This recipe was originally inspired by one from an NPR segment where a person posted her recipe for a "clone" of a local grocery store’s pumpkin chocolate chip cookies. I assumed the store was Kroger because my sister had been raving about the Kroger bakery's very spicy, soft pumpkin cookies. Based on that, I tried a version posted on NPR. They were good, but not the same as Kroger's, which I realized once I finally got to taste the cookies from their bakery. Here is a photo of the first one's I bought.Jump to Recipe
Kroger Pumpkin Cookies Ingredient List
The NPR cookies were very good, but not quite the same. Shortly thereafter, I found a pumpkin chocolate chip cookie recipe on the Kroger website. I baked a batch and thought they were good, but very different from the ones in the bakery. They were soft, dense, and while you might call them cakey, they were kind of a velvety cakey, as things made with sour cream tend to be. But the actual bakery cookies don't have sour cream. Here's the ingredient list.
Since the old recipes from NPR and Kroger STILL were not like the bakery, I started referring people to my old Pumpkin Chocolate Chip Cookies with Oil recipe and others (listed at the bottom of the post) and just resigned myself to buying the real thing. We don't have Kroger in our town now, but we do have Harris Teeter and their bakery sells what seem to be the same cookies. Here's a fresh picture of some I bought this week. So if you live near either store, just stop reading all this and go buy them.
But if you want to try my version, here's a new one!
Dark and Chewy Pumpkin Cookies Recipe
This one’s the closest I’ve come to the grocery store cookies, though not a clone. I’m not sure how they make their cookies so flavorful with just sugar, oil and spices (per the ingredient list in the photo), but I took one bite of this butter/oil/molasses version and knew I had to keep those ingredients in – especially the molasses.
This is a relatively small batch that will give you 8 large cookies or 14 to 16 small ones. I am sure it will double, but don’t recommend doing that until you try it as written. It’s really easy! You mix it together in one microwave-safe mixing bowl. If you don’t have a microwave, you can melt the butter over the stove and pour the hot butter over the sugar. No electric mixer required.
How To Make Pumpkin Chocolate Chip Cookies
Here's a quick rundown of the steps.
- Blot the pumpkin on paper towels.
- Melt the butter and stir hot butter with the sugar until shiny.
- Add the molasses, oil, vanilla and pumpkin.
- Mix together dry ingredients and stir to make a soft, shiny dough.
- Cover and chill, then stir in chocolate chips.
- Shape into balls and bake.
- Let cool completely.
Lastly, this recipe is new. I've tested it multiple times, but only in my kitchen with my own ingredients and near constant distractions from a wild young dog. Results may vary, so if you want something that is guaranteed to work and has been tested by more people, go for one of the recipes listed below or just go to allrecipes.com or food.com and look for something with multiple stars. Or if you live near Kroger or Harris Teeter, well....
Dark and Chewy Pumpkin Chocolate Chip Cookies 2023
- ½ cup canned pumpkin (Libby's Brand) (132 grams before draining)
- 3 ½ tablespoons unsalted butter, cut into chunks (50 grams)
- 7 tablespoons granulated sugar (87 grams)
- 1 ½ tablespoons molasses (mild, not blackstrap) (30 grams)
- 2 tablespoons plus 2 teaspoons vegetable oil (the oil weighed about 28 grams)
- ⅜ teaspoon vanilla
- 1 cup all-purpose flour, weigh for best results. If you don't have a scale, stir the flour and aerate it, then spoon into the cup and level. (130 grams)
- 1 tablespoon cornstarch (8 grams)
- ⅜ teaspoon baking soda
- ¼ teaspoon salt, plus extra pinch (so about ⅜)
- ½ teaspoon cinnamon
- ⅜ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup mini chocolate chips or any small chocolate chips Add as many or few chips as you like
- Spread the pumpkin in a circle on a 3 folded paper towels and blot dry. If you start with 132 grams, you should have a little under 90 once drained. May vary among brands.
- Meanwhile, in a microwave-safe mixing bowl, melt the butter. Add sugar to hot melted butter and stir until shiny. If it's not hot and shiny, you can heat it again for 15 seconds.
- Stir in the molasses, oil, vanilla and blotted-dry pumpkin (about 85-90 grams) into the butter mixture.
- Mix the flour, cornstarch, baking soda, salt and spices together, then add flour mixture to the pumpkin mixture. Stir to make a soft dough. Cover bowl and chill for about 30 minutes or until it is cool. Warm dough will melt the chips.
- Add the chocolate chips to the cooled dough. At this point you can shape and bake, or you can shape the dough into balls and keep the cold, portioned, dough balls covered until ready to bake.
- Preheat oven to 350 degrees F.
- Using a large cookie scoop, scoop up large balls of dough (a little over 2 oz each) and roll between the palms of your hands to make smooth. Arrange on a parchment lined baking sheet spacing 3 inches apart. For small cookies, make half the size.
- Bake large chilled pumpkin dough balls at 350 degrees F. for about 18 minutes. Bake the small ones for about 13 to 15 minutes. Let cool completely before eating.
More Pumpkin Chocolate Chip Cookies
Sue gave me this recipe years ago. These are soft and cakey and perfect for frosting with buttercream or cream cheese icing. Sue's recipe here.
My daughter is a big fan of the Roasted Pumpkin Chocolate Chip Cookies. For this recipe, you bake some of the moisture out of the pumpkin before adding it to the dough.
Here are some Vegan Pumpkin Chocolate Chip Cookies. I haven't made these in a while, but with a few small changes they might come close to Kroger's, seeing as how the ingredient list from the bakery does not include eggs.
Again, not Kroger, but how about a big pumpkin cookie cake?