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Pumpkin Chocolate Chip Cookies just like you find at a bakery! Big cookies that are soft-baked, loaded with milk chocolate chips, and all the warm pumpkin spices.
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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies just like you find at a bakery! Big cookies that are soft-baked, loaded with milk chocolate chips, and all the warm pumpkin spices. 
Course Dessert
Cuisine American
Keyword cakey, soft pumpkin chocolate chip cookies, how to make bakery style pumpkin chocolate chip cookies, pumpkin chocolate chip cookie recipe, pumpkin cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 large cookies
Calories 403kcal
Author Jessica

Ingredients

  • 1 cup pure pumpkin (NOT pumpkin pie filling)
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup canola or vegetable oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • teaspoons baking soda
  • 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 ½ cups of the milk chocolate chips and stir to combine.
  • Scoop out ¼ - ⅓ 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

If you cook a batch of these cookies for too long don't worry! Place the cooled, warm temperature cookies into a gallon-sized Ziploc bag and they will soften up perfectly. That's happened to me several times and this trick works every time. 
 
Here is the large cookie scoop I use for these cookies. It is not a paid link. I am just sharing because I love it and use it all the time to make large cookies. The large scoop is the green handled one. It comes in a set with 3 cookie scoops, all of which I use all the time :) 

Nutrition

Calories: 403kcal | Carbohydrates: 60g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 20mg | Sodium: 264mg | Potassium: 144mg | Fiber: 2g | Sugar: 41g | Vitamin A: 3267IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg