Healthy Pumpkin Chocolate Chip Cookies

Healthy Pumpkin Chocolate Chip Cookies are a delightful and tasty treat. These cookies combine the rich flavor of pumpkin with sweet chocolate chips. They are soft, chewy, and perfect for any time of the year but especially during the fall season. Making these cookies is simple, and you can enjoy them while knowing you’re also consuming some healthier ingredients. The use of pumpkin makes them moist, while coconut sugar adds a hint of natural sweetness.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for several reasons. First, it is easy to make. With just a few simple ingredients, you can create a delicious batch of cookies. Second, they are healthier than traditional cookies. By using pumpkin and coconut oil, you are adding nutrition while still enjoying a sweet treat. Third, the flavors are amazing. The warm spices combined with rich chocolate chips create a wonderful taste experience. Finally, they are versatile! You can serve them at gatherings, enjoy them as a snack, or have them for dessert.

this Recipe

HOW TO MAKE Healthy Pumpkin Chocolate Chip Cookies

Ingredients

• 1 Cup Canned Pumpkin
• 1 Cup Coconut Sugar
• 1/2 Cup Coconut Oil
• 1 Egg
• 1 tbsp Vanilla Extract
• 2 Cups White Whole Wheat Flour
• 2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Fine Sea Salt
• 1 1/2 Cups Chocolate Chips

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set it aside.
2. In a large bowl, combine the canned pumpkin, coconut sugar, melted coconut oil, vanilla extract, and egg. Mix these ingredients together until smooth.
3. In a separate bowl, stir together the white whole wheat flour, baking powder, ground cinnamon, pumpkin pie spice, and fine sea salt.
4. Add the flour mixture to the pumpkin mixture and mix just until everything is combined.
5. Finally, stir in the chocolate chips, mixing until they are evenly distributed in the dough.
6. Use a spoon to drop cookie dough on the baking sheet, placing them about 2 inches apart. If you want, you can add a few extra chocolate chips on top of each cookie for a nicer appearance.
7. Bake the cookies in the preheated oven for 10-11 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cookies to cool on the pan for about 2 minutes. After that, transfer them to a cooling rack to cool completely.

HOW TO SERVE Healthy Pumpkin Chocolate Chip Cookies

These cookies can be enjoyed warm right out of the oven. You can also serve them at room temperature. They are great as a snack, dessert, or even with your morning coffee or tea. If you want, you can add a scoop of ice cream on top for a delicious dessert treat.

STORAGE & FREEZING : Healthy Pumpkin Chocolate Chip Cookies

These cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. To freeze, place the cookies in a single layer in a freezer-safe bag or container. They can last in the freezer for up to three months. When ready to eat, take them out and let them sit at room temperature or warm them in the microwave for a few seconds.

SERVING SUGGESTIONS

You can serve these cookies plain, or you can add toppings. Crushed nuts or a drizzle of chocolate on top can add an extra touch. You could also pair them with a nice cup of coffee, a sweet tea, or even some milk.

VARIATIONS

There are many ways to change up this recipe. You could add different spices like nutmeg or allspice for more flavor. Instead of chocolate chips, you could use chopped nuts or dried fruit for a different taste. If you want a little crunch, consider adding some oats to the cookie dough.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure it is cooked and mashed well before using it in the recipe.

2. Is it okay to use white sugar instead of coconut sugar?
Yes, you can use white sugar instead of coconut sugar. However, this will change the flavor slightly as coconut sugar has a unique taste.

3. How can I make these cookies gluten-free?
To make gluten-free cookies, you can substitute the white whole wheat flour with a gluten-free flour blend.

4. Can I store the cookie dough in the fridge?
Yes, you can store the cookie dough in the fridge for up to 2 days before baking. Just cover it tightly.

MAKE-AHEAD TIPS FOR Healthy Pumpkin Chocolate Chip Cookies

If you want to make these cookies ahead of time, you can prepare the dough and store it in the refrigerator for up to 2 days. Alternatively, you can bake the cookies and store them in an airtight container. If you plan on freezing them, make sure they are well-wrapped to prevent freezer burn. This will let you enjoy fresh cookies any time you want!

Healthy Pumpkin Chocolate Chip Cookies

Delightful and wholesome cookies combining pumpkin and chocolate chips, ideal for any time of the year, especially fall.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup Canned Pumpkin Make sure it is pure pumpkin, not pumpkin pie filling.
• 1 cup Coconut Sugar Can be substituted with white sugar.
• 1/2 cup Coconut Oil Melted for mixing.
• 1 piece Egg Large egg.
• 1 tbsp Vanilla Extract

Dry Ingredients

• 2 cups White Whole Wheat Flour Can replace with regular flour or gluten-free blend.
• 2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/2 tsp Pumpkin Pie Spice Can be substituted or omitted.
• 1/2 tsp Fine Sea Salt Enhances flavor.

Chocolate Chips

• 1 1/2 cups Chocolate Chips Can use dark or semi-sweet chips.

Method

 

Preparation

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
2. In a large bowl, combine the canned pumpkin, coconut sugar, melted coconut oil, vanilla extract, and egg. Mix until smooth.
3. In a separate bowl, stir together white whole wheat flour, baking powder, ground cinnamon, pumpkin pie spice, and fine sea salt.
4. Add the flour mixture to the pumpkin mixture and mix just until combined.
5. Stir in the chocolate chips until evenly distributed in the dough.
6. Drop cookie dough on the baking sheet, placing them about 2 inches apart, optionally topping with extra chocolate chips.
7. Bake the cookies for 10-11 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cookies to cool on the pan for about 2 minutes before transferring them to a cooling rack to cool completely.

Notes

These cookies can be enjoyed warm or at room temperature and are perfect with coffee or tea. They can be stored in an airtight container for up to a week or frozen for up to three months. For variations, consider adding nuts or using dried fruits.