Description

These Healthy Pumpkin Chocolate Chip Cookies combine the natural sweetness and moisture of pumpkin puree with whole wheat flour and dark chocolate chips to create a nutritious, delicious treat perfect for fall or any time of the year. Made with wholesome ingredients like coconut oil and maple syrup, these cookies are a healthier alternative to traditional chocolate chip cookies without sacrificing flavor.

Ingredients

Scale

Wet Ingredients

1 cup canned pumpkin puree
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt

Add-ins

1 cup dark chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and promote even baking.
Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract. Ensure the mixture is smooth and well combined to create a uniform base for the dough.
Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This helps evenly distribute the leavening agent and spices throughout the flour.
Mix Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Fold in the dark chocolate chips evenly throughout the dough.
Form Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake: Bake in the preheated oven for 10-12 minutes until the cookies are set and lightly browned around the edges.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing them to firm up and develop the best texture.

Notes

For a nut-free version, ensure your dark chocolate chips are processed in a nut-free facility.
Coconut oil can be substituted with another mild-flavored oil like avocado or vegetable oil if preferred.
Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
If you like a spicier cookie, increase the cinnamon and ginger by 1/4 teaspoon each.