Healthy Chocolate Pumpkin Cookies with Cream Cheese Icing

Healthy Chocolate Pumpkin Cookies with Cream Cheese Icing

Lets first start by saying that these cookies are MASSIVE. There is nothing worse (in my opinion) than a recipe that promises a dozen cookies and leaves you with 12 quarter size bites. Well none of that here, we like our cookies big 😉 These beauties are fat and fluffy, with the most amazing (non-cakey) texture. Rich pumpkin and dark chocolate in are in every bite and the decadent taste of creme cheese icing puts these cookies over the top. These are a must for your next holiday gathering. 


I experimented with many types of flour, eggs vs. egg whites, butter vs oil etc for this recipe. My number one goal was to create a pumpkin cookie that was nice and thick (no thin wafers) with a chewy texture. A lot of the pumpkin cookie recipes you find out there taste like dry cake (especially the healthier ones) or, they are too crunchy. In my opinion, this is the perfect pumpkin cookie. There is nothing quite like them out there. Enjoy and be sure to tell me how you like them!


Healthy Chocolate Pumpkin Cookies with Cream Cheese Icing

Healthy Chocolate Pumpkin Cookies with Cream Cheese Icing

Yield: 12 large cookies


    For the Cookies:
  • 1 cup whole wheat pastry flour
  • 1/2 cup spelt flour
  • 1/2 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp lite salt
  • 2 tbsp molasses (dont exclude this, this is what makes the cookies so flavorful)
  • 1/2 cup xylitol (or granulated stevia)
  • 1/2 cup dark brown sugar (light brown would also work, or coconut sugar)
  • 1 egg yolk (do not sub with egg whites)
  • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 tbsp light melted butter (I used balade light from Trader Joes. You could use regular butter instead)
  • 1 dark chocolate bar (~240g)- I used one of the Trader Joes dark chocolate bars, but you would easily sub with chips or another brand
  • 1/4 unsweetened vanilla almond milk
  • For the Frosting:
  • 4 oz (1/2 bar) light or non-fat cream cheese
  • 1/4 cup xylitol
  • 1/4 cup powdered (confectioners sugar)


  1. Preheat oven to 350 degrees.
  2. Mix all cookie ingredients well. A electric mixer works best here, but you can do it by hand as well.
  3. Line a cookie sheet with either parchment paper or a Silpat (which I highly recommend).
  4. Drop by the large spoonful until you have 12 (note: this will make 12 very large cookies. If you prefer them smaller feel free to do so, but you may need to reduce the cooking time).
  5. Flatten dough slightly.
  6. Bake for approx 12-15m or until edges are slightly browning
  7. While cookies are baking mix ingredients for frosting
  8. Let cookies cool and distribute frosting evenly (note: if you like a lot of frosting on your cookies, you can always double the portions easily).
  9. These will keep in the fridge for about a week. The flavor will taste even better after a couple days!


Nutrition: Per cookie, without frosting: 159 cal, 31g carb, 3g fat, 2g protein / Per cookie, with frosting: 201 cal, 39g carb, 5g fat, 4g protein

About Melissa

Melissa Wilson is a Certified Strength and Conditioning Specialist through NSCA and received her Bachelor’s degree from California Polytechnic State University-San Luis Obispo. In addition to in-person training, Melissa is the founder of ProShape Fitness -- a healthy living company, which specializes in online fitness and nutrition coaching for individuals who want to get back into shape and adopt healthier lifestyle habits.

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