Healthier Pumpkin Chocolate Chip Cookies
Sweet, light but not too cakey, and full of pumpkin and chocolate flavors! These will be a hit to make for an after school snack or to serve for any special occasion. And they happen to be dairy-free and egg-free too!
Equipment
- 2 baking sheets or cookie sheet pans
Ingredients
- 1 cup canned pumpkin
- 3/4 cup light brown sugar or 1/2 cup coconut sugar plus 1/4 cup maple syrup
- 1/2 cup avocado or vegetable oil
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice see note in blog post for alternative
- 1 tsp cinnamon
- 1/2 tsp fine salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup all-purpose flour or use 1 1/2 cups total gluten-free flour
- 1/2 cup whole wheat flour or additional all-purpose flour
- 3/4 cup semisweet chocolate chips dairy-free if desired
Instructions
- Preheat the oven to 350 degrees. Line 2 sheet pans or cookie sheets with parchment paper.
- Add the pumpkin puree and sugar to a large bowl and whisk really well to combine and help dissolve the sugar.
- Whisk in the oil and vanilla. Add the spices, salt, baking powder, and baking soda and whisk to combine.
- Remove the whisk from the bowl then sprinkle the flour over the top. Add 1/2 cup of the chocolate chips (saving the remaining chips to place on top of the cookies). Use a rubber spatula or large spoon to stir in the flour and chocolate chips.
- Scoop about 2 tablespoon-sized balls of dough onto your prepared pans, pressing the tops of the scoops down a little to flatten them out (I use the bottom of the scooper). I put about 8 scoops of dough per pan, but you can put 12 on each if you need to because they won't spread too much.
- Press 3 to 4 chocolate chips into the tops of each cookie. Bake until lightly golden brown around the edges, 12 to 14 minutes.
- Allow cookies to cool on the baking sheet for a few minutes then transfer to a cooling rack. The cookies can be stored on the counter in a covered container for 3 to 4 days or frozen, well wrapped, for 2 months.