Large Bakery Size Pumpkin Cookies
Large Bakery Size Pumpkin Cookies: Halloween may be over, but the craving for pumpkin-flavored treats is still going strong. And when it comes to satisfying that craving, nothing beats a large, bakery-size pumpkin cookie. Imagine sinking your teeth into a warm, gooey cookie, filled with the perfect blend of pumpkin and warm spices. Whether you’re a fan of pumpkin spice lattes or just love indulging in seasonal sweets, these giant cookies are sure to satisfy your taste buds. But what makes these bakery-sized delights truly irresistible? In this post, we’ll explore the secrets behind creating the best pumpkin cookies, from the perfect texture to the cream cheese frosting. So get ready to spice up your fall baking game and learn everything there is to know about making the ultimate pumpkin cookie recipe.
These giant pumpkin pie cookies are thick, soft, full of pumpkin spice flavors with an amazing cream cheese drizzle on top. This fall season, change it up and consider making these pumpkin spice cookies instead of pumpkin pie for Thanksgiving. If skipping the pumpkin pie isn’t an option (I totally get that), then how about packaging up a couple as a little treat for your guests to take home? Whatever you decide one thing is for certain your guests are going to love receiving the perfect fluffy pumpkin cookie with a cake-like texture and the perfect amount of pumpkin spice.
What Makes These Pumpkin Cookies Soft and Chewy?
- BROWN SUGAR: Use more brown sugar then white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
- BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking soda.
- HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together. CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 30-60 minutes.
Cream Cheese Drizzle
CREAM CHEESE COOKIE DRIZZLE INGREDIENT LIST-full printable recipe below in recipe card
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 tablespoons milk or water
CREAM CHEESE DRIZZLE INSTRUCTIONS
- Beat the cream cheese and butter until light and fluffy.
- Add the vanilla, beat to combine.
- Add powdered sugar, mix until combined.
- Pour milk or water into the cream cheese mixture, whip until creamy.
- Pour into a squeeze bottle or use a spoon.
- In a back and forth motion top the pumpkin cookies with the cream cheese drizzle.
How to Make Large Bakery Size Pumpkin Cookies
GOURMET THICK SOFT PUMPKIN COOKIES INGREDIENT LIST-full printable recipe below in recipe card
- ½ cup unsalted butter, room temperature
- 1 (15 ounce) canned pumpkin puree not pumpkin pie filling
- 2¼ cups light brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 5¼ cups all-purpose flour
- ¾ teaspoon salt
- 1½ teaspoons baking powder
- 2 tablespoons pumpkin spice
LARGE SOFT PUMPKIN COOKIES INSTRUCTIONS
- Line baking pans with parchment paper and set aside.
- In a large mixing bowl, with a stand mixer fitted with a paddle attachment, beat the butter until creamy.
- To the butter add the pumpkin, brown sugar and granulated sugar.
- Mix until combined, light and fluffy making sure to scrape the sides of the bowl with a rubber spatula.
- Add the eggs and vanilla to the sugar mixture, beat until eggs have fully incorporated.
- In a separate bowl, whisk together the flour, salt, baking powder and pumpkin spice.
- Add the flour mixture to the sugar mixture.
- Space out six large mounds of dough on prepared baking pans. EACH MOUND SHOULD WEIGHT 4.6 OUNCES
- Place baking pans (with dough mounds) in the refrigerator 1½ hours to chill.
- Preheat oven to 350°.
- Bake 20 – 21 minutes, slide parchment paper and cookies off the baking pan onto the counter or cooling rack to cool.
- NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN, YOUR COOKIES MIGHT NEED TO BAKE LONGER IN AN ELECTRIC OR GAS OVEN.
- Once cookies are completely cooled add cream cheese drizzle.
GOOD INGREDIENTS MATTER
BUTTER VS MARGARINE
- FLAVOR: Butter provides a rich flavor. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.
- TIP: When baking always use unsalted butter. You want to be in control of the salt.
