Whole Grain Pumpkin Coconut Chocolate Chip Cookies

These pumpkin coconut chocolate chip cookies are soft, chewy, and made from scratch with whole grain flour and real pumpkin. They’re the perfect cozy fall cookie your whole family will love!

These pumpkin coconut chocolate chip cookies are soft, cozy, and made from scratch with nourishing whole grain flour. They’re the perfect fall-inspired cookie for busy families who want healthier treats without giving up delicious flavor.

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Cozy Fall Days on the Homestead

Every fall, we like to visit various pumpkin patches in our area. Some even have sunflowers, corn mazes, or even apple patches. My favorites are the ones with farm animals to pet and fun and games for the kids too!

I have loved experimenting with freshly milled whole grain flour. From pizza crust to sourdough bread, bagels, and more, I have loved putting it in just about everything. Whole grain flour makes food higher in nutrition, makes it more filling, and it’s an ingredient I feel confident giving to my family.

So now that fall has come around, I’m loving having these cookies available to grab on our way out or when we get home. It’s super fun for the kiddos and easy for me!

I hope these whole grain cookies with pumpkin and coconut are the perfect treat for you and your family to make you feel cozy this fall.

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Why We Love Pumpkin Coconut Chocolate Chip Cookies

A Fresh Take on a Classic Cookie

The pumpkin keeps the cookies soft and tender, while coconut and chocolate add texture and sweetness that make these cookies stand out.

Made with Nourishing Whole Grains

Using freshly milled whole grain flour gives these cookies more depth, flavor, and nutrition than traditional white-flour cookies.

Interested in milling grain? We have the Nutrimill grain mill, and really love it! And we get our wheat berries in bulk from Azure Standard.

Family-Friendly and Easy to Make

This is an easy, straightforward recipe that mixes up quickly. The simple dough base is perfect for baking with kids or making on a quiet afternoon at home.

Great for Freezing and Sharing

These cookies freeze beautifully, making them ideal for stocking the freezer, gifting to friends, or pulling out for unexpected guests.

Tips for Making Pumpkin Coconut Chocolate Chip Cookies

For best results, let the dough chill for at least 1 hour before baking. This allows the fresh-milled flour to fully hydrate, improves the texture, and helps the cookies maintain shape while baking in the oven.

If you have a few extra minutes, you can lightly toast the coconut flakes first. It brings out a light, nutty flavor that pairs really well with the pumpkin and chocolate—but the cookies are still great if you choose to skip!

These pumpkin cookies will continue to set as they cool, so pull them from the oven when the edges are just set, and the centers still look slightly soft. This keeps the cookies moist and tender rather than dry.

Want More Fall Recipes?

You can fill your home with the cozy flavors of fall using simple, from-scratch recipes the whole family will love.

Keep all your favorite autumn breads, soups, desserts, and warm-and-hearty meals in one place!

Download and print this NEW fall from-scratch recipe ebook and keep it on your counter for easy, everyday cooking all season long.

More Dessert Recipes from the Homestead

Homemade Ice Cream Sandwiches

Pumpkin Pie from Scratch

Carrot Cake Cupcakes with Freshly Milled Whole Grain

Einkorn Brown Butter Chocolate Chip Cookies

Homemade Pumpkin Ice Cream

Ingredients Spotlight

Pumpkin Purée

Pumpkin purée adds natural sweetness, moisture, and a gentle fall flavor while also contributing vitamins like A and fiber—perfect for soft, tender cookies.

Freshly Milled Whole Grain Flour

Freshly milled whole grain flour brings a nutty, hearty flavor and more nutrients than store-bought refined flour, making these cookies more satisfying and nourishing.

Coconut Flakes

Coconut flakes add chewiness and subtle sweetness, balancing the pumpkin and chocolate while giving the cookies a unique texture you don’t get in traditional pumpkin cookies.

Tools You May Need

Stand up mixer or large bowl with hand-held mixer

Measuring cups and spoons

Baking tray

Parchment paper

Pumpkin Coconut Chocolate Chip Cookies Ingredients

Wet Ingredients & Sugar:

Dry Ingredients:

Other:

How to Make Pumpkin Coconut Chocolate Cookies

In a large mixing bowl, mix together the wet ingredients and sugar. 

In a separate bowl, combine the dry ingredients. Then slowly add the dry ingredients to the wet ingredients and mix using a stand up mixer or hand beaters. 

Next gently stir in the coconut flakes and chocolate chips. Refrigerate the dough for at least 1 hour. 

When ready, roll the dough out into 1 inch cookie balls. Bake at 350 degrees for 12-14 minutes. Serve and enjoy! 

FAQs

Can I use canned pumpkin purée for pumpkin cookies?

Yes, canned pumpkin purée works perfectly—just be sure it’s 100% pumpkin and not pumpkin pie filling.

Are pumpkin chocolate chip cookies healthy?

While still a treat, using whole grain flour and pumpkin purée adds fiber and nutrients that make these cookies more nourishing than traditional versions.

Can I freeze pumpkin coconut chocolate chip cookies?

Absolutely. These cookies freeze well both baked or as portioned dough, making them great for meal prep and busy weeks.

What whole grain flour works best for cookies?

Many people recommend soft white wheat for cookies, but I have a huge amount of hard white berries that I am going through, so that’s what we’re using for these today!

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More Fall Recipes from the Homestead

Fall-Apart Pork Shoulder Roast

Fall Spiced Butternut Squash Salad

Apple Cider Glazed Beef Roast

Chicken Gnocchi Soup with Homemade Gnocchi

Easy Sourdough Cornbread

Thanks for Stopping by the Duvall Homestead!