These healthy pumpkin cookies are soft, chewy, and packed with fall flavors! Made with pumpkin puree and a touch of spice, they are a guilt-free treat.
Honestly, who can resist cookies? I love enjoying these with my morning coffee. They’re perfect for breakfast or a snack anytime—no judgment here! 😄
It’s so easy to whip these up. Just mix the ingredients, scoop, and bake! Plus, they smell amazing while they cook. You’ll want to share—unless you don’t! 😉
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for these cookies. It’s convenient and has the right texture. If you prefer, you can use homemade pumpkin puree, but make sure it is smooth and not watery.
Maple Syrup or Honey: Both work well as natural sweeteners. If you’re avoiding sugar, consider using a sugar substitute, or a ripe banana for added sweetness and flavor.
Whole Wheat Flour or Oat Flour: Whole wheat flour gives a hearty texture, while oat flour is a great gluten-free option. You can also use almond flour or a gluten-free blend if you’re looking for a different dietary choice.
Spices: The spices add warmth and flavor. Feel free to adjust the amounts based on your taste. Nutmeg can be strong, so if you’re unsure, start with less!
Chocolate Chips: Dark chocolate chips are delicious, but you can swap them for white chocolate or skip them altogether for a lower-sugar option. Raisins or nuts also make for great alternatives!
How Do I Ensure My Cookies Are Soft and Chewy?
To get those soft and chewy cookies, pay attention to both mixing and baking times. Here’s how:
- Don’t overmix the dough; just combine the wet and dry ingredients until they are mixed—this keeps the cookies tender.
- Your oven temperature is crucial. Use an oven thermometer to check accuracy if you’re unsure.
- Keep an eye on your cookies while baking! They can go from perfect to overdone quickly, especially at the 12-minute mark.
By letting your cookies cool slightly on the baking sheet first, you give them time to firm up without becoming hard. Trust me; you’ll love how these turn out!
How to Make Healthy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour or oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (or dairy-free if preferred)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12-15 minutes to bake, plus a little cooling time. So, in total, you’ll spend around 30 minutes until you can enjoy your delicious, healthy pumpkin cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This keeps the cookies from sticking!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), and vanilla extract. Use a whisk or a spoon to stir until everything is well blended and smooth. It should look delicious already!
3. Prepare the Dry Ingredients:
In another bowl, mix the rolled oats, whole wheat flour, baking powder, cinnamon, nutmeg, ginger, and salt together. Make sure it’s well combined; this will help distribute the flavors evenly in your cookies.
4. Combine Wet and Dry Mixtures:
Carefully add the dry mixture to the wet mixture. Stir gently until just combined. Don’t overmix! We want our cookies to be soft and tender.
5. Add Chocolate Chips:
Fold in the chocolate chips. Take your time to mix them in evenly, so you have a chocolatey surprise in every bite!
6. Scoop onto Baking Sheet:
Using a spoon or cookie scoop, drop mounds of dough onto the lined baking sheet, leaving about 2 inches of space between them. They will spread a little while baking.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12–15 minutes. Keep an eye on them; they should be set and lightly golden around the edges when done!
8. Cool and Enjoy:
Once baked, take them out of the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them firm up nicely.
9. Store and Share:
Enjoy your cookies as a healthy snack or breakfast treat! Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for longer freshness. But I bet they won’t last long!
Your healthy pumpkin cookies are not only delicious but also nutritious. Enjoy each bite, knowing you’re treating yourself well!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to roast and puree it until it’s smooth. Just be cautious about moisture levels; if it’s too watery, it may affect the cookie texture.
Can I Substitute the Sweetener?
Yes! You can use agave syrup, coconut sugar, or even a ripe mashed banana as a natural sweetener. Just adjust the quantity to your taste.
How to Store These Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge or freeze them for up to 3 months!
What Can I Use Instead of Oats?
If you want to avoid oats, you can try using almond flour or a gluten-free flour blend. Just be aware that the texture may change slightly. Adjust the amount of flour as necessary to achieve the right consistency!