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.

Sweet potato brownies



  • ¾ cup sweet potato puree
  • 1 cup almond butter
  • 1 tsp pure vanilla extract
  • ¼ cup + 2 tbsp flour almond flour
  • ¼ cup + 2 tbsp cacao powder
  • 1 ½ tsp baking soda
  • ⅛ tsp salt

Yield: 12–16 brownies


  1. Preheat oven to 325 F
  2. Line an 8-inch pan with parchment paper or grease well
  3. Whisk nut butter together with the sweet potato and vanilla extract in a large bowl
  4. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly
  5. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours
  6. I am so in love with cooking recipes that are clean and delicious. I can stay on track with my Whole30 plan and enjoy the same things as my kids. We choose to fuel our body with whole foods rate than artificial junk.