These Healthy Pumpkin Cookies are soft, chewy, and packed with flavor! Made with pumpkin puree and oats, they’re a tasty treat that you can feel good about.
Who can resist cookies that are both delicious and a little nutritious? Honestly, I can’t! I love grabbing one as a quick snack, and they disappear fast in my house!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. Make sure it’s pure pumpkin, not pie filling. If you prefer fresh pumpkin, you can roast and puree your own. Just remember to drain excess moisture!
Oats: Old-fashioned rolled oats work best for texture. If you need a gluten-free option, use certified gluten-free oats. Quick oats can be used, but they might make the cookies a bit softer.
Flour: Whole wheat flour adds nutrition and flavor. All-purpose flour is a perfect substitute, but you could also try almond flour for a nutty taste or oat flour for a gluten-free option.
Sweetener: I love using maple syrup for its rich flavor, but honey works great too. If you want a low-calorie option, consider a sugar substitute like stevia or erythritol, bearing in mind the sweetness level.
Chocolate Chips: Dark chocolate chips are my favorite, but feel free to use semi-sweet or even white chocolate chips. For a healthier twist, consider adding nuts or dried fruits instead!
How Do You Get the Right Texture in Your Cookies?
The texture of cookies comes down to mixing and baking. Here are some tips to ensure your pumpkin cookies turn out perfectly:
- Mixing: Don’t overmix once you add the dry ingredients to the wet. Mix just until combined to keep them soft and chewy.
- Baking: Keep an eye on your cookies while they bake; they should be lightly golden on the edges but soft in the center. Overbaking will make them dry.
- Cooling: Allow the cookies to cool on the baking sheet for a few minutes before moving them. This helps them set up without falling apart.
With these tips, you’re bound to enjoy a wonderful batch of healthy pumpkin cookies! Happy baking!
Healthy Pumpkin Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice (or a mix of nutmeg, ginger, and cloves)
- 1/4 tsp salt
Wet Ingredients:
- 1/4 cup honey or maple syrup
- 1 large egg
- 2 tbsp coconut oil or vegetable oil, melted
- 1 tsp vanilla extract
Mix-Ins:
- 1/3 cup dark chocolate chips (or semi-sweet)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 12-15 minutes to bake. Overall, you can have your delicious healthy pumpkin cookies ready in about 30 minutes. Perfect for a quick treat!
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 or a silicone mat to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, honey (or maple syrup), egg, melted coconut oil, and vanilla extract until smooth. This mixture will bring all the yummy flavors together!
3. Combine the Dry Ingredients:
In another bowl, mix together the oats, whole wheat flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. This is where all the spices and texture come from!
4. Bring It All Together:
Now, slowly add the dry ingredients to the wet ingredients, stirring just until everything is combined. It’s important not to overmix; that way, the cookies will stay nice and soft.
5. Add the Chocolate Chips:
Fold in the dark chocolate chips gently, so they’re evenly distributed throughout the cookie dough.
6. Scoop and Shape:
Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
7. Bake the Cookies:
Pop the cookies into the oven and bake for 12-15 minutes. They should look set and have a light golden color around the edges when they are done. They will continue to firm up as they cool.
8. Cool Down:
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Patience is key!
9. Store or Enjoy:
Once cooled, store your cookies in an airtight container at room temperature for up to 4 days—or freeze them for longer storage. But seriously, good luck keeping them around that long!
Enjoy these soft, chewy healthy pumpkin cookies filled with fall flavor and just the right amount of sweetness!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just roast and puree the pumpkin, making sure to drain any excess moisture before measuring to avoid watery cookies.
Can I Substitute the Honey or Maple Syrup?
Definitely! You can use agave nectar or even a sugar substitute if you’re looking to lower calories. Just remember that different sweeteners can vary in sweetness, so adjust the amount accordingly.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative by adding nuts, dried fruits, or spices. Chopped walnuts or pecans are great choices, and dried cranberries add a nice tartness!
