Go Back
- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar You need canned pumpkin puree for moisture and flavor. Unsalted butter adds richness. Brown sugar makes the cookies chewy, while granulated sugar helps with crispness. - 1/2 cup chopped pecans or walnuts Chopped nuts are optional. They add crunch and extra flavor. Use pecans or walnuts, based on your taste. - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt All-purpose flour gives structure to the cookies. Baking soda and baking powder help them rise. Pumpkin pie spice adds warmth and depth. Salt enhances all the flavors. First, preheat your oven to 350°F (175°C). This step gets your oven ready for baking. Next, line two baking sheets with parchment paper. This helps the cookies not stick and makes for easy cleanup. In a large bowl, start creaming together the softened butter, brown sugar, and granulated sugar. Mix until it looks smooth and fluffy. Now, add the canned pumpkin puree, egg, and vanilla extract. Stir until everything is blended well. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Slowly add this dry mix to the wet ingredients. Stir gently until just combined. Then, fold in the semi-sweet chocolate chips and chopped nuts, if you choose to add them. Scoop tablespoon-sized portions of the cookie dough onto your prepared baking sheets. Make sure to space them about 2 inches apart. Bake your cookies for 10-12 minutes. Look for lightly golden edges, but keep the centers soft. After baking, let the cookies cool on the baking sheets for about 5 minutes. This helps them set. Then, transfer the cookies to a wire rack. Let them cool completely before enjoying your delicious treats. To get that perfect bakery-style cookie, focus on texture and flavor. Use a good balance of sugars. The brown sugar adds moisture, while the granulated sugar gives a nice crunch. Cream the butter and sugars well until they are fluffy. This step gives your cookies that light and airy texture. Do not over-mix the cookie dough. Mix just until you see no dry flour. Over-mixing can make cookies tough, not soft. Once you fold in the chocolate chips, stop mixing as soon as everything is combined. The dough should be soft but not sticky. Garnish your cookies with powdered sugar for a sweet touch. Dusting them lightly creates a lovely visual and adds a hint of sweetness. These cookies taste great with a warm drink. Pair them with apple cider or a hot cup of coffee for a delightful treat. Enjoying them with a beverage enhances the flavors and makes for a cozy experience. Use a sturdy mixing bowl and a hand mixer or stand mixer. These tools help achieve the right texture when creaming butter and sugar. For baking, choose light-colored baking sheets. They help cookies bake evenly. Line your sheets with parchment paper for easy clean-up and to prevent sticking. This step will help your cookies come out perfectly every time. {{image_2}} You can easily change the flavor of your cookies. Here are some great ideas: - Adding different spices: Try cinnamon or nutmeg for a warm twist. You can mix in a teaspoon of ground ginger for a zesty kick. Each spice gives a unique taste. - Substituting chocolate chips: Use white chocolate chips or dark chocolate chips for a new flavor. You can also try butterscotch chips for a sweet surprise. If you follow special diets, you can still enjoy these cookies. Here are some easy adjustments: - Gluten-free options: Swap all-purpose flour for a gluten-free flour blend. Be sure to check that the blend includes a binding agent, like xanthan gum. - Vegan adaptations for ingredients: Use a flax egg instead of a regular egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Want to make your cookies even more delicious? Add some fun mix-ins: - Other nuts or seeds: Try using chopped almonds or sunflower seeds. They add crunch and flavor. - Dried fruits for extra flavor: Raisins, cranberries, or chopped dates can bring a sweet touch. They pair well with pumpkin. To keep your cookies fresh, use an airtight container. This helps keep moisture out. Glass or plastic containers work well. You can stack the cookies, but place parchment paper between layers. Store cookies at room temperature for the best taste. If you live in a warm place, the fridge may be better. The fridge can keep them from getting too soft, but it might change the taste a bit. Freezing cookies is a great way to save leftovers. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. After that, transfer them to a freezer bag. This keeps them safe from freezer burn. To thaw, take out the cookies and leave them at room temperature for about 30 minutes. You can warm them in the oven at a low heat for a few minutes. This makes them soft and tasty again. These cookies stay fresh for about a week at room temperature. If you store them in the fridge, they can last about two weeks. Look for signs of spoilage like a dry texture or off smell. If the cookies feel hard or crumbly, it’s time to toss them. Enjoy your treats while they’re at their best! You can use egg substitutes for baking. Here are some good options: - Unsweetened applesauce: Use 1/4 cup for each egg. - Mashed banana: Use 1/4 cup for each egg. - Flaxseed meal: Mix 1 tablespoon with 2.5 tablespoons water. Let it sit for 5 minutes. - Chia seeds: Mix 1 tablespoon with 2.5 tablespoons water. Let it sit for 5 minutes. These options help bind the ingredients and keep the cookies moist. They work well in pumpkin cookies, too. Yes, you can use fresh pumpkin. To prepare fresh pumpkin puree, follow these steps: 1. Select a sugar pumpkin: These are sweeter and better for baking. 2. Cut and seed: Cut the pumpkin in half and scoop out the seeds. 3. Roast: Place the halves cut-side down on a baking sheet. Bake at 350°F for about 45 minutes. 4. Scoop and blend: Once soft, scoop the flesh out and blend until smooth. Fresh pumpkin adds great flavor and a homemade touch to your cookies! If your cookie dough is too sticky, you can make adjustments: - Add flour: Gradually mix in more flour, a tablespoon at a time. - Chill the dough: Place it in the fridge for 30 minutes. This firms up the dough. - Use wet hands: When shaping the cookies, wet your hands to handle the dough easily. These tips help achieve the right dough consistency for perfect cookies. Yes, these cookies are great for shipping. Follow these best practices: - Cool completely: Let the cookies cool on a wire rack before packing. - Use a sturdy container: Choose a hard plastic or metal container to prevent crushing. - Layer with parchment paper: Place parchment paper between layers of cookies to avoid sticking. - Seal well: Make sure the container is tightly sealed to keep them fresh. With these steps, your cookies will arrive fresh and tasty! Making pumpkin cookies is easy with the right ingredients and steps. Start with canned pumpkin puree, sugars, and butter for great flavor. Follow the instructions to mix, shape, and bake your cookies. Use the tips to get that perfect bakery texture. Don't forget the variations and storage tips to keep them fresh. With these insights, you can enjoy baking and sharing delicious pumpkin cookies anytime. They can bring warmth and joy to any occasion!

Bakery-Style Chocolate Chip Pumpkin Cookies

Indulge in the ultimate fall treat with these Bakery-Style Chocolate Chip Pumpkin Cookies! Combining rich pumpkin puree and warm spices, these cookies are soft, chewy, and loaded with chocolate chips for the perfect balance of flavors. Get ready to impress your family and friends with a batch that's easy to make. Click to discover the full recipe and elevate your cookie game this season! Enjoy each delightful bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans or walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.

      Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until fully combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Fold in the semi-sweet chocolate chips and chopped nuts if using, being careful not to over-mix.

            Scoop tablespoon-sized portions of the cookie 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 lightly golden but the centers are still soft.

                Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                    - Presentation Tips: Stack a few cookies on a decorative plate and dust with powdered sugar for an elegant touch. Serve alongside a cup of warm apple cider for a cozy experience!