Favourite Healthy PUMPKIN Recipes

Yes it's Fall, and the star gourd of the season is the mighty PUMPKIN! It's everywhere - in your treats, your dishes even your coffee! When trying to ingest as much pumpkin as you can this month, it could start you onto that slippery slope of too many treats leading into Holiday Season. Below we're re-printing two of our very favourite PUMPKIN RECIPES to get you into the mood for baking and cool weather, without the extra guilt.

Pumpkin itself is a great fruit/vegetable: it is packed with vitamins and minerals and low in calories. It's high in beta-carotene, which is converted into Vitamin A in the body. It is also a great source of fiber, potassium and Vitamin C. All these nutrients work in the body to regulate blood pressure, reduce cancer risk, manage diabetes, and improve the immune system. Our recipes below use canned, pureed pumpkin/squash. This is NOT the same as 'pumpkin pie filling' as it is unsweetened and contains no other ingredients.



A specialty this season, these Pumpkin Chocolate Chip cookies are moist and sweet. We make them with rice flour to avoid gluten, and with reduced sugar content. I double it up and freeze the dough so you have some ready for baking at any time.

  • 1/2 cup melted, unsalted butter (or use coconut oil to make vegan)

  • 1/2 cup pumpkin puree

  • 1/2 cup granulated sugar and 1/4 cup brown sugar (I use 1/2 cup maple syrup instead)

  • 1 tbsp molasses

  • 1 1/2 tsp pumpkin pie spice extract, 2 tsp pumpkin pie spice (I substitute 1.5 tbsp cinnamon)

  • 2 cups flour (I use rice flour, sometimes a scoop of vanilla protein powder as well)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup semi-sweet chocolate chips (I will use Enjoy Life dairy-free chocolate chips sometimes)

  • To melted butter, add pumpkin puree, sugar(s), molasses and extract (if using). Whisk to combine until smooth

  • Add flour, pumpkin pie spice (or cinnamon), baking soda, salt and stir until combined

  • Add chocolate chips, stir until combined

  • Form dough into approx 1/4 cup mounds and flatten onto a parchment lined tray. Cover with plastic wrap and refrigerate for 3+ hours, up to 5 days. Dough at this stage can be frozen airtight up to 4 months, to be baked when you like!

  • Bake at 350 degrees for 12-14 mins.



This is one of the best ways to use the extra canned pumpkin you have from your cookies! It is simple, no cook and challenge-friendly! I like to serve it with frozen raspberries sprinkled on top.

  • 2 cups cooked, pureed canned pumpkin

  • 1/3 cup unsweetened cocoa powder

  • 1/3 cup maple syrup

  • 1/2 cup coconut butter (heated until it is liquid/oil)

  • 1 tsp cinnamon

  • Add all ingredients to a bowl and mix with a spoon. Store in refrigerator and enjoy!

Let us know if you've tried either of these recipes - you can message us on the Facebook Page: ProActive Chiropractic & Training Centre

Taia Spencer-Yap