These chocolate pumpkin cookies turned out to be one of those happy accidents that happen when you're trying to use up leftover pumpkin puree!
I was looking through my pantry last October (you know how it is - pumpkin everything season), and I had this can of pumpkin puree staring at me. Emily kept asking for cookies, but I wanted something that wasn't totally loaded with butter and sugar. So I started experimenting with what I had on hand - oats, cocoa powder, and that pumpkin puree.
The result? These amazing double chocolate pumpkin cookies that taste like fall in cookie form but are actually pretty healthy! They're made with wholesome ingredients like rolled oats, maple syrup, and real pumpkin puree instead of refined flour and tons of sugar. Plus, they come together in just 30 minutes, which makes them perfect for those last-minute cookie cravings.
Speaking of fall cookies, if you're looking for more seasonal treats, you'll want to try my pumpkin spice brownies - they're equally delicious and just as easy to make!
Why You Will Like These Chocolate Pumpkin Cookies
Jump to:
- Why You Will Like These Chocolate Pumpkin Cookies
- Chocolate Pumpkin Cookie Ingredients You'll Need
- How to Make Perfect Chocolate Pumpkin Cookies
- Storage Tips for Your Double Chocolate Pumpkin Cookies
- Creative Ways to Make These Pumpkin Chocolate Chip Cookies Your Own
- Frequently Asked Questions About Chocolate Pumpkin Cookies
- Recipes You May Like
- Final Thoughts on These Amazing Chocolate Pumpkin Cookies
- Double Chocolate Pumpkin Cookies
- Quick and easy - Ready in just 30 minutes from start to finish
- Naturally sweetened with maple syrup instead of refined sugar
- Flourless recipe that's naturally gluten-free when using certified oats
- Healthy ingredients like pumpkin puree, oats, and cocoa powder
- Perfect fall flavor with pumpkin pie spice and rich chocolate
- Great texture - chewy and satisfying without being too dense
- Kid-approved - Emily actually asks me to make these now!
Chocolate Pumpkin Cookie Ingredients You'll Need
Here's what makes these healthy pumpkin cookies so special - simple, wholesome ingredients that you probably already have:
- ⅓ cup maple syrup - This is our natural sweetener that keeps things moist
- ⅓ cup pumpkin puree - Make sure it's pure pumpkin, not pumpkin pie filling!
- ¼ teaspoon vanilla extract - Adds that warm, cozy flavor
- ¼ cup cocoa powder - For rich chocolate taste without actual chocolate
- 2 teaspoons pumpkin pie spice - You can substitute cinnamon if needed
- ¼ teaspoon salt - Don't skip this - it makes all the flavors pop
- 1½ cups old fashioned oats - These are the base of our flourless pumpkin cookies
- ½-⅔ cup chocolate chips - Optional but highly recommended (life's too short!)
The beauty of this recipe is how adaptable it is. Can't find pumpkin pie spice? Just use cinnamon. Want them extra chocolatey? Add more chips. That's what I love about baking - you can make it work with what you have.
How to Make Perfect Chocolate Pumpkin Cookies
Making these pumpkin oat cookies is seriously simple. Even if you're not much of a baker (trust me, I've had my share of kitchen disasters), you can nail these:
Getting Started
- Preheat your oven to 350°F and line a baking tray with parchment paper. Don't skip the parchment - it makes cleanup so much easier!
Mixing the Wet Ingredients
- In a large bowl, combine the maple syrup, pumpkin puree, and vanilla extract. I like to whisk these together until they're completely smooth.
Adding the Dry Ingredients
- Add the cocoa powder, pumpkin pie spice, and salt to your wet ingredients. Mix everything until it's well combined and you don't see any cocoa powder streaks.
- Stir in the oats and chocolate chips (if you're using them). Make sure every single oat gets coated with that pumpkin chocolate mixture. This is what holds our cookies together since we're not using flour.
Shaping and Baking
- Using a 2-3 tablespoon cookie scoop, portion out 12 cookies. Here's a little trick I learned the hard way - really press the dough firmly in your scoop before releasing it onto the baking sheet. These cookies don't spread like traditional ones, so what you see is what you get.
- Flatten each cookie slightly to about ½-¾ inch thick. They should be roughly 2½ inches round. Don't make them too thin or they'll get crispy instead of chewy.
