The Ultimate Guide to Homemade Kroger-Style Pumpkin Chocolate Chip Cookies: A Clone Recipe Journey

There’s an undeniable allure to bakery-fresh cookies—that perfect harmony of taste, texture, and fragrance that often feels just out of reach for the home baker. For countless fans, the Kroger bakery’s pumpkin chocolate chip cookies epitomize this magic, cherished for their distinctively spicy, wonderfully soft, and utterly irresistible qualities. This article invites you on a culinary expedition, chronicling my dedicated pursuit to craft a homemade pumpkin chocolate chip cookie recipe that not only rivals but truly captures the essence of those beloved store-bought delights. It’s a tale of persistent experimentation, inspired by various online discoveries, and ultimately culminating in a unique, refined formula that brings us remarkably close to the cherished original.

My initial spark for this baking adventure was ignited by an NPR segment, where a listener generously shared her recipe, claiming it was a “clone” of a local grocery store’s pumpkin chocolate chip cookies. Given my sister’s frequent praises for the Kroger bakery’s exceedingly flavorful and soft pumpkin cookies, I immediately made the connection and assumed this was the secret I sought. Filled with anticipation, I eagerly baked the NPR-inspired version. To their credit, these cookies were indeed delicious, offering a comforting pumpkin flavor profile. However, my excitement was tempered after I finally had the chance to taste the authentic cookies from the Kroger bakery. It became clear that while good, the NPR recipe hadn’t quite replicated that distinct Kroger character. The picture below marks that pivotal moment – my first taste of the real deal, setting the definitive benchmark for my ongoing quest.

Kroger Pumpkin Chocolate Chip Cookies - A Taste Test — My very first Kroger bakery pumpkin chocolate chip cookie, a delicious benchmark for my cloning efforts!

The Long and Winding Quest: Unlocking the Secret to Kroger Pumpkin Cookies

As delightful as the NPR-inspired cookies were, they simply didn’t possess that specific “Kroger bakery” quality. They lacked the precise balance of warming spices and that signature pillowy softness that made the store’s version so memorable. Undeterred, my research pressed on, and shortly thereafter, I stumbled upon what I believed to be a promising lead: a pumpkin chocolate chip cookie recipe published on the official Kroger website. Surely, this had to be it, right?

With renewed hope, I baked a batch following Kroger’s online instructions. The cookies were, once again, quite good. Yet, they proved to be distinctly different from the actual bakery offerings. These particular cookies were notably soft, remarkably dense, and exhibited a unique “velvety cakey” texture—a common characteristic in recipes utilizing sour cream. However, a crucial piece of evidence emerged when I finally obtained and meticulously reviewed the ingredient list from the genuine Kroger bakery cookies (which I’ve thoughtfully included a photo of below). To my surprise, sour cream was conspicuously absent from the bakery’s list. This confirmed my suspicion: the official website recipe, while tasty, was not the secret formula behind the beloved bakery cookies. The true bakery cookies boasted a different structural integrity, one achieved without the use of sour cream, further deepening the mystery of their perfect texture and flavor. Understanding this distinction became a vital step in my ongoing investigation to create an authentic replica.

Kroger Pumpkin Chocolate Chip Cookies Bakery Ingredient List — The highly informative Kroger Pumpkin Chocolate Chip Cookies ingredient list from the bakery – providing critical clues!

After these two well-intentioned but ultimately unsuccessful attempts—first with the NPR “clone” and then with Kroger’s own website recipe—I found myself at a baking crossroads. For a period, I conceded defeat in my cloning mission, often directing fellow pumpkin cookie enthusiasts to my reliable Pumpkin Chocolate Chip Cookies with Oil recipe or other well-regarded alternatives (which you’ll find comprehensive details of further down this page). It seemed simpler to just buy the real thing. Thankfully, even though Kroger stores are no longer a local option for me, Harris Teeter now conveniently operates in our town, and their bakery proudly offers what appear to be the identical, wonderfully spiced pumpkin cookies. To prove it, here’s a fresh photograph of a recent purchase from Harris Teeter. So, if you are fortunate enough to live near either a Kroger or Harris Teeter, I strongly recommend setting this article aside for a moment and indulging in the convenience and pure delight of buying these fantastic cookies directly from the source!

Harris Teeter Pumpkin Chocolate Chip Cookies - Freshly Bought — Freshly purchased Harris Teeter pumpkin chocolate chip cookies – an identical delight to the Kroger originals!

However, for those of us who cherish the art of home baking and are determined to experience homemade pumpkin chocolate chip cookies that genuinely rival the bakery’s gold standard, your diligent search ends here. After extensive trial, refinement, and a touch of baking wizardry, I am absolutely delighted to present my newest and most triumphant recipe. This version, developed through dedicated experimentation, stands as my closest approximation yet to capturing that elusive and enchanting bakery quality!

Dark and Chewy Pumpkin Chocolate Chip Cookies: My New & Improved Recipe for Bakery-Style Perfection

This meticulously crafted recipe represents the pinnacle of my efforts to recreate those utterly captivating grocery store pumpkin chocolate chip cookies. While I will temper expectations by stating it’s not an exact “clone”—the mystery of how they achieve such profound flavor with their seemingly simple ingredient list of just sugar, oil, and spices continues to intrigue me—I wholeheartedly believe this recipe is a significant breakthrough in flavor and texture. The pivotal moment arrived when I savored my first bite of this unique butter, oil, and molasses concoction. I instantly recognized that I had stumbled upon a winning combination. The inclusion of molasses, in particular, proved to be a game-changer. It’s not merely an ingredient; it’s a secret weapon, contributing not only to the cookies’ alluringly dark hue but also imparting a rich, complex sweetness and an exquisite chewiness that had been absent in previous attempts. This distinct blend elevates these cookies far beyond a basic pumpkin treat, delivering a spiced, comforting depth that truly resonates with autumn’s embrace.

