Best Pumpkin Chocolate Chip Cookies


Yield: 12 cookies
Serving Size: 1 cookie

The classic combination of pumpkin and chocolate chips is absolutely irresistible, especially when combined together in soft and chewy cookies! Store any leftovers in an airtight container.


  • 1 c (120g) whole wheat pastry flour
  • ¾ tsp (2g) baking powder
  • 1 tsp (1g) cornstarch
  • 1 tsp (3g) ground cinnamon
  • ⅛ tsp (1g) salt
  • 2 tbsp (28g) unsalted butter, melted and cooled slightly
  • ¾ c (183g) pumpkin purée (NOT pumpkin pie filling)
  • 1 tsp (5mL) vanilla extract
  • ½ c (168g) agave
  • 3 tbsp (42g) miniature chocolate chips, chopped dark chocolate or white chocolate chips


  1. In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the agave. Add the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of chocolate chips. Chill the cookie dough for at least 30 minutes. (If chilling longer than 1 hour, cover the top of the bowl with foil). Very important to get the dough a little harder.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
  3. Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet. Flatten slightly, and press the remaining chocolate chips into the tops of the cookie dough.
    Note: This cookie dough spreads a little, but not very much. If you prefer wider and thinner cookies, flatten the dough a little more before baking.
  4. Bake at 325°F for 15-17 minutes. Cool on the baking sheet for at least 10 minutes before turning out onto a wire rack.


  • Regular whole wheat flour or all-purpose flour may be substituted in place of the whole wheat pastry flour.
  • Granulated sugar may be substituted in place of the agave. However, when made with granulated sugar, the cookie dough does not spread at all while baking, so you will need to flatten the rounded scoops of cookie dough on the baking sheets before placing in the oven. They’re generally done baking in about 13-15 minutes instead.
  • For a vegan version, substitute melted coconut oil in place of the butter.
  • Please, do NOT overbake these cookies! They’ll turn out cakey instead of chewy if baked for too long.

Chocolate Pumpkin Almond Butter Cups


What do you want when you are stressed? I WANT CHOCOLATE!
What do you get when you mix chocolate, almond butter and pumpkin?
An amazing awesome healthy sweet treat!!!


For the chocolate:

  • 2 cups dark chocolate chips ( I like to use 67% or higher)
  • 2 teaspoons coconut oil
  • 1 teaspoon pumpkin pie spice

For the filling:

  • ¾ cup almond butter
  • ⅓ cup canned pumpkin
  • 1 tablespoon pure maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon coconut oil


  1. In a medium sized mixing bowl, combine all filling ingredients and mix well. Set aside.
  2. Combine chocolate ingredients in a small pot and melt on low once melted add a spoonful of chocolate to the bottom of a chocolate cup mold. (I used silicone baking cups and sprayed them with a little coconut oil)
  3. Place mold in the freezer for a couple minutes to harden. (About 15)
  4. Add one scoop of the filling mixture on top of the frozen chocolate layer.
  5. Once each cup has the filling added, add more melted chocolate on top.
  6. Freeze cups until hard and remove gently from the mold.
  7. Enjoy.

Best part is this sweet treat contains no added sugar!