These healthy pumpkin cookies are soft, tasty, and packed with flavor! Made with real pumpkin, oats, and a hint of spice, they’re a perfect treat for fall—or any time you crave something sweet!
Making these cookies is a breeze! I love how they fill my kitchen with a cozy scent. And hey, they’re so good, you can almost convince yourself they’re a breakfast food! 🍪
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If fresh pumpkin is available, you can roast and puree it instead for a homemade touch!
Naturally Sweetener: Maple syrup gives a great flavor, but honey or agave syrup work well too. If you’re looking for a low-sugar option, consider using a sugar substitute like stevia or monk fruit sweetener, but you may want to adjust the liquid accordingly.
Coconut Oil: This adds a lovely richness and flavor. You can easily swap it with melted butter or olive oil if you prefer. Just know that the taste will slightly change depending on the oil used.
Oat Flour: If you don’t have oat flour, simply blend rolled oats in a blender until fine. For a gluten-free version, ensure your oats are certified gluten-free.
Chocolate Chips: Dark chocolate chips are great, but feel free to use semi-sweet or even white chocolate. You could also omit them for a simple pumpkin cookie, or substitute with dried fruits or nuts for added texture!
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve soft and chewy pumpkin cookies, follow these tips:
- Use room-temperature ingredients. This helps everything blend smoothly.
- Do not over-mix the dough. Just combine until the flour is mixed in to keep the cookies tender.
- For extra chewiness, fold in rolled oats. They will add texture and help with moisture retention.
- Be careful not to overbake! Keep an eye on them around the 12-minute mark; they’re done when just set and edges are slightly golden.
Following these steps will help you create cookies that are deliciously soft and perfect for any occasion!
Healthy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup natural sweetener such as maple syrup or honey
- 1/4 cup coconut oil, melted (or olive oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour (ground oats)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)
- 1/4 teaspoon salt
- 1/3 to 1/2 cup dark chocolate chips or chunks
- Optional: 1/2 cup rolled oats for texture
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. In total, you’ll need around 30 minutes from start to finish before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Combine the Wet Ingredients:
In a large mixing bowl, mix together the canned pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir well until everything is smooth and nicely combined.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the oat flour, baking powder, baking soda, pumpkin pie spice, and salt. This ensures even distribution of the dry ingredients.
4. Combine Wet and Dry Ingredients:
Gradually pour your dry mixture into the wet mixture. Stir until just combined. Avoid over-mixing. If you want to add a chewier texture, fold in the optional rolled oats at this stage!
5. Fold in Chocolate Chips:
Gently add the dark chocolate chips or chunks, folding them into the dough until they are evenly distributed.
6. Scoop onto Baking Sheet:
Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie.
7. Bake!
Put the baking sheet in the oven and bake for 12-15 minutes. You’ll know they are done when the cookies are set and the edges are slightly golden brown.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Store and Enjoy!
These delicious cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a longer shelf life. Enjoy your healthy pumpkin cookies!
These cookies are naturally soft, moist, and packed with rich pumpkin flavor and melty chocolate chips—making them an ideal healthy treat anytime!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can use fresh pumpkin. Just roast a small pumpkin, scoop out the flesh, and blend it until smooth to make your own puree. It will give your cookies a delicious homemade touch!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresher for longer, refrigerate them and enjoy them for up to a week.
Can I Substitute the Sweetener?
Absolutely! Maple syrup, honey, agave syrup, or even a sugar substitute like stevia can be used. Just keep in mind that different sweeteners might slightly alter the taste and texture.
What If I Don’t Have Oat Flour?
If you don’t have oat flour, you can easily make your own by blending rolled oats in a blender or food processor until they reach a fine flour consistency. Alternatively, you can use whole wheat flour or almond flour, but this may change the texture a bit.
