This big batch recipe for Super Soft Pumpkin Chocolate Chip Cookies is the perfect fall treat!
These pillowy soft, oh so delicious, and uber flavorful pumpkin chocolate chip cookies are exactly what I needed for Fall. I have been in a bit of a Fall funk! I spent a little time in Arizona, and it was ridiculously hot. Then I come back home, and it is chilly, so I pull out the sweaters and boots, only to get hit with 90 degree weather again the next day.
But then the pumpkin chocolate chip cookies were showing up in all the grocery store bakeries. You know what I am talking about. Those rich, fluffy, super soft cookies. And then I knew I was ready, for all the pumpkin, all the time. And so I went on the hunt for a good pumpkin chocolate chip cookie recipe. I found a few, like the easy ones where you mix pumpkin with a cake mix. But they never quite taste like the kind you get at the grocery store.
And so I kept searching. And I found a recipe from Life Made Simple Bakes. It looked good, so I gave it a try. And I liked it. The cookies had that soft, but chewy consistency I love so much. So in that respect they were on target. But there were two things I wasn’t totally satisfied with. The first was the amount of cookies the recipe made. When you have a good cookie, they disappear fast, and with 6 of us, I knew I wanted a big batch. Easy enough to fix, double it! By doubling the recipe I got 30 cookies.
The second issue I had was they didn’t quite have a strong enough “pumpkin spice” flavor. The flavor was good, and definitely pumpkin, but not as rich as I like it. So I made one very small change to the recipe, which is adding Pumpkin Spice Emulsion (LorAnn Oils is the brand I used), in place of some of the pumpkin pie spice seasoning.
Bakery emulsions offer really strong and intense flavors in a concentrated oil. That means just one tsp gave this big batch of cookies all the flavor I was looking for. You could always just add in extra pumpkin pie spice, but to get the flavor I wanted, it would take an awful lot. So I felt pretty confident this was the way to go.
And it was! You guys, these cookies are a dream. I love how they are almost cake or brownie like in their consistency, but still pillowy soft and delicious. I was sure to add in lots of chocolate chips. I even used a variety of milk and bittersweet so I could get a greater depth of flavor. I highly recommend it.
These cookies are highly addictive, so just a warning to plan appropriately. I did take a few to friends, just to help avoid the need to buy a completely new wardrobe. Thank heavens it is almost sweater season. Hahah I need it!
Anyway, you really can’t go wrong with these cookies! And I am pretty sure they are the best way to use pumpkin.
Super Soft Pumpkin Chocolate Chip Cookies
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 eggs
- 2 cups pumpkin libby's
- 1 1/2 Tbs vanilla extract
- 1 tsp pumpkin spice emulsion LorAnn Oils
- 4 cups flour
- 2 tsp baking soda
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 cups chocolate chips for best results use 1 cup milk chocolate and 1 cup bittersweet
- Preheat oven to 350 degrees F.
- Mix together the sugars, vegetable oil, eggs, pumpkin, vanilla, and pumpkin spice emulsion in a stand mixer until well combined.
- Mix remaining ingredients, except chocolate chips, together in a large bowl
- Add the flour mix to the pumpkin mix, and mix until totally incorporated.
- Stir/fold in chocolate chips
- Line a baking tray with non-stick mat or parchment paper
- Using a cookie baller or ice cream scooper, scoop out 6 cookies per tray
- Bake for 10-12 minutes
- Let cool before eating
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.