These healthy pumpkin cookies are soft and chewy, packed with cozy spice flavors. They’re made with pumpkin puree and oats, making them a tasty treat that’s good for you!
Honestly, I can’t believe how easy these are to whip up. I love enjoying them with a warm drink on a chilly day—they’re like little bites of fall! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cookies! Canned pumpkin is convenient and consistent, but you can also use homemade puree if you have fresh pumpkins. Just ensure it’s cooked and blended smoothly.
Sweetener: I use honey for a light flavor, but maple syrup is a great vegan option for sweetness. Agave syrup or coconut sugar also works well if you’re looking for alternatives.
Coconut Oil: It adds a lovely richness. If you don’t have it, you can substitute melted butter or a neutral oil like canola or sunflower oil instead.
Flour: Whole wheat flour is my go-to for added nutrition. If you need a gluten-free option, oat flour or almond flour can be used, though the texture might vary slightly.
Spices: The spices give these cookies their warm flavor. Feel free to adjust according to your taste or leave out the cloves if you prefer a milder cookie.
How Do You Make Sure Your Cookies Stay Soft and Chewy?
The key to soft and chewy cookies is not to over-bake them! Here’s how to get the right texture:
- Check the cookies at the 12-minute mark. The edges should look set while the centers still feel soft to the touch.
- Let the cookies cool on the baking sheet for a few minutes—this helps them firm up without getting too dry.
- Store them in an airtight container at room temperature for softer cookies, or in the fridge to preserve freshness longer.
I love keeping some dough in the freezer for quick future baking. Just scoop it into balls, freeze, and then bake them fresh when you’re ready!
How to Make Healthy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups whole wheat flour or oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup dark chocolate chips or chunks
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 12–15 minutes to bake. Allow an extra 5 minutes for cooling on the baking sheet, so you’ll be enjoying your cookies in about 30 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent the cookies from sticking and makes clean-up a breeze!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir everything together until it’s nice and smooth. This is where the delicious pumpkin flavor comes from!
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step ensures that your spices and leavening agents are evenly distributed for the best flavor and texture.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Stir gently just until everything is combined—don’t overmix, or your cookies may become tough!
5. Fold in Oats and Chocolate Chips:
Now, fold in the rolled oats and chocolate chips or chunks. This will add texture and make your cookies even more delightful!
6. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop cookie dough onto the prepared baking sheet. Space them about 2 inches apart, as they may spread a little while baking. Don’t worry if the dough looks thick—this helps give the cookies a chewy texture!
7. Bake the Cookies:
Bake in the preheated oven for 12–15 minutes, or until the edges are set and lightly browned but the centers still look soft. Keep an eye on them, as every oven is a bit different!
8. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Enjoy!
Enjoy your healthy pumpkin cookies with a warm cup of tea or coffee, or they make an excellent snack on the go! Store any leftovers in an airtight container at room temperature for up to a week.
This recipe yields around 16 delightful medium-sized cookies—perfect for sharing or keeping all to yourself!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just cook and blend it until smooth. One medium pumpkin yields about 1 cup of puree—perfect for this recipe!
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay extra soft, adding a slice of bread to the container can help maintain moisture.
Can I Substitute the Oats?
If you want to replace the oats, try using a nut or seed flour like almond flour or ground flaxseed. Keep in mind that this will change the texture slightly, but they’ll still be delicious!
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, simply replace the whole wheat flour with a gluten-free alternative, such as almond flour or a 1:1 gluten-free baking mix. Just ensure your oats are certified gluten-free as well!
