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Healthy Pumpkin Spice Chocolate Chip Cookies

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!

stack of cookies on wire rack, hand holding one cookie, with a bite out of it

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!

cookies on wire rack, one with a bite out, orange napkin on the side

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!

Just so you know, some of the links below are affiliates. 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!!

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.

pumpkin chocolate chip cookies on wire

More pumpkin spice recipes:

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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!!

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!

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