Bakery Style Pumpkin Chocolate Chip Cookies
Sink your teeth into these irresistible Bakery-Style Pumpkin Chocolate Chip Cookies, the ultimate seasonal treat bursting with warm fall flavors! These soft, chewy cookies are made with real pumpkin puree and a perfect medley of autumn-inspired spices like cinnamon, nutmeg, and cloves, delivering a deep, comforting aroma in every bite. Packed with gooey semi-sweet chocolate chips, they strike a delightful balance between sweet and spiced. With their bakery-style softness and melt-in-your-mouth texture, these cookies come together in just over 20 minutes and are ideal for cozy gatherings, holiday spreads, or quiet moments with a cup of coffee. Make these pumpkin chocolate chip cookies your go-to fall indulgence, and relish the taste of the season in every morsel!
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Recipe Information
Ingredients
- 0.5 cups Unsalted butter, melted
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Pumpkin puree
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg (optional)
- 0.25 teaspoons Ground cloves (optional)
- 1.25 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth and creamy.
Add the pumpkin puree and vanilla extract to the butter and sugar mixture. Stir until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves (if using).
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a soft cookie texture.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or a spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly puffed. Do not overbake, as the cookies will continue to set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Serve and enjoy your bakery-style pumpkin chocolate chip cookies with a warm beverage or as a delightful treat any time of day!
Nutrition Facts
Calories |
3619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 98.2 g | 491% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 543.3 g | 198% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 318.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 824 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
