Bakery Style Pumpkin Chocolate Chip Cookies

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If you love bakery-style cookies, you do not want to miss these Pumpkin Chocolate Chip Cookies!

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They're soft, thick, and loaded with melty chocolate chips.

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These cookies have everything you love about my famous Kroll's Kookies, but include the perfect amount of warm pumpkin spice flavor.

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To make, line a plate with paper towels and spread the pumpkin puree in a thin layer. Gently blot with additional paper towels.

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In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.

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In the bowl of a stand mixer fitted with the cream the butter and sugars until light and fluffy.

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Beat in the egg, egg yolk, blotted pumpkin puree, and vanilla extract until smooth and fully incorporated.

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Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Do not over-mix.

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Using a spatula, fold in 1½–2 cups of chocolate.

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Scoop dough into large balls and place onto prepared sheets.

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Bake for 12-14 minutes.

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Gently place a few more chocolate chips on top of cookies when out of the oven. Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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