Description
These Healthy Pumpkin Chocolate Chip Cookies are a delicious twist on a classic treat, featuring the natural sweetness and moisture of canned pumpkin combined with rich chocolate chips. Made with whole wheat flour and coconut sugar, these cookies offer a wholesome, fall-inspired indulgence that’s perfect for snack time or dessert.
Ingredients
Scale
Wet Ingredients
- 1 Cup Canned Pumpkin
- 1 Cup Coconut Sugar
- 1/2 Cup Coconut Oil
- 1 Egg
- 1 tbsp Vanilla Extract
Dry Ingredients
- 2 Cups White Whole Wheat Flour
- 2 tsp Baking Powder
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Pumpkin Pie Spice
- 1/2 Tsp Fine Sea Salt
Add-ins
- 1 1/2 Cups Chocolate Chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, coconut sugar, melted coconut oil, vanilla extract, and egg. Stir these ingredients together until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the white whole wheat flour, baking powder, ground cinnamon, pumpkin pie spice, and fine sea salt. This ensures the spices and leavening are evenly distributed throughout the dough.
- Mix Wet and Dry Components: Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined to avoid overmixing, which can make cookies tough. Fold in the chocolate chips evenly throughout the dough.
- Portion Cookies: Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Optionally, press a few extra chocolate chips on top of each cookie for a decorative touch.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 11 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 2 minutes. Then transfer them to a wire rack to cool completely, which helps them set and develop the perfect chewy texture.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and ensure chocolate chips are dairy-free.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using white whole wheat flour maintains a lighter texture while providing extra fiber compared to all-purpose flour.
- Add nuts such as chopped walnuts or pecans for extra crunch and nutrition if desired.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: healthy pumpkin cookies, chocolate chip cookies, whole wheat cookies, pumpkin desserts, fall recipes, easy cookie recipe
