These healthy pumpkin chocolate chip cookies are simple to make with just eight wholesome ingredients—no added sugars, oils, or refined flours required.
Make them vegan or dairy-free by swapping the semisweet chips for a dairy-free or vegan chocolate alternative.
Ingredients
- 2 super ripe bananas
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 cups rolled oats (old-fashioned)
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ cup semi-sweet chocolate chips (or vegan chocolate chips)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat. Prepare two mixing bowls: one small for the wet ingredients and one larger for the dry ingredients.
In the small bowl, mash the bananas until smooth. Stir in the pumpkin puree and vanilla extract until the mixture is uniform. Using very ripe or thawed frozen bananas helps add natural sweetness and extra moisture, which improves texture without added sugar.
In the large bowl, combine the rolled oats, cinnamon, pumpkin pie spice, and baking powder. Stir to distribute the spices evenly. Add the chocolate chips and toss briefly so they are spread throughout the oat mixture.
Pour the wet banana–pumpkin mixture into the dry ingredients and mix gently until everything is combined. The batter will be moist and hold together; if it seems too wet for shaping, let it rest a few minutes so the oats absorb some liquid.
Use a 1/4-cup measuring cup to drop mounds of dough onto the prepared baking sheet. Gently flatten each mound with the back of the measuring cup or with your fingertips to form cookie shapes. Bake for 12–15 minutes, or until the cookies are set and slightly firm to the touch.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store any leftovers in an airtight container in the refrigerator for up to five days to preserve freshness.
Pro Tips
- Choose very ripe bananas—brown-spotted or previously frozen and thawed—to maximize sweetness and moisture without added sugar.
- Old-fashioned rolled oats give the best texture. Quick oats will work in a pinch but yield a softer cookie.
- Swap the chocolate chips for dark, milk, or white chocolate depending on preference. Use a dairy-free option to keep the recipe vegan.
- If the dough falls apart while scooping, press the pieces back together with your hands; the mixture is forgiving and will bake up nicely.
FAQs
What kind of oats should I use?
Old-fashioned rolled oats are recommended for the best chewy texture. If you need gluten-free cookies, choose oats labeled certified gluten-free.
Can these be made vegan?
Yes—use vegan-friendly chocolate chips to make the cookies fully vegan.
How long do they keep?
Because these cookies contain pumpkin and banana, they stay moist. For best quality, store them in the refrigerator in an airtight container for up to five days.
Money-Saving Tips for These Cookies
- Buy in bulk: Oats and spices are cheaper in larger quantities and keep well.
- Choose store brands: Store-brand oats and spices often match name-brand quality at lower prices.
- Freeze ripe bananas: When bananas are discounted or on sale, peel and freeze them. Thawed bananas are especially sweet and convenient for baking.
More Cookie Recipes
Try similar wholesome cookie recipes such as Healthy Cowboy Cookies, Healthy Monster Cookies, or Healthy White Chocolate Macadamia Nut Cookies for variety.
Did you make this recipe? Leave a comment and rating to share how it turned out!
Pin this to your Desserts board!
Healthy Pumpkin Chocolate Chip Cookies
5 from 1 review
- Author: Emily Cooper, RDN
- Total Time: 23 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These healthy pumpkin chocolate chip cookies are made from simple pantry ingredients—bananas, pumpkin, oats, and warming spices—resulting in a moist, naturally sweet cookie without added sugars or oils.
Ingredients
- 2 cups rolled oats
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons cinnamon
- ½ teaspoon baking powder
- 2 super ripe bananas, mashed
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips (or vegan chips)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Combine the oats, pumpkin pie spice, cinnamon, baking powder, and chocolate chips in a large bowl.
- In another bowl, mash the bananas and mix in the pumpkin puree and vanilla.
- Stir the banana–pumpkin mixture into the oats until evenly combined.
- Drop ¼-cup portions onto the baking sheet and flatten slightly.
- Bake 12–15 minutes, until cookies are set and lightly firm.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use certified gluten-free oats if you need a gluten-free version.
- Choose vegan chocolate chips to make the recipe dairy-free and vegan.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 123
- Sugar: 8 g
- Sodium: 3.5 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 3 g
Make it a great day!
Are you a pumpkin fan?
What’s your favorite kind of cookie?