Pumpkin and Chocolate, What’s Not to Love?

Pumpkin and Chocolate a Match Made in Heaven!

When I decided to make a pumpkin and chocolate cake last month, I had no idea that I would fall head over heels with the combination!

I’m addicted!
Pumpkin and Chocolate Cookies a simply delicious treat
It’s divine, it’s simply delicious and so festive for this time of year.

After trying the chocolate cake, I wanted to create a cookie with the similar combination

The ingredients I use are all organic, fresh pumpkin from our garden, whole wheat pastry flour, and sweetened with raw honey.

Thrive Market sells your favorite organic and non-gmo brands for up to 50% off retail.
I also added oatmeal, cranberries, and pecans to the mix.

I like to make my little cookie treats as healthy as a cookie can be 🙂

Which, doesn’t mean you should eat them by the bucket full, it’s still a treat and honey is still a form of sugar.

But that Pumpkin! Did you know how healthy it is? I never knew! Low in Calories, High in Vitamins and Minerals!

These cookies are like little cakes.

They pair beautifully with milk, coffee, tea and dry red wine 🙂

You’re looking for that recipe, right?

Here is my version of Chocolate Pumpkin Cookies

Pumpkin and Chocolate, What’s Not to Love?

Cook Time: 12 minutes

Yield: 3 - 3 1/2 dozen cookies

Serving Size: 2 cookies

Pumpkin and Chocolate, What’s Not to Love?


2 cups whole wheat pastry flour

1 cup old fashioned rolled oats

1/4 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ginger

1/8 tsp ground cloves

1 cup pumpkin puree

1 cup unsalted butter, softened

3/4 cup honey

1 egg

1 tsp vanilla

1/2 cup pecans chopped

1/2 cup dried cranberries


  1. Sift dry ingredients together. Set aside
  2. Cream together Butter and honey until smooth
  3. Mix in egg, pumpkin and vanilla extract.
  4. Gradually mix in dry ingredients
  5. Fold in cranberries and nuts.
  6. Drop by rounded spoonfuls onto a prepared cookie sheet
  7. Bake for 10-12 minutes until cookies are firm, but slightly soft to the touch and are no longer shiny.
  8. Cool on baking sheets. Remove to wire racks to cool completely
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*note: These cookies are very soft, if you aren’t going to eat them up quickly. I recommend freezing them.

Happy Baking!

See you Friday with a pretty fall DIY centerpiece.

Adele, Blogging the Creative Life

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Pumpkin and Chocolate Cookies, made with organic ingredients, whole wheat pastry flour and sweetened with raw honey. A simply delicious treat.


Fiber Artist, Author, Designer, Pianist, and Organic Foodee. My Mission is to inspire and educate the creator in you.

2 replies to Pumpkin and Chocolate, What’s Not to Love?

  1. The ingredients list cocoa powder. The directions tell to add chocolate chips. HELP???!!

    • Sorry Nancy! that should have said cranberries. The cocoa is mixed in with the dry ingredients. Thanks for catching that, much appreciated!

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