Lighter Pumpkin Chocolate Chip Cookies
Indulge in the cozy flavors of fall with these delightful Lighter Pumpkin Chocolate Chip Cookies, a healthier twist on a classic treat. Made with nutrient-rich pumpkin puree, a hint of warm pumpkin pie spice, and hearty old-fashioned oats, these cookies strike the perfect balance of sweet and wholesome. Melted coconut oil keeps them moist and flavorful, while semi-sweet chocolate chips provide bursts of indulgence in every bite. With just 15 minutes of prep time and a short bake, these guilt-free cookies come together effortlessly, making them a perfect snack or dessert for any autumn occasion. Enjoy them fresh out of the oven or store them in an airtight container for later! Perfect for pumpkin lovers, these cookies are soft, chewy, and irresistible.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Old-fashioned oats
- 1 teaspoons Pumpkin pie spice
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Pumpkin puree (unsweetened)
- 0.25 cups Light brown sugar (packed)
- 2 tablespoons Granulated sugar
- 0.25 cups Coconut oil (melted and slightly cooled)
- 1 teaspoons Pure vanilla extract
- 1 large Egg
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, old-fashioned oats, pumpkin pie spice, ground cinnamon, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, melted coconut oil, vanilla extract, and egg. Whisk until smooth and creamy.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, being careful not to overmix the batter. Mix until just combined.
Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
Using a tablespoon or small cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies immediately or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 348.3 g | 127% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 157.2 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 165 mg | 13% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
