Description
These healthy pumpkin chocolate chip cookies are soft, chewy, and full of fall flavor. Made with whole wheat flour and naturally sweetened, they are a guilt-free treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, melted coconut oil, maple syrup, vanilla, and egg until smooth.
- In a separate bowl, mix whole wheat flour, baking soda, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
- Chill the dough for 15 minutes to prevent spreading.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are set and tops are lightly browned.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use mini chocolate chips for more even distribution.
- Do not overbake; cookies will firm up as they cool.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg