Halloween is around the corner and you’ll probably be carving pumpkins any day now.   Why not pick up an extra gourd and make some of these super moist pumpkin cookies!

These healthy pumpkin cookies are nutrient-dense and perfect for little ones who are underweight or picky eaters.  They are equally fabulous for those who are growing and eating just fine.  That’s why they made it on my list of fabulous all-in-one snacks for families.

Why I’m a fan of these healthy pumpkin cookies:

  • Pumpkin pureeIt’s pumpkin!  A cookie made primarily with a vegetable gets a thumbs up from a nutritionist like me.  It’s high in Vitamin A and C (both are great for immunity as the winter approaches) not to mention high in fiber (for constipation and general health).
  • Coconut oil – Healthy fats are important for all little ones, and those who are underweight will reap additional benefits.  In underweight people and children coconut oil promotes weight gain– but not unhealthy fatty weight.
  • Coconut flour – A great gluten-free option that does not spike insulin or blood sugar like other refined flours.  This one is important for children (and adults) who have insulin issues and need to keep their blood sugar stabilized (like my RSS daughter).  When using coconut flour, more eggs are required which automatically makes these cookies more nutrient-dense.
  • Eggs – as you know from my FREE mini e-book (which includes the top 5 foods to help children thrive), eggs one of my favourite sources of protein for kids
  • Cinnamon –  Not only does it help with digestion and combat nausea, cinnamon can also improve appetite.  For those with picky or limited eaters this must be music to your ears!
REcipe for underweight children and to boost appetite

Healthy Pumpkin Cookies

Inspired by this recipe.


  • 1 cup of pumpkin puree (either cook your own or purchased canned, preferably BPA-free cans)
  • 1/2 cup of coconut flour
  • 1/2 cup of coconut oil
  • 6 eggs
  • 2 tsp vanilla extract
  • 1/4 cup maple syrup or honey
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp allspice
  • 1/2 tsp baking powder (preferably gluten-free)
  • 3/4 cup chocolate chips (optional)
  1. Preheat oven to 375 Degrees F.
  2. Blend pumpkin, coconut oil, eggs, vanilla and maple syrup.
  3. Sift the coconut flour, cinnamon, nutmeg, allspice, and baking powder together.  Add to the wet mixture and fold in chocolate chips if using.
  4. Use a tablespoon to scoop batter onto a baking sheet.
  5. Bake for 10-15 minutes (keeping an eye on the bottoms so they don’t burn).  Sometimes they need to stick in the oven longer at a low temperature if too moist (depends on ratios used).

pumpkin cookies (2)