Healthy Pumpkin Cookies
These Pumpkin Chocolate Chip Cookies are soft, chewy, and filled with spice! They're loaded with healthy fats, fiber, and vitamins and they're vegan! This recipe for pumpkin cookies is so easy - no mixer required! If you like your pumpkin cookies soft, then these are for you. Perfect as a breakfast cookie too! (or at least that's what I tell myself)
Ingredients
- 1 cup All-Purpose Flour
- 2/3 cup Old Fashioned Oats
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt (if using table salt, reduce to 1/2 tsp)
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/8 tsp Ground Black Pepper
- 3/4 cup Raw Sugar (see cook's note)
- 1/2 cup Puréed Pumpkin (see cook's note)
- 1/3 cup Avocado Oil (or vegetable oil of choice)
- 1 tbsp Pure Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 cup Dark Chocolate, cut into small pieces (look for 65-70% cacao or use semi-sweet chocolate if preferred)
- Flaky Salt, for sprinkling (optional)
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper and set aside. (see cook's note)
- In a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, allspice, nutmeg, ginger, and black pepper. Set aside.
- In a large bowl, use the whisk to combine sugar, pumpkin, oil, maple syrup, and vanilla extract. Mix until well combined. Gradually add dry ingredients, 1/3 at a time, and use a rubber spatula to gently combine. Do not overmix (dough will be wet). Stir in chocolate.
- Drop heaping tablespoons of dough onto prepared baking sheet, spacing them about 1 inch apart. Gently flatten the cookies and shape into circles, then sprinkle with flaky salt (if desired). Bake for 18-21 minutes, or until lightly browned and firm to the touch.
- Use a spatula to gently remove from pan and place on a wire rack to cool completely.
Cook's Notes
Sugar: For these Pumpkin Chocolate Chip Cookies, I love the Organic Raw Sugar from Trader Joe's. In fact, I use it for all of my baking needs. It is minimally processed and bakes beautifully.
Parchment Paper: If you are not using parchment paper for this recipe for pumpkin cookies, use a small amount of avocado oil or vegetable oil to grease the pan. If baked on an ungreased pan, these pumpkin cookies will tend to stick and burn more easily.
Pumpkin: Did you know that pumpkin makes a great substitute for eggs in most vegan baking recipes? Pumpkin is also a healthy substitute for oil and butter! For the eggs, the conversion ratio is 1/4 cup of pumpkin for each egg. For oil, it is a 1:1 ratio and for butter, it is 3/4:1 (3/4 pumpkin for every 1 cup butter).
Happy healthy baking!
