Description

These Healthy Pumpkin Cookies are a delicious gluten-free treat perfect for the fall season. Made with nutrient-rich pumpkin purée, coconut sugar, and warm spices, they offer a moist and flavorful bite without refined sugars or gluten. The addition of chocolate chips adds a delightful touch of sweetness and texture, making them an ideal snack or dessert for anyone seeking a healthier cookie option.

Ingredients

Scale

Wet Ingredients

½ cup melted coconut oil
1 cup coconut sugar
2 tsp vanilla extract
½ cup pumpkin purée

Dry Ingredients

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

Add-ins

1 cup chocolate chips

Instructions

Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper to prevent sticking and ensure even baking.
Combine Wet Ingredients: In a mixing bowl, combine the melted coconut oil and coconut sugar. Stir thoroughly to ensure the sugar starts dissolving and the mixture is smooth.
Add Pumpkin and Vanilla: Add the pumpkin purée and vanilla extract to the bowl. Stir to combine evenly, ensuring a consistent batter.
Mix Dry Ingredients: Add the gluten-free flour, cinnamon, pumpkin pie spice, baking soda, and sea salt to the wet mixture. Stir well to combine all the ingredients into a uniform dough.
Fold in Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the dough without overmixing.
Shape Cookies: Use an ice cream scooper to scoop dough balls onto the lined baking pan. Gently press each ball down with your hands to create cookie shapes, noting that these cookies won’t spread much during baking.
Bake: Bake the cookies in the preheated oven for 9 to 10 minutes until they are set and lightly golden around the edges.
Cool: Remove the cookies from the oven and allow them to cool on the baking pan for 5 minutes. Then transfer carefully to a cooling rack to cool completely and develop their texture fully.

Notes

For best results, use gluten-free 1 to 1 baking flour if you require gluten-free cookies; otherwise, all-purpose flour works fine.
You can adjust the amount of pumpkin pie spice based on your preference for spiciness.
Ensure the coconut oil is fully melted but not hot when mixing to avoid cooking the eggs or altering texture.
If you want a less sweet cookie, reduce the coconut sugar slightly.
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: healthy pumpkin cookies, gluten free pumpkin cookies, pumpkin spice cookies, coconut sugar cookies, fall dessert, chocolate chip pumpkin cookies