Awesomely Amazing Pumpkin Chocolate Chip Cookie Recipe

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Whipping up some delicious pumpkin chocolate chip cookies Saturday night.

Whipping up some delicious pumpkin chocolate chip cookies Saturday night.

I indulged myself this weekend. The urge to bake was strong and I came across a cookie recipe in my Livestrong newsletter that I just had to try — Pumpkin Chocolate Chip!

The timing was perfect. I normally bake cookies and treats as Christmas presents for family and friends.

I started looking for recipes about a week ago.  The plan is to bake a few test batches, taste a cookie or two and see how it holds up for shipping (Does the cookie get too dry/stale? Crumbly?). The remaining I’ll send with my husband to his office for his teammates to devour.

A little indulgence now and then prevents the binging! These cookies are awesome and hit the spot!

A little indulgence now and then prevents the gorging! These cookies are awesome and hit the spot!

How awesomely amazing are these cookies? I think I ate about 5 cookies the last couple of days – always right after a workout!  They are amazing, but I need them out of the house.

In this recipe I substituted the cup of granular sugar with Xyla. It’s a tree sugar that tastes, cooks and bakes just like sugar but has 40% fewer calories and 70% fewer carbs.

I’m also on the hunt for a gluten-free version of this recipe for a particular friend. If I find something equally tasty, I’ll post it.  My guess is the gluten-free recipe will have fewer carbs!

Pumpkin Chocolate Chip Cookies
Net Carbs: 17
Weight Watchers PointsPlus: 4
Serving Size: 3 Cookies
Makes 40-45 Cookies


  • 1 cup canned pumpkin
  • 1 cup Xyla (Xylitol)
  • 1 cup dark chocolate chips
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons sea salt
  • 2 teaspoons pumpkin pie spice
  • cooking spray


  • Preheat oven to 350F. Grease a cookie sheet with cooking spray.
  • Cream the Xyla, applesauce, pumpkin and vanilla extract together. Make sure Xyla is completely mixed in with the other wet ingredients. Set aside.
  • In another bowl, mix flours, baking soda, baking powder, salt and pumpkin pie spice. Once mixed, add the dry ingredients into the wet and mix to combine.
  • Add in chocolate chips and mix well.
  • Use a spoon and drop cookies onto the prepared sheet and bake for 15 – 18 minutes, or until browned.

7 thoughts on “Awesomely Amazing Pumpkin Chocolate Chip Cookie Recipe

  1. Pingback: I Caved And Ate Cookies | Dot to Trot

  2. Miss E

    I bet you the gluten-free version has MORE carbs. The flours we GF peeps can eat is usually rice-based, potato-based, that sort of thing. The carbs add up fast! But if you can figure it out, LET ME KNOW!

    • Margaret Finneran

      Goddd the carbs! :/ I made this recipe but with Bob’s redmill all purpose gluten-free baking flour and a 1/2 tsp of xanthan gum as they say to do on the package when substituting… also, I added a few more tbsp of pumpkin because I’ve read that recipes tend to need more moisture when cooking with xyla… they came out great, but I ended up with 20 cookies, not forty, and they came in at 108 calories, 3g fat, 2g sat.fat, 257 mg. Sodium, 7mg potassium, 24g carbs, 2g fiber, 4g sugar a piece… oy, and I just had to eat two! Tsk tsk! Shame on my diet! Lol! I WILL find someway to get the carbs down, if it kills me! Lol! I’ve just started messing with gluten free recipes, and unlike cooking, baking is not so much my forte, but I WILL figure it out! 😉

      • Xyla works wonders (just be sure to keep away from dogs as it is deadly to them). I’m on the hunt for a brown sugar version of it.

      • How big were your cookies? I made small ones so that’s how I got to 40 cookies. But yes, the flour is a carb fest. Good luck on finding a substitute. I’m toying with almond flour when I make my next batch.

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