Pumpkin Choc Chip Cookies

I got inspiration for this recipe from here.  I made some changes though, that makes this a pretty healthy cookie for clean eaters.


  • 1 1/2 cups canned pumpkin
  • 1 cup splenda
  • 1/2 cup coconut oil
  • 1 egg
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

The original recipe calls for vegetable oil. I opted for coconut oil because of its many health benefits.


  1. Combine pumpkin, sugar, coconut oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice, baking soda and salt. Add flour mixture to pumpkin mixture and mix well.
  2. Add vanilla, chocolate chips and nuts.
  3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10-15 minutes or until lightly brown and firm.

Were you aware you can’t put wax paper in the oven?

I wasn’t.

So… I had all my little cookie balls plonked down on some wax paper ready for the oven when I thought: maybe I should google “wax paper+oven”

It’s a good thing, too. Apparently you’re not suppose to bake it, unless you want a melted, waxy, mess.

I had to re-dollop my cookie batter on PARCHMENT paper.

Lesson learned.


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