Preheat your oven to 370 degrees. Line a baking sheet with parchment paper or lightly coat it with cooking spray. This helps the cookies bake evenly and prevents sticking.
In a large mixing bowl, combine the dry ingredients. Start with flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk them together until well mixed, and set aside.
In another bowl, mix the wet ingredients. Combine coconut oil, honey, pumpkin puree, eggs, and vanilla extract. Beat them together until well blended and smooth.
Slowly add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix; you want to keep the cookies tender.
Gently fold in the dark chocolate chips until evenly distributed throughout the dough. The chocolate melting slightly during baking is a delightful bonus!
Using two tablespoons, scoop out small dollops of dough and place them onto the prepared baking sheet, leaving about two inches of space between each cookie.
The batter will be thinner than traditional cookie dough, resulting in a soft cake-like texture. This recipe should yield about 36 cookies.
Bake the cookies in the preheated oven for about 15 minutes, or until the bottoms are golden and firm to the touch. Keep an eye on them to avoid overbaking.
Once done, remove the cookies from the oven and let them cool on a baking rack. This step helps them firm up and enhances the flavor.
Repeat the process with the remaining dough until all the cookies are baked. Enjoy your freshly made Pumpkin Chocolate Chip Cookies warm, or let them cool for later!
