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melt in your mouth chocolate chip cookie

The Best Ever Healthy Pumpkin Chocolate Chip Cookie Recipe

  • Author: Teri
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 45 small cookies 1x
  • Category: Dessert
  • Method: Baking

Description

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


Scale

Ingredients

  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 3/4 cup coconut sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 cups 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare two baking sheets by lining with parchment paper.
  3. In a large bowl, cream together pumpkin, sugar, applesauce, egg and vanilla and mix well. You should have a fluffy, light brown mixture.
  4. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, salt and baking powder in a separate bowl.
  5. Gradually add the dry mixture to wet and mix until just combined. Don’t over-mix it!
  6. Fold in chocolate chips.
  7. 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.
  8. Bake for 7-10 minutes until they feel springy when you touch them. Don’t over-bake!
  9. Remove to a wire rack to cool.

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