These pumpkin chocolate chip cookies are a healthy, kid-friendly fall dessert recipe. They’re perfect for parties and bake sales, but save a few for yourself!
If I could have just one healthy treat during fall, it would be these pumpkin chocolate chip cookies. From September to November every year, my oven yields batch after batch of these autumn goodies. I’ve made these cookies for bake sales and moms with new babies, friends going through hard times and classroom parties. But I always have an ulterior motive – I keep part of each batch for my family.
When I started making these cookies several years ago, I used 1½ cups of white sugar. I now use ¾ cup of maple syrup, and they’re perfectly sweet. So many recipes call for way too much sweetener, so it’s a good idea to keep cutting down on the amount of sweetener in a recipe until you get your dessert to be just sweet enough. These are much healthier than traditional chocolate chip cookies, and the cinnamon pumpkin flavor makes them the perfect fall dessert.
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Pumpkin Chocolate Chip Cookies
$.47 per serving
Ingredients
- 21/2 cups white whole wheat or gluten-free flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/3 cup melted coconut oil or softened butter
- 1/4 cup mashed banana 1 medium banana
- 3/4 cup maple syrup
- 1 cup pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 1 cup chocolate chips or dark chocolate broken into bits
Instructions
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Preheat the oven to 350 degrees.
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In a medium bowl, sift together the dry ingredients.
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In the bowl of a stand mixer, combine the wet ingredients and mix.
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Add the dry ingredients and mix to combine. Stir in the chocolate chips.
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Drop heaping tablespoons onto a cookie sheet and bake for 10-12 minutes, until the cookies begin to brown.
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Cool on a wire rack.
Pumpkin Chocolate Chip Cookies Price Breakdown
This recipe costs $6.25 to make, and it yields 40 cookies. This comes out to $.47 per serving (3 cookies). These pumpkin chocolate chip cookies are the classic flavor of fall, and they’re a healthy dessert that kids and adults will love.
Celsea says
These are absolutely amazing! I’d love to feature them on my site if thats ok (hyperlinked to you of course 🙂
Annemarie says
Thank you, Celsea! You’re welcome to link to my recipe, but I don’t give permission for people to re-publish the text of the recipe and instructions.
Kammie @ Sensual Appeal says
If I wanted to use stevia, instead of maple syrup – is that possible? Think it would still work out? I could increase the liquid in it a bit, maybe extra pumpkin puree? Thoughts?
Annemarie says
Kammie, I haven’t used stevia before, so I’m not sure how it works. Pumpkin cookies are usually very forgiving though, so I bet you’d be okay.
Courtney says
Just wanted to let you know we have made these quite a few times now and our whole family loves them. Thak you so much for a great, not too unhealthy treat!
Annemarie says
Thanks, Courtney! I’m so glad you’re enjoying them.
Holly says
I just tried these for the first time and I thought they had a very strong banana flavor and I could hardly taste the pumpkin. I did use a frozen banana that I thawed out and I didn’t even use the whole banana, just the measurement you gave. Maybe my banana was a little too ripe? Can you typically taste the banana in these cookies? Maybe next time I will try them using applesauce instead of the banana.
Annemarie says
Holly, that’s interesting. We don’t taste the banana at all. Next time, you can skip the banana and either increase the oil to 1/2 cup or substitute applesauce as you mentioned. How was the texture for you?
Holly says
Thanks for the quick reply. The cookies very much resembled a muffin consistency. Is that how they are for you?
Annemarie says
They’re a little cake-like, but not crumbly like a muffin. You’ll move closer to a traditional cookie consistency if you increase the oil/butter to 1/2 cup.
Shelly says
Do you happen to have the nutritional breakdown on these delicious sounding cookies?
Annemarie says
Shelly, I don’t do nutritional breakdowns for my recipes, but I believe there are online tools where you can plug in the ingredient list to get a breakdown.
manda says
I have everyhting but the chocolate chips…:L bummer…will they still be yummy? Im guessing they will be okay.
Annemarie says
Yes, they’ll still be good without the chocolate. Enjoy!
Lindsey says
I pinned this right after you posted it, Annemarie, and it’s been re-pinned over 500 times! I made it with the kiddos and they were amazing! Everyone loved them and I love your blog. Thanks for all the recipes and inspiration!
Annemarie says
I’ve noticed lots of blog traffic from that pin, Lindsey, so thank you! I’m happy to hear that everyone in your house liked the cookies. I’m actually eating one right now. I can’t stop making them. 🙂
Courtney says
I am making these now for the second time! Thanks for a wonderful recipe my whole family has been begging for!
Annemarie says
That’s wonderful to hear, Courtney! I’m glad you’re all enjoying the cookies.
Kirsten@FarmFreshFeasts says
Annemarie,
I’m excited to get pumpkins in the share, so I can stock up on puree and make these cookies. They look wonderful!
Annemarie says
Thanks, Kirsten! I hope you get lots of pumpkins this fall. It’s so nice to have a stockpile of puree in the freezer.
Evelyn says
Think I could use oat flour for these??
Annemarie says
Evelyn, I haven’t baked with oat flour, but these cookies are very forgiving so I think it would work. Let me know if you try it!
Evelyn says
Thanks. & will do 🙂
hande says
what can I use instead of maple syrup, for example honey?
Annemarie says
Hande, honey would work well here too.
Jill says
Yum! I love that you used maple syrup! So good!
Annemarie says
Thanks, Jill!
Anita says
Could you sub something for banana? I assume it makes it sweeter 🙂
Annemarie says
Anita, you could substitute applesauce for the banana. Alternately, leave the banana out and increase the coconut oil to 1/2 cup.
dana says
I could live on this kind of cookie 🙂 I’ve been making a vegan GF one, but I would love to give your version a try.
Annemarie says
I could live on these too, Dana. They’re my all-time favorite fall treat, and they do really well with gf flour.