Pumpkin Chocolate Chip Cookies
I can’t stop eating these pumpkin chocolate chip cookies.
It might be because it’s fall and as soon as the air starts to cool, I get into baking/nesting/eating mode. It could be because these are amazingly delicious. Who knows? All I’m certain of is that these are really good – and they’re another treat I’m happy to put in my kids’ lunches.
When I first made a batch of these, I decided to play around with the flour types and amounts. Let’s just say that a teensy amount of almond flour results in a cookie that my 6-year old won’t touch with a ten-foot pole.
Clearly a fail.
So I went back to a tried-and-true classic blend. I combined oatmeal and whole wheat flour with pure maple syrup instead of white sugar. I added a bit of brown sugar as well and combined it with cinnamon and nutmeg. And, of course, chocolate chips.
The result is pretty great.
And the thing I like the most is that my kids are getting fresh, roasted pumpkin into their little bodies. (Something they don’t usually eat and are pretty unwilling to try.) For this recipe, I bought a pumpkin, cut it open and scooped out the insides, then roasted it for 40 minutes and processed it into a puree. But you can also easily use a can of pumpkin puree.
Healthy Pumpkin Chocolate Chip Cookies
You’ll Need
- 1/2 cup pumpkin puree – I prefer to make it straight from a pumpkin, but canned also works great
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1 cup whole wheat flour
- 1 and 1/2 cups oatmeal
- 1/4 cup packed brown sugar – you can also use coconut sugar
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chocolate chips
Prep and Cook
- Preheat oven to 350 F. Line a baking sheet with parchment paper and put aside for later.
- In a small bowl, combine the pumpkin, egg, vanilla and maple syrup and mix well. Set aside.
- In a larger bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips and mix – again, just until combined.
- Drop by spoonfuls or balls onto the cookie sheet. Bake for 12-15 minutes until lightly browned.
- Allow to cool on the cookie sheet for at least 5 minutes and transfer to a wire rack.
Enjoy the pumpkin-y goodness! These ones are going fast in my house… I might just need to make several trips to the pumpkin patch.
How come there isn’t a print button for recipes? I have to cut and paste them into a document which is really inconvenient.
Hi Marci! It’s a glitch on our end and we’re working on fixing it. So sorry for the inconvenience! But I’m glad you liked the recipe!