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pumpkin chocolate chip cookies on wire
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4.67 from 3 votes

Jumbo Pumpkin Spice Chocolate Chip Cookies

Soft, puffy and cake-like, with plenty of chocolate morsels, made with whole wheat flour and coconut sugar, these pumpkin spice chocolate chip cookies are not overly sweet. Makes 12 to 15 (3-inch) cookies. If you prefer, bake smaller cookies, 2 tablespoons of dough instead of ¼ cup.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Cookies, Dessert
Cuisine: Vegetarian
Keyword: chocolate chips, cookies, pumpkin
Servings: 15 jumbo cookies.
Calories: 191kcal


  • 2 cups white whole wheat flour (8 ounces) (see note)
  • 1 ½ teaspoons pumpkin pie spice mix (see note)
  • 3/4 cup coconut sugar (see note)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup canned pumpkin puree
  • 1/2 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


  • 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 ¼ cup 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.


  • 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.


Calories: 191kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 117mg | Potassium: 110mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2558IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg