This low sugar pumpkin chocolate chip cookie has a rich, fudgy texture thanks to the addition of the popular Fall vegetable!
Pumpkin is most definitely in full bloom and on parade right now.
Anything and everything you could think of to add pumpkin to is now a tangible possibility, thanks to millions of food bloggers and the world-wide web!
I like pumpkin, but I can’t say I love it. Pumpkin and I are just platonic friends that meet every so often when I need a good pie or a scary face.
I do, however, find that it can add a helluva texture to my baked goods!
The addition of pumpkin in this cookie makes for a really great consistency: a bit fudgy, soft, moist…delicious!
Recipe Steps
Mixing the dry ingredients…
Creating the batter…
Oil a ramekin…
Add batter…
Add chocolate…
Drizzled with yogurt and cinnamon…
Baking tips
This lower sugar pumpkin cookie is baked in a small ramekin, which helps to hold in moisture and keep it from being too dry. I find this to be one of the best ways to retain a good cookie-like texture when baking without much sugar.
I’d recommend using coconut milk or another naturally sweet milk in this recipe, as it adds to the overall sweetness and taste.
I use 100% unsweetened chocolate to keep the sugar/carb content low, but if you’re still retraining your sweet tooth, try the 73% bar from Trader Joe’s (no soy in that one!).
This one was approved by all in my household, so I hope you like it if you try it!
Recipe notes
You can sub more oat flour for the buckwheat flour.
I use my Homemade Coconut Milk in this recipe, but any full-fat canned variety will work.
Pumpkin Chocolate Chip Cookie for One
Ingredients
- 4 Tbsp oat flour
- 1 tsp buckwheat flour
- 1 Tbsp oats
- ½ tsp coconut sugar
- 1/16 tsp sea salt
- 1/16 tsp baking soda
- good dash cinnamon
- 1 tsp coconut oil
- 1 Tbsp pumpkin puree
- 2 Tbsp coconut milk
- ½ tsp vanilla extract
- 1 Tbsp chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350 degrees.
- Mix together the flours, oats, sugar, salt, baking soda, and cinnamon.
- Stir in the oil and pumpkin until the mixture is ‘pebbly’ in appearance.
- Add in the milk and vanilla, stirring to combine.
- Spread the batter into a small (8-10 ounce) well-oiled ramekin.
- Top with chocolate.
- Bake 15-17 minutes or until cooked through. Don’t overbake it.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
