Pumpkin chocolate chip cookies

I just can’t get enough pumpkin these days. Muffins, breads, lattes and finally, pumpkin chocolate chip cookies.  I created this recipe for Pumpkin Chocolate Chip Cookies using Stonyfield yogurt to replace the butter and fats called for originally.  The cookies come out very moist and are healthier than the average cookie.  It makes me feels better when I reach for more than one!

Recently I teamed up with Stonyfield as part of their Clean Plate Club. Here you can find lots of family friendly healthy recipes sure to make your kids join the Clean Plate Club. I am excited to come up with challenges in the coming months of how to use more yogurt in recipes to create healthier options, like these pumpkin chocolate chip cookies.

Blend the sugar, pumpkin, and yogurt.
Pumpkin chocolate chip cookies

Healthy Pumpkin Chocolate Chip Cookies

Course: Dessert
Keyword: Cookies


  • 1 cup Stonyfield Organic Yogurt Plain or French Vanilla. (I think Greek would work fine too)
  • 1 cup sugar
  • 1 cup pumpkin puree not pumpkin pie mix
  • 1 egg
  • 2 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 cups chocolate chips


  • Mix yogurt, sugar, and pumpkin. Don’t over mix.
  • Add egg and mix well.
  • In a separate bowl, mix the dry ingredients. Add to pumpkin mixture and mix well.
  • Stir in chocolate chips.
  • Drop spoonfuls onto a greased cookie sheet.
  • Bake at 375 for 10-12 minutes. Let cool for 2 mins before transferring to a cooling rack.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!
Mix dry ingredients in a separate bowl


If you ever wonder how to swap out fattier ingredients for yogurt, here is a handy reference guide.