These Healthy Chocolate Chip Pumpkin Cookies are so impressively soft and light—and have a surprisingly small amount of added sweetener for how good they taste. Plus, the batter simply stirs together, so this is a recipe that even your little kids can help you cook!
Chocolate Chip Pumpkin Cookies
Baking with kids can often seem like a monumental task—they are often so unpredictable in the kitchen!—but this recipe has such an easy method that it’s perfect to bake together. And, if you love pumpkin baked goods or are looking for a healthy cookie to make and share this fall, you’ll love this one.
Soft Pumpkin Cookies
The first time my toddler and I made these, I couldn’t believe how light and airy they were. They really have a wonderfully fluffy texture that’s super moist and fun to eat. They sort of taste like a cross between pumpkin bread and a cookie, and are really lovely to eat right out of the oven…or after a few days in a container in the fridge.
Ingredients in Healthy Pumpkin Cookies
I love that the ingredient list in these Pumpkin Cookies is so straight forward. Here’s what you’ll need:
- pumpkin puree
- unsweetened applesauce
- egg
- vanilla extract
- maple syrup
- flour
- baking powder and soda
- cinnamon
- pumpkin pie spice
- mini chocolate chips
TIP: I like to use mini chocolate chips in this recipe since they are really the main source of sweetness—and the mini ones are easier to evenly distribute throughout the cookies.
How to Make Healthy Chocolate Chip Pumpkin Cookies Step-by-Step
Here’s a quick look at the easy process involved in making these cookies. Scroll down to the bottom of this post for the full information.
- Add all of the ingredients to a large bowl. (photo 1)
- Stir together gently. (photo 2)
- Dollop out cookies onto a parchment-lined cookie sheet. (photo 3)
- Bake!
TIP: I use a 1-tablespoon measuring spoon to easily portion out the cookie dough.
Can I make these healthy cookies ahead?
You can totally make them ahead. Just let them cool on the baking sheet, then store in an airtight container at room temperature for up to 3 days or in the fridge for 5.
What can I use instead of chocolate chips?
If you’d rather not use chocolate chips, you can use raisins or dried cranberries instead. You may want to add a little additional maple syrup to ensure that the cookies taste sweet enough without the chocolate, but that’s up to you!
Gluten-Free Chocolate Chip Pumpkin Cookies
To make these cookies without gluten, use cup for cup gluten-free flour blend.
Tips for Making the Best Healthy Chocolate Chip Cookies
- Stir the batter together gently, but thoroughly.
- Use raisins or dried cranberries instead of the chocolate chips if desired. Know that these may not taste as sweet.
- To make them gluten-free, use cup for cup gluten-free flour.
- Line your baking pan with parchment paper so they easily come off the pan.
I’d love to hear what you think of this recipe if you try it, so please comment below to share! The more I hear from you, the better I can continue to improve my recipes so thank you in advance.
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These fluffy cookies are not super sweet, so you can add 1-2 tablespoons granulated sugar to the batter if desired. (We like them just fine as is with the chocolate chips for sweetness!)
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup mini chocolate chips
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.
- Add all ingredients to a medium bowl and stir together gently.
- Dollop out 1-tablespoon sized portions of the dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the cookies are set and the bottoms are lightly golden brown.
- Allow to cool slightly and serve.
Notes
To store, let them cool on the baking sheet, then store in an airtight container at room temperature for up to 3 days or in the fridge for 5.
Stir the batter together gently, but thoroughly.
Use raisins or dried cranberries instead of the chocolate chips if desired.
To make them gluten-free, use cup for cup gluten-free flour.
To make them dairy-free, use dairy-free chocolate chips.
Line your baking pan with parchment paper so they easily come off the pan.
My son adores these cookies, I substitute with sultanas. Great for an on the go lunchbox, without the worry of too much sugar.
I’m so glad!
Pillowy deliciousness of chocolate pumpkin heaven!
My 2.5 year old and I enjoyed making these together, they were so easy. I also appreciate that this recipe yields a reasonable amount in a batch. Living in always-hot Singapore, the chocolate stays just the right amount of melty. These will become a regular for our family for sure, thanks for sharing!
★★★★★
I’m so glad to hear that!
We made these, just like mentioned above not much of a cookie but light & airy & crunchy on the outside.
Chocolate chip gives all the sweetness, it perfect for the not so sweet cookie:
Instantly my daughter loved it, she picky eater too.
I will be making these more often.
I can’t wait to try your other recipes. THanks Amy.
Jelita