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.
- 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.