Healthy Pumpkin Cookies (Light, Fluffy, and SO Good!)

These healthy Pumpkin Cookies are so impressively soft and light—and have a surprisingly small amount of added sweetener for how good they taste. Plus, the batter simply stirs together, so this is a recipe that even your little kids can help you cook!

Baking with kids can often seem like a monumental task—they can be so unpredictable in the kitchen!—but this recipe has such an easy method that it’s perfect to bake together. And, if you love pumpkin recipes or are looking for easy cookies for kids to make and share this fall, you’ll love this one.

I love to share these Healthy Pumpkin Cookies with chocolate chips as an afternoon snack or to tuck one into toddler lunches as a fun surprise.

The first time my oldest kiddo and I made these, I couldn’t believe how light and airy they were. They really have a wonderfully fluffy texture that’s super moist and fun to eat.

They sort of taste like a cross between healthy pumpkin bars and a cookie, and are really lovely to eat right out of the oven…or after a few days in a container in the fridge. They’re our favorite soft pumpkin cookies.

(You may also like Pumpkin Oatmeal Cookies, Easy Pumpkin Cake, Pumpkin Oatmeal Muffins, and Easy Pumpkin Muffins.)

Ingredients You Need

I love that the ingredient list in these healthy pumpkin cookies is so straightforward. Here’s what you’ll need so you know what to have on hand.

• Pumpkin puree: You can make it at home or buy it. If buying canned pumpkin, look for unsweetened pumpkin puree, not pumpkin pie filling. (The cans look similar, so double check!)
• Unsweetened applesauce: This adds natural sweetness and moisture to the cookies.
• Egg: Adding one large egg to the batter helps the batter hold together nicely and have a fluffy final texture.
• Maple syrup: I add a little maple syrup to round out the flavors, though you can substitute honey here if you prefer (for kids over age 1).
• All-purpose flour: Using all-purpose flour in this recipe ensures that the cookies bake up tender and light.
• Baking powder and baking soda: These help ensure that the final texture is airy and light.
• Pumpkin pie spice, cinnamon, and vanilla extract: The combination of these ingredients adds cozy flavor to the pumpkin cookies.
• Mini chocolate chips: I like to use mini chocolate chips in this recipe since they are really the main source of sweetness—and the mini ones are easier to evenly distribute throughout the cookies.

Ingredient Substitutions

• Gluten-free: Use a 1:1 style of gluten free all purpose baking mix.
• You can use honey instead of the maple syrup.
• If you have regular size chocolate chips, simply chop them up a bit before adding to the batter.
• You can use whole wheat pastry flour instead of all-purpose if you prefer. Check for doneness on the shorter end of the baking time.

Step-by-Step Instructions

Here’s a quick look at the easy process involved in making these Healthy Pumpkin Cookies. Scroll down to the bottom of this post for the full information, including the amounts and timing.

1. Add all of the ingredients to a large bowl.
2. Stir together gently.
3. Dollop out cookies onto a parchment-lined cookie sheet. You can use a measuring spoon or a small ice cream scoop to make them all the same.
4. Bake!

TIP: I use a 1-tablespoon measuring spoon or mini ice cream scoop to easily portion out the cookie dough.

How to Store

To store these healthy pumpkin cookies, let them cool on the baking sheet, then store in an airtight container at room temperature for up to 3 days or in the fridge for 5.

You can also freeze the cookies after they are completely cooled. Just place into a freezer bag, remove as much air as possible, seal, and freeze for up to 6 months.

Best Tips for Success

• Stir the batter together gently, but thoroughly.
• Use raisins or dried cranberries instead of the chocolate chips if desired. Know that these may not taste as sweet.
• Line your baking pan with parchment paper so the cookies easily come off the pan.
• Add a tiny pinch of nutmeg or ginger for more fall flavor.
• Check out my easy sugar cookie recipe, too.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share!

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• Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.

• Add all ingredients to a medium bowl and stir together gently.

• Dollop out 1-tablespoon sized portions of the dough onto the prepared baking sheet.

• Bake for 10-12 minutes, or until the cookies are set and the bottoms are lightly golden brown.

• Allow to cool slightly and serve.

• To store, let them cool on the baking sheet, then store in an airtight container at room temperature for up to 3 days or in the fridge for 5.
• Stir the batter together gently, but thoroughly.
• Use raisins or dried cranberries instead of the chocolate chips if desired.
• Line your baking pan with parchment paper so they easily come off the pan.
• Gluten-free: Use cup for cup gluten-free flour.
• Dairy-free: Use dairy-free chocolate chips.
• You can use whole wheat pastry flour in place of the all-purpose. The cookies will likely be done on the shorter end of the baking time.

Serving: 2 cookies, Calories: 212kcal, Carbohydrates: 39g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 140mg, Potassium: 115mg, Fiber: 2g, Sugar: 19g, Vitamin A: 3255IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 2mg

This post was first published November 2019.