Macro friendly Pumpkin Chocolate chip cookies!

The problem with a lot of the typical holiday baking recipes is that they are LOADED with sugar and some questionable ingredients. I’ve been searching the web for new recipes to try that are easy on the macros and not full of a bunch of junk and came across this one by Lillie Eats and tells. Its not overly sweet but thats what I like about them! Plus, the pumpkin makes them super moist and the Flapjack baking mix makes them cake like. 



    • 106 grams of FlapJacked brand buttermilk pancake mix


    • 75 grams of Dannon light and fit greek pumpkin yogurt( vanilla works too)


    • 1 egg


    • 2 tbs sugar


    • 180 grams of pumpkin puree 


    • 1 tsp cornstarch


    • 1 tsp baking powder


    • pinch of kosher salt


    • 1 tsp cinnamon


    • 1 tsp pumpkin pie spice


    • 2-3 droppers of vanilla stevia 


    • 56 grams of chocolate chips




    1. Preheat oven to 350


    1. Line a baking sheet with parchment paper


    1. Mix all dry ingredients first, then add in the wet ingredients and stir together


    1. Then add chocolate chips


    1. I used a cookie scooper to scoop even size cookies, I was able to get 16 cookies out of this. ( I didnt get super technical and weigh each individual cookie, I just eyeballed and tried to keep them the same size)


    1. Bake for about 12 minutes ( they will be super soft, almost cake like)


    1. Let cool before eating



Macros per cookie: 

1.8 Fat

9.7 carbs 

3.5 protein 




Cream Cheese Pumpkin Bars


    • 1½ cups whole wheat flour


    • ½ cup almond flour


    • 2 tsp. baking powder


    • 1 tsp. baking soda


    • 2 tsp. pumpkin pie spice


    • ½ tsp. cinnamon


    • Pinch of nutmeg


    • 4 eggs, lightly whisked


    • ¼ cup coconut oil, melted


    • ¼ cup half and half


    • ¼ cup maple syrup


    • 1 (15 oz) can 100% pumpkin puree


Cream Cheese Frosting

    • 1 (8 oz) package ⅓ less-fat cream cheese, softened


    • ¼ cup maple syrup


    • 1 tsp. vanilla extract


    • 2 t. half and half



    1. Preheat oven to 350 degrees F.


    1. In a large bowl, whisk together flours, baking soda, baking powder, pumpkin spice, cinnamon and nutmeg. Set aside.


    1. In a separate bowl, whisk together eggs, coconut oil,  half and half, maple syrup and pumpkin puree.


    1. Pour the wet ingredients in with the dry ingredients, mixing well.


    1. Pour pumpkin mixture into a prepared 9×7-inch baking dish and bake in the oven for 30 to 35 minutes.


    1. Let the pumpkin bars sit for 5 minutes then remove from pan and let cool completely. 


    1. While the bars are cooling, mix cream cheese, maple syrup and vanilla extract in a bowl and whip on high until smooth. Add Creamer a teaspoon at a time until you have your desired creaminess.


    1. Evenly spread cream cheese frosting over the bars once they have cooled completely, top with a little extra pumpkin pie spice and cut into 16 pieces. Enjoy!



Servings: 16

1 Serving: 4.7P 18.5C 7.7F



Pumpkin Chili



    • 1lb 93/7 Ground Beef


    • 2 Cloves Garlic


    • 150g Red Pepper


    • 175g Sweet Onion


    • 6oz Mini Portobello Mushrooms


    • 1 small Jalepeno Pepper


    • 2 14oz Canned Diced Tomatoes w/ juices


    • 15oz Can Black Beans (low sodium, juices drained)


    • 15oz Canned Pumpkin


    • 4 Cups Low Sodium Organic Chicken Broth


    • 2 T Chili Powder


    • 2 t cumin


    • 1 t paprika



Over medium heat in a large soup pot, brown ground beef, onions, mushrooms peppers, garlic and jalepeno. Once meat is cooked through, add all ingredients except black beans. Simmer for 10-15 minutes, add black beans. Simmer for another 10 minutes and enjoy! 

Optional toppings (not included in macros): cheese, avacado, sour cream

Makes 6 servings. 

Macros per Serving: 27P 30C 6.5F





Things We Love- Pumpkin: Week 1


Greek Yogurt Pumkin Mousse

-75g Nonfat greek yogurt

-1/2 Cup Organic canned pumkin 

-2 T Lite whipped topping

-1tsp. honey

-Sprinkle with fresh cinnamon

**Mix all together and enjoy! 

Macros: 22C 1F 9P

Greek Yogurt pumpkin mousse.jpg


Pumpkin Spice latte’

 -12oz black coffee

-1T pumpkin 

-4T half and half

-1t pumpkin spice

-1t vanilla

-Stevia, sweeten to taste

**Blend together to make a frothy, delicious PSL, Top with lite whip, cinnamon, nutmeg for added goodness!

Macros: 3C 7F 2P

Macro Friendly Pumpkin Spice latte.jpg







    Pumpkin protein pancakes

    These pumpkin protein pancakes are an every week occurrence in my house! Easy to make on the griddle and easy on your macros, try this recipe for a new favorite! 

    1/4 tsp baking soda

    17 grams of protein powder(I used #cellucor cinnamon swirl) 

    57.5 grams of egg whites 

    10 grams of flour

    2 oz. of organic pumpkin 

    1/2 tsp of pumpkin pie spice

    Total macros: 16.1C/.7F/20.3P

    You can top with peanut butter, organic honey, cream cheese, or whip cream and sprinkle with cinnamon, anything you desire! (Macros listed are for pancakes only) 

    Big appetite? Double the recipe! Hope you enjoy these as much as I do!

    protein pumpkin pancakes.jpg