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These Pumpkin Chocolate Chip Cookies are soft, cakey, easy to make, and packed with fall flavors of warm pumpkin spice. A healthier treat during the fall season that everyone can enjoy.
You may also want to check out my olive oil chocolate chip cookies or my protein chocolate chip cookies made without any flour.
Are you one of those people who usually just buy store-bought cookie dough to save time from making it from scratch? It’s OK if you do that! Sometimes we are all guilty of this. The hassle-free option. But I have to admit, making cookies from scratch is the absolute best and it’s really not that hard either once you have all your ingredients measured out.
These healthy Pumpkin cookies are made with pumpkin puree, pumpkin pie spice, and chocolate chips. They are so easy to make, soft, cakey in texture, and so good!
Why you should make this
- Healthier than store-bought: Don’t get tempted to grab those store-bought cookies. It’s just not the same. Most cookies are made with lots of butter and sugar. Use healthier ingredients and make your own at home.
- Simple and easy: Making cookies from scratch is not rocket science. I promise. No crazy ingredients and it’s easy to make.
- Comforting and delicious: The flavor of these cookies will surprise you. If you love chocolate chip cookies but want to add a bit of warm fall ingredients then you can’t go wrong with these healthy pumpkin spice cookies.
Ingredients you will need
- White whole-wheat flour: you may use other flour like oat flour, Spelt flour, all-purpose flour, or gluten-free flour. I haven’t tested this with coconut or almond flour.
- Baking powder, baking soda, and salt
- Spices: Cinnamon, pumpkin pie spice. These will add to those warm fall flavors.
- Canned pumpkin puree: or make your own
- Cane sugar: you may swap this with brown sugar.
- Coconut sugar: brown sugar or any other healthier sugar like monk fruit sugar.
- Coconut oil: or neutral-tasting oil Avocado oil will work
- Egg: to make this vegan-friendly skip the egg and use any other egg substitutes found at grocery stores in the health section
- Ground flax seed: adds in fiber and texture
- Vanilla extract
- Dark or semi-sweet chocolate chips: or sugar-free. You may also use dairy-free chocolate chips.
how to make pumpkin cookies
Preheat oven to 350 degrees and line a sheet pan with parchment paper.
In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix to combine and set aside.
Using another bowl, add the cane sugar, coconut or brown sugar, coconut oil, egg, flax seed, vanilla, and pumpkin puree.
Using an electric hand mixer at medium speed, mix until combined and smooth. About 1-2 minutes.
Switch the speed of the mixer to low, and then add in the flour mixture. Continue mixing slowly and scrape down the sides of the bowl if needed until dough is formed.
Fold in the chocolate chips and using a spatula, mix to combine evenly.
Using a medium-sized cookie dough scooper, place the dough onto the sheet pan lined with parchment paper. Space the cookies about 2 inches apart.
Place in the oven and bake for 10-12 minutes or until they are set and slightly browned.
Remove from the oven and allow the cookies to cool for at least 5 minutes before transferring them onto a cooling rack. Serve and enjoy.
Storage Recommendations
- After you bake these and they are completely cooled off on a wire rack, you may place them in a container, cover and set them on the kitchen counter for up to 2-3 days.
- To store them in the fridge, which will preserve them for a longer time, place them in an airtight container and store them in the fridge for up to one week.
- You may use any flour of your choice for these cookies especially if you are looking for a gluten-free option, use GF flour. I have not tested these cookies with coconut or almond flour so I am not sure how those substitutes will come out.
- You may certainly use less sugar or a healthier sugar alternative
- Consider using sugar-free chocolate chips.
- For a vegan option, use egg substitutes and dairy-free chocolate chips.
- Allow the cookies to cool completely before serving or attempting to move or store them.
Frequently asked questions
Yes, they are. Canned pumpkins are often times labeled differently. Some labels will refer to them as “pure pumpkin” or some may say “pumpkin puree”. Essentially, they are the same exact thing. Just be careful not to grab a can that says “pumpkin pie filling”
Pumpkin cookies can sit on your kitchen counter covered for up to 3 days. They will last longer in the fridge in an airtight container for a good 7-10 days. These pumpkin chocolate chip cookies can also be frozen for up to 6 months.
Anything homemade is always better than canned when it comes to freshness and taste. That being said, there are a few great brands of pumpkin puree that are 100% pure and quite Okay to use to save on time even though nothing will beat the taste of homemade pumpkin puree.
More healthy cookie recipes
- Apple Oatmeal Cookies
- Carrot Cake Cookies
- Vegan Chocolate Chip Cookies
- Chocolate Oatmeal Cookies
- Cranberry Almond Breakfast Cookies
- Oatmeal Chocolate Chip Cookies
- Healthy Oatmeal Raisin Cookies
- Peanut Butter Oatmeal Cookies
Pumpkin Recipes you may like
- Pumpkin Dip
- Pumpkin Oatmeal
- No Bake Pumpkin Cheesecake
- Pumpkin Hummus
- Pumpkin French Toast
- Healthy Pumpkin Bread
- Healthy Pumpkin Muffins
- Pumpkin Risotto
- Healthy Pumpkin Pancakes
Healthy Dessert Recipes To Try
- Oatmeal Baked Apples
- Carrot Cake Energy Bites
- No-Bake Peanut Butter Oatmeal Bars
- Double Chocolate Chip Date Energy Balls
- Carrot Cake Cookies
- Peanut Butter Brownie Baked Oatmeal
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Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups white whole-wheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup cane sugar, monkfruit, or any other sugar
- 1/2 cup coconut sugar, or brown sugar
- 1/2 cup coconut oil
- 1 large egg
- 1 tablespoon ground flax seed
- 1 teaspoon vanilla extract
- 1 1/2 cups dark or semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line a sheet pan with parchment paper.
- In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix to combine and set aside.
- Using another bowl, add the cane sugar, coconut or brown sugar, coconut oil, egg, flax seed, vanilla, and pumpkin puree. Using an electric hand mixer at medium speed, mix until combined and smooth. About 1-2 minutes.
- Switch the speed of mixer to low, and then add in the flour mixture. Continue mixing slowly and scrape down the sides of the bowl if needed until dough is formed.
- Fold in the chocolate chips and using a spatula, mix to combine evenly.
- Using a medium sized cookie dough scooper, place the dough onto the sheet pan lined with parchment paper. Space the cookies about 2 inches apart.
- Place in the oven and bake for 10-12 minutes or until they are set and slightly browned.
- Remove from oven and allow the cookies to cool for at least 5 minutes before transferring them onto a cooling rack. Serve and enjoy.
Notes
- To store: You may store it On the kitchen counter for up to 2 days, or place it in an airtight container and store it in the fridge for up to one week.
- You may use less sugar. 1/4 cup cane and 1/4 cup coconut or brown sugar.
- Consider using sugar-free chocolate chips
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
