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.

It’s not fall without making a few batches of pumpkin chocolate chip cookies! They’re just as classic and delicious as pumpkin pie, pumpkin cupcakes and our famous pumpkin roll

Pumpkin Chocolate Chip Cookies on wire rack

Harmon’s Copycat Pumpkin Cookie

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!

These cookies are soft, fluffy, so delicious and filled with all the fall flavors everyone loves so much in these pumpkin cookies!

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 (you can also use this homemade version)
  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.

Pumpkin cookie batter

How to Make Pumpkin Chocolate Chip Cookies

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. 😉

Here is how to make them:

  • Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  • In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), add the pumpkin puree (canned works too!), sugar, oil, and vanilla. Mix until combined, about 30 seconds.
  • 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.
  • Using a large spatula or wooden spoon, fold in the mini chocolate chips.
  • Using a standard size cookie scoop , scoop the dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes at 375 degrees or until they are firm and start to turn brown on the edges.
  • Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. 

COOKIE NOTES:

  • These cookies should be soft, slightly crisp on the outside and puffy on the inside. 
  • Just remember, the dough will look more like a thick cake batter, that’s totally normal.
  • If you don’t have a cookie scoop – don’t worry. You can make your scoops about 1.5 tablespoons.
  • If you want to use milk chocolate chips, those work too. 😉

Pumpkin chocolate chip cookies stacked

Storing Tips

Do not store until cookies have cooled for at least 30 minutes at room temperature (or else they get sticky). Once cooled, you can place in an airtight container or bag and place on the counter for up to 3 days. To extend the life, refrigerate for up to 6 days.

TO FREEZE, place the cookies onto a baking sheet and place in the freezer until completely frozen. From there, you will add them in layers separated by wax or parchment paper in a freezer safe bag or container. They can stay in the freezer for up to 2 months.

Pumpkin Cookies with chocolate chips

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!

For more pumpkin recipes, check out:

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.

 

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