These soft cake-like pumpkin spice chocolate chip cookies are classic fall favorites. Made with whole wheat flour and coconut sugar, they’ve got just the right amount of sweet, save for the chocolate in every bite! Puffy old-fashioned pumpkin cookies made healthier!
Save to make later–click here to PIN Pumpkin Spice Chocolate Chip Cookies!
Moist and tender, these cookies are super easy to make. You use only two bowls, one for the dry ingredients and one for the wet. Whisk together, add the chocolate, scoop into rounds, sprinkle with coconut sugar and bake!
My grandmother baked soft pumpkin cookies sort of like these, except she frosted hers with powdered sugar icing. I can just picture her tasting one of these, giving them her nod of approval and then reaching for a second one. For me too, it’s hard to resist homemade and healthy!
This cookie recipe has been up on the blog for many years. I’d picked up a can of pumpkin puree at the store, not sure what I was going to make and remembered this recipe. I’d forgotten how good these are and how easy they are to make. I gave it an update and brought it to the front for top billing this pumpkin spice season! Enjoy!
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Pumpkin Spice Chocolate Chip Cookies ingredient notes:
- White whole wheat flour (affiliate link) includes the bran, germ and endosperm of the wheat grain. It’s ground from white wheat berries, as opposed to hard red wheat berries. If white whole wheat flour is unavailable, use regular whole wheat flour or spelt flour. You may also substitute all-purpose flour.
- Coconut palm sugar (affiliate link) is made from the dehydrated nectar of the coconut palm tree flower. Its caramel taste is more like brown sugar than white, and in many baked good recipes unrefined coconut palm sugar can replace brown or white sugar in the same ratio, 1:1.
- Use real pumpkin puree, not pumpkin pie filling. This recipe uses half of a (15-ounce) can of the puree. (Usually, I make a double batch to use up the whole can.)
- These cookies are dairy free, made with avocado oil (affiliate link), a healthier choice compared to other nuetral oils like canola oil. Avocado oil has numerous benefits, largely related to its content of antioxidants and healthy fats.
What if I don’t have pumpkin spice mix?
>>>> Substitute a mix of 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a pinch of ground cloves.
More pumpkin spice recipes:
- Make your own homemade pumpkin pie spice mix–ready for cookies and pies and other pumpkin treats.
- You must also try these maple pumpkin muffins with cranberries.
- Make this brown rice pumpkin date pudding in your Instant Pot!
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- Peruse my Pinterest boards for more vegetarian recipe ideas,
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Pumpkin Spice Chocolate Chip Cookies
Ingredients
- 2 cups white whole wheat flour (8 ounces) (see note)
- 1 ½ teaspoons pumpkin pie spice mix (see note)
- ¾ cup coconut sugar (4 ounces)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup canned pumpkin puree
- ½ cup avocado oil
- 1 egg, lightly beaten
- ½ teaspoon vanilla extract
- ½ cup coarsely chopped semisweet chocolate or dark chocolate morsels
- 1 tablespoon coconut sugar, for sprinkling on top
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, pumpkin pie spice mix, coconut sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix the pumpkin puree with the oil, egg, and vanilla, whisking until smooth and homogenous.
- Pour the pumpkin mixture into the dry mixture and whisk until everything comes together and no streaks of flour remain. Stir in the chocolate pieces or morsels.
- Drop the cookie dough onto the baking sheets in large balls, about 2 tablespoons of dough each, about 3-inches apart. Sprinkle with coconut sugar.
- Bake until the tops of the cookies spring back when touched with a finger, 12 to 14 minutes. Let cool completely.
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 spelt flour or all-purpose flour.
- If you haven’t made up your mix of pumpkin pie spices, substitute 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a pinch of ground cloves.
- Coconut palm sugar is made from the dehydrated nectar of the coconut palm tree flower. Its caramel taste is more like brown sugar than white. You can use the same amount brown sugar instead, although your cookies will be sweeter.
