My twins love Pumpkin Pie but unfortunately, my 3 other children won’t eat pumpkin pie. So these Healthy Chocolate Chip Pumpkin Cookies were just the perfect combo that they all love. I think there isn’t a kid out there that doesn’t love cookies!
We’ve made a few cookie recipes other than these Healthy Chocolate Chip Pumpkin Cookies that have been a great hit. Like these Flourless Peanut Butter Chocolate Chip Protein Cookies or my Vegan Gingerbread Cookies!
Why you’ll love these Chocolate chip pumpkin cookies!
- Delicious! The aroma that comes out of the oven while these Healthy Chocolate Chip Pumpkin Cookies are baking is just amazing. Perfectly pumpkin-spiced, soft, and loaded with chocolate chips. I honestly snack on these Cookies all day. They can be so addicting!
- Easy to make. So simple to whip up. Around 20 mins from the pantry to the table. If you have a large family like I do you can make double the amount by simply doubling up on the ingredients, you’ll want a big batch, they get gobbled up quick!
- Healthy. Gluten-free, vegan, and dairy-free, these super soft cookies are delicious and pretty much guilt-free.
ingredients you’ll need
These are just a list of ingredients you will need. The measurements will be in the recipe card further down below.
- Gluten-Free Baking Flour: Or you can use Gluten-Free Oat Flour.
- Gluten-Free Rolled Oats
- Coconut Sugar
- Maple Syrup: Or you can use Sticky Syrup
- Pumpkin Puree
- Coconut Oil: Melted
- Flax Meal
- Cinnamon
- Baking Powder
- Dairy-Free Chocolate Chips
- Sea Salt
how to make these chocolate chip pumpkin cookies
- Mix the cookie dough. In a mixing bowl, stir together the dry ingredients (except chocolate chips), then add in the wet ingredients until a dough forms. Finally, fold in the chocolate chips.
- Form the cookies. Separate the dough into 9 evenly sized balls, place on a baking sheet, and press down on them slightly.
- Bake. In a preheated oven, bake for 11-12 mins.
- Allow to cool and serve!
recipe notes and tips
- Allow the cookies cool on a cooling rack for a while. They are certainly delicious warm, right from the oven, however, their chewiness and flavor do intensify over time.
- The cookies spread just slightly in the oven, so it’s best to gently flatten out the cookie dough balls (just a bit) with your hand or the back of a spoon before baking.
- Cookie recipe can easily be doubled by doubling each ingredient.
- Use canned pumpkin for the best consistency. Don’t use canned pumpkin pie filling, it contains added sweeteners and spices.
- Line your baking sheet, don’t grease it otherwise will brown too much and spread out.
- Be careful not to under-bake the cookies or they’ll taste raw, and don’t over-bake or they won’t be soft.
- Store in an airtight container at room temperature.
faq’s
do I have to make these pumpkin cookies gluten-free and vegan?
If you don’t need these Cookies to be vegan or gluten-free please see my notes below on some substitutes:
- For a non-Gluten-Free version of these Healthy Chocolate Chip Pumpkin Cookies, you can use whole wheat or oat flour.
- For a non-vegan version, you can use dark chocolate chips and honey in place of the maple syrup.
Can I refrigerate the dough overnight before baking?
You can. The texture does change a bit, but they’re still delicious!
Can I add other ingredients?
These Pumpkin Cookies taste great as is but you can totally amp them up with other ingredients. Here are some ideas:
- Walnuts
- Pecans
- Nutmeg
- Cinnamon chips
- Dried Cranberries
can I freeze these chocolate chip pumpkin cookies?
Totally. Bake them, then allow to cool completely. Place them in a freezer-safe ziplock bag, and store them in the freezer for up to 2 months.
other delicious pumpkin recipes
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Healthy Chocolate Chip Pumpkin Cookies
Ingredients
- 3/4 Cup Gluten-free Baking Flour or Gluten-Free Oat Flour
- 3/4 Cup Gluten-free Rolled Oats
- 1/4 Cup Coconut Sugar
- 1/4 Cup Maple or Sticky Syrup
- 1/4 Cup Pumpkin Puree
- 1 Tbsp Coconut Oil melted
- 1 Tsp Flax Meal
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 1/2 Tsp Baking Powder
- 1/4 Cup Dairy Free Chocolate Chips
- pinch sea salt
Instructions
- Preheat oven to 350 F and prepare a baking sheet with parchment paper.
- In a mixing bowl, stir together all dry ingredients (except chocolate chips). Add in the wet ingredients and mix until a dough forms.
- Fold in chocolate chips.
- Separate the dough into 9 evenly sized balls and place them on the baking sheet.
- Press them down just slightly. Bake for 11-12 minutes. Let cool before serving.
Notes
- For a non-Gluten-Free version of these Healthy Chocolate Chip Pumpkin Cookies, you can use whole wheat or oat flour.
- For a non-vegan version, you can use dark chocolate chips and honey in place of the maple syrup.
- Allow the cookies cool on a cooling rack for a while. They are certainly delicious warm, right from the oven, however, their chewiness and flavor do intensify over time.
- The cookies spread just slightly in the oven, so it's best to gently flatten out the cookie dough balls (just a bit) with your hand or the back of a spoon before baking.
- Cookie recipe can easily be doubled by doubling each ingredient.
- Use canned pumpkin for the best consistency. Don't use canned pumpkin pie filling, it contains added sweeteners and spices.
- Line your baking sheet, don't grease it otherwise will brown too much and spread out.
- Be careful not to under-bake the cookies or they’ll taste raw, and don’t over-bake or they won’t be soft.
- Store in an airtight container at room temperature.
Yumi says
I did it, and it was great! Thanks for charing your recipes!
Rena says
THANK YOU! Glad you liked it