Chocolate Avocado Pumpkin Cookies with Salted Caramel Chips

Believe it or not, these Pumpkin Cookies are made with Avocado and oh so delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 29 kcal
Author Stacey aka the Soccer Mom


  • 2 medium avocados
  • 1 cup canned pumpkin unsweetened
  • 1/2 cup cocoa powder
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 1/2 cup salted caramel chips


  1. Combine all ingredients except the caramel chips in food processor and blend until smooth.
  2. Stir in salted caramel chips by hand.
  3. Spoon onto a baking pan covered with a sheet of lightly-greased foil, or non-stick silicon baking mat. Because of their soft consistency, smaller cookies work better-- about a tablespoon of batter each.
  4. Bake for 10 minutes at 350°F.
  5. Remove from oven and transfer foil or baking mat from the pan to a cooling rack. Chill in freezer for at least an hour before serving.
  6. Can be stored for 2-3 days in fridge (for softer texture) or freezer (for a more solid cookie).
Nutrition Facts
Chocolate Avocado Pumpkin Cookies with Salted Caramel Chips
Amount Per Serving
Calories 29
% Daily Value*
Cholesterol 13mg4%
Sodium 16mg1%
Potassium 64mg2%
Carbohydrates 5g2%
Sugar 3g3%
Vitamin A 1610IU32%
Vitamin C 0.4mg0%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.