Healthy Chocolate Chip Pumpkin Cookies

By Rena |

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

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!

Healthy Chocolate Chip Pumpkin Cookies on a white plate

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.

top down shot of cookies on a plate

other delicious pumpkin recipes

If you’ve tried this Healthy Chocolate Chip Pumpkin Cookies recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! Please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured!

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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 1 vote
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 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.
  •  

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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