Say hello to your new favorite fall treat: Healthy Pumpkin Chocolate Chip Cookies. These cookies are everything you want from a cozy dessert — soft, fluffy, and bursting with pumpkin spice — but with wholesome ingredients that let you indulge completely guilt-free. Each bite delivers a dreamy combination of velvety pumpkin, warm autumn spices, gooey dark chocolate chips, and a subtle crunch from walnuts, if you like a little extra texture. Whether you’re baking for a holiday spread or just craving something sweet to pair with an afternoon cup of tea, these cookies are sure to become a go-to in your kitchen.
Ingredients You’ll Need
It’s amazing how a handful of simple, nutritious ingredients can turn into such irresistible cookies. Each component brings something special — moisture, flavor, aroma, or that classic cookie texture — and together, they create pure magic. Here’s what you’ll need and why each ingredient matters:
- Canned pumpkin purée: The secret to a moist, tender crumb and that beautiful orange color; make sure it’s pure pumpkin, not pie filling!
- Maple syrup: Naturally sweetens the cookies and adds a subtle caramel note, plus it keeps things refined sugar free.
- Coconut oil (melted): Provides richness and a soft texture with a hint of tropical flavor; be sure it’s melted for easy mixing.
- Vanilla extract: Rounds out the flavors and brings warmth to the whole batch — don’t skip it!
- Whole wheat flour: Adds a hearty, nutty flavor and a bit of extra fiber; you can also swap in a gluten-free blend if needed.
- Baking soda: Helps the cookies rise so they’re perfectly puffy and not too dense.
- Salt: Balances the sweetness and makes all the flavors pop.
- Cinnamon: The backbone of that cozy, pumpkin spice goodness everyone loves.
- Nutmeg: Adds warmth and depth, enhancing the autumnal vibe.
- Ginger: Offers a gentle spice that makes each bite more interesting.
- Dark chocolate chips: Brings irresistible pockets of melty, antioxidant-rich chocolate in every cookie.
- Chopped walnuts (optional): Adds crunch and even more heart-healthy fats for extra substance, if you’re into a nutty surprise.
How to Make Healthy Pumpkin Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) so it’s ready to work its magic as soon as the dough is mixed. Line a baking sheet with parchment paper to prevent sticking and keep cleanup quick and easy — and who doesn’t love less mess?
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until everything is completely smooth. This vibrant orange mixture is the deliciously moist foundation for your Healthy Pumpkin Chocolate Chip Cookies, and whisking ensures that every bite will be evenly flavored.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and ginger. This step evenly distributes the leavening and spices, so your cookies bake up fluffy and bursting with balanced flavor in every mouthful.
Step 4: Bring Wet and Dry Together
Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Be careful not to overmix—stirring until the last streaks of flour disappear will keep your cookies soft and cake-like, not tough.
Step 5: Fold in Chocolate Chips and Walnuts
Now for the best part: fold in those dark chocolate chips, and chopped walnuts if you’re using them. This is where your cookies start looking (and smelling) extra tempting, and you can’t help but sneak a bite of dough.
Step 6: Scoop and Shape
Using a tablespoon or a small cookie scoop, scoop generous portions of dough onto your prepared baking sheet. Gently flatten each scoop just a bit to encourage a classic cookie shape—no need for perfection here, rustic is beautiful!
Step 7: Bake to Perfection
Slide the tray into your hot oven and bake for 10 to 12 minutes, or until the edges are set and the centers still look just a little soft. Trust me, a slightly underbaked center is what gives Healthy Pumpkin Chocolate Chip Cookies their dreamy, pillowy texture.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes (this helps them firm up without drying out), then transfer to a wire rack to cool completely. If you can resist devouring them right away, you have more willpower than most!
How to Serve Healthy Pumpkin Chocolate Chip Cookies
Garnishes
For a polished bakery-style finish, try sprinkling your cookies with a pinch of flaky sea salt just after baking. The saltiness boosts the chocolate flavor and adds an eye-catching sparkle. Or, lightly dust the cooled cookies with a bit of powdered sugar and a whisper of extra cinnamon for a pretty presentation and a hint of extra spice.
Side Dishes
These cookies pair beautifully with a warm mug of chai, a glass of cold almond milk, or a café latte. If you’re serving them as part of a dessert platter, they’re delightful alongside fresh fruit like sliced pears or a simple yogurt parfait to balance the sweetness and keep things light.
Creative Ways to Present
Get creative by turning these cookies into a fall dessert board with dried fruit, mixed nuts, and mini chocolate bars. You can also sandwich two cookies around a scoop of frozen yogurt or whipped coconut cream for the ultimate healthy pumpkin chocolate chip cookie ice cream sandwich. The fun is in making it your own!
Make Ahead and Storage
Storing Leftovers
Once your Healthy Pumpkin Chocolate Chip Cookies are completely cool, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to four days, making them perfect for prepping ahead for snacks or lunchboxes.
Freezing
To make them last even longer, you can freeze the baked cookies in a zip-top bag or airtight container for up to three months. For best results, add a layer of parchment between each one to prevent sticking. You can also freeze unbaked dough scoops and bake off fresh cookies straight from the freezer, adding a minute or two to the baking time.
Reheating
If you love your cookies a little warm and gooey, simply pop a cookie in the microwave for about 10 seconds, or in a low oven for a few minutes. This revives the chocolate chips and brings back that just-baked magic any day of the week.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just be sure your homemade purée is well-drained and thick so the cookies don’t turn out too wet. The flavor will be even fresher with homemade pumpkin, just make sure it’s smooth and free of stringy bits.
What’s the best way to make these cookies gluten-free?
You can absolutely swap the whole wheat flour for a 1:1 gluten-free flour blend. This keeps the Healthy Pumpkin Chocolate Chip Cookies fluffy and delicious while catering to gluten-sensitive friends and family.
Can I use a different oil instead of coconut oil?
Yes, melted butter or a light olive oil will also work if you don’t have coconut oil on hand. Each oil brings its own subtle flavor, but the cookies will still taste fantastic and stay moist.
Are these cookies suitable for vegans?
Yes! All the ingredients in this recipe are plant-based, so these Healthy Pumpkin Chocolate Chip Cookies are naturally vegan as written. Just double-check your chocolate chips to confirm they’re dairy-free.
How do I keep the cookies from spreading too much?
If you find your cookies are spreading too thin, try chilling the dough in the fridge for about 20–30 minutes before scooping and baking. This helps the coconut oil firm up and results in thicker, puffier cookies.
Final Thoughts
If you’ve been searching for a cookie that’s wholesome, easy, and absolutely packed with autumn flavor, give these Healthy Pumpkin Chocolate Chip Cookies a try. I have a feeling you’ll keep coming back to this recipe every fall — and maybe even all year long!
Print
Healthy Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Healthy Pumpkin Chocolate Chip Cookies are a delightful treat perfect for fall. Packed with warm spices and wholesome ingredients, they are a guilt-free indulgence for any time of day.
Ingredients
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1/3 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
Mix-ins:
- 1/2 cup dark chocolate chips
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir until just combined.
- Add mix-ins: Fold in the chocolate chips and walnuts if using.
- Bake: Scoop tablespoons of dough onto the prepared baking sheet and slightly flatten each cookie. Bake for 10–12 minutes or until the edges are set and the centers are soft.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 4 days, or freeze for longer storage.
- You can replace whole wheat flour with a 1:1 gluten-free flour blend if needed.
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