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)

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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.