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PUMPKIN CHOCOLATE CHIP COOKIES
I have been on a mission lately to find my perfect pumpkin chocolate chip cookie recipe. I love pumpkin cookies that are big, soft, chewy, and have that cake-like texture.Â
Are you team ‘like a chocolate chip cookie’ pumpkin cookies or team ‘cake-like, soft, & chewy’ pumpkin cookies?
I’m all about that soft, cake-like texture in my pumpkin cookies.Â
We recently moved into a new house and there is a grocery store a few minutes away. While I was there I picked up some of their pumpkin chocolate chip cookies from the bakery.
I normally don’t have high hopes for store bought bakery goods but these cookies were incredible. I knew I had to recreate them at home because I could not stop thinking about them.Â
CAKE-LIKE, SOFT PUMPKIN CHOCOLATE CHIP COOKIES
- I think the trick to getting the bakery style cookies is to make them big cookies! I use a large ice cream scoop/cookie scoop that holds about 1/4-1/3 cup dough and it’s the best. If you don’t have a cookie scoop then just use a measuring cup to measure out large scoops of dough. You could also just make them regular cookie size but I promise they are the best when scooped out large.Â
- Press some additional milk chocolate chips onto the tops of the cookie dough balls before baking. This makes them look pretty but also helps them form into that cookie shape while still being thick, big, and soft-baked.Â
- Instead of just using pumpkin pie spice this recipe calls for the individual seasonings, which makes the taste so much better and really brings out that warm pumpkin flavor.Â
- Use milk chocolate chips! Anything else is too harsh/strong a flavor for the delicate pumpkin flavor. Trust me , I have tested this recipe with semi-sweet and dark chocolate and the chocolate flavor was way too strong. Stick with the milk chocolate chips 🙂Â
- Make sure the cookies do not look wet, meaning make sure they don’t have any raw looking cookie dough anywhere, when you pull them out of the oven. As with anything pumpkin, it’s better to overcook slightly then undercook because no one wants raw, gooey pumpkin in the middle.
- Pumpkin is so forgiving because it’s so moist. I overcooked my first batch but once they cooled I stuck them in a Ziploc bag and within a couple hours they were perfectly moist and cake-like cookies. I actually prefer pumpkin baked good several hours after baking or the next day.Â
If you’re anything like me then you are wanting all things pumpkin right now! Try my pumpkin poke cake, this layered pumpkin cheesecake pudding dessert, or these reader favorite pumpkin cheesecake streusel muffins.Â
TRY THESE PUMPKIN RECIPES FOR THANKSGIVING
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pure pumpkin (NOT pumpkin pie filling)
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup canola or vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 2 cups milk chocolate chips divided
Instructions
- Heat oven to 350°. Prepare two cookie sheets by lining with parchemnt paper, silpat liner, or spray with cooking spray.
- In a large bowl, combine the pure pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla extract. Mix with a wire whisk until completely combined and smooth. You can also use a hand mixer to beat it as well.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, ginger, and cloves. Stir together with a whisk and add into the pumpkin mixture. Use a spatula or wooden spoon to mix everything together until no flour streaks remain.
- Add in 1 1/2 cups of the milk chocolate chips and stir to combine.
- Scoop out 1/4 - 1/3 cup of dough and place 6 dough balls onto each cookie sheet. I use a large cookie scoop or you can use a measuring cup or a large spoon. I love using the large cookie scoop because it gets the dough into a nice round ball. I will link to it below.
- Gently press several milk chooclate chips onto the tops of each cookie dough ball before baking.
- Cook for 10-14 minutes. Make sure the tops of the cookies do not look wet and raw still. The cookies should look cooked and puffy. Let cool on cookie sheet for about 10 minutes and then remove to a cooling rack to cool completly.
- Store cookies in a Ziploc bag on the coounter top. They get better and better (and softer!) the longer they sit in the bag at room temperature.
Notes
Nutrition
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recipe adapted from Your Cup of Cake
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