My mom has a saying about cooking / eating / observing an overly ambitious amount of dinner table food. “This could feed an army!” is the exclamation I’ve heard from her more than once in my life. It’s her way of noting how lucky we are, to live and enjoy such bounty with our family and friends.
It happens most every year when we cook to excess at Thanksgiving, or when I get a wild hair and decide I need to add just a bit more to the BBQ with a few more side dishes, plus another dessert, and oh heck, why not have hot dogs PLUS hamburgers. Just so nobody goes hungry.
These pillowy, cakey, Pumpkin Chocolate Chip Cookies fit that bill. This recipe is perfect. Especially if you’re baking for a crowd. Like for my mom’s invisible army. Or better yet, for a party! Now, that’s an idea I can get behind. Or better yet, I’ll lead the charge.
So hop to it soldier (I’m looking at you, mom), and let’s get this cookie baking party started.
Every year around this time I see pumpkin cookies popping up at our local grocery stores, specifically a local chain called Harmon’s. As store bakeries go, Harmon’s has an amazing bakery and does their best to forgo the icky additives / syrups / oil-laden ingredients more commonly found in grocery store baked items. They’re more about taste and using real ingredients than shelf-life and I appreciate that.
However, wandering from the meat and cheese department into the bakery can be a dangerous adventure. Mainly because they’re usually giving out samples of these dang Pumpkin Chocolate Chip cookies! I’m not usually one for cakey cookies—I prefer them chewy and nutty and dense—but when it comes to pumpkin cookies, these are the real deal.
The only way I can really describe them is that they’re pillowy. And packed with pumpkin pie flavor. And chocolate, because I can never say no to chocolate.
After a search online I finally found a recipe for the Harmon’s version, and after testing it twice and making a few adjustments, I’m here to say it’s spot on.
About the recipe:
This recipe makes a lot of cookies. I got 60 out of each batch when I made them with a large cookie scoop. Perfect for a party, or school event, or passing out to neighbors and Smudge’s friends to become the most popular mom on the block. #winning…While this recipe makes a lot of cookies, they’re far from labor intensive. If you like you can refrigerate a portion of the dough for later. Just allow it to come to room temperature before baking.
The dough is pretty sticky, but don’t be alarmed, it bakes up cake-like. The cookies don’t spread much at all, they’re more of a poofy cookie, so adjusting to your pan size is pretty easy.
I used a mix of semi-sweet, regular morsel size and mini morsels. You could use just one or the other, or add nuts or coconut to pump them up even more.
I noticed in my second batch that the longer the scooped raw cookie dough sat before baking, the more the tops of the cookies cracked. The less time, the more rounded the cookie tops were. Either way they both tasted delicious so it’s a visual thing.
These cookies can be stored for 2-3 days in a cool spot, or wrap and freeze for later.
Pumpkin Chocolate Chip Cookies
- 3 cups granulated sugar
- 1 29-ounce can pure pumpkin
- 1 cup butter melted
- 1 teaspoon vanilla
- 2 eggs
- 4 tablespoons pumpkin pie spice
- 6 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 5 cup all-purpose flour
- 1 12-ounce bag semi-sweet chocolate chips
Preheat the oven to 375 degrees F.
In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth. Add the eggs and beat for 1-2 minutes.
Whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl and add to the wet ingredients. Mix well. Mix in 2 cups of the flour, then 2 more cups and then the final cup. Add the chocolate chips and mix just until incorporated.
Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart.
Bake cookies for 12-15 minutes. Let rest on cookie sheet for 2-3 minutes then move to a cooling rack to cool completely.
slightly adapted from Chaney's Charming Kitchen
Get Pumpk’d : 5 More Pumpkin Treats to Love
Because if you’re like me, pumpkin recipes go well beyond the Halloween schedule, so I’m betting you’ll be baking up a lot more punk-in love for you punkins.
Chocolate Pumpkin Almond Butter Cups
These gluten-free riffs on the classic Reese’s are nothing but pure decadence. Prepare to be gluttonous.
Recipe from Edible Perspective, here.
Vegan Pumpkin Cinnamon Rolls
Cinnamon rolls that are simple? We’re assured it’s definitely so. Simply tasty looking is what I say.
Recipe from Minimalist Baker, here.
Pumpkin Cheesecake Recipe
I could eat this for the gingersnap crust alone, but I think I’ll eat the whole piece instead.
Recipe from Recipe Girl, here.
Nutella Filled Pumpkin Muffins
Soft, fluffy and positively zero reason NOT to eat them all day long.
Recipe from Crunchy, Creamy, Sweet, here.
Pumpkin Banana Bread with Chocolate Chips
The perfect solution for that extra cup of pumpkin pureé sitting in tupperware in the fridge. Put it to work with bananas and chocolate chips!
Recipe on Oh, Sweet Basil, here.
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