Low Fat Chocolate Chip Pumpkin Cookies​

These low fat chocolate chip pumpkin cookies are soft, cake-like, and full of cozy fall flavor—with only 2 grams of fat per cookie! Thanks to naturally moist pumpkin purée and a touch of applesauce, there’s no need for butter or oil. This healthy, low-calorie treat satisfies your sweet tooth while keeping things light. It’s the perfect guilt-free dessert or wholesome snack to enjoy any time of year.

About This Recipe

These cookies are tender and puffy with a melt-in-your-mouth texture that feels more like a mini pumpkin muffin than a traditional cookie. Each bite is laced with warm cinnamon spice and gooey chocolate chips, making them impossible to eat just one (but luckily, you can have two without the guilt).

With no mixer required and just one bowl to clean, this is the kind of simple recipe you’ll return to again and again. Whether you’re baking for a crowd, meal prepping snacks, or just craving something sweet, these cookies check every box.

Why This Recipe Belongs in Your Diet

Pumpkin purée is the star here—it adds moisture, fiber, and natural sweetness while replacing butter. That means these cookies are low in fat but still soft and satisfying. A small amount of dark chocolate chips adds richness without overloading the calories, making this a smart way to enjoy dessert.

What You’ll Need (Ingredients)

This ingredient list leans on pumpkin and spice to deliver flavor and texture with barely any fat.

• 3/4 cup canned pumpkin purée: Adds moisture and flavor while keeping fat low.
• 1/4 cup unsweetened applesauce: Helps create a soft texture instead of using oil.
• 1/2 cup light brown sugar (packed): Provides gentle sweetness and depth.
• 1/4 cup granulated sugar: Lightens and balances the sweetness.
• 1 large egg: Helps bind everything and adds a bit of structure.
• 1 teaspoon vanilla extract: Enhances the pumpkin and spice notes.
• 1 cup all-purpose flour: The foundation for our soft, cake-like cookie.
• 1/2 teaspoon baking soda: Gives the cookies a light rise.
• 1/2 teaspoon cinnamon: Adds that warm pumpkin spice flavor.
• 1/4 teaspoon nutmeg: A touch of extra spice for depth.
• 1/4 teaspoon salt: Balances sweetness and enhances flavor.
• 1/3 cup mini semi-sweet chocolate chips: A little chocolate goes a long way for richness.

How to Make Low Fat Chocolate Chip Pumpkin Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix wet ingredients: In a large bowl, stir together pumpkin purée, applesauce, both sugars, egg, and vanilla until smooth.
3. Add dry ingredients: Stir in flour, baking soda, cinnamon, nutmeg, and salt until fully combined.
4. Fold in chocolate chips: Gently mix in the mini chips.
5. Scoop cookies: Drop tablespoon-sized mounds of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 10–12 minutes until the tops look set and lightly golden.
7. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Recipe Tips and Variations

• Add a pinch of cloves or ginger for more spice depth.
• Use a small cookie scoop for evenly sized cookies.
• Stir in chopped walnuts or pecans if you want crunch (keep the amount small to stay low fat).
• Make it dairy-free by using dairy-free chocolate chips.

How to Store Leftovers

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a zip-top bag for up to 2 months. They thaw quickly at room temp or can be microwaved for 10 seconds to bring back that just-baked softness.

Nutrition Facts

• Serving Size: 1 cookie
• Calories: 95 kcal
• Fat: 2 g
• Carbohydrates: 17 g
• Protein: 1.5 g
• Sodium: 75 mg

Try More Recipes:

• Low Fat Brownie Cookies
• Low Fat Sugar Cookie Recipe​
• Low Fat Shortbread Cookies
• Low Fat Almond Cookies​