Mix the butter and jaggery powder till everything is completely blended. (I don't use any electric mixer/whisk to prepare the cookie dough. Mostly a swirl by hand or just using a manual hand whisk is enough to make the cookie dough.)
Add in the pumpkin puree, egg and vanilla extract to the above and again mix everything together.
Add in whole wheat flour, baking soda, baking powder, pumpkin pie spice and salt to the wet mixture and swirl everything together to form an even cookie dough.
Finally, add in the chocolate chips to the cookie dough and mix again. It is advisable to put the dough in the fridge for at least 30 minutes.
Remove the cookie dough from the refrigerator. Line a baking tray with parchment paper.
Preheat oven to 375 degree F.
Take around 1 - 1 1/2 tablespoon of cookie dough in your hands, form a ball and flatten a little. I was able to make 21 cookies with the prepared dough.
Bake the cookies for around 12 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine.
Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
The Healthy Pumpkin Chocolate Chip Cookies are now ready to be served warm, or these can also be stored in an air-tight container for around a week.