No Guilt Pumpkin Cookies
Indulge in the cozy, guilt-free flavors of fall with these No Guilt Pumpkin Cookies! Made with wholesome ingredients like nutrient-rich pumpkin purée, naturally sweet coconut sugar, and whole wheat flour, these soft and spiced cookies are a healthier take on a seasonal favorite. Lightly sweetened with pure maple syrup and gently spiced with fragrant pumpkin pie spice, every bite delivers the perfect balance of warmth and sweetness. Optional dark chocolate chips add a touch of decadence, while melted coconut oil keeps these cookies irresistibly moist. Ready in under 30 minutes, these easy-to-make cookies are perfect for satisfying your sweet tooth without overindulging. Serve them as a snack, dessert, or even a quick breakfast on-the-go – these better-for-you treats fit right into your healthy lifestyle.
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Recipe Information
Ingredients
- 1 cup Pumpkin purée
- 0.5 cup Coconut sugar
- 0.25 cup Pure maple syrup
- 0.25 cup Coconut oil, melted
- 1 Egg
- 2 teaspoons Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the pumpkin purée, coconut sugar, maple syrup, melted coconut oil, egg, and vanilla extract. Whisk until smooth and well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the dark chocolate chips for a touch of sweetness.
Using a tablespoon, scoop out the dough and drop it onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten the dough slightly with the back of a spoon or your fingertips, as these cookies do not spread much during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 361.6 g | 131% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 191.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 296 mg | 23% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2491 mg | 53% | |
*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.
