Pumpkin Spice Chocolate Cookies

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Pumpkin Spice Chocolate Cookies

After living in Boston for almost five years, I’m finally embracing the pumpkin spice trend. I’m still a bit hesitant with lattes but give me all the pumpkin spice cookies and cakes out there.

This recipe is a healthier option than traditional cookies, and it’s gluten- and refined sugar-free and vegan.

Traditional pumpkin spice is a mix of cinnamon, nutmeg and a dash of ginger, but I thought to change it up and spice it with turmeric as well.

Terra Origin Chai flavored Organic Turmeric Blend is the perfect spice mix for fall. Turmeric is an anti-inflammatory root, but it is also great to warm your body up. Plus you get all the benefits of ginger and other spices, and it blends perfectly with the pumpkin flavor.

A few notes:

Almond flour – Please, please be sure to get a super fine almond flour. Any other almond flour mix will leave your cookies SUPER gritty.

Tapioca flour – You could use arrowroot starch, but I would not recommend using cornstarch.

Coconut oil – You can also use vegan butter instead of the coconut oil or vegetable oil.

Loving Earth Chocolate – Feel free to replace it with any dairy-free chocolate chips.


1 cup almond flour blanched, superfine

¼ cup coconut flour

¼ cup tapioca flour

½ cup coconut sugar

½ tsp. baking soda

1 ¼ scoop Chai flavored Organic Turmeric Blend

¼ cup coconut oil melted

½ cup unsweetened, all-natural pumpkin puree

¼ cup pure maple syrup

1 flax egg*

1 ½ t. vanilla extract

1 bar of Creamy Loving Earth Chocolate


Preheat oven to 350 degrees.

In a medium-large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, coconut sugar, baking soda and Terra Origin Turmeric Chai Blend.

In a separate large mixing bowl, combine the melted coconut oil, pumpkin puree, maple syrup, flax egg* and vanilla extract. Mix until well combined.

Slowly add the dry ingredients into the wet ingredients and mix until well combined.

Break the chocolate bar into small pieces and carefully mix them into the batter.

Line a baking sheet with parchment paper and place 1 ½ tablespoons-sized balls of cookie dough 2 inches apart. Press balls of dough down until the dough is about ¾ inch thick. (Cookies will not spread too much, so this step will help you make the shape of the finished cookies you want!)

Bake in preheated oven for 18-20 minutes or until cookies are done.

Let cookies sit at room temperature until completely cooled before serving.

Recipe Notes

* Flax Egg: 1 Tbsp. ground flaxseed meal + 2 ½ Tbsp. warm water. Whisk and let sit for at least 10 minutes before using.