Copycat Bakery Pumpkin Chocolate Chip Cookies
Delicious and chewy pumpkin chocolate chip cookies that capture the essence of fall and remind you of your favorite bakery treats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter, softened
- Extra vanilla for flavor balancing
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and 1 teaspoon of vanilla extract until light and fluffy.
- Mix in the pumpkin puree and egg until well combined.
- Combine the flour, pumpkin pie spice, and baking soda in another bowl, then gradually add to the pumpkin mixture until just combined.
- Fold in the chocolate chips gently.
- Scoop rounded balls of dough onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are set.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For a gluten-free version, use a gluten-free all-purpose mix. To make it vegan, substitute the egg with a flax egg and use coconut oil instead of butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pumpkin cookies, chocolate chip cookies, fall desserts, bakery style cookies, autumn treats