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.
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Super Soft Pumpkin Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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
Nutrition
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.
Nancy | The Bitter Side of Sweet says
I love adding chocolate chips to anything pumpkin!
marcie says
Oh my gosh, these cookies look SO good! I’ll bet they’re so addicting — I wouldn’t be able to walk away from these!
Rachael says
I had 6 for breakfast the next day. #Nolie!
Jamie @ Love Bakes Good Cakes says
Pumpkin cookies are one of my faves!! And I love LorAnn Oils!!
Tracy says
If I don’t use the oil for flavoring should I double the other spice?
Rachael says
yes, just add more pumpkin pie spice!
Cecilia says
My husband love crispy cookies , how can I make these the way he likes them ?
Rachael says
Honestly, I am not a baker, and do not know the science behind how cookies get fluffy and soft verses crispy, so I can’t help you with this recipe. However, I would be happy to point you to a crispier version of pumpkin cookies if that would help!
Rachel says
These cookies are perfect! Like a lovely pumpkin muffin top in shape but texture and taste of a soft cookie. Made them twice so far. Thankfully DS took this batch to school today. I did change the full cup of oil to 3/4c. the second time around and that worked better in my oven:) I also can’t wait to get a hold of that pumpkin emulsion/oil. I’ve never heard of it, unfortunately, my store didn’t have it. When I get it I will be making these again
Thanks for the recipe
Rachael says
I am so glad you like them! I believe you can order it online. You can even get it on Amazon here: Pumpkin Emulsion
Amanda says
This was the best recipe ever!! Thank you so much for sharing.
Rachael says
I am so glad you liked it! We love it too.
Fran says
I am of the very small percent that does not like the pumpkin spice flavor, hopefully omitting it and just using the cinnamon should be ok.
Trudy Foote says
My batter was very thin, is that something to expect?
Lee says
We loved this recipe! Huge fluffy cookies!! Do you have a chocolate chip cookie recipe for huge fluffy cookies like the pumpkin one?
Rachael says
I don’t. But I will have to look into developing one. Thank you!
Kristen says
I needed to increase bake time on these – after 12 minutes they were still raw in the middle. I taste the vegetable oil in them which is strange. I never had that happen in any baked good recipe. I think butter would have been better.
Rachael says
I am sorry they did not turn out for you, with baking there are so many variables, but this is a recipe I know works and many have tried and had success with. Hopefully you can find something else on my site that will work better for you.