Copycat Bakery Pumpkin Chocolate Chip Cookies
Deliciously soft and chewy pumpkin cookies loaded with chocolate chips and hints of fall spices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1 cup (100g) granulated sugar
- 1 cup (240g) pumpkin puree
- 2 large eggs
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 2 cups (340g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin puree and eggs, mixing until smooth.
- Combine dry ingredients in a separate bowl, then gradually mix into the wet ingredients.
- Fold in the chocolate chips.
- Scoop heaping balls of dough onto parchment-lined baking sheets.
- Bake for 12-15 minutes until edges are golden.
- Cool on a wire rack before serving.
Notes
For an extra twist, add nuts or swap in white chocolate chips. Cookies hold well when stored airtight, and they freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, chocolate chip cookies, fall baking, autumn desserts, bakery style cookies