Soft Pumpkin Chocolate Chip Cookies (Bakery Style!)

Hi there, food lover! 👋
Ready for something irresistibly soft, cozy, and perfect for chilly days? Today we’re diving into a bakery-style classic that feels like wrapping yourself in a warm blanket—Soft Pumpkin Chocolate Chip Cookies. These beauties capture everything we adore about autumn: the earthiness of pumpkin, the comforting sweetness of warm spices, and those melty chocolate chips that turn every bite into pure bliss. 🎃🍪

There’s a reason pumpkin cookies are treasured across generations. They come from a long tradition of seasonal baking—when families would gather around the kitchen, using freshly cooked pumpkin purée from harvest season. The aroma alone was enough to bring everyone together. Traditionally, pumpkin-based baked goods were prized for their tenderness and moisture, which comes naturally from the pumpkin itself. Add a little butter, sugar, and spice, and suddenly you’ve got a recipe that sticks with you for life.

These bakery-style cookies rise beautifully, forming soft, cake-like mounds with just the right touch of chewiness. They’re pillowy, melt-in-your-mouth, and lightly spiced—almost like tiny handheld pumpkin breads studded with chocolate gems. Whether you’re baking them for a holiday gathering, a cozy movie night, or simply because you’re craving something warm and comforting, this recipe is here to make your kitchen smell heavenly. 🍁✨

Let’s get baking and fill your home with some pumpkin magic! 🍳❤️

---

Ingredients

Wet Ingredients:

• 1 cup pumpkin purée
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp pumpkin pie spice
• ½ tsp salt

Mix-Ins:

• 1 ½ cups chocolate chips (semi-sweet or dark)

---

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the pumpkin purée, egg, and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
5. Add the dry ingredients to the wet mixture in two parts, mixing gently until combined—don’t overmix!
6. Fold in the chocolate chips, reserving a handful to press on top of each cookie before baking.
7. Scoop large spoonfuls of dough onto baking sheets, spacing them about 2 inches apart.
8. Top each mound with extra chocolate chips for that perfect bakery-style look.
9. Bake for 12–15 minutes, or until the tops look set and lightly golden.
10. Let the cookies cool on the tray for 5 minutes before transferring to a rack. Enjoy warm and soft!

---

Nutritional Information

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 15 minutes | ⏳ Total Time: 30 minutes
⚡ Calories per serving: ~210 | 🍽️ Servings: 18–20 cookies

#pumpkincookies #bakerystyle #autumnbaking #softcookies #chocolatechipmagic

Bon appétit and happy cooking! 👩🍳🍽️