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Jumbo Chocolate Chip Pumpkin Cookies

  • Author: Jessi's Kitchen
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes


  • ½ cup coconut sugar
  • ½ cup coconut oil
  • 2 tsp vanilla extract
  • 2 eggs
  • ¾ cup pumpkin puree
  • 1/3 cup coconut flour
  • 1/3 cup arrowroot powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp sea salt
  • ½ cup mini chocolate chips


  1. Preheat oven to 350. Combine the coconut flour, arrowroot, baking soda, cinnamon, pumpkin pie spice, and sea salt in a bowl and mix. Set aside.
  2. With a mixer thoroughly beat the coconut sugar and oil until creamed and fluffy. About one minute
  3. Add the vanilla and eggs and mix thoroughly and then mix in the pumpkin puree.
  4. Slowly add in your flour mixture and mix until combined and then stir in the chocolate chips.
  5. Line a baking sheet with parchment paper. Take about a ¼ cup of batter and form a 3-4 inch cookie that is about ½ inch thick.
  6. Bake for 14-16 minutes. Let cool and then transfer to a wire rack. Store the cookies in the refrigerator.


  • If you are not able to form the batter into a large cookie than you may need some more coconut flour to thicken it.
  • You don’t have to make these jumbo cookies. If you chose to make them smaller than your cooking time may decrease.
  • The cookies will be pretty soft until they have cooled completely.