THE HIGH PRICES OF GOURMET COOKIES
Do you have a high priced cookie store near you? Have you tried their cookies? When I heard we were getting a Crumbl near our home I couldn’t wait to try all the cookies they had to offer. I quickly learned, while I like the idea of having a giant thick soft cookie, most of their flavors weren’t that good and the prices were insane! One single cookie cost $4.68 and a dozen is almost $40.00 ($39.93). Those prices are ridiculous! So, I set out on a mission to create my own giant thick cookies. If peanut butter cookies are not your thing don’t worry, below you will find 12 large, thick, and soft cookie recipes. OREO COOKIES, CIRCUS ANIMAL COOKIES, FAMOUS SUGAR COOKIES, SALTED CARAMEL COOKIES, AND SO MUCH MORE.
HOW TO CHANGE UP THE FLAVOR OF LARGE BAKERY SIZE PUMPKIN COOKIES
- MAPLE SYRUP: Instead of adding a plain cream cheese icing, make a Maple Cream Cheese Icing! Click here for the recipe→PUMPKIN SPICE MAPLE FROSTING RECIPE
- DARK CHOCOLATE CHIPS OR CHOCOLATE CHUNKS: To make Chewy Pumpkin Chocolate Chip Cookies, add 1 cup chocolate chips or chunks to the cookie dough.
- SNICKERDOODLE: To make Pumpkin Snickerdoodles, mix in TWO TEASPOONS of ground cinnamon to the cookie dough. FOR THE TOPPING: Mix together 1/3 cup granulated sugar and 1 teaspoon of ground cinnamon. Roll dough ball in the sugar cinnamon mixture before baking.
CAN THIS RECIPE MAKE SMALLER COOKIES?
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size and nutrition information will also change.
CAN THIS COOKIE DOUGH BE MADE AHEAD?
REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer safe bag or an airtight container. The cookies will stay fresh in the freezer up to 3 months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
MORE RECIPES USING PUMPKIN
- CREAM CHEESE PUMPKIN SQUARES
- PUMPKIN SPICE WHOOPIE PIES
- BOURBON PUMPKIN MUFFINS
- SEMI HOMEMADE PUMPKIN PIE TRUFFLES
- PUMPKIN LATTE BISCOTTI
- PUMPKIN SPICE ALMOND ROCA
Large Gourmet Cookies
Large Bakery Size Pumpkin Cookies
All it takes is one of these giant cookies to satisfy your pumpkin cravings.
Ingredients
For the Gourmet Thick Pumpkin Cookies:
- ½ cup unsalted butter, softened
- 1 (15 ounce) can pumpkin puree
- 2¼ cups light brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 5¼ cups all-purpose flour
- ¾ teaspoon salt
- 1½ teaspoons baking powder
- 2 tablespoons pumpkin spice
For the Cream Cheese Drizzle:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 tablespoons milk or water
Instructions
For the Large Bakery Size Pumpkin Cookies:
- Line baking pans with parchment paper and set aside.
- In a large mixing bowl, beat the butter until creamy.
- To the butter add the pumpkin, brown sugar and granulated sugar.
- Mix until combined, light and fluffy.
- Add the eggs and vanilla to the sugar mixture, beat until eggs have fully incorporated.
- In a separate bowl, whisk together the flour, salt, baking powder and pumpkin spice.
- Add the flour mixture to the sugar mixture.
- Space out six large mounds of dough on prepared baking pans. EACH MOUND SHOULD WEIGHT 4.6 OUNCES
- Place baking pans (with dough mounds) in the refrigerator 1½ hours to chill.
- Preheat oven to 350°.
- Bake 20 - 21 minutes, slide parchment paper and cookies off the baking pan onto the count to cool.
- NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN, YOUR COOKIES MIGHT NEED TO BAKE LONGER IN AN ELECTRIC OR GAS OVEN.
- Once cookies are completely cooled add cream cheese drizzle.
For the Cream Cheese Drizzle:
- Beat the cream cheese and butter until light and fluffy.
- Add the vanilla, beat to combine.
- Add powdered sugar, mix until combined.
- Pour milk or water into the cream cheese mixture, whip until creamy.
- Pour into a squeeze bottle or use a spoon.
- In a back and forth motion top the pumpkin cookies with the cream cheese drizzle.
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