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Pumpkin Dark Chocolate Chip Cookies

These soft and chewy pumpkin dark chocolate chip cookies blend warm fall spices with rich dark chocolate for the perfect seasonal treat. Naturally moist, lightly sweet, and packed with cozy flavor, they’re an easy one-bowl cookie high in fiber and chocolate!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert

Ingredients
  

  • 1 can 15 oz pumpkin purée
  • 1 large egg
  • 1/2 cup egg whites
  • 2 tsp vanilla extract
  • 4 tbsp maple syrup
  • 4 tbsp non-nutritive sweetener such as allulose & monk-fruit blend
  • 1¼ cups oats
  • 3/4 cup flour all purpose or whole wheat
  • 1/3 cup pumpkin seeds
  • 1 oz 30 g 70-85% dark chocolate, chopped into small chunks
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin purée, egg, egg whites, vanilla extract, maple syrup, and sweetener until smooth and well combined.
  3. In a separate bowl, combine the oats, flour, pumpkin seeds, cinnamon, pumpkin pie spice, and salt. Stir gently to blend. Add the chopped dark chocolate to the dry mixture and stir again to distribute evenly.
  4. Add the dry mixture to the wet mixture and stir until fully incorporated. Refrigerate the batter for 15 minutes to allow the oats to hydrate and the dough to firm slightly.
  5. Line a 9 x 13-inch baking sheet with parchment paper. Using a 1.35-oz cookie scoop or large spoon, portion 16 cookies into 4 rows of 4, leaving space between each.
  6. Bake for 12–15 minutes, or until the tops are set, lightly browned, and the texture feels firm and cakey.
  7. Allow to cool slightly, then enjoy warm or store in an airtight container.

Notes

PER SERVING:
CAL 115 • PRO 4g • CHO 19g • FAT 4g • SFAT 1g
FIBER 2g • CHOL 12mg • SODIUM 56mg