Bakery Style Pumpkin Chocolate Chip Cookies – a delicious recipe with flour, sugar, cinnamon, nutmeg, ground ginger, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
2
In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
3
Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
4
Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
5
Bake at 350u00b0 for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
6
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.
923
kcal
Calories
42
g
Fat
123
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and more.
Yes, Bakery Style Pumpkin Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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