Soft and chewy, sweet and warmly spiced, these Healthy Pumpkin Cookies also contain lots of ingredients that are good for you!
Are you surprised—and delighted!—to see a recipe that contains the words “healthy” and “cookie” in it? I know I am. While I never turn down any kind of dessert and never feel guilty about indulging in sweets, sometimes it’s just really nice to eat something that tastes decadent but is actually wholesome.
Like these healthy pumpkin cookies. Made with pumpkin purée, unsweetened applesauce, and whole-wheat flour but without eggs or dairy, these cookies are everything you want a delicious treat to be. They are soft, chewy, sweet, and rich from the pumpkin pie spices (cinnamon, nutmeg, ginger, cloves, and allspice) and vanilla. And every bite brings the added bonus of dark chocolate chips. So yummy.
The recipe is very straightforward and a great way for novice cooks to get comfortable with baking. All the dry ingredients get mixed in one bowl, and the wet ones get mixed in another. Then they are combined, the chocolate chips are folded in, and you drop your dough on a parchment-lined baking sheet. Into the oven it goes! And when they come out? Oh boy—you’ll have these moist and rich cookies that will become a family favorite.
The health benefits of using pumpkin
Pumpkin, a member of the winter squash family, is considered a vegetable, but it’s technically a fruit because it contains seeds. Pumpkin is packed with essential vitamins, minerals, and antioxidants, including beta carotene (which the body converts to vitamin A), vitamin C, iron, and folate. Low in calories and a good source of fiber, pumpkin is also low in sugar and carbohydrates.
You can make pumpkin purée yourself by cutting a pumpkin in half, deseeding it, and roasting the halves at 375°F for about 60 minutes. Once the flesh is tender, simply scoop it out. Of course, using canned pumpkin is easy and convenient. You can add the purée to everything from healthy baked goods to comforting soups.
How do I store leftovers?
Store your leftover cookies in an airtight container at room temperature for up to 3 days. You can also store them in the fridge a bit longer (5 days) or in the freezer (in a Ziploc bag) for up to 3 months. For best results, flash-freeze them on a baking tray first to prevent them from sticking together. Thaw at room temperature.
Serving suggestions
In keeping with my “there’s no such thing as too much pumpkin” motto, I love to spread Easy Pumpkin Dip between two healthy pumpkin cookies and then top the cookie sandwich with a light drizzle of Dairy-Free Pumpkin Spice Syrup. But my fall desserts don’t only have to feature pumpkin. I love to serve healthy pumpkin cookies with No-Churn Salted Cinnamon Ice Cream or Brown Sugar Ice Cream, and then top either one with Homemade Caramel Sauce and garnish with Sugared Cranberries.
Healthy Pumpkin Cookies
Ingredients
- 1 can pumpkin purée (15 ounces)
- 1/2 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 teaspoon vanilla extract
- 2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/4 teaspoons pumpkin pie spice
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix pumpkin purée, applesauce, sugars, and vanilla until blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold the dark chocolate chips into the batter.
- Drop the batter by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
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