Healthy Pumpkin Cookies
User Reviews
4.9
Healthy Pumpkin Cookies
Description
To make these pumpkin cookies, melted coconut oil and coconut sugar are combined first to create a rich base. Pumpkin purée and vanilla extract add moisture and flavor, complemented by cinnamon and pumpkin pie spice for warmth. The flour and baking soda provide structure, and chocolate chips add bursts of sweetness throughout. The dough feels a bit greasy because of the coconut oil, but pressing the dough balls flat before baking helps them achieve the right shape, as they don’t spread naturally.
Baked briefly at 350 degrees until just set, these cookies remain soft with a tender crumb. Chocolate chips provide melty pockets while the spices offer a gentle autumnal note. They can be enjoyed as a snack, dessert, or alongside coffee or tea during cooler months.
You can substitute melted butter for coconut oil, or brown sugar in place of coconut sugar if preferred. The cookies store well, both refrigerated and frozen, making them convenient make-ahead treats. They’re ideal for those who like a soft, lightly spiced cookie without excessive spreading or crispness.
Ingredients
- ½ cup coconut oil melted
- 1 cup coconut sugar
- 2 tsp vanilla extract
- ½ cup pumpkin puree
- 2 cups all-purpose flour or all purpose flour, gluten free 1 to 1
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice or more cinnamon
- 1 tsp baking soda
- pinch salt sea salt
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, combine melted coconut oil and coconut sugar. Stir to combine.
- Then, add in pumpkin purée and and vanilla extract. Stir to combine.
- Add in all remaining ingredients except chocolate chips. Stir.
- Fold in chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto lined baking pan. Use hands to gently press down into cookie shape. These cookies do not spread while baking.
- Bake for 9 to 10 minutes.
- Finally, remove cookies from oven. Allow them to cool on pan for 5 minutes. Lastly, carefully place on cooling rack.
Notes
- Use melted butter instead of coconut oil if preferred for a less coconut flavor.
- Refined coconut oil can be used for a neutral taste without coconut aroma.
- Substitute brown sugar for coconut sugar to alter sweetness profile.
- Press cookie dough balls flat before baking as they won’t spread on their own.
- Bake briefly until just set and slightly soft in the middle for ideal texture.
- Cookies refrigerate and freeze well for storage and make-ahead convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 118mg | 5% |
| Potassium | 44mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1589IU | 32% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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