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Pumpkin chocolate chip cookies topped with extra chocolate chips on parchment paper.
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Bakery-Style Pumpkin Chocolate Chip Cookies

If you love bakery-style cookies, you do not want to miss these Pumpkin Chocolate Chip Cookies! They're soft, thick, and loaded with melty chocolate chips. These cookies have everything you love about my famous Kroll's Kookies, but include the perfect amount of warm pumpkin spice flavor.
Course Dessert
Cuisine American
Keyword pumpkin chocolate chip cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 10 large cookies
Calories 567kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3½ cups all purpose flour spooned and leveled
  • 1 tsp. baking soda
  • 1 tsp. fine salt
  • 3 tsp. pumpkin pie spice
  • 1 cup butter unsalted, cold, cubed
  • 1 cup dark brown brown sugar packed
  • 2/3 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/2 cup 100% pumpkin puree blotted to 1/3 cup
  • 1 Tbsp. vanilla extract
  • 1½-2 cups Guittard super cookie chips, semi-sweet chocolate chips, mini chocolate chips, chopped chocolate, etc.
US Customary - Metric

Instructions

  • Preheat and prep: Preheat the oven to 350°F (175°C). Line a couple of baking sheets with parchment paper.
  • Prepare pumpkin: Line a plate with paper towels and spread the pumpkin puree in a thin layer. Gently blot with additional paper towels until reduced to about 1/3 cup.
    1/2 cup 100% pumpkin puree
    Side-by-side image of using paper towels to blot excess moisture out of pumpkin.
  • Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
    3½ cups all purpose flour, 1 tsp. baking soda, 1 tsp. fine salt, 3 tsp. pumpkin pie spice
    Side-by-side image of whisking dry ingredients together in mixing bowl.
  • Cream butter & sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cold, cubed butter with the dark brown sugar and granulated sugar on medium speed until well combined and slightly fluffy, 2–3 minutes. It will look more like a paste.
    1 cup butter, 1 cup dark brown brown sugar, 2/3 cup granulated sugar
    Side-by-side image of creaming butters and sugars together in mixing bowl.
  • Add wet ingredients: Beat in the egg, egg yolk, blotted pumpkin puree, and vanilla extract until smooth and fully incorporated.
    1 egg + 1 egg yolk, 1 Tbsp. vanilla extract
    Side-by-side image of adding the remaining wet ingredients to the creamed butter and sugars and mixing until combined.
  • Combine dry & wet ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Do not over-mix.
    Side-by-side image of adding the dry ingredients to the wet ingredients and mixing until just combined.
  • Fold in chocolate: Using a spatula, fold in 1½–2 cups of chocolate. I like to use a combination of each chocolate.
    1½-2 cups Guittard super cookie chips, semi-sweet chocolate chips, mini chocolate chips, chopped chocolate, etc.
    Side-by-side image of adding chocolate chips to cookie dough and mixing until combined.
  • Scoop dough: Scoop dough into large balls and place onto prepared sheets (you should get about 10 large cookie dough balls in total).
    Side-by-side image of scooping cookie dough from mixing bowl and adding to a parchment lined baking sheet.
  • Bake: Bake for 12-14 minutes, until edges are set but centers still look slightly soft. Do not over-bake. Start Timer
    Six pumpkin chocolate chip cookies baked on a parchment-lined baking sheet.
  • Cool: 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.
    Pumpkin chocolate chip cookie baked and topped with extra chocolate chips.

Nutrition

Serving: 1cookie | Calories: 567kcal | Carbohydrates: 82g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 487mg | Potassium: 177mg | Fiber: 2g | Sugar: 46g | Vitamin A: 2501IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg