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Whole Wheat Pumpkin Chocolate Chip Cookies

Whole Wheat Pumpkin Chocolate Chip Cookies

These Whole Wheat Pumpkin Chocolate Chip Cookies are soft, sweet, and low in calories! They are made with healthy ingredients like whole wheat, coconut oil, almond milk, coconut sugar, and dairy-free chocolate chips. They are also great because they are dairy-free, vegan, and have a gluten-free option. These cookies make the best treat for fall activities or any time for that matter!

Pumpkin Health Benefits

Not only do I love these cookies because of how sweet and comforting they are, but they are also packed with nutritious pumpkin. Pumpkin is always a popular fall and winter staple because of its delicious flavor pairings, but it’s also got so many health benefits. For example, it contains 245% of our daily vitamin-A needs, 19% of vitamin-C, and high potassium and fiber amounts. Also, it’s full of antioxidants that can help lower the chance of cancer, eye diseases, and protect your skin health. I’m a huge fan of adding it to baked goods for all of these reasons, and it also tastes great too!

Pumpkin health benefits source – Healthline, Medicalnewstoday

Cookie Ingredients

  • Canned pumpkin puree
  • Coconut sugar
  • Coconut oil melted and cooled slightly
  • Unsweetened almond milk
  • Pure vanilla extract
  • Whole wheat flour
  • Baking soda
  • Baking powder
  • Fine sea salt
  • Pumpkin pie spice
  • Semi-sweet chocolate chips

Ingredient Notes

For the canned pumpkin puree, make sure not to use canned pumpkin pie filling. It has added sugar and will change the flavor of the cookies.

To make these cookies dairy-free, I used coconut oil, almond milk, and dairy-free chocolate chips. If you prefer you could use butter or plant-based butter in place of coconut oil, but I love the benefits of coconut oil. For the dairy-free chocolate chips, I recommend either Enjoy Life Dairy-Free Chocolate Chips or Lily’s Dark Chocolate Chips.

For a nut-free version, the almond milk can be replaced with coconut milk, rice milk, or oat milk. Also, for a gluten-free version, the whole wheat flour can be replaced with Pamela’s Gluten-Free Flour or Cup4Cup Gluten-Free Flour.

Cookie Making Equipment

  • 2 large mixing bowls
  • Large cookie sheet
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Medium cookie scoop

Recipe Notes

  • Bake the cookies for 12 minutes if you like soft cookies, or for 14 minutes if you prefer them a bit firmer. These cookies are meant to be soft and moist, so I prefer to bake them for less time.
  • Store these cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
  • You can freeze these cookies after they are fully baked and cooled. Placed them in a ziplock freezer bag and keep them in the freezer for up to 3 months. Defrost at room temperature when you’re ready for a treat!
Whole wheat pumpkin chocolate chip cookies

I hope you love these soft whole wheat chocolate chip pumpkin cookies! I know they are a favorite in my household, whether it’s autumn or in the middle of summer. Let me know how they turn out by commenting on the recipe below! I’m always excited to hear reviews and feedback.

Pumpkin Recipes To Try

Whole Wheat Pumpkin Chocolate Chip Cookies

These Whole Wheat Pumpkin Chocolate Chip Cookies are gooey, soft, and filled with comforting spices! They are low in calorie but are still perfectly sweet and indulgent.
5 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 15
Calories 81 kcal


  • 2 Large mixing bowls
  • Large cookie sheet
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Large cookie scoop


  • 1 Cup Canned pumpkin puree
  • ½ Cup Coconut sugar
  • 2 Tablespoons Coconut oil melted and cooled slightly
  • 2 Tablespoons Unsweetened almond milk
  • 1 tsp Pure vanilla extract
  • 1 Cup Whole wheat flour
  • ½ tsp Baking soda
  • ½ tsp Baking powder
  • 1/4 tsp Fine sea salt
  • 1 ½ teaspoons Pumpkin pie spice
  • Cup Semi-sweet chocolate chips


  • Preheat oven to 350 degrees F. Prepare a large cookie sheet with parchment paper.
  • In a large mixing bowl, mix pumpkin, sugar, oil, milk, and vanilla until well combined.
  • In another large bowl, combine the flour, baking soda, powder, salt, and pumpkin spice. Add the wet ingredients to the dry ingredients and stir until well combined.
  • Fold in dark chocolate chips.
  • Drop the cookie dough by large cookie scoops onto a prepared baking sheet.
  • Bake for 12-14 minutes or until cookies are just beginning to brown around the edges.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.


Keyword Healthy Pumpkin Cookies, Low calorie pumpkin cookies, Whole Wheat Pumpkin Chocolate Chip Cookies, Whole Wheat Pumpkin Cookies

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