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, and full of pumpkin-spice flavor, topped with an amazing cream cheese drizzle. 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?
Typically, when you have a giant mound of cookie dough, it will flatten. Add six mounds of cookie dough, and you will have a problem. NOT THIS TIME….I have some tricks up my sleeve to help you get the results you want out of these chewy pumpkin cookies—a thick, soft, delicious cookie. Scroll down for my tips.↓
- BROWN SUGAR: Use more brown sugar than white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
- BAKING POWDER: Baking soda can make cookies crisper, but we want thick, soft cookies, so omit it.
- 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 to hold it in place. 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
While these Pumpkin treats are delicious all on their own, adding a drizzle of cream cheese icing brings them all together. Instead of slathering on a thick layer of frosting, adding a drizzle creates a touch of sweetness that complements the savory pumpkin spices.
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, and 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 pure, 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.
- Add the pumpkin, brown sugar, and granulated sugar to the butter.
- 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, then beat until fully incorporated.
- Whisk together the flour, salt, baking powder, and pumpkin spice in a separate bowl.
- Add the flour mixture to the sugar mixture.
- Space out six large mounds of dough on prepared baking pans. EACH MOUND SHOULD WEIGH 4.6 OUNCES
- Place baking pans (with dough mounds) in the refrigerator for 1½ hours to chill.
- Preheat oven to 350°F.
- Bake for 20 – 21 minutes. Then, 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 the cream cheese drizzle.
GOOD INGREDIENTS MATTER
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
BUTTER VS MARGARINE
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during 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 offered. I quickly discovered that, although I enjoy giant, thick, soft cookies, most of their flavors were disappointing, and the prices were outrageous! One cookie costs $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 giant, thick cookies. If peanut butter cookies aren’t 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 two teaspoons of ground cinnamon into the cookie dough. FOR THE TOPPING: Mix 1/3 cup granulated sugar and 1 teaspoon of ground cinnamon. Roll the dough ball in the sugar-cinnamon mixture before baking.
CAN THIS RECIPE MAKE SMALLER COOKIES?
This recipe was designed to make 12 large, thick, gooey cookies, like the ones you get at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size and nutrition information will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. (Optional) Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
CAN THIS COOKIE DOUGH BE MADE AHEAD?
YES! You can totally make this dough ahead of time and save it in the refrigerator or freezer!
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. They will stay fresh in the freezer for up to three 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
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The Ultimate Bakery-Size Cookie Collection
A collection of my biggest, thickest, most indulgent bakery-size cookies, all in one delicious place. These oversized cookies are packed with bold flavors, irresistible fillings, and plenty of bakery-style personality. From rich chocolate favorites to fruity, seasonal, and over-the-top creations, there’s a big cookie here for every craving.
Large bakery-size pumpkin cookies capture the essence of autumn in every bite, blending warm spices and rich pumpkin flavor into a soft, generously sized treat. Their tender texture and comforting aroma make them the perfect seasonal indulgence, evoking cozy moments and festive celebrations. These cookies offer more than just sweetness—they deliver a nostalgic taste of fall with a gourmet touch, turning simple ingredients into a memorable delight that’s perfect for sharing or savoring solo. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
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, and beat until the eggs are 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 WEIGH 4.6 OUNCES
- Place baking pans (with dough mounds) in the refrigerator for 1½ hours to chill.
- Preheat oven to 350°F.
- Bake for 20-21 minutes, then slide the parchment paper and cookies off the baking pan onto a cooling rack to cool.
- NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOUR COOKIES MIGHT NEED TO BE BAKED LONGER IN AN ELECTRIC OR GAS OVEN.
- Once cookies are completely cooled, add the 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, and 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.
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 13 minutes.
Notes
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
I dont understand why this dough is so sticky? I follow the recipe and leave it in the fridge over 2 hours in hopes it will help and it doesn’t. It’s so hard to work with and is frustrating. Is there a solution for this?
Hi Lydia, I’m not sure why your dough is sticky, maybe humidity? When a dough is too sticky to handle, I lightly dampen my hands before handling the dough.