Bakery-Style Pumpkin Chocolate Chip Cookies Delight
Indulge in the ultimate fall treat with these Bakery-Style Pumpkin Chocolate Chip Cookies Delight! Inspired by a treasured muffin recipe, this cookie version captures the flavors of crisp autumn days with its rich pumpkin base and a generous helping of semi-sweet chocolate chips. These cookies are big, soft, and slightly chewy, striking the perfect balance between comforting warmth and a delectable sweet treat. Ideal for sharing at gatherings or simply enjoying with your favorite warm beverage, these cookies will remind you of the cozy café atmosphere right from your own kitchen.
N/A
Servings
160
Calories
13
Ingredients
Ingredients
flour
2 cups (all-purpose)
sugar
1 cup (granulated)
cinnamon
1 teaspoon (ground)
nutmeg
1/4 teaspoon (ground)
ground ginger
1/4 teaspoon (ground)
ground cloves
1/8 teaspoon (ground)
baking soda
1 teaspoon
baking powder
1/4 teaspoon
salt
1/4 teaspoon
eggs
2 large (lightly beaten)
canned pumpkin
1 cup
butter
1/2 cup (slightly melted)
semi-sweet chocolate chips
1 cup
Instructions
1
Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
2
In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, ground ginger, ground cloves, baking soda, baking powder, and salt until well combined.
3
In a separate medium bowl, lightly beat the eggs. Add the canned pumpkin and slightly melted butter, and whisk together until fully combined.
4
Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to over-mix; you want just to combine until moistened.
5
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
6
Using a tablespoon or cookie scoop, drop generous portions (about 2 tablespoons) of cookie dough onto the prepared cookie sheets, spacing them about 2-3 inches apart.
7
Bake in the preheated oven for 15 minutes or until the edges are lightly golden and the centers appear set.
8
Allow the cookies to cool on the cookie sheets for about 5 minutes before transferring them to wire racks to cool completely.
9
For storage, these cookies freeze beautifully. Once fully cooled, place them back on the cookie sheets lined with parchment and freeze for a couple of hours. Then, transfer to large ziplock bags and store them in the freezer.
Nutrition Information
8g
Fat
21g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these cookies?
They feature a rich pumpkin base with warm spices like cinnamon, nutmeg, ginger, and cloves, complemented by semi-sweet chocolate chips.
What is the inspiration for this cookie recipe?
These cookies were inspired by a treasured muffin recipe to capture the flavors of autumn.
At what temperature should I preheat the oven?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How should I prepare the cookie sheets?
Line your cookie sheets with parchment paper before placing the dough.
Which dry ingredients are whisked together first?
Whisk together flour, sugar, cinnamon, nutmeg, ground ginger, ground cloves, baking soda, baking powder, and salt.
How should the eggs be handled before adding them to the wet mixture?
The eggs should be lightly beaten in a separate medium bowl.
Is the butter used in its solid form?
No, the recipe calls for one-half cup of butter that is slightly melted.
How do I combine the wet and dry ingredients?
Gently fold the wet ingredients into the dry ingredients using a spatula.
Why is it important not to over-mix the dough?
You want to combine the ingredients only until they are moistened to maintain the proper texture.
What type of chocolate chips are used?
The recipe specifies one cup of semi-sweet chocolate chips.
What is the recommended size for each cookie?
Use a tablespoon or cookie scoop to drop generous portions of about two tablespoons of dough.
How much space should be left between cookies on the sheet?
Space the cookies about 2 to 3 inches apart on the prepared sheets.
How long do these cookies need to bake?
Bake them for approximately 15 minutes.
How can I tell when the cookies are finished baking?
They are done when the edges are lightly golden and the centers appear set.
How long should cookies stay on the sheet after baking?
Allow them to cool on the cookie sheets for about 5 minutes before moving them.
Where should the cookies go after initial cooling?
Transfer them to wire racks to cool completely.
Are these cookies suitable for freezing?
Yes, these cookies freeze beautifully once they are fully cooled.
What is the process for freezing these cookies?
Place cooled cookies on parchment-lined sheets to freeze for a couple of hours, then transfer to large ziplock bags.
What is the texture of these bakery-style cookies?
These cookies are described as big, soft, and slightly chewy.
How many calories are in one of these cookies?
Each cookie contains approximately 160 calories.
What is the fat content per cookie?
Each cookie has 8 grams of fat.
How many carbohydrates are in a serving?
There are 21 grams of carbohydrates per serving.
Do these cookies contain protein?
Yes, each cookie provides about 2 grams of protein.
What type of flour is best for this recipe?
The recipe calls for 2 cups of all-purpose flour.
How much canned pumpkin is needed?
You will need 1 cup of canned pumpkin for this recipe.
Which ground spices are included for the autumn flavor?
The spices include ground cinnamon, nutmeg, ginger, and cloves.
How many total ingredients are required for this recipe?
There are 13 total ingredients required to make these cookies.
Is granulated sugar used in this recipe?
Yes, the recipe uses 1 cup of granulated sugar.
What leavening agents are used?
Both baking soda (1 teaspoon) and baking powder (1/4 teaspoon) are used.
Can I serve these at a party?
Yes, they are ideal for sharing at gatherings or enjoying with a favorite warm beverage.