Pumpkin Chocolate Chip Cookies
These bakery-style pumpkin chocolate chip cookies are so moist and tender, with the most delicious combination of pumpkin and chocolate!
How about another delicious cookie recipe for you today? Yes, I recognize that the balance around here has tipped heavily in favor of desserts lately, but why not add a few more? It’s obviously impossible to have too many desserts! I am a total sucker for those soft, cakey pumpkin chocolate chip cookies from the store bakery. Our local grocery store carries them year round, which is bad for me because I can’t stop buying them! Of course I need to try making everything I love at home, and this recipe for pumpkin chocolate chip cookies comes the closest of any I’ve found.
I’ve been making this recipe for several years now and it never disappoints! Every time I make them, they come out totally delicious, and absolutely irresistible. I love how easy the cookies are to make, and the texture is so soft and absolutely perfect. I whipped up a batch of these for our trip to Moab last week, and we happily snacked on them as we drove. I think they actually get better the next day, but they’re really delicious anytime! You definitely need to make these cookies, so you can love them as much as I do!
Bakery-Style Pumpkin Chocolate Chip Cookies
Print Recipe
Ingredients
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1/2 cup butter softened
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350. Spray baking sheets with nonstick spray. Mix flour, soda, baking powder, cinnamon, nutmeg, and salt. Beat butter and sugar in separate bowl, then add pumpkin, egg, and vanilla, and mix well. Beat in flour mixture gradually, then fold in chocolate chips. Drop by tablespoons (or use a cookie scoop) onto baking sheets. Bake 15-18 minutes or until edges are firm.
