Low Sodium Pumpkin Chocolate Chip Cookies
Indulge in the perfect blend of autumn spices and rich chocolate with these Low Sodium Pumpkin Chocolate Chip Cookies. Crafted with unsalted butter, canned pumpkin puree, and aromatic spices like cinnamon, nutmeg, and ginger, this recipe delivers a soft, moist cookie that’s bursting with fall flavor without compromising on sodium content. A cup of semi-sweet chocolate chips adds a touch of decadence to every bite, while the quick prep and bake times—just 30 minutes total—make them an ideal treat for any occasion. These cookies are a healthier twist on the classic pumpkin chocolate chip cookie and are perfect for satisfying your fall dessert cravings. Serve them warm and pair with a cozy drink for a delightful seasonal treat!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, melted
- 1 cup Canned pumpkin puree
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the melted unsalted butter, canned pumpkin puree, granulated sugar, and brown sugar until smooth.
Add the large egg and vanilla extract to the bowl, then whisk until all ingredients are well combined.
In another bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to over-mix as this will make the cookies dense.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the cookie dough.
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the cookies are slightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious low sodium pumpkin chocolate chip cookies with a glass of milk or your favorite non-dairy alternative!
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 547.6 g | 199% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 347.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 261 mg | 20% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 975 mg | 21% | |
*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.
