Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies are proof that a healthier cookie doesn't have to be boring.
Servings: 15 cookies
Equipment
Ingredients
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1½ cups rolled oats
- 1/2 cup coconut sugar OR ¼ cup granulated sugar + ¼ cup dark brown sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- pinch of salt
- 1/2 cup dark chocolate chips (I used minis)
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, whisk pumpkin puree, egg, and vanilla until smooth.
- In a separate bowl, combine flour, oats, sugar, baking powder, baking soda, cinnamon, pumpkin spice, salt, and chocolate chips.
- Add the dry ingredients to the wet ingredients and mix well. The dough will be very thick.
- Scoop onto the baking sheet and gently flatten each cookie.
- Bake for 13–15 minutes, until lightly browned around the edges.
- Cool on the baking sheet for at least 5 minutes, then transfer to a wire rack.
Notes
Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it's well-drained. Fresh pumpkin puree holds more moisture than canned, and extra liquid can make the dough too soft to hold its shape.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
How should I store the baked cookies?
Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
How should I store granola?
Always let the granola cool to room temperature before storing. Store granola in an airtight container. It should stay fresh for up to two weeks.
Can I freeze the baked cookies?
Yes! Freeze in an airtight, freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.