Healthy Pumpkin Cookies Recipes
APPLE PUMPKIN HEALTHY COOKIES
This is a spicy yummy healthy cookie that your kids and you will enjoy. I am trying to concoct a "breakfast cookie" for on-the-go mornings.
Provided by Lori Anderson
Categories Drop Cookies
Time 40m
Yield 2 cookies, 18 serving(s)
Number Of Ingredients 15
Steps:
- cream butter, sugars, egg and vanilla together add apples and pumpkin and mix.
- add dry ingrdients and mix.
- Batter will be moist.
- place by rounded tablespoonfuls on ungreased cookie sheets.
- makes 3 dozen cookies.
- Bake cookies in preheated 350 degree overn for 12 to 15 minutes.
Nutrition Facts : Calories 174.9, Fat 6.2, SaturatedFat 3.5, Cholesterol 25.3, Sodium 193.2, Carbohydrate 28.6, Fiber 2.6, Sugar 11.9, Protein 3
HEALTHY PUMPKIN CHOCOLATE CHIP COOKIES RECIPE
These pumpkin cookies are light, fluffy and so delicious that no one will know they are lower in calories!
Provided by Lauren
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- 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.
Nutrition Facts : Calories 116 kcal, Carbohydrate 22 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 97 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
HEALTHY PUMPKIN OATMEAL COOKIES
My boys have always loved pumpkin cookies, but I want them to eat healthier so, I tested this recipe on them and it's a winner. Now they can have their favorite, just a little healthier.
Provided by Robin Hollister
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- heat oven to 350 degrees.
- lightly spray cookie sheets with cooking spray.
- mix cookie batter.
- drop by rounded teaspoonfuls about 2 inches apart.
- bake 11 to 15 minute.
- do not over bake cookies will be soft.
- cool on wire rack.
Nutrition Facts : Calories 105.6, Fat 3.8, SaturatedFat 0.9, Cholesterol 5.2, Sodium 83.6, Carbohydrate 16.3, Fiber 1.5, Sugar 7.1, Protein 2.4
More about "healthy pumpkin cookies recipes"
HEALTHY PUMPKIN COOKIES {EASY TO MAKE!} - IFOODREAL.COM
From ifoodreal.com
5/5 (14)Total Time 25 minsCategory DessertPublished 2021-09-15
- Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
- In a large mixing bowl, whisk the egg. Add coconut oil, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt; whisk until well combined.
- Add oats and stir to mix. Add flour and mix well until thick dough forms. Add pumpkin seeds and give a few stirs.
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From aglowlifestyle.com
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From cookieandkate.com
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- Easy Pumpkin Cheesecake Cups. Easily gluten free. These no-bake treats taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.
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From eatingwell.com
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Combine pumpkin, brown sugar, almond butter, egg and vanilla in a small bowl; set aside. Whisk oat flour, cinnamon, baking soda, baking powder, salt, nutmeg and ginger in a medium bowl. Stir the pumpkin mixture into the flour mixture. Fold in oats and raisins.
- Drop 10 heaping tablespoonfuls of dough about 1 inch apart on the prepared baking sheet. Slightly flatten, if desired. Bake until lightly browned, about 10 minutes. Let cool on the pan for 3 minutes before transferring to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.
PUMPKIN BANANA COOKIES (VEGAN, HEALTHY) - THE CONSCIOUS ...
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- In a large mixing bowl, combine all the wet ingredients: pumpkin puree, mashed banana, maple syrup, vanilla. Stir until fully combined
HEALTHY PUMPKIN COOKIES WITH OATMEAL AND CHOCOLATE ...
From wellplated.com
- Position rack in the center of your oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. (If you’ll be baking multiple batches, line an additional sheet.)
- In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a separate, large bowl, beat together the butter and sugars on medium speed until smoothly combined. Scrape down the sides of the bowl, and beat once more, just until reincorporated.
HEALTHY OATMEAL PUMPKIN COOKIES - THE NATURAL NURTURER
From thenaturalnurturer.com
- In a medium bowl, combine flour, oats, salt, baking powder, cinnamon, and pumpkin pie spice. Whisk together and set aside.
