• Yield: 24 1x
  • Category: Cookie


A healthier alternative to chocolate chip cookies perfect for your holiday gathering or any occasion really!



  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoon butter, melted
  • 1 egg white
  • 2 tablespoon pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg and ground cloves. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
  3. Whisk the half the dry ingredients into the wet ingredients until the batter is very well blended and then do the same with the last half of the dry ingredients.Mix in the chocolate chips.
  4. Drop by tablespoonfuls about 1 inch apart onto baking sheet. Bake 9-11 minutes or until the cookies appear set on the edges. Allow to cool on baking sheet for about 10 minutes and transfer to a wire rack to cool completely.


Add a drop of water if the dough seems too “crumbly.