Description

The yummiest, healthy pumpkin chocolate chip cookies. The cookies are light and fluffy with the perfect pumpkin flavor without being overly sweet.

Ingredients

Scale

1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup coconut sugar
1/2 cup room temperature coconut oil
1 egg
1 tablespoon vanilla extract
2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 cup semi-sweet or dark chocolate chips

Cream cheese frosting ingredients (optional)

1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners’ sugar
2 teaspoons vanilla extract
1 teaspoon lemon zest (optional)

Instructions

Preheat oven to 350 degrees.
Prepare two baking sheets by lining with parchment paper.
In a large bowl, cream together sugar and coconut oil. You should have a fluffy, light brown mixture. Mix in the pumpkin, egg and vanilla and mix well.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, salt and baking powder in a separate bowl.
Gradually add the dry mixture to wet and mix until just combined. Don’t over-mix it!
Fold in chocolate chips.
Use a small ice cream scoop to form the cookies and place 1-1.5″ apart. They don’t spread so they can be close.
Bake for 7-10 minutes until they feel springy when you touch them. Don’t over-bake!
Remove to a wire rack to cool.

Cream Cheese Frosting:

Beat the butter and cream cheese until well combined.
Gradually add the sugar and beat, and then add the vanilla extract and lemon zest (if using) until fully combined.
Frost cookies once they are completely cooled.
Store leftover frosting in the fridge for a week or freezer for 2 months.

Notes

If you like a slightly flatter cookie, press each mound down with the back of the ice cream scoop.

This required three sheet pans to bake all the dough, so the cook time is 7-10 minutes per round. (The recipe notes at the top lists the total time baking so you have an accurate estimate of how long it’ll take to make the full recipe.)

I prefer to bake one sheet at a time to ensure even baking. But, I prep two sheets so I can put the second one in as soon as the first comes out. Then, I let the first pan cool a bit before reloading with dough to bake for the last round.

These are best eaten the same day but still fine in an airtight container for 3-4 days. However, I do recommend baking them in small batches and baking just what you need for the day. (You can refrigerate the rest of the dough for 3-4 days until you’re ready to bake more.) Who doesn’t love daily, freshly-baked cookies?

Nutrition

Serving Size: 1 cookie
Calories: 57
Sugar: 5.3
Sodium: 77.3
Fat: 1.6
Saturated Fat: 0.8
Trans Fat: 0
Carbohydrates: 9.8
Fiber: 1.6
Protein: 1.2
Cholesterol: 4.1