Ingredients
• 1 ½ cups almond flour or whole wheat pastry flour
• ½ cup pure pumpkin puree (not pie filling)
• ½ cup plain Greek yogurt
• ⅓ cup pure maple syrup or coconut sugar
• 1 large egg or flax egg
• ¼ cup melted coconut oil or light butter
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
• ½ tsp baking soda, pinch of sea salt
• ⅓ cup dark chocolate chips (70% cacao) or sugar-free chocolate chips
• Optional: 2 tbsp chopped pecans or walnuts for extra crunch
Instructions
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like cookies.
• Carefully stir in dark chocolate chips and optional pecans for that signature chocolate-pumpkin combo.
• Scoop tablespoon-sized portions onto the baking sheet, flatten slightly with a fork, and bake 10-12 mins until edges are set and centers are soft.
• Cool 5 minutes on pan, then transfer to a rack—enjoy warm or chilled for a soft, spiced, protein-packed treat that’s perfect for breakfast, snacks, or dessert!
• In a bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like cookies.
• Carefully stir in dark chocolate chips and optional pecans for that signature chocolate-pumpkin combo.
• Scoop tablespoon-sized portions onto the baking sheet, flatten slightly with a fork, and bake 10-12 mins until edges are set and centers are soft.
• Cool 5 minutes on pan, then transfer to a rack—enjoy warm or chilled for a soft, spiced, protein-packed treat that’s perfect for breakfast, snacks, or dessert!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 12 mins, Total Time : 22 mins, Servings : 12, Calories : 135, Net Carbs: 14g, Fats: 8g, Protein: 6g
Prep Time : 10 mins, Cook Time : 12 mins, Total Time : 22 mins, Servings : 12, Calories : 135, Net Carbs: 14g, Fats: 8g, Protein: 6g
✨ PRO TIPS FOR PERFECT PUMPKIN CHOCOLATE CHIP COOKIES:
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars or thickeners.
• Pat pumpkin puree dry: Blot with a paper towel to remove excess moisture for perfectly tender, not soggy, cookies.
• Chill dough briefly: 10-15 minutes in the fridge makes scooping easier and helps cookies hold their shape while baking.
• Don’t overbake: Remove when centers still look slightly soft—they’ll finish setting as they cool for that melt-in-your-mouth texture.
• Chocolate chip tip: Use dark chocolate (70%+) for rich flavor and antioxidants, or sugar-free chips for a lower-carb version.
• Make ahead: Bake cookies up to 3 days ahead; store covered at room temperature. Freeze unbaked dough balls for up to 1 month—bake from frozen, adding 1-2 mins to bake time.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking soda is GF for a safe, delicious treat.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, and coconut oil for a completely plant-based version.
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars or thickeners.
• Pat pumpkin puree dry: Blot with a paper towel to remove excess moisture for perfectly tender, not soggy, cookies.
• Chill dough briefly: 10-15 minutes in the fridge makes scooping easier and helps cookies hold their shape while baking.
• Don’t overbake: Remove when centers still look slightly soft—they’ll finish setting as they cool for that melt-in-your-mouth texture.
• Chocolate chip tip: Use dark chocolate (70%+) for rich flavor and antioxidants, or sugar-free chips for a lower-carb version.
• Make ahead: Bake cookies up to 3 days ahead; store covered at room temperature. Freeze unbaked dough balls for up to 1 month—bake from frozen, adding 1-2 mins to bake time.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking soda is GF for a safe, delicious treat.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, and coconut oil for a completely plant-based version.