If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. I literally cannot believe how amazing these cookies were! Pumpkin Cookies. I can’t wait to bake them. Has anyone tried to freeze these after they’re baked? These giant bakery-style chocolate chip pumpkin butter cookies are everything. Place on baking sheet. The Famous Levain Bakery Chocolate Chip cookies that everyone drools over have now gone fall festive! I love soft, chewey cookies and these were great! Welcome to my little corner of the internet where I share with you the sweetest parts of life. These freeze well also. These cookies were so yummy! P.s. Enjoy! Your email address will not be published. Tag me on Instagram at @ChelseasMessyApron or I loved them with the three kinds of chips (and every bite was full of them!) The batter came out perfect! I used the amount of pumpkin spice that the recipe called for and it wasn’t a strong flavor at all so if you like more of kick then feel free to add more spice! I made these wonderful cookies tonight with a few substitutions you may be interested in… for the oil I used coconut oil softened/melted in the microwave. 7 %. The recipe says to refrigerate for 1-10 hours for a more bakery style cookie, I refrigerated these for only like 45 minutes and they still came out very large and puffy. They should still appear slightly wet in the very center. These were divine frosted with cinnamon cream cheese icing, which you can find on Chelsea’s Pumpkin Cupcakes recipe. By continuing to use the site, you agree to the use of cookies. I especially liked the taste of milk and semi sweet chips in them, and even decided to add in some white chips, too! I doubled the cinnamon to 2 teaspoons… and instead of food coloring, I added 1 teaspoon of turmeric! They taste like chocolate chip cookies, but with pumpkin in them. For size reference, I usually fit rows of 4 cookies on this cooling rack, and only 2 of these fit (so that shows you how big they are!). Oh YAY! In a separate bowl, whisk together flour, baking soda, baking powder and salt. Welcome to my kitchen! Bakery-Style Pumpkin Chocolate Chip Cookies 2 1/2 cups flour 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt 1 1/2 cups sugar 1/2 cup butter, softened 1 cup pumpkin puree 1 egg 1 tsp vanilla extract 1 cup chocolate chips Preheat oven … In a large bowl, combine pumpkin, sugar, brown sugar, oil, egg and vanilla extract. Even my husband, who doesn’t usually like sweets or pumpkin, ate a bunch of them. The only thing I did different was use olive oil instead of vegetable oil and that was only because that was all I had at home. Anyway, I hope you enjoy these as much as I did, it’s not my recipe but I’m glad to give you a great review on them! My picky kids loved them too! Thanks Candiss!! I did wet my hands with cold water (you just want them damp so your hands don’t stick to the dough) to shape them a little rounder before I baked them, so they were more uniform in shape without jagged edges. I got 16 cookies from this recipe but a few were a little too big so you should get 18 good sized cookies! They needed to bake for 8-9 minutes at that size. Great recipe! I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. So let’s talk about pumpkin butter for a second. I did update it after lots of testing and found they were the absolute best a bit smaller! I don’t know what it is about this time of the year but I LOVE baking! (You can use pumpkin pie spice instead of all the spices if you want.). Guys. Fold the wet ingredients into dry ingredients, just until moistened. EASY MEAL SECRETS: Bake 13-14 minutes, until starting to brown on top. Thank you for this recipe. and all things Baran Bakery straight I used the amount of pumpkin spice that the recipe called for and it wasn’t a strong flavor at all so if you like more of kick then feel free to add more spice! Recommend to everyone! They are fantastic! leave me a comment below. Thank you! Do you mean all purpose or am I supposed to use white whole wheat flour. Design by Studio Mommy. Why you Need Bakery Style Pumpkin Chocolate Chip Cookies. I used a heaping tablespoon of batter for one cookie and I only put up to six on one tray. Your email address will not be published. Obsessed with these cookies! They were delicious and turned out perfectly. GIANT chewy bakery-style pumpkin butter chocolate chip cookies. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection. Soft Pumpkin Cookies are exactly how my mom made pumpkin cookies when I was growing up. Everyone needs a warm, crisp, and gooey pumpkin chocolate chip cookie this season. Thanks so much Larissa! Once solid, transfer the frozen cookie dough balls to an airtight container/bag separated by parchment paper (so they don’t all stick together in one clump); freeze for up to 3 months.