Description

These Healthy Pumpkin Chocolate Chip Cookies are a delightful fall treat, combining the natural sweetness and moisture of pumpkin puree with the rich flavor of dark chocolate chips. Made with whole wheat flour and sweetened with maple syrup, these cookies offer a wholesome twist on a classic favorite, perfect for a snack or dessert that feels indulgent yet nutritious.

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

Cook Mode Prevent your screen from going dark

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 sticking and ensure even baking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly mixed.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can result in tough cookies. Then fold in the dark chocolate chips evenly throughout the dough.
Portion Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow the cookies to spread while baking.
Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies are done when they are set and lightly browned around the edges.
Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their texture.

Notes

For a vegan version, substitute the egg with a flax egg or chia egg and ensure maple syrup is used instead of honey if preferred.
Using whole wheat flour adds fiber and nutrients, but you can substitute with all-purpose flour for a lighter texture.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Be careful not to overbake to keep the cookies soft and chewy.
You can add chopped nuts or raisins for extra texture and flavor if desired.