Get my newest recipe via email:

Jumbo Pumpkin Spice Chocolate Chip Cookies

These puffy honey-sweetened pumpkin spice chocolate chip cookies remind me of the ones my grandmother used to make. Soft, sort of cake-like, and perfumed with pumpkin pie spice, these are old-fashioned pumpkin cookies, updated.

Pumpkin Spice Chocolate Chip Cookies | Letty's Kitchen

Pumpkins, pumpkin bread, pumpkin lattes, pumpkin whatever.  If you are with me that pumpkin shouldn’t show its spice until summer is officially over, the wait is over. Pumpkin people, autumn is upon us. Open the floodgates for pumpkin pie spice and everything nice!

Click here to PIN Jumbo Pumpkin Spice Chocolate Chip Cookies!
ingredients for Pumpkin Spice Chocolate Chip Cookies

Begin with butter and honey, whipped until really smooth. Stir in a healthful boost of white whole wheat flour. With ample pumpkin spices and a subtle chocolate nudge, even with their maple syrup glaze, these cookies have just the right amount of sweetness, not too much, not too little.

Pumpkin Spice Chocolate Chip cookies process collage

Welcome to fall and all its flavors. May puffy, soft and tender pumpkin spice cookies inspire you into the kitchen–—let’s get baking!

Pumpkin Spice Chocolate Chip Cookies

Jumbo Pumpkin Spice Chocolate Chip Cookies recipe notes:

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here.
For more vegetarian recipe ideas, peruse my Pinterest boards.
Find daily vegetarian and healthy living ideas on Facebook.
Follow me on Instagram! It’s my favorite!

**If you make this recipe, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

5 from 3 votes
Pumpkin Spice Chocolate Chip Cookies
Jumbo Pumpkin Spice Chocolate Chip Cookies
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
These cookies are an updated version of my grandmother’s puffy pumpkin spice cookies. For the glaze, coconut oil keeps these cookies from becoming maple syrup soggy. Makes about 16 (3-inch) cookies. If you prefer, bake smaller cookies, 2 tablespoons of dough instead of ¼ cup.
Course: Cookies, Dessert
Cuisine: Vegetarian
Servings: 16 jumbo cookies.
Author: Letty | Letty's Kitchen
  • 2 cups white whole wheat flour (see note)
  • 1 ½ teaspoons pumpkin pie spice mix
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 5 ounces unsalted butter, room temperature
  • ½ cup honey
  • 1 egg, lightly beaten
  • ½ teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • ½ cup coarsely chopped semisweet chocolate or dark chocolate morsels
  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Sift together the flour, pumpkin pie spice mix, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter with the honey, until the mixture is very light in color and smooth, scraping down the sides of the bowl several times. Slowly pour in the egg and vanilla, scrape down the sides of the bowl and beat at high speed until the mixer is smooth.

  4. Alternating in three additions, add half of the flour, the pumpkin puree, and then the remaining half of flour. After each addition, scrape the sides of the bowl and beat until smooth. Stir in the chocolate pieces or morsels.

  5. Drop the cookie dough onto the baking sheets in large balls, about ¼ cup dough each, about 3-inches apart.
  6. Bake until the tops of the cookies spring back when touched with a finger, 14 to 16 minutes. Let cool a few minutes, then transfer the parchment paper along with the cookies to a cooling rack.
The maple syrup glaze:
  1. While the cookies bake, whisk the coconut oil and maple syrup together in a bowl. (If the coconut oil is solid, you will need to melt the coconut oil with the maple syrup—not too much--only until the most of the coconut oil melts.)

  2. Pop the bowl into the fridge for a few minutes to cool down the mixture—you want it to be still liquid, yet cool to your touch. Whisk to smoothen. Brush the cookies with the glaze. At first the glaze has a shine, which disappears as the cookies cool, especially if your kitchen is as cool as mine! (see note)

Recipe Notes
  • White whole wheat flour includes the bran, germ and endosperm of the wheat grain. It's ground from white wheat berries, as opposed to hard red wheat berries.
  • The maple coconut glaze includes coconut oil to keep the cookies from becoming wet and soggy with maple syrup.
  • Warm, these cookies are a bit on the crumbly side. When cool they become more sturdy.
Honey and whole wheat flour give Pumpkin Spice Chocolate Chip Cookies a healthy boost. Soft, tender, and puffy, these updated old-fashioned pumpkin cookies remind me of the ones my grandmother made!


  • Do you think the butter could be exchanged for either olive oil or coconut oil? Reply · 20 September, 2017

    • Caron, I haven’t tested the cookies with oil, but I have the ingredients to try it this week! Will let you know! Reply · 20 September, 2017

      • Caron, I made these tonight with avocado oil to much success. Also, they were much easier, as they did not require a mixer. I whisked the egg, oil,and honey in a bowl. Then whisked in pumpkin puree, followed by the flour mixture. I whisked until everything was well incorporated,and then stirred in the chocolate chips. I let the batter sit about 10 minutes before scooping. Reply · 24 September, 2017

        • Sounds delicious, Letty! Thanks! Reply · 24 September, 2017

  • Very healthy and delicious recipe! Can I use normal salt instead of sea salt? Reply · 23 September, 2017

    • Yes, you can use normal salt. I did a taste test of regular salt against sea salt and there is a flavor difference. I think regular salt has a harsher taste. I use Real Salt, mined from an ancient sea bed in Utah. Reply · 23 September, 2017

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.