These healthy pumpkin cookies with pecans make a delicious autumnal treat. Full of spice and made using pumpkin puree they contain a combination of whole wheat and almond flours and a moderate amount of sugar and fat.
Healthy pumpkin cookies
These healthy pumpkin cookies are super easy to make and perfect to enjoy throughout the pumpkin season. I used a combination of whole wheat flour (for extra goodness) as well as ground almonds/almond flour (for natural sweetness and nutty flavour).
This recipe contains pumpkin puree so the cookies are soft and fluffy. I also used a bit of baking powder and bicarbonate of soda to make these cookies super light. The addition of the pecan nuts provides a nice crunchy contrast that goes really well with the soft consistency of these cookies.
Because they contain quite a bit of moisture these soft pumpkin cookies should be baked a little longer than most cookies - 20-22 minutes until lightly browned.
These easy pumpkin cookies are delicious on their own, but you can also dust them with a little powdered sugar or drizzle with melted dark chocolate, as I have done. Chocolate and pumpkin make a great pairing, one I’ve also used in this easy, healthy pumpkin cake with chocolate drizzle I posted a while ago.
If you are looking for more bakes using pumpkin puree you might also like this light and fluffy, easy pumpkin cake (made with oil) with healthy cheese frosting. I've also used pumpkin puree to make healthy pumpkin pancakes.
How to make healthy soft pumpkin cookies: step-by-step
1. Preheat the oven to 180 C and line a cookie sheet with parchment paper. Combine the flour, ground almonds, baking powder and soda, salt, spices and pecans and stir thoroughly.
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2. In another bowl beat together the egg, butter and sugar until well combined and creamy.
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3. Add the pumpkin puree, some of the flour mixture and stir to combine.
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4. Pour in the rest of the flour mixture and stir to combine. Do not overstir the batter.
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5. Using 2 large spoons drop spoonfuls of the batter on top of your cookie sheet, not too close together. Flatten with a fork (but only a little) and bake for 20-22 minutes.
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6. Remove from the oven and set aside for 5 minutes, then transfer to a rack to cool completely.
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7. Melt the chocolate in a microwave and drizzle over the cookies. Let set and enjoy!
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Top tips for making soft pumpkin cookies
- Use either canned pumpkin puree or make your own. To make pumpkin puree halve a small sugar/culinary pumpkin, place skin side up on an oven tray lined with paper and bake at 190 C for approx. 40-45 minutes or until the skin browns and the pumpkin is tender. Remove from the oven, discard the seeds, scoop out the flesh and place in a strainer. It will release water as it cools. I leave it in a strainer overnight. Puree and make the cookies.
- You can use 2 teaspoons of pumpkin spice instead of individual spices.
- Do not overstir the batter.
- Wait until the cookies have cooled completely before decorating with the melted chocolate.
- Chocolate drizzle is optional.
- Swap the pecans for walnuts if you like.
- Do not overcrowd the baking sheet – bake in batches.
- Store the cookies in a plastic container for up to 3 days.
- Freeze in a plastic container for up to 3 months.
More healthy cookies recipes
- Chocolate Almond Hazelnut Cookies (Healthy)
- Wheat Germ Cookies with Peanut Butter
- Peanut Butter Thumbprint Cookies with Prunes (Healthy)
Keep in touch
If you make this healthy pumpkin cookies recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!
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Healthy Soft Pumpkin Cookies with Pecans
Ingredients
- 150 g pumpkin puree
- 110 g whole wheat flour
- 90 g ground almonds/almond flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100 g butter room temperature
- 100 g light brown sugar
- 1 medium egg room temperature
- 1.3 tsp cinnamon
- 1 tsp ground ginger
- 2/3 tsp ground nutmeg
- Good pinch of fine sea salt
- 40 g good quality dark chocolate or more to suit your preference
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4 and line a cookie sheet with parchment paper.
- In a bowl combine the flour, ground almonds, baking powder and soda, salt, spices and pecans and stir thoroughly.
- In another bowl beat together the egg, butter and sugar until well combined and creamy (2-3 minutes).
- Add the pumpkin puree, some of the flour mixture and stir to combine.
- Pour in the rest of the flour mixture and stir to combine. Do not overstir the batter.
- Drop spoonfuls of the batter on top of your cookie sheet, not too close together. Flatten a little with a fork and bake for 20-22 minutes.
- Remove from the oven and set aside for 5 minutes, then transfer to a rack to cool completely.
- Melt the chocolate in a microwave and drizzle over the cookies. Let set and enjoy!
Notes
- Use either canned pumpkin puree or make your own. To make pumpkin puree halve a small sugar/culinary pumpkin, place skin side up on an oven tray lined with paper and bake at 190 C for approx. 40-45 minutes or until the skin browns and the pumpkin is tender. Remove from the oven, discard the seeds, scoop out the flesh and place in a strainer. It will release water as it cools. I leave it in a strainer overnight. Puree and make the cookies.
- You can use 2 teaspoons of pumpkin spice instead of individual spices.
- Do not overstir the batter.
- Wait until the cookies have cooled completely before decorating with the melted chocolate.
- Chocolate drizzle is optional.
- Swap the pecans for walnuts if you like.
- Do not overcrowd the baking sheet – bake in batches.
- Store the cookies in a plastic container for up to 3 days.
- Freeze in a plastic container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
These look fantastic Monika😊
Thank you DeeDee!
These cookies look so delicious.
Thank you Jacqui!
I've been trying to get hubby to eat pumpkin for ages (it's my favourite veggie) but he refuses - I'm going to make these and not tell him what's in them 🙂 - watch this space!!!!
He won't know there is pumpkin in them! Can't wait to hear what he thought!
The only thing that can make pumpkin bakes better is to make them healthier. These look so delicious!
Thank you Cat!
I think Tesco sell it and possibly other supermarkets, but it's really easy to make your own, I've explained that in the post. Hope you give these a go:)
Love the look of these, I will have to try them when I do pumpkins for Halloween. I am not sure we can get canned pumpkin as I have never seen it!