Bakery Style Pumpkin Chocolate Chip Cookies

Total Time
30mins
Prep
15 mins
Cook
15 mins

The inspiration for this recipe was Pumpkin Chocolate Chip Muffins posted by Lulabelle4822. They were great muffins but I was still trying to get closer to the local bakery's cookie recipe. I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. These make big, soft & slightly chewy pumpkin cookies loaded with chocolate chips. Delicious!

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Ingredients

Nutrition

Directions

  1. In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
  2. In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
  3. Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
  4. Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
  5. Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
  6. These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
Most Helpful

5 5

Loved the Cookies! I actually doubled the recipe and used pumpkin pie spice. I also used 4 cups of canned pumpkin and a whole bag of chocolate chips. My family LOVES these!!!!

4 5

The 1st batch of 6 cookies I cooked were a little too moist inside (almost like bread pudding). So the next batch of 12 I made smaller & found it to be a little better. Then the last batch of 8 I added just a little rolled oats to get rid of the squishy texture & was happy.