These healthy pumpkin cookies are soft, chewy, and packed with flavor. Made with real pumpkin, they are perfect for fall and so easy to whip up!
I love how these cookies are guilt-free yet super tasty. They make a great snack with a warm cup of tea, especially when the weather gets chilly. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use 100% pumpkin puree, not the sweetened pie filling. You could also use homemade puree if you like. If fresh pumpkin is not available, canned work just fine and saves a lot of time!
Maple Syrup/Honey: Both sweeteners add moisture and flavor. Maple syrup gives a nice depth. If you prefer, agave syrup or any other liquid sweetener can also be used. Adjust the amount based on your sweetness preference!
Coconut Oil: I love using coconut oil for its hint of flavor, but olive oil works great too. If you want a lower fat option, unsweetened applesauce could be used instead, but this will change the texture a bit.
Oat Flour: If you don’t have oat flour, simply blend rolled oats in a blender until fine. You can also substitute with whole wheat flour or almond flour, keeping in mind it may alter the cookies slightly.
Chocolate Chips: I prefer dark chocolate chips for a richer taste, but you can swap them for white chocolate or even dried cranberries if you want a fruity twist!
What’s the Best Way to Achieve the Perfect Cookie Texture?
The secret to getting the right cookie texture lies in how you mix the ingredients. Here’s how to ensure your cookies come out soft and chewy:
- Mix wet and dry ingredients separately before combining them. This helps evenly distribute the leavening agents and spices.
- Don’t overmix once you combine the wet and dry ingredients; mix until just combined for tender cookies.
- Although the cookies will seem soft when you pull them out of the oven, they will firm up as they cool, so avoid baking them too long!
- Flattening the dough slightly before baking allows for an even bake.
How to Make Healthy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil or olive oil
- 1 1/4 cups oat flour (or ground rolled oats)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/3 cup dark chocolate chips (or dairy-free chocolate chips for vegan)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 12-14 minutes of baking time, plus an additional 5 minutes for cooling on the baking sheet. In total, you’ll be enjoying delicious pumpkin cookies in about 35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to ensure your cookies bake evenly!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), vanilla extract, and melted coconut oil. Use a whisk to mix everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In a separate bowl, mix together the oat flour, baking soda, cinnamon, ginger, nutmeg, and salt. This helps to evenly distribute the baking soda and spices throughout the flour.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until everything is just combined—don’t overmix here!
5. Add Oats and Chocolate Chips:
Now it’s time to fold in the rolled oats and chocolate chips. Gently mix them in so that they’re evenly distributed throughout the cookie dough.
6. Scoop and Shape the Cookies:
Using about 1.5 tablespoons of dough for each cookie, scoop the dough onto the prepared baking sheet. Lightly flatten each scoop to about 1/2 inch thick. This helps them bake evenly!
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12 to 14 minutes. Keep an eye on them; you’ll want them to be set but still soft in the center.
8. Cool the Cookies:
When the cookies are done, let them cool on the baking sheet for about 5 minutes. This allows them to firm up before transferring them to a wire rack to cool completely.
Enjoy your delicious, healthy pumpkin cookies! They make a great treat any time of day. 🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it until smooth. You’ll need about 1 cup of pure pumpkin puree. Just remember to drain excess moisture, so the cookies don’t turn out too watery!
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, you can freeze them in a freezer-safe bag or container for up to 2 months. Just thaw them at room temperature before enjoying!
Can I Substitute the Oat Flour?
Yes, you can substitute oat flour with whole wheat flour or almond flour, but keep in mind that this might change the texture slightly. If using regular flour, you might need to adjust the liquid ingredients and bake times!
What Can I Replace the Maple Syrup With?
You can use honey or agave syrup as a suitable alternative. If you want a sugar-free option, consider using a sugar substitute designed for baking, but check the conversion ratios to ensure proper sweetness!
