Birthday Weekend and a Pumpkin Chocolate Chip Cookie Recipe

Last weekend we celebrated my hubby’s birthday in Philly. I did the good wife thing and went to a Temple Owls basketball game first knowing fully well that a great dinner was planned after.

We went to Blue Cat which is at 20th and Fairmont. It’s Latin inspired cuisine and BYOB!  Since it was a celebration, we decided to go with 3 appetizers to start. We decided on Nina’s Spanish Empanadas, a Brussels Sprouts special(it was too die for!), and a Seafood Stew that was full of calamari, shrimp, cod and mussels.



For the entrees, we both tried something different.  Gary tried the Moussaka and I went with the Wahoo, a Hawaiian fish. Both were outstanding! We even splurged and shared a dessert- Frozen Cafe Con Leche. If you’re looking for a new restaurant to try whether it be a special event or a date night, definitely give Blue Cat a try!


moussakawahoo fishdessert

Now onto the fun stuff! The recipe I promised you!

I like pumpkin, no actually I love pumpkin! Who else can eat pumpkin all year round? I got the idea while trying to come up with a new cookie to satisfy my sweet tooth and use up an abundance of canned pumpkin I had in my pantry. I wanted something that seemed like a dessert, but was actually good for you. If you are not sick of pumpkin yet, then you will love these!

There are several health benefits to eating pumpkin. They are an antioxidant and an anti inflammatory food! This means it helps with joint health, organ health, stress relief and soft tissue injuries! Pumpkin is also a great source of fiber to help wash out any toxins and keep your body running smoothly.

Without further ado, here is the recipe!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Protein Cookies
Prep time
Cook time
Total time
Serves: 6-8 cookies
  • ½ cup pumpkin puree
  • ¼ cup liquid egg white
  • 1 tsp vanilla extract
  • 1.5 TBS coconut flour
  • 1 tsp baking powder
  • 1 scoop Cellucor Cinnamon Swirl Protein Powder(can also substitute Vanilla just add 2 tsp pumpkin spice)
  • 2 TBS Enjoy Life Chocolate Chunks
  1. Preheat your oven to 350 degrees
  2. Combine all ingredients in one bowl.
  3. Stir in your chocolate chunks.
  4. Allow to sit in your refrigerator for 15 minutes to set.
  5. Place parchment paper onto your baking sheet.
  6. Take batter by the tablespoon full and place onto your baking sheet.
  7. Bake for 15 minutes.


What flavors [or foods] do you crave all year round? I would love to hear from you! 

2 Responses to Birthday Weekend and a Pumpkin Chocolate Chip Cookie Recipe

  1. I have made these pumpkin cookies soooo many times! I cannot get enough of them. So easy to make and very yummy. I appreciate you posting these kinds of recipes to satisfy my sweet tooth in a healthy way!
    Thanks Wendy!

    • Hi Karen- The pumpkin cookies are so easy to prepare and you can do several batches at once. They do really satisfy the sweet tooth!

Wendy Moore
(610) 573-8494

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