Name: Healthy Pumpkin Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 15 ounces canned pumpkin puree; ½ cup unsweetened applesauce; 1 cup sugar; 1 teaspoon vanilla; 1 teaspoon baking soda; 1 teaspoon baking powder; ¼ teaspoon salt; 2 teaspoons pumpkin pie spice; 2 cups whole wheat flour; 1 cup dark chocolate chips

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Glass mixing bowl: I use this bowl for everything! I love that these Healthy Pumpkin Chocolate Cookies can be made in a mixing bowl with a wooden spoon rather than a stand mixer.

Silicone baking mat: Turn any pan into a nonstick pan with this Silpat Baking Mat. Because these pumpkin cookies don’t have a lot of added fat from butter or oil, you’ll want to bake them on a nonstick surface.

Baking sheet: These half sheet pans are made with aluminum so they will never rust, and the rimmed edge is perfect for brownies or bars.

A clear glass bowl containing mashed pumpkins and applesauce, with a wooden spoon partially visible.

A glass bowl containing a mixture of white flour and an orange substance, which appears to be in the process of being combined.

How to Make Healthy Pumpkin Cookies

Preheat oven to 350℉.

In a large mixing bowl, mix pumpkin, apple sauce, sugar and vanilla until well combined.

Add baking soda, baking powder, salt, pumpkin pie spice and flour. Stir until well combined

Fold in dark chocolate chips.

Drop by large, rounded tablespoons onto a baking sheet sprayed with nonstick cooking spray or covered in parchment paper or a silicone baking mat.

Bake for 12-15 minutes or until cookies are just beginning to brown around the edges.

Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack and cool completely.

A bag of Enjoy Life dark chocolate morsels is placed on a counter with some spilled morsels next to it. A mixing bowl with batter is visible in the background.

Close-up of freshly baked cookies with chocolate chips on a baking tray lined with parchment paper.

Storing Suggestions

Cookies are exceptionally easy to store and preserve quality.

Baked Cookies: Once cookies have cooled completely, store cookies in an airtight container on the counter for up to 4-6 days. To store baked cookies in the freezer, first freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, transfer them to a airtight container and store for up to 3 months.

Refrigerate Cookie Dough: Store unbaked cookie dough in an airtight container in the refrigerator for up to 4 days. Allow the dough to sit on the counter for an hour to soften before scooping.

Freezing Cookie Dough: Roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls with parchment paper between each layer in an airtight container. Store in the freezer for up to 3 months.

Explore More Delicious Pumpkin Cookie Recipes

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

Join The Discussion

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Questions & Reviews

Keri says:

I made these tonight and they were delicious! I only used 1/2 c. chocolate chips to cut back even a little more on the calories. Mine we’re perfectly done at 12 minutes. Thank you see much for this wonderful recipe!
Karen says:

Do you think it would be a big deal to use all purpose flour? I know it makes a little less healthy, but I’m trying to take some steps to eat healthier too and love the idea of cutting out the butter here!
Cyd says:

Substituting white flour for wheat flour can often get a little tricky. Each recipe will vary depending on the other ingredients. Here are a few sites that might help you on the ratio of how much white flour to use in place of wheat flour.
http://www.atcoblueflamekitchen.com/How-To/Cooking-101/How-do-I-substitute-all-purpose-flour-with-whole-wheat-flour
https://recipes.howstuffworks.com/tools-and-techniques/baking-flour-facts.htm
Karen says:

Have you substituted honey or maple syrup for the sugar?
Cyd says:

We have only made these cookies according to the recipe.
abby says:

can i use stevia in place of the sugar?
Jill says:

Is the nutritional information available somewhere? Thank you!
Cyd says:

We don’t have the nutritional info on these cookies, but you could easily add it into MyFitnessPal.
Cyd says:

We have not tried Stevia in these cookies. If you use it often as a sugar substitute, you might be familiar with and adaptations you need to make.
Aryn says:

Can I substitute white whole wheat flour for regular whole wheat flour?
Susan says:

I followed the recipe as written and my boys (twins that are 20, one that is 18 and my husband) loved them. We are all eating healthier and this is a great treat. They got better the day after. All said they were a good substitute for traditional chocolate chip cookies.
Cyd says:

Sure, it should work too.
Jim says:

I made these cookies they came out soft an gooie what did I do wrong
Cyd says:

You could always add a little more flour if they were too gooey.
Dave B says:

The recipe worked quite well. I had added dried cherries to recipe and halved the amount of chocolate, so the bake time went a little longer than I predicted. Appearance of my cookie came out looking more like a drop biscuit, which is fine with me. Cookies are not my specialty and fussing over a cookie presentation is not something I am usually willing to do.
Karen says:

Do you know if I can switch the flour to almond flour evenly? Trying to stay away from gluten. They sound really good btw!