Why You’ll Love This Recipe

Nutritious Ingredients: Made with wholesome components like coconut sugar, coconut oil, and white whole wheat flour, these cookies provide a healthier alternative to traditional treats.
Perfect Texture: Enjoy the ideal balance of softness and chewiness in every bite, thanks to the moisture from pumpkin puree and the richness of coconut oil.
Simple Preparation: With straightforward steps and no need for chilling the dough, you can whip up these delicious cookies in no time.

Ingredients

1 cup canned pumpkin puree
1 cup coconut sugar
1/2 cup coconut oil
1 egg
1 tablespoon vanilla extract
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup dark chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, combine the canned pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract. Stir until smooth and well blended.
Combine Dry Ingredients: In a separate bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips.
Scoop and Bake: Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 12-15 minutes, or until the edges are lightly golden.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: Approximately 24 cookies
Preparation Time: 15 minutes
Baking Time: 12-15 minutes
Total Time: Approximately 30 minutes

Variations

Gluten-Free Option: Substitute the white whole wheat flour with a gluten-free all-purpose flour blend to make the cookies suitable for gluten-sensitive individuals.
Nutty Addition: Incorporate chopped nuts such as walnuts or pecans into the dough for added crunch and flavor.
Spice Adjustment: Modify the amount of pumpkin pie spice to suit your taste preferences, or add a pinch of ground cloves or nutmeg for extra warmth.

Storage/Reheating

Storage: Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: For longer storage, place the cookies in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: To enjoy warm cookies, heat them in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes.

FAQs

What makes these pumpkin chocolate chip cookies healthier than traditional versions?

These cookies utilize coconut sugar and coconut oil, which are considered more natural alternatives to refined sugar and butter. Additionally, white whole wheat flour adds extra fiber and nutrients.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Ensure it’s well-cooked and pureed smoothly to match the consistency of canned pumpkin.

Is it possible to make these cookies vegan?

To make the cookies vegan, replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and ensure the chocolate chips are dairy-free.

Can I substitute the coconut oil with another type of oil?

Yes, melted butter or other neutral oils like vegetable or canola oil can be used as substitutes for coconut oil.

How can I prevent the cookies from becoming too cakey?

To maintain a chewy texture, avoid overmixing the dough and ensure accurate measurement of ingredients, especially the flour.

What type of chocolate chips works best in this recipe?

Dark chocolate chips complement the sweetness of the pumpkin and coconut sugar, but semi-sweet or milk chocolate chips can also be used based on your preference.

Can I add oats to this cookie recipe?

Yes, adding a half cup of rolled oats can provide additional texture and a hearty flavor to the cookies.

How do I know when the cookies are done baking?

The cookies are ready when their edges are lightly golden, and the centers appear set. They will continue to firm up as they cool.

Can I double the recipe to make more cookies?

Absolutely, you can double the ingredients to yield approximately 48 cookies. Ensure you have enough baking sheets and oven space to accommodate the larger batch.

What’s the best way to measure flour for this recipe?

To avoid dense cookies, spoon the flour into the measuring cup and level it off with a knife, rather than scooping directly from the bag, which can pack the flour too tightly.

Healthy Pumpkin Chocolate Chip Cookies

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Indulge in the delightful combination of pumpkin and chocolate with these Healthy Pumpkin Chocolate Chip Cookies. Perfect for fall, these cookies offer a guilt-free treat that’s both delicious and nutritious.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: Approximately 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the canned pumpkin, coconut sugar, melted coconut oil, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the white whole wheat flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a gluten-free version, consider substituting the white whole wheat flour with a gluten-free all-purpose flour blend.
To enhance the flavor, add a pinch of nutmeg or cloves to the dry ingredients.
Store the cookies in an airtight container at room temperature for up to five days.