Pumpkin Chocolate Chip Cookies

soft cookies with low sugar

A long, narrow plate with a row of pumpkin chocolate chip cookies on top stands next to a wedge of sunshine squash, a jar of foodspring organic peanut bitter, and a glass of milk.
Goal muscle_building
Total time 25 mins
Difficulty Easy
Nutritional value (per portion)
kcal 165
Protein 8 g
Fat 11 g
CARBOHYDRATES 8 g
Ingredients …

1 Person

You will need

This recipe yields 12 chocolate chip cookies. 1 cookie contains 165 kcal and 8 g protein.
180 g pumpkin puree
50 g coconut blossom sugar
1 egg
100 g ground almonds
50 g chocolate chips

Pumpkin Chocolate Chip Cookies

soft cookies with low sugar

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
In autumn we just can’t stop ourselves adding pumpkin to everything! All this pumpkin love might just make the fall our favorite season of the year. To make your autumn days all the more cozy, we have a healthy and simple chocolate chip cookie recipe… with pumpkin, of course!
Our pumpkin chocolate chip cookies are soft on the inside and taste nice and nutty thanks to the addition of organic peanut butter. Make these little snippets of autumn at home and wash them down with a glass of your favorite milk.

Preparation

  • Preheat oven to 180° C.
  • Mix all ingredients in a bowl until you have a smooth, firm dough.
  • Take 1 heaped tablespoon of the dough at a time and place it on a baking tray lined with baking paper. Form into a cookie shape by flattening the top just a bit.
  • Making sure the cookies are far apart enough to spread in the oven, form the dough into a total of 12 cookies on two prepared baking sheets.
  • Bake the chocolate chip cookies for 13-15 minutes. It's okay if they still feel soft when you take them out of the oven.
  • Remove the pumpkin chocolate chip cookies from the baking sheet and let cool before enjoying.
  • Enjoy!

Our Tip

If you can't find pumpkin puree, make your own! The sweetest gourd out there goes by several names. Look for Hokkaido, red kuri squash, orange kabocha, or sunshine squash - they're all the same thing! Cut the squash in half, scoop out the seeds, and cut off the stem and end. Slice into wedges. No need to peel, as the skin is edible and gets super soft when cooked! Cover with foil and roast at 200° C for 20-30 minutes until soft. Allow to cool, then puree with a blender or hand mixer.
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