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Cakey Pumpkin Chocolate Chip Cookies (That Won't Kill Your Macros)

What's Fall without a taste of PUMPKIN!? Call me basic, but these cookies are my go-to recipe to share with family & friends during the season. They taste like HEAVEN, right down to the cakey texture.

They are 100% whole wheat and skips the use of plain refined white sugar. Instead, we use coconut sugar and some brown sugar...sure, the brown sugar is basically white sugar with molasses, but molasses at least has some micro-nutrient benefits that white sugar does not!

The macros on these cookies really isn't too bad either...a serving is 2 cookies, because who can have just ONE?

Remember, it's not about being perfect each season and Holiday, but it's about doing the best we can and making things count as often that we can. It’s fine to have treats, but don’t undo your hard work and go off the rails when there are healthier ways to accomplish the same yumminess!

With that said, appreciate all the hard work you are doing, in the kitchen, the gym, and life…but don’t forget to also stop and enjoy it once in a while!


• 1 cup (2 sticks) unsalted Organic butter, softened

• 1 cup coconut sugar

• 1 cup light brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1-1/4 cups canned Organic pumpkin puree

• 3 cups 100% Whole Grain Whole Wheat flour {I love King Arthur's brand}

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 2 cups (12-ounce bag) semi-sweet or dark chocolate chips

• Nonstick cooking spray or parchment paper


1. Heat your oven to 350F. Spray 2-3 cookie sheets with nonstick spray or line them with parchment paper.

2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

3. Using a mixer, beat the butter until smooth. Beat in the coconut and brown sugar a little at a time, until the mixture is light and fluffy.

4. Beat in your eggs 1 at a time, then beat in the vanilla and pumpkin puree.

5. Take your flour mixture and slowly beat it into the batter in thirds.

6. Stir in the semi-sweet or dark chocolate chips.

7. Scoop the cookie dough by tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

8. Remove the cookie sheets from the oven and let them rest for 2 minutes.

9. Take the cookies off gently with a spatula and finish cooling them on wire racks.

Yields about 70 cookies.

Click HERE to print it and add to your recipe book!


{Nutrition Facts obtained using an app-based nutritional calculator and are for approximate reference only - calculating your own is always encouraged}

Serving Size: 2 cookies (out of 70) | Calories: 176 g | Fat: 8.5 g | Sat. Fat: 5 g | Monounsat. Fat: 1 g | Cholesterol: 28 mg | Sodium: 138 mg | Carbs: 23 g | Fiber: 2 g | Sugar: 8 g | Protein: 2 g


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