These healthy pumpkin cookies are warmly spiced and melt in your mouth delicious! They are made with wholesome nutritious ingredients. This one bowl recipe takes only 20 minutes total. They are great for the fall, but delicious year round!

Healthy pumpkin cookies with chocolate chips.

Why You’ll Love This Recipe

  • These healthy pumpkin cookies are made with nourishing ingredients.
  • Everything is made in one mixing bowl.
  • No dough chilling required.
  • The spices are warm and flavorful.
  • These cookies are great for autumn.
  • They are healthy enough for breakfast and snacks.
  • This recipe is gluten free, dairy free, egg free, nut free, Vegan and refined sugar free.
  • Check out these Vegan Pumpkin Chocolate Chip Cookies for another dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for healthy pumpkin cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. If needed, replace melted coconut oil with melted butter.

Coconut sugar is a great refined sugar free sweetener. If needed, replace with lightly packed brown sugar.

Vanilla extract adds a great warmth.

Use pumpkin purée, not pumpkin pie filling.

Both gluten free 1 to 1 flour and all purpose flour work well. I do not recommend another flour for this recipe. Check out these Almond Flour Pumpkin Cookies!

Cinnamon pairs so well with pumpkin.

Pumpkin pie spice can be tough to find, so feel free to replace with more cinnamon if needed. In addition, feel free to add in a pinch of nutmeg or cloves.

Baking soda is the leavening agent.

Add in a pinch of sea salt if desired. Feel free to omit otherwise.

Any type of chocolate chips work. For Vegan, use Vegan chocolate chips.

Ingredients for pumpkin cookies.

What Makes them Healthy?

Although healthy is a somewhat subjective term, these cookies are made with wholesome ingredients.

Coconut oil is beneficial for healthy hair and skin. In addition, it contains medium chain triglycerides. This boosts good cholesterol.

Coconut sugar is refined sugar free. This recipe does not contain white sugar.

Pumpkin is rich in antioxidants and vitamins.

Cinnamon is also loaded with antioxidants. Additionally, cinnamon is anti-inflammatory.

Lastly, this recipe is gluten free, dairy free, Vegan and contains no refined sugars.

Taste & Texture

These healthy pumpkin cookies taste like pumpkin, cinnamon and chocolate.

The texture is soft baked, slightly dense, and not chewy or crispy.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In a mixing bowl, combine melted coconut oil and coconut sugar. Stir to combine.

Coconut oil and coconut sugar in bowl.

Step 3

Then, add in pumpkin purée and and vanilla extract. Stir to combine.

Greasy cookie batter.

Step 4

Add in all remaining ingredients except chocolate chips. Stir.

Healthy cookie dough in bowl.

Step 5

Fold in chocolate chips.

Healthy pumpkin cookie dough in bowl.

Step 6

Use an ice cream scooper to scoop balls of dough onto lined baking pan. Use your hands to gently press down into cookie shape.

Step 7

Bake for 9 to 10 minutes.

Baked pumpkin cookies.

Step 8

Finally, remove healthy pumpkin cookies from oven. Allow them to cool on pan for 5 minutes. Lastly, carefully place on cooling rack.

Expert Tips & Tricks

Carefully measure all ingredients.

Use melted coconut oil, not softened or hard coconut oil.

Both gluten free 1 to 1 flour and regular all purpose flour work well.

If the dough seems too greasy, feel free to pat dry with paper towels.

Use an ice cream scooper to scoop dough. Then gently press down with your hands into cookie shapes.

These cookies hardly spread while baking.

Bake until healthy pumpkin cookies are barely set in the middle.

Healthy pumpkin chocolate chip cookies.

How to Serve & Store

Serve healthy pumpkin cookies once cool enough to handle. They are not overly fragile.

Serve with a tall glass of milk, cup of coffee, or hot chocolate.

Store cookies covered at room temperature for up to 4 days.

These cookies freeze well! Freeze for up to 2 months.

Frequently Asked Questions

Do I need to chill the dough?

No, there is no need to chill the dough.

Can I use regular flour?

Yes, feel free to use regular all purpose flour. They would no longer be gluten free.

Are they Vegan?

Yes, this recipe is Vegan as written. Be sure to use Vegan chocolate chips.

Can I freeze them?

Yes. These cookies freeze well. Thaw slightly before eating.

Gooey pumpkin cookie.

You May Also Like

If you make this healthy pumpkin cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Healthy pumpkin cookies with chocolate chips.

Get the Recipe: Healthy Pumpkin Cookies

These healthy pumpkin cookies are soft baked, warmly spiced and so easy! They are filled with nutritious, wholesome ingredients. They are perfect for the fall and all year long.
5 from 5 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In a mixing bowl, combine melted coconut oil and coconut sugar. Stir to combine.
  • Then, add in pumpkin purée and and vanilla extract. Stir to combine.
  • Add in all remaining ingredients except chocolate chips. Stir.
  • Fold in chocolate chips.
  • Use an ice cream scooper to scoop balls of dough onto lined baking pan. Use hands to gently press down into cookie shape. These cookies do not spread while baking.
  • Bake for 9 to 10 minutes.
  • Finally, remove cookies from oven. Allow them to cool on pan for 5 minutes. Lastly, carefully place on cooling rack.

Notes

  • If needed, replace melted coconut oil with melted butter.  Use refined coconut oil for a neutral taste.
  • Replace coconut sugar with brown sugar if desired.
  • Both gluten free 1 to 1 flour and all purpose flour work well.
  • The cookie dough will look a little greasy due to the coconut oil.  If needed, use a paper towel to soak up any excess oil.
  • These cookies do not spread while baking.  So, be sure to press down on the balls of cookie dough before baking.
  • Bake until the cookies look just barely done in the middle.  Mine were perfect at 10 minutes.
  • These cookies refrigerate and freeze well!
Calories: 293kcal, Carbohydrates: 43g, Protein: 2g, Fat: 14g, Saturated Fat: 11g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 118mg, Potassium: 44mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1589IU, Vitamin C: 0.5mg, Calcium: 7mg, Iron: 1mg

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