Dessert

Healthy Pumpkin Cookies Recipe

ByCharlotte Montgomery October 15, 2025October 15, 2025

Introduction

These healthy pumpkin cookies are a delightful treat that combines warm spices with rich pumpkin flavor. Naturally sweetened and made with gluten-free flour, they’re perfect for a cozy snack or dessert that feels both indulgent and wholesome.

A close-up image of a stack of three thick, chunky chocolate chip cookies. Each cookie has a golden brown color with a rough, crumbly texture filled with large, dark melted chocolate chunks and chips scattered throughout. The cookies are stacked vertically on a white marbled surface, with some scattered chocolate crumbs and pieces nearby. The background is blurred white, with a white container faintly visible in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup melted coconut oil
1 cup coconut sugar
2 tsp vanilla extract
½ cup pumpkin purée
2 cups gluten free 1 to 1 flour (or all purpose flour)
½ tsp cinnamon
1 tsp pumpkin pie spice (or more cinnamon)
1 tsp baking soda
pinch sea salt
1 cup chocolate chips

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper.
Step 2: In a mixing bowl, combine the melted coconut oil and coconut sugar. Stir well to combine.
Step 3: Add the pumpkin purée and vanilla extract to the mixture and stir until smooth.
Step 4: Add the flour, cinnamon, pumpkin pie spice, baking soda, and sea salt to the bowl. Stir until all ingredients are evenly incorporated.
Step 5: Fold in the chocolate chips gently to distribute them throughout the dough.
Step 6: Use an ice cream scooper to portion the dough onto the lined baking pan. Press each ball gently with your hands to form cookie shapes, as they will not spread while baking.
Step 7: Bake in the preheated oven for 9 to 10 minutes until set.
Step 8: Remove from the oven and let cookies cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

For a nutty twist, add ½ cup chopped walnuts or pecans to the dough along with the chocolate chips.
If you prefer less sweetness, reduce the coconut sugar to ¾ cup or substitute with maple syrup, adjusting flour slightly to maintain dough consistency.
Try adding a teaspoon of ground ginger for extra spice depth.

Storage

Store these pumpkin cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cooled cookies in a sealed bag for up to 3 months. Thaw at room temperature and enjoy. Reheating in a warm oven for a few minutes can refresh their soft texture.

How to Serve

A close-up view of a stack of three thick, chunky chocolate chip cookies placed directly on a white marbled surface. Each cookie has a rough, crumbly texture with visible large dark chocolate chunks and chips embedded evenly throughout the golden-brown dough. The cookies appear soft and slightly gooey where the chocolate is melted. Small cookie crumbs and chocolate pieces are scattered around the base of the stack, adding to the rustic feel. In the blurred background, a white pitcher and a small white bowl can be seen, keeping the focus on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, you can substitute with all-purpose flour if you don’t need the recipe to be gluten-free. The texture will remain tender and delicious.

Will these cookies be soft or crispy?

These pumpkin cookies have a soft, chewy texture thanks to the pumpkin purée and coconut oil. They don’t spread much when baking, resulting in a thicker, cake-like cookie.