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pumpkin cookies on plate

Healthy Pumpkin Cookies with Chocolate Chips

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!)
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 (Makes about a dozen cookies)
Calories 212kcal


  • 1/2 cup pumpkin puree
  • 1/4 cup unsweetened applesauce
  • 1 egg (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup (or honey)
  • 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


  • 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.



  • 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.
  • Line your baking pan with parchment paper so they easily come off the pan.
  • Gluten-free: Use cup for cup gluten-free flour.
  • Dairy-free: Use dairy-free chocolate chips.
  • You can use whole wheat pastry flour in place of the all-purpose. The cookies will likely be done on the shorter end of the baking time.


Serving: 2cookies | Calories: 212kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 115mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3255IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg