Healthy Chocolate Chip Pumpkin Cookies

By Rena Awada |

It’s that time of year to make everything pumpkin! Like these Healthy Pumpkin chocolate chip Cookies. This healthy cookie recipe is easy to make, super soft, gluten-free, and vegan. It has a delicious pumpkin pie flavor that will become your favorite fall cookie recipe.

Healthy Chocolate Chip Pumpkin Cookies

If you love Pumpkin Pie these Healthy Chocolate Chip Pumpkin Cookies will be the perfect healthy cookie recipe to make and enjoy during the fall. They are made with healthy ingredients like oatmeal, pumpkin puree, coconut sugar, and coconut oil. Soft, fluffy, and full of flavor. Perfect for both adults and kids all year round.

There are other healthy cookie recipes other than these 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 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. 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, make double the amount by simply doubling up on the ingredients, you’ll want a big batch, they get gobbled up quickly!
  • 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: better to use rolled oats, but quick oats will also work. The texture will vary slightly
  • Coconut Sugar: cane sugar or monk fruit sugar will work
  • Maple Syrup: Or you can use Sticky Syrup
  • Pumpkin Puree: canned works just fine.
  • Coconut Oil: Melted
  • Flax seed 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 them 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!
Healthy Chocolate Chip Pumpkin Cookies on a white plate

recipe notes and tips

  • Allow the cookies to cool on a cooling rack for a while. They are certainly delicious and 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.
  • This pumpkin 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.

Frequently asked questions

How do I make these pumpkin cookies gluten-free and vegan?

This pumpkin oatmeal cookie recipe is already gluten-free if you used gluten-free flour and gluten-free oats. For a non-Gluten-Free version of these Healthy Chocolate Chip Pumpkin Cookies, you can use whole wheat or oat flour.
For a vegan version, you can use dairy-free dark chocolate chips and make sure the sweetener used is vegan-friendly

Can I add other ingredients to this pumpkin chocolate chip cookies?

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 pumpkin cookies?

Absolutely. Bake them, then allow them to cool completely. Place them in a freezer-safe ziplock bag, and store them in the freezer for up to 6 months

How long do pumpkin cookies stay fresh?

These pumpkin chocolate chip cookies when stored in an air-tight container will store well for 7 days at room temperature. You may also store them in the fridge for up to 2 weeks.

top down shot of cookies on a plate

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Healthy Chocolate Chip Pumpkin Cookies

Healthy Chocolate Chip Pumpkin Cookies

Easy to make, soft and cake-like cookies made with oatmeal, Pumpkin puree, and chocolate chips.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 9
Calories: 141kcal
Author: Rena

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 maple syrup.
  • Allow the cookies to cool on a cooling rack for a while. They are certainly delicious and 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.
  • This 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.

Nutrition

Calories: 141kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 86mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1060IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1.2mg
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