HEALTHY PUMPKIN COOKIES
I am confident that you are going to LOVE these pumpkin white chocolate chip cookies! Have you ever found yourself craving pumpkin chocolate chip cookies in the middle of March? I will definitely admit to that! Something about healthy pumpkin cookies sounds good to me all year round. These cookies aren’t your typical healthy pumpkin chocolate chip cookies, but instead they are made with white chocolate chips. Even those in my family that don’t love white chocolate still love these!
Health Benefits of Pumpkin
High in potassium. This is a nutrient that not many Americans get enough of.
High in vitamins A, C, E. All of these vitamins are antioxidants, and therefore are fighting agents for your body.
Contains fiber. Fiber is so good for the gut, heart, and weight loss. American women are supposed to get 25g of fiber per day and men should get 38g fiber. Pumpkin adds to your fiber intake!
Tips & substitutions for making pumpkin white chocolate chip cookies:
Freeze dough: Make time to freeze your cookie dough for 30 min - 1 hour before baking. This will do wonders to you cookies! The consistency of this cookie dough is a little bit less structured than most, so it is critical to freeze the dough if you want fluffy cookies. Freezing the dough also enhances the flavor of the pumpkin.
White chocolate chips: If you don’t like white chocolate, feel free to swap out the chips for a different kind. Dark chocolate always goes well with healthy pumpkin cookies, and believe it or not, butterscotch chips also work great.
Applesauce: If you don’t have applesauce around the house, you can make these using oil. Coconut oil or melted butter will work. Use the same amount listed in the recipe. Apple sauce is one of my favorite healthy swaps because it reduces quite a bit of fat from the recipe, often saturated fat, and instead uses a real fruit, unsweetened alternative.
Add nuts: If you like nutty cookies, feel free to add nuts to these. Macadamia nuts always taste great with white chocolate. If you are going to add nuts though, be sure to cut them up finely. This is important or else they will be too heavy and sink to the bottom of the cookies.
Pumpkin Pie Spice: I love this spice during the holidays because it is a perfect blend of cinnamon, nutmeg, cloves, and allspice. If you don’t have it though, feel free to make you own. Use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.
INGREDIENTS
1/2 cup natural cashew butter
1/3 cup pumpkin puree
1 egg
1/4 cup unsweetened applesauce
1/3 cup brown sugar (or coconut sugar)
1 tbsp honey
1 tsp vanilla extract
1 cup all purpose flour
2 tsp pumpkin spice (*see note for substitution)
1/4 tsp baking soda
1/4 tsp salt
1/2 cup white chocolate chips, I like to use Lily’s baking chips (*see note for substitution)
INSTRUCTIONS
In a medium size bowl, combine cashew butter, pumpkin puree, egg, applesauce, brown sugar, honey, and vanilla extra. Use a hand mixer, or a stand mixer, to beat until creamy.
In a separate bowl, whisk together flour, pumpkin spice, baking soda, and salt.
Mix the dry ingredients with the wet ingredients, mixing with the hand mixer until well combined. Fold in the chocolate chips using a rubber spatula or a wooden spoon.
Using a small cookie scooper or a tbsp measuring spoon, scoop dough into a greased cookie sheet. Place the entire cookie sheet into the freezer for 30 minutes to an hour. (*see reason for this in the notes)
Remove cookies from the freezer and preheat the over to 350 F degrees. Once preheated, bake for 12 minutes. Remove from the oven and enjoy!!
NUTRITION
Makes 15 cookies
120 calories
3g protein (9%)
17g carbs (37%)
5g fat (54%)
White Chocolate Pumpkin Cookies
Ingredients
- 1/2 cup natural cashew butter
- 1/3 cup pumpkin puree
- 1 egg
- 1/4 cup unsweetened applesauce
- 1/3 cup brown sugar (or coconut sugar)
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 2 tsp pumpkin spice (*see note for substitution)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white chocolate chips, I like to use Lily’s baking chips (*see note for substitution)
Instructions
- In a medium size bowl, combine cashew butter, pumpkin puree, egg, applesauce, brown sugar, honey, and vanilla extra. Use a hand mixer, or a stand mixer, to beat until creamy.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- Mix the dry ingredients with the wet ingredients, mixing with the hand mixer until well combined. Fold in the chocolate chips using a rubber spatula or a wooden spoon.
- Using a small cookie scooper or a tbsp measuring spoon, scoop dough into a greased cookie sheet. Place the entire cookie sheet into the freezer for 30 minutes to an hour. (*see reason for this in the notes)
- Remove cookies from the freezer and preheat the over to 350 F degrees. Once preheated, bake for 12 minutes. Remove from the oven and enjoy!!
Calories
120Fat (grams)
5.4Sat. Fat (grams)
1.4Carbs (grams)
17Fiber (grams)
1.2Net carbs
15.8Sugar (grams)
6.8Protein (grams)
2.9Sodium (milligrams)
8.7Cholesterol (grams)
11.9
Hi, I’m Katie! Welcome to Simply Balanced You - a space created to help you reach your inner wellness goals and enjoy every part of your personal health journey. To learn more about me, click here!
FOLLOW THE JOURNEY
OTHER RECIPES YOU MAY LIKE:
