Bakery Style Pumpkin Chocolate Chip Cookies Recipes

BAKERY STYLE PUMPKIN CHOCOLATE CHIP COOKIES

Bakery Style Pumpkin Chocolate Chip Cookies image

The inspiration for this recipe was recipe #287236 posted by Lulabelle4822. They were great muffins but I was still trying to get closer to the local bakery's cookie recipe. I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. These make big, soft & slightly chewy pumpkin cookies loaded with chocolate chips. Delicious!

Provided by Tinkerbell

Categories Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 13

Ingredients

2 cups flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup butter (slightly melted)
1 cup semi-sweet chocolate chips

Steps:

In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.

Nutrition Facts : Calories 147.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 27.8, Sodium 139.2, Carbohydrate 21.7, Fiber 1.1, Sugar 12.6, Protein 2

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