
Absolutely! To make them vegan, simply use maple syrup and coconut oil, as both are plant-based. You can also replace dark chocolate chips with dairy-free chocolate chips for a fully vegan treat!
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months. Just make sure to let them cool completely before storing.
Can I Add Nuts or Seeds to the Recipe?
Definitely! Feel free to add 1/4 to 1/2 cup of chopped nuts, such as walnuts or pecans, or even seeds like pumpkin or sunflower seeds for added crunch and nutrition. Just fold them in when you add the chocolate chips!
