Healthy Pumpkin Cookies

Category:Desserts & Baking

Delicious homemade healthy pumpkin cookies with spices and oats on a rustic wooden surface, perfect for a nutritious fall treat.

These healthy pumpkin cookies are soft, tasty, and perfect for fall! Made with real pumpkin and oats, they are like a little hug in cookie form.

Honestly, who needs a bakery when you can whip these up in your own kitchen? I love how they fill the house with that warm, spicy scent. Plus, guilt-free treats are the best!

Key Ingredients & Substitutions

Pumpkin Puree: Using canned pumpkin puree makes this recipe easy and quick. You can use homemade puree if you have it on hand. Just make sure it’s plain, with no added sugars or spices.

Oats: Rolled oats give a nice chewy texture. If you need them gluten-free, you can buy certified gluten-free rolled oats. You could also substitute with almond flour or ground flaxseed for a different texture.

Flour: Whole wheat flour adds fiber and nutrients. If you want a gluten-free version, oat flour works perfectly, or you can use almond flour for a nutty flavor.

Sweetener: I like using pure maple syrup for its rich flavor, but honey also works well. For a lower-calorie option, you can try stevia or a sugar substitute of your choice.

Coconut Oil: Melted coconut oil adds moisture and a light coconut taste. If you prefer, you can substitute it with light olive oil or unsweetened applesauce for an even lighter option.

How Do I Ensure Perfectly Soft and Moist Cookies?

To achieve soft and moist cookies, it’s crucial to mix just until combined. Overmixing can lead to dense cookies. Here are some tips:

  • Measure your flour accurately; too much can make cookies dry. Use the spoon-and-level method for precise measuring.
  • Don’t skip the cooling time; this helps the cookies firm up without drying out. If they spread too much, chilling the dough can help maintain shape.
  • Watch the bake time closely—cookies should look slightly underbaked when you take them out. They will continue to firm up as they cool.

Healthy Pumpkin Cookies

Ingredients You’ll Need:

  • 1 cup canned pumpkin puree (unsweetened)
  • 1/2 cup rolled oats (gluten-free if desired)
  • 1/2 cup whole wheat flour or oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup coconut oil, melted (or light olive oil)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup dark chocolate chips (use dairy-free if desired)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and 12-15 minutes to bake, making it a quick and delightful treat. Allow some additional time for cooling before enjoying your cookies—about 5 minutes on the baking sheet and then transferring them to a wire rack.

Step-by-Step Instructions:

1. Preheat the Oven:

First off, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper for easy cleanup later on. This also helps prevent the cookies from sticking.

2. Prepare the Dry Ingredients:

In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt. This mix is going to give your cookies that lovely flavor and the right texture.

3. Mix the Wet Ingredients:

In a larger bowl, combine the pumpkin puree, melted coconut oil, maple syrup (or honey), vanilla extract, and the egg. With a whisk, mix them together until well combined and smooth. This is where the yummy pumpkin flavor will shine!

4. Combine the Mixtures:

Now it’s time to bring it all together! Gradually add the dry mixture to the wet mixture, stirring gently until a thick batter forms. Don’t overmix—just combine until you see no more flour streaks.

5. Add the Chocolate Chips:

Fold in the dark chocolate chips to add that delightful sweetness to each bite. If you want, save a few to sprinkle on top of the cookies before baking for a nice presentation!

6. Scoop the Dough:

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet, making sure to space them about 2 inches apart. This gives them room to spread as they bake.

7. Bake the Cookies:

Place the baking sheet in your preheated oven and bake for 12-15 minutes. You’ll know they’re done when the cookies have set and the edges are just starting to turn golden.

8. Cool Down:

Once they’re ready, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit, making them easier to transfer. After that, move them to a wire rack to cool completely.

9. Enjoy Your Treats:

Finally, dig in and enjoy your soft, moist pumpkin cookies! They make a perfect healthy snack or dessert, especially on a cool autumn day. Feel free to share (or not) with family and friends—they’ll be begging for the recipe!

Healthy Pumpkin Cookies

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! If you have fresh pumpkin, just cook and puree it until smooth. Make sure to drain any excess moisture so the cookies don’t turn out too wet!

Can I Substitute the Oats or Flour?

Yes! If you need a gluten-free option, certified gluten-free oats and oat flour will work perfectly. You can also use almond flour for a nutty taste or even coconut flour, but remember to adjust the quantity since coconut flour absorbs more moisture.

How Should I Store Leftover Cookies?

Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to let them cool completely before freezing!

Can I Make These Cookies Vegan?

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