Copycat Harmons Pumpkin Chocolate Chip Cookies

These copycat Harmons pumpkin chocolate chip cookies are a fall favorite. They’re soft, thick and studded with mini chocolate chips.

Copycat Harmons Pumpkin Chocolate Chip Cookies | lifemadesimplebakes.com

Ever since we moved across the country, I’ve been going through some serious Harmons withdraws. You guys, Harmons (a Utah grocery store) reigns supreme! It’s better than Publix, Wegmans, or any other grocery store I’ve shopped at. Their private label is amazing and their produce, meat, deli and bakery are all above par. One of the MANY things I miss is their pumpkin chocolate chip cookies. They’re so popular they keep them well stocked year-round. Today I’m sharing my version of their infamous recipe!

Copycat Harmons Pumpkin Chocolate Chip Cookies | lifemadesimplebakes.com

These cookies are a breeze to make. They literally take 10 minutes to whip up. But before you get started, make sure you have:

  1. cake flour
  2. pumpkin pie spice
  3. mini semisweet chocolate chips

You’ll need these three ingredients to successfully replicate their cookies. For those of you in Utah, you can always swing by their bulk section and pick up the exact amount that you need (another thing I loved about shopping there). You can either make these cookies in a stand mixer or in a large mixing bowl with a hand mixer, the choice is yours. I opted for a stand mixer.

Copycat Harmons Pumpkin Chocolate Chip Cookies | lifemadesimplebakes.com

The dough will look more like a thick cake batter, that’s totally normal. These cookies are soft & puffy, almost cake-like, so don’t be alarmed! Also you may notice that eggs are missing from the ingredients below. There’s no need to add any.

Copycat Harmons Pumpkin Chocolate Chip Cookies | lifemadesimplebakes.com

Once the dough is ready, use a standard size cookie scoop and drop 12 cookies onto a parchment or baking mat lined sheet. Toss them into the oven for 14-16 minutes then remove them once they start to get golden brown. They should be soft, slightly crisp on the outside and puffy on the inside. Make sure you let them cool completely before storing them or they’ll get sticky. I like to leave them at room temperature for at least 30 minutes before I box them up. If you live in a humid climate, you may not be able to avoid that… which means these should be made & enjoyed on the same day. #eatallthecookies

Copycat Harmons Pumpkin Chocolate Chip Cookies | lifemadesimplebakes.com

If you haven’t tried these copycat Harmons pumpkin chocolate chip cookies, you’re in for a real treat. They’re soft, full of fall spices and loaded with chocolate chips. Fall isn’t complete without them!

Copycat Harmons Pumpkin Chocolate Chip Cookies

These copycat Harmons pumpkin chocolate chip cookies are a fall favorite. They’re soft, thick and studded with mini chocolate chips.

Ingredients:

  • 1 3/4 c. (15 oz. can) pumpkin puree
  • 1 1/2 c. granulated sugar
  • 1/2 c. + 2 tbsp. canola or vegetable oil
  • 2 tsp. vanilla extract
  • 2 1/2 c. cake flour
  • 2 1/2 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. kosher sea salt
  • 1/2 tsp. cinnamon
  • 1 1/4 c. mini semisweet chocolate chips

Directions:

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  2. In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), add the pumpkin puree, sugar, oil, and vanilla. Mix until combined, about 30 seconds.
  3. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix until combined.
  4. Using a large spatula or wooden spoon, fold in the mini chocolate chips.
  5. Using a standard size cookie scoop (#40 or 1.5 tablespoons), scoop the dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes or until they are firm and start to turn brown on the edges.
  6. Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Do not store until cookies have cooled for at least 30 minutes at room temperature.

Inspired by Harmons.

All images and text ©.