These scrumptious little pumpkin cookies are the perfect way to enjoy a lower calorie, whole grain treat! They’re made with spelt flour, natural sugar, and high fiber pumpkin puree.
Happy Halloween!
I couldn’t let today go by without sharing this delicious little treat! We made multiple batches of these yesterday because they’re SO good.
What’s really nice is how quick and easy they come together (one bowl and about 15 minutes of total time!).
The kids all really enjoyed these, so I had to post them today. While you have cans of pumpkin on hand, be sure to give these a go!
Ingredients and substitutions
- Spelt flour – Whole wheat flour can substitute.
- Baking powder
- Baking soda
- Sea salt
- Cinnamon – I tried pie spice, but prefer cinnamon.
- Natural sugar – I use sucanat or cane sugar.
- Coconut oil – Butter, grapeseed oil, and even olive oil will suffice.
- Pumpkin puree
- Water
- Chocolate chips (and sprinkles, if desired)
Recipe steps
This recipe is easy to put together, as only one bowl is needed!
Begin by mixing the flour, baking powder, baking soda, sea salt, cinnamon, and sugar in a large bowl.
Stir in the oil, pumpkin, water, and chocolate until dough forms.
Dollop the dough onto a parchment paper-lined baking sheet, adding sprinkles to the tops, if desired.
Bake, cool, and enjoy!
Recipe notes
This is a soft-textured cookie. It is slightly fluffy without being dry.
I use this spelt flour.
If you’re searching for a gluten-free pumpkin cookie, try my Buckwheat Pumpkin Cookies!
100 Calorie Pumpkin Cookies
Ingredients
- ¾ cup spelt flour 110 grams
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon pumpkin pie spice
- 3 Tablespoons cane sugar
- 2 Tablespoons melted butter or coconut oil
- 6 Tablespoons pumpkin puree
- 2 Tablespoons water
- ¼ cup chocolate chips
- sprinkles as desired
Instructions
- Preheat the oven to 350℉.
- Use room temperature ingredients, as coconut oil can clump when mixed with anything cold.
- In a large bowl, mix the flour, baking powder, baking soda, sea salt, cinnamon, and sugar.
- Stir in the oil, pumpkin, water, and chocolate until a thick dough forms.
- Dollop the dough onto a parchment paper-lined baking sheet (you should get about 10 cookies).
- Bake 10-12 minutes. Don't overbake or they will dry out.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Lauren, I made these cookies last night and they were delicious and so easy! They are just right on the spice and I love the cake like texture. I used einkorn flour and olive oil and it worked out great.
Thank you for sharing!
Thanks, June! I’m so happy you liked them. 🙂