- Bake for 10-11 minutes. They're done when they look set but still feel slightly soft to the touch. Don't overbake them - nobody wants dry cookies!
- Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack. This cooling step is crucial for the texture!
Storage Tips for Your Double Chocolate Pumpkin Cookies
These healthy pumpkin cookies actually keep really well, which makes them great for meal prep or making ahead for parties.
Store them in an airtight container at room temperature for up to 5 days. I usually put a piece of parchment paper between layers to keep them from sticking together.
Want to freeze them? These freeze beautifully for up to 3 months. Just let them thaw at room temperature for about 20 minutes before serving.
Pro tip: If your cookies get a little soft after a day or two, you can crisp them up by putting them in a 300°F oven for 2-3 minutes.
Creative Ways to Make These Pumpkin Chocolate Chip Cookies Your Own
One thing I love about this recipe is how many ways you can switch it up:
- Make them extra chocolatey by adding mini chocolate chips AND cocoa nibs
- Try different spices - cardamom or ginger work wonderfully with pumpkin
- Add nuts - chopped walnuts or pecans are delicious in these
- Make them tropical by using coconut flakes instead of chocolate chips
- Boost the protein by stirring in a scoop of vanilla protein powder (you might need a splash more pumpkin puree)
Last month, I made a batch with dried cranberries instead of chocolate chips, and Emily actually said they tasted like "fall in a cookie." Sometimes kids say the sweetest things!
Frequently Asked Questions About Chocolate Pumpkin Cookies
No, oats are essential as they provide the main structure and binding for these flourless cookies.
Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.
Yes, you can replace pumpkin puree with equal amounts of mashed banana or sweet potato puree.
Yes, if you use certified gluten-free oats, these cookies are naturally gluten-free and contain no flour.
Recipes You May Like
If you're loving these chocolate pumpkin cookies, you'll definitely want to try these other fall favorites:
- Small Batch Chocolate Chip Cookies - Perfect when you want cookies but don't want dozens lying around tempting you
- Pumpkin Custard Pie - Another great way to use up that pumpkin puree with a creamy, delicious result
- Cookie Monster Cookies - These are Emily's absolute favorite and they're just as fun as they sound
Final Thoughts on These Amazing Chocolate Pumpkin Cookies
Honestly, I wasn't sure how these would turn out when I first threw them together. But they've become one of our go-to fall recipes, and I make them probably twice a month during pumpkin season.
What I love most is that they satisfy that cookie craving without making me feel like I need a nap afterward (you know what I mean if you've ever eaten too many regular cookies). The oats and pumpkin actually give you some energy instead of just a sugar crash.
These flourless pumpkin cookies prove that healthy doesn't have to mean boring. They're sweet, chocolatey, and have that perfect chewy texture that makes a great cookie.
Give them a try this fall - your kitchen will smell amazing, and you'll have a batch of guilt-free cookies to enjoy with your morning coffee or afternoon tea. Don't forget to save this recipe to Pinterest so you can find it again when pumpkin season rolls around next year!
Double Chocolate Pumpkin Cookies
Equipment
- Baking tray
- 2 Tablespoon cookie scoop
- 3 Tablespoon cookie scoop
Ingredients
- ⅓ cup maple syrup
- ⅓ cup pumpkin puree not pumpkin pie filling
- ¼ teaspoon vanilla extract
- ¼ cup cocoa powder
- 2 teaspoons pumpkin pie spice or cinnamon
- ¼ teaspoon salt
- 1 ½ cups old fashioned oats rolled oats
- ½-2/3 cup chocolate chips optional
Instructions
- Preheat oven to 350F. Line baking tray with parchment paper.
- In a large bowl, combine maple syrup, pumpkin, and vanilla.
- Add cocoa powder, pumpkin spice, and salt and mix until well combined.
- Add oats and chocolate chips (if using). Mix until fully combined and oats are completely coated.
- Using 2-3 Tablespoon cookie scoop, scoop 12 cookies. For each cookie, scoop then firmly press dough in the scoop, and place cookies on parchment lined baking tray. Flatten cookies slightly to about ½-¾ inch thick (about 2 ½" round).
- Bake 10-11 minutes. Allow to cool for 5 minutes, then move to a cooling rack to cool.
