Pumpkin Chocolate Chip Cookies

Whoever thought to mesh pumpkin with the ultimate dessert (chocolate chips cookies, of course) was rather genius. I must say, I probably wouldn’t have thought that the two would be a tasty combination, but it’s definitely one of the biggest wins of cookie history, wouldn’t you say?

 

I read over a wide variety of recipes and made several versions of these little morsels, in search of the best. There are some very decadent pumpkin chocolate chip cookie recipes out there. There are many with 1 cup of oil or butter, and 3 cups of sugar (whew!).   I was on a mission to find the best cookies that I could eat guilt-free. They needed to meet all these requirements:

  • no oil
  • no refined sugar
  • whole-grain
  • vegan
  • lots of pumpkin spice flavor
  • a significant amount of pumpkin
  • good texture
  • sweet
  • no weird/expensive ingredients

I’m so pleased to present you with this recipe that meets all of the above in such a delicious way!

I won’t say that these taste the same exact way those butter/sugar ones do, but I will say these are absolutely delicious, and you can eat lots without a sugar high (and oh, you will definitely want to eat lots!). I feel like they even make a pretty healthy-ish snack.

 

This recipe will be on repeat all season long at your house, just as it’s been at mine.

You’re going to want your own stack or two. Might need to double the recipe.

4.67 from 3 votes
Pumpkin Chocolate Chip Cookies (gluten-free, oil-free, no refined sugar, vegan)
Prep Time
40 mins
Cook Time
15 mins
Cooling time
10 mins
Total Time
55 mins
 

A healthy-yet-addicting fall cookie! 

Course: Dessert
Servings: 15 cookies
Ingredients
  • 1 cup oat flour (blend 1 cup oats in blender until fine)
  • 1.5 tsp pumpkin pie spice
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup pumpkin
  • 2 tsp vanilla extract
  • 1/2 cup pure maple syrup
  • 1/2 cup chocolate chips
Instructions
  1. Mix dry ingredients together. 

  2. Mix pumpkin, vanilla, and maple syrup together. Stir into dry ingredients. Stir in chocolate chips.

  3. Let chill for 30 minutes. Meanwhile, heat oven to 325. 

  4. Spoon heaping-tablespoon sized cookies onto a parchment-lined baking sheet.

  5. Bake at 325 degrees for 15-17 minutes. Let cool on sheet another 10 minutes before eating, as this helps them get a little chewier. 

Recipe Notes

Whole wheat flour can also be used, although I prefer the texture when using oat flour. 



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5 Comments

  1. These were so good on day two, which is usually the case with pumpkin cookies!!! They weren’t as sweet right out of the oven, but perfect the next day. I loved that it took minimal ingredients and were low fat! Thanks Faith for the easy recipe!

    1. Thanks for the feedback, Cami! I’ll have to try to make these last until day 2 next time! 🙂 We’re the devour-right-out-of-the-type, haha.

  2. Another winner recipe here! These turned out perfectly. I love that they are just as delicious as they are healthy!

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