These healthy pumpkin cookies are soft, chewy, and packed with fall flavor! Made with real pumpkin and just a touch of sweetness, they are guilt-free treats for everyone.
Plus, who can resist that warm, cozy smell wafting through the kitchen? I love enjoying them with a cup of tea while curled up on the couch. Perfect for snack time! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. You can also use homemade puree by roasting and blending pumpkin. It gives a fresh flavor!
Nut Butter: Almond butter adds a yummy nuttiness, but peanut butter works just as well. For nut-free diets, try sunflower seed butter or tahini.
Sweetener: Maple syrup gives a great flavor, but honey is a solid option too. If you’re looking to cut sugar entirely, consider using mashed bananas or applesauce, although this might change the texture slightly.
Spices: Ground ginger and nutmeg are optional, but they really enhance the flavor. If you don’t have them, a pumpkin spice mix can be a perfect substitute!
Flour: Whole wheat flour adds nutritional value, but oat flour is gluten-free and also great here. You can make oat flour by blending rolled oats until fine.
How Do You Make Sure Your Pumpkin Cookies are Chewy and Soft?
The key to creating soft and chewy pumpkin cookies lies in the proper mixing and baking techniques. Here’s how to nail it:
- Mix wet ingredients thoroughly before adding dry ingredients. This ensures a uniform texture.
- Don’t overmix after adding the flour. Just combine until you see no dry flour; overmixing can make cookies tough.
- Take cookies out of the oven just when they are set. They will continue to firm up while cooling, so trust that carryover cooking!
When storing, put a piece of bread in the container with the cookies to keep them moist. Happy baking!
Healthy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup natural almond butter or peanut butter (no sugar added)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 3/4 cup whole wheat flour or oat flour
- 1/3 to 1/2 cup dark chocolate chips or dairy-free chocolate chips
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and 12-15 minutes to bake. Overall, you can enjoy these delicious cookies in about 30-40 minutes. Perfect for a quick and healthy treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, almond butter (or peanut butter), maple syrup (or honey), and vanilla extract. Stir well until everything is nicely blended and smooth.
3. Add the Spices:
Add the ground cinnamon, baking soda, salt, and optional spices like ground ginger and nutmeg to the wet mixture. Stir until all the spices are evenly mixed in.
4. Fold in the Flour:
Gradually add in the whole wheat or oat flour to the mixture. Use a spatula or wooden spoon to gently fold the flour into the wet ingredients until a thick dough forms. Be careful not to overmix!
5. Add the Chocolate Chips:
Now it’s time to fold in the chocolate chips! Gently mix them into the dough, and save a few to sprinkle on top if you’d like.
6. Scoop the Cookies:
Using a spoon or small cookie scoop, drop rounded spoonfuls of the cookie dough onto the prepared baking sheet. You can flatten the dough slightly if you prefer thinner cookies.
7. Bake the Cookies:
Place the baking sheet in the oven and let the cookies bake for 12-15 minutes, or until they are set and lightly golden around the edges.
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Store Your Cookies:
Once cooled, store your healthy pumpkin cookies in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for up to one week. Enjoy your delightful autumn treat!
Feel free to share and enjoy these soft, chewy, and healthy pumpkin cookies with family and friends!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree a sugar pumpkin. Just be sure to use the same amount (1 cup) as the canned puree in the recipe.
How Do I Make These Cookies Vegan?
To make these cookies vegan, simply use maple syrup instead of honey and ensure your chocolate chips are dairy-free. Most brands offer suitable options!
Can I Freeze These Cookies?
Yes, you can freeze the cookies! Allow them to cool completely, then store them in an airtight container or a freezer bag for up to 3 months. Thaw at room temperature or warm them in the microwave when you’re ready to enjoy.
What Can I Substitute for the Almond Butter?
If you don’t have almond butter on hand, peanut butter works just as well. Alternatively, you can use sunflower seed butter for a nut-free option.