Small Batch Perfection: Easy & Accessible Baking for Every Kitchen

One of the most appealing aspects of this particular pumpkin chocolate chip cookie recipe is its conveniently modest size. This thoughtfully designed “small batch” yields approximately 8 generously sized, bakery-style cookies, or a slightly larger quantity of 14 to 16 smaller treats. This makes it the ideal choice for smaller households, for those who simply wish to enjoy fresh-baked cookies without an overwhelming surplus, or for experimental bakers keen to try a new recipe before committing to a larger production. While I am confident that the recipe can be easily scaled up and doubled, I strongly advise trying it exactly as written for your first batch. This ensures you perfectly capture the intended flavor and texture before making any adjustments. The entire process is remarkably user-friendly and streamlined for maximum convenience: all the ingredients come together beautifully in just one microwave-safe mixing bowl, significantly reducing cleanup. For those who don’t have access to a microwave, fret not! You can easily melt the butter on the stovetop and then simply pour the hot, melted butter over the sugar to begin the recipe. Furthermore, you won’t need any fancy gadgets or an electric mixer; a simple spoon and a bit of elbow grease are all that’s required to achieve cookie perfection.

How To Make the Best Homemade Pumpkin Chocolate Chip Cookies: A Step-by-Step Guide

Crafting these delectable pumpkin chocolate chip cookies is a truly enjoyable and rewarding experience. Each step in this recipe has been thoughtfully designed to be both efficient and highly effective, ensuring you achieve magnificent baking results every time. Here’s a detailed, easy-to-follow guide to help you create your own batch of bakery-worthy pumpkin cookies:

**Prepare Your Pumpkin (Don’t Skip This!):** This initial, crucial step is vital for controlling the cookie’s final texture and preventing excessive spreading. Canned pumpkin often contains a lot of excess moisture, which can lead to a more cakey, less chewy cookie. To remedy this, spread your canned pumpkin evenly in a thin layer over three sheets of folded paper towels. Gently blot it dry until you’ve removed a significant amount of moisture. If you start with 132 grams of pumpkin, your goal is to reduce it to just under 90 grams after blotting. Remember, moisture levels can vary between brands, so trust the feel.
**Melt Butter and Create a Shiny Base:** In a sturdy, microwave-safe mixing bowl, melt the unsalted butter completely until it’s a clear liquid. As soon as the butter is melted, immediately add the granulated sugar to the hot butter. Stir vigorously and continuously until the mixture transforms into a smooth, glossy, and distinctly shiny consistency. The heat from the butter helps the sugar dissolve slightly, contributing to the cookie’s eventual chewiness. If the mixture starts to cool and lose its shine, a quick 15-second reheat in the microwave will bring it back to life.
**Incorporate the Wet Ingredients:** Now it’s time to infuse your cookie base with rich autumnal flavors. Stir in the molasses (ensuring you use a mild variety, as blackstrap can be too intense), vegetable oil, fragrant vanilla extract, and your carefully blotted-dry pumpkin (aiming for approximately 85-90 grams). Continue to mix until all these wet ingredients are thoroughly combined and the mixture presents a uniform, inviting texture.
**Combine Dry Ingredients and Form Dough:** In a separate, medium-sized bowl, whisk together your all-purpose flour, cornstarch (which is a fantastic secret ingredient for achieving that irresistible chewy texture!), baking soda, a measured amount of salt, and your warming spices: ground cinnamon, ground nutmeg, and ground cloves. Ensure these dry ingredients are well-distributed. Gradually add this dry flour mixture to your wet pumpkin mixture. Stir gently, just until a soft, cohesive dough forms. Be very cautious not to overmix, as excessive stirring can develop too much gluten, resulting in tougher cookies.
**Chill the Dough and Add Chocolate Chips:** Once your dough is combined, cover the bowl tightly and refrigerate it for at least 30 minutes, or until it feels cool and firm to the touch. This chilling period is a critical step for two main reasons: it prevents the chocolate chips from melting prematurely into the dough when added, and it allows the various flavors in the dough to fully meld and deepen, resulting in a more complex and satisfying cookie. After chilling, gently fold in your chosen mini chocolate chips (or any small chocolate chips you prefer). At this point, your dough is ready to be shaped and baked, or you can portion it into balls, cover them, and store them in the refrigerator for future fresh-baked treats!
**Preheat Your Oven:** Before shaping your cookies, ensure your oven is properly preheated to 350 degrees F (175 degrees C). Accurate oven temperature is crucial for even baking and achieving the desired texture.
**Shape and Arrange for Baking:** Using a large cookie scoop (each scoop should be a little over 2 ounces for generous cookies), portion out the dough. Gently roll each portion between the palms of your hands to create smooth, uniform balls. Arrange these dough balls on a baking sheet that has been lined with parchment paper, ensuring they are spaced approximately 3 inches apart. This generous spacing allows for proper spreading during baking without the cookies merging. If you prefer smaller cookies, simply make the dough balls half the size.
**Bake to Perfection and Cool Completely:** Bake the large, chilled pumpkin dough balls at 350 degrees F for approximately 18 minutes. For smaller cookies, adjust the baking time to about 13 to 15 minutes. The cookies should appear set around the edges, with a slight puff in the center, and a beautiful golden-brown color. It’s important to remember that with pumpkin cookies, it’s generally better to err on the side of slightly overbaking rather than underbaking, as underbