I’ve told you already, I’m absolutely LOVING pumpkin recipes right now. These healthy Pumpkin Cake Cookies are to die for delicious! They might be my favorite pumpkin recipe so far this year.
Oh, and yes, I said healthy. They get that title in my book because they are made with a vegetable (or is pumpkin technically a fruit?), whole wheat flour, no refined sugar (you can use either pure maple syrup or honey), and they end up with 3 grams of fiber and 4 grams of protein each. That’s practically breakfast worthy guys. And, they taste like a yummy, pumpkin-y cake. Healthy cake and dark chocolate for breakfast? Yes please. 🙂
I guess if you’d rather save these cookies for dessert, you can stick to these Whole Wheat Pumpkin Pancakes for breakfast. Either way it’ll be a happy pumpkin-y fall morning.
- ¾ cup pumpkin puree
- ½ cup unrefined coconut oil, melted
- 6 eggs
- 2 teaspons vanilla extract
- ¼ cup pure maple syrup (or honey)
- 1 cup whole wheat flour
- 2-3 teaspoons Homemade Pumpkin Pie Spice
- ½ teaspoon baking powder
- 1 cup 70%+ dark chocolate chips (I like this Enjoy Life
brand)
- Preheat the oven to 375 degrees F.
- Combine pumpkin puree, coconut oil, eggs, vanilla and maple syrup in a stand mixer
or large mixing bowl and mix well.
- Stir together flour, pumpkin pie spice and baking powder. Add the flour mixture to the wet ingredients and mix well, until all the clumps are gone.
- Fold in chocolate chips and mix to ensure all ingredients are evenly distributed.
- Scoop dough in a large tablespoon onto a parchment lined baking sheet.
- Bake for 12-15 minutes, or until bottoms are slightly brown. These cookies are supposed to be cake-like, so they won't look like normal cookies.
- Serve warm or store in an airtight container for 3 days.
183 calories, 2.9g fiber, 4g protein
*Actual nutrition info may vary based on exact ingredients used. Find this recipe and complete nutrition info on MyFitnessPal as FG8 Pumpkin Cake Cookies.
Re: the Pumpkin cake Cookies,
They seem to have a lot of calories for one cookie. I was wondering if you could substitute egg whites for maybe 5 eggs and one whole egg or some egg substitute to lower the calories some? Do you know if anyone has tried this?
I’ve never tried that, but it should work. If you give it a try, definitely let me know how it goes!
I’ve never used coconut oil before, but I often use applesauce in place of vegetable oil. Do you think that would work in this recioe?
I’m not sure, but I’ve done that in lots of baked goods too, so it’d be worth a try! If you do it, definitely come back and let us know how it turns out! 🙂
I made the batter for these and it is yummy, but basically liquid. Not sure how I am going to get into onto the baking sheet. I will try to add more flour to thicken it up and hopefully it will work!
Oh no! I hope they still worked out!
I’m sorry, but we didn’t really care for these. The batter was really liquidy like a previous poster mentioned, leading to really runny cookies on the baking sheet. We also didn’t care for the taste. Aside from the chocolate bites, we found them rather bland. I appreciate the sentiment though and had fun making it with my two year old.