Description
These Healthy Pumpkin Chocolate Chip Cookies are a delicious and wholesome treat perfect for fall. Made with nutrient-rich canned pumpkin puree and whole wheat flour, they offer a soft, cake-like texture with the perfect balance of warm spices and dark chocolate chips. Sweetened naturally with maple syrup and infused with cinnamon and nutmeg, these cookies are an ideal guilt-free dessert or snack for the whole family.
Ingredients
Scale
Wet Ingredients
- 1/2 cup canned pumpkin puree
- 1/4 cup coconut oil, melted and cooled
- 1/3 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Add-ins
- 1/2 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted and cooled coconut oil, maple syrup, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Incorporate Dry into Wet: Add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing which can make the cookies tough.
- Add Chocolate Chips: Fold in the dark chocolate chips evenly throughout the dough for pockets of rich, melty chocolate in every bite.
- Form Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently flatten each cookie slightly with your fingers or the back of a spoon.
- Bake: Bake the cookies for 10–12 minutes or until the edges are lightly golden and the centers are set, indicating they are cooked through but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- These cookies have a soft, cake-like texture that is different from traditional crisp cookies.
- For additional texture and flavor, consider folding in chopped walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to 4 days.
- To prolong freshness, cookies can be frozen for longer storage; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
