Bakery Style Pumpkin Chocolate Chip Cookies

Recipe by Tinkerbell
READY IN: 30mins
YIELD: 24 cookies




  • 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.