Low Sodium Pumpkin Chocolate Chip Cookies

Soft, chewy, and bursting with warm autumnal spices, these Low Sodium Pumpkin Chocolate Chip Cookies are the perfect guilt-free indulgence for cookie lovers. Made with melted unsalted butter, real canned pumpkin puree, and a cozy blend of cinnamon, nutmeg, ginger, and cloves, these cookies deliver all the comforting flavors of fall without the added salt. Semi-sweet chocolate chips add a touch of sweetness while keeping the treat balanced. With just 15 minutes of prep time, this heart-healthy recipe is easy to whip up and makes 24 perfectly spiced, low-sodium delights. Perfect for sharing at gatherings or enjoying as an after-dinner treat with a warm beverage, these cookies prove that low sodium can still mean high flavor.

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 0.5 cup Unsalted butter, melted
• 1 cup Canned pumpkin puree
• 0.75 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 1 whole Large egg
• 1 teaspoon Vanilla extract
• 1.75 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground cloves
• 1 cup Semi-sweet chocolate chips

Directions

Step 1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the melted unsalted butter, canned pumpkin puree, granulated sugar, and brown sugar until smooth.

Step 3

Add the large egg and vanilla extract to the bowl, then whisk until all ingredients are well combined.

Step 4

In another bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.

Step 5

Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to over-mix as this will make the cookies dense.

Step 6

Fold in the semi-sweet chocolate chips until evenly distributed throughout the cookie dough.

Step 7

Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8

Bake in the preheated oven for 12-15 minutes, or until the edges are set and the cookies are slightly golden.

Step 9

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy your delicious low sodium pumpkin chocolate chip cookies with a glass of milk or your favorite non-dairy alternative!

Nutrition Facts

Serving size	(1059.6g)

Amount per serving	% Daily Value*
Calories	3601.9

Total Fat 155.6g	0%
Saturated Fat 93.0g	0%
Polyunsaturated Fat 1.9g
Cholesterol 449.2mg	0%
Sodium 1224.0mg	0%
Total Carbohydrate 547.6g	0%
Dietary Fiber 25.8g	0%
Total Sugars 347.1g
Protein 43.3g	0%

Vitamin D 41IU	0%
Calcium 261.2mg	0%
Iron 19.1mg	0%
Potassium 974.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 4.6%

Carbs: 58.2%