These healthy pumpkin cookies are soft, chewy, and packed with warm spices! Made with real pumpkin and sweetened with a hint of honey, they’re perfect for any fall day.
Baking these cookies makes your kitchen smell wonderful, like a cozy autumn afternoon. I love enjoying them with a warm cup of tea, especially when they come out of the oven! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree gives these cookies moisture and flavor. Make sure it’s just pumpkin, not pie filling. If you don’t have canned, you can use fresh cooked pumpkin or even sweet potato for a similar taste.
Nut Butter: Almond butter adds creaminess, but peanut butter works too! For nut-free, try sunflower seed butter or tahini. Remember, the flavor will change slightly but still be delicious!
Sweetener: Honey is my go-to for sweetness, but you can use maple syrup for a vegan option. Just make sure to adjust liquids slightly, as syrup is more fluid than honey.
Oat Flour: Oat flour is great for texture, but if you don’t have it, simply blend rolled oats into a fine powder. You can also use all-purpose flour, but it won’t be as nutritious!
How Do I Get the Cookies to Be Soft and Chewy?
The secret to soft, chewy cookies lies in the right mixing and baking times. Here’s how to achieve that perfect texture:
- Mix wet and dry ingredients separately before combining. This ensures everything is evenly distributed.
- Avoid overmixing once the dry ingredients are added. Just mix until combined to keep the cookies tender.
- Bake them just until the edges are set. They will firm up as they cool, so don’t wait for them to be completely golden.
Following these tips will help you create cookies that are perfectly soft and chewy every time! Enjoy your baking!
Healthy Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup natural almond butter or peanut butter
- 1/3 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
For the Dry Ingredients:
- 1 cup oat flour (or finely ground oats)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Chocolate Chips:
- 1/2 cup dark chocolate chips (or dairy-free chips if preferred)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 12-15 minutes to bake. In total, you should budget about 25-30 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, almond butter, honey (or maple syrup), egg, and vanilla extract. Use a spoon or whisk to mix everything together until it’s nice and smooth. This will be your delicious base!
3. Combine the Dry Ingredients:
In another bowl, whisk together the oat flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, and salt. Make sure there are no lumps—this will help your cookies rise evenly.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to your wet ingredients. Stir gently until everything is combined well. But remember, don’t over-mix or the cookies might get tough!
5. Add Chocolate Chips:
Now it’s time to fold in those yummy dark chocolate chips! This is what makes these cookies so delightful. Gently mix until they’re evenly distributed in the dough.
6. Scoop the Dough:
Using a spoon or a cookie scoop, drop rounded mounds of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each mound so they have room to spread.
7. Bake!
Pop the baking sheet in the oven and bake for about 12-15 minutes. You’ll know they’re ready when the edges look set and they have a light golden color. Keep an eye on them, so they don’t over-bake!
8. Cool Down:
Once baked, take them out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. This is the hardest part—waiting to dig in!
9. Serve and Enjoy:
Once fully cool, serve these soft, chewy, healthy pumpkin chocolate chip cookies to family and friends, or keep them all to yourself! They’re a delicious and nutritious treat you’ll want to make again and again!
Enjoy your baking adventure and the delicious cookies that come from it! 🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just make sure to cook and puree it until smooth. One cup of cooked pumpkin should work just as well as canned puree.
Can I Substitute the Nut Butter?
Yes! While almond butter adds great flavor, you can use peanut butter or any other nut or seed butter like sunflower seed butter for a nut-free option. Just keep in mind that the taste will vary slightly!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, they can be kept in the fridge for a week or frozen for up to a month. Just thaw at room temperature before enjoying!
Can I Make These Cookies Gluten-Free?
Definitely! Using oat flour makes these cookies gluten-free, but ensure your oats are certified gluten-free if you’re highly sensitive. You can also use almond flour for a different flavor and texture.
