These 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.
I love to share these as an afternoon snack or to tuck one into our lunches as a fun surprise.
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.
They’re our favorite soft pumpkin cookies.
Ingredients You Need
I love that the ingredient list in these is so straight forward. Here’s what you’ll need:
- Gluten-free: Use a 1:1 style of gluten free baking mix.
- You can use honey instead of the maple syrup.
- If you have regular size chocolate chips, simply chop them up a bit before adding to the batter.
- You can use whole-wheat pastry flour instead of all-purpose if you prefer. Check for doneness on the shorter end of the baking time.
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. You can use a measuring spoon or a small ice cream scoop to make them all the same. (photo 3)
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. You can serve them chilled, at room temperature, or even slightly warmed.
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!
What kind of applesauce is best?
How to Store
Best Tips for Success
I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share!
This post was first published November 2019.
Healthy Chocolate Chip Pumpkin Cookies
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!)
- 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: 2cookiesCalories: 212kcalCarbohydrates: 39gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgSodium: 140mgPotassium: 115mgFiber: 2gSugar: 19gVitamin A: 3255IUVitamin C: 1mgCalcium: 87mgIron: 2mg