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Jumbo Pumpkin Spice Chocolate Chip Cookies

Soft, sort of cake-like, and perfumed with pumpkin pie spice, these puffy honey-sweetened pumpkin spice chocolate chip cookies are old-fashioned pumpkin cookies made healthier.

Pumpkin Spice Chocolate Chip cookies with fall leaves

Welcome to fall and all its flavors. If you are with me that pumpkin shouldn’t show its spice until autumn is officially here, the wait is over.

Click here to PIN Jumbo Pumpkin Spice Chocolate Chip Cookies!


Pumpkins, pumpkin bread, pumpkin lattes, pumpkin muffins, pumpkin chocolate chip cookies! Open the floodgates for pumpkin pie spice and everything nice!

ingredients for Pumpkin Spice Chocolate Chip Cookies

Pumpkin spice chocolate chip cookies begin with butter, butter and honey whipped until smooth and light.  With nutty whole wheat flour, real pumpkin puree, ample pumpkin spices, and a chocolate nudge, they aren’t overly sweet. They get a finishing sweetness after baking, when they’re brushed with a maple syrup coconut oil glaze.

When I bite into one–up come memories of the pumpkin cookies my grandmother used to make. She would have loved these, especially with the chocolate addition!

Pumpkin Spice Chocolate Chip Cookies with broken one on plate

Pumpkin Spice Chocolate Chip Cookies recipe notes:

Make it a fabulous week. May puffy, soft and tender not-too-sweet pumpkin spice cookies inspire you into the kitchen!

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5 from 4 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. A maple syrup and coconut oil glaze is the finishing touch. 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
Keyword: pumpkin spice, cookies, whole wheat, honey
Servings: 16 jumbo cookies.
Calories: 199 kcal
  • 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 fine 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. You can substitute regular whole wheat flour or all-purpose flour.
  • The maple coconut glaze helps keep the cookies soft and tender.
  • Just out of the oven these cookies are a bit on the crumbly side. When cool they will be sturdier.


  • 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

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