- In another bowl, combine pumpkin puree, egg, oil, applesauce, vanilla, and syrup. Whisk together.
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From brooklynfarmgirl.com
- Add pumpkin, oats, syrup, peanut butter and pumpkin pie spice in a large bowl and with hand mixer mix for about 30 seconds.
- Form the dough into tablespoon sized balls. The dough should be sticky. To make balls easier to roll with sticky dough, lightly wetten your fingers. Place on cookie sheets.
HEALTHY PUMPKIN OAT COOKIES - RUNNING ON REAL FOOD
From runningonrealfood.com
- Mix all ingredients in a bowl to form a thick dough. Start with 2 tbsp of sweetener and adjust sweetness as desired. I use 3 tbsp of maple syrup.
- Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
HEALTHY PUMPKIN COOKIES | VEGAN - EATPLANT-BASED
From eatplant-based.com
- Begin by preheating the oven to 350°F. Then, line a large cookie sheet with parchment paper or use a silicone non-stick baking mat.
- In a large bowl, mix together all dry ingredients–flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk. When purchasing the canned pumpkin, make sure that it is 100% pure pumpkin without any added sugars or other ingredients.
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From eatingbirdfood.com
- In a medium sized bowl, whisk together the whole wheat flour, pumpkin pie spice, baking soda and salt. Set aside.
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From sallysbakingaddiction.com
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
- Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.
HEALTHY PUMPKIN COOKIES RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together whole wheat flour, salt, baking soda, baking powder, and spices. Set aside.
- Using a mixer, combine the coconut oil and sugars together. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
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From whatmollymade.com
- To make the frosting, soak the cashews in warm water for 3-4 hours. If you don't have time, soak the cashews in scolding hot water for 15 minutes.
- Place soaked cashews in a food processor or blender until a paste forms and no visible chunks of cashews are left. Scrape down the sides then add the coconut oil, maple syrup, juice, vanilla and pumpkin pie spice. Blend on high until combined then transfer to the refrigerator until ready.
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From hungryhobby.net
- Blot 1/2 cup pumpkin dry. To blot dry, measure 1/2 cup pumpkin puree and place it into a paper towel-lined bowl. Blot the top with the remaining paper towels. The goal is to remove about half the moisture. Add blotted pumpkin to butter and sugar mixture.
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From cookieandkate.com
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- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
HEALTHY 3 INGREDIENT PUMPKIN COOKIES - THE BIG MAN'S …
From thebigmansworld.com
- In a large mixing bowl, combine the oats, pumpkin, and syrup, and mix well. If adding chocolate chips, fold them through.
- Using your hands, form into small balls and place on the baking tray and press each ball into a cookie shape. Bake for 10 minutes.
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From ambitiouskitchen.com
- In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Allow dough to sit for 5 minutes.
- Next use your hands to roll dough into golf sized balls. Roll in cinnamon-sugar if you'd like. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.
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These healthy pumpkin cookie recipes are the perfect way to celebrate the start of pumpkin season. You can keep your cookies simple or add ingredients like chocolate chips, nuts or raisins to jazz them up. Plus, you can easily freeze the cookie dough to bake at a later date. Recipes like Pumpkin Chocolate Chunk Cookies and Pumpkin Sugar Cookies are …
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From thealmondeater.com
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Instructions. Preheat your oven to 350°F. Start by melting your butter and coconut oil together in the microwave (I used a glass bowl). Add sugar cane, syrup, molasses and pumpkin puree and mix together. In a separate bowl, add the rest of your ingredients (except the chocolate chips). Pour the wet ingredients in with the dry and blend together.
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In a large mixing bowl, combine the melted coconut oil, canned pumpkin, coconut sugar, flax egg, and vanilla extract.Whisk until completely smooth and combined. Add in the cinnamon, nutmeg, baking soda, baking powder, kosher salt, blanched almond flour, and coconut flour if using. Stir until a smooth dough forms and the dry ingredients are completely incorporated.
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