Ingredients for Bakery Style Pumpkin Chocolate Chip Cookies
- 3 cups all-purpose flour
- Sugar
- 1 teaspoon ground cinnamon
- Nutmeg
- Ground Ginger
- Ground Cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- Canned Pumpkin
- 1 cup (2 sticks) unsalted butter, softened
- Semi Sweet Chocolate Chips
How to Make Bakery Style Pumpkin Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
19g
Carbs
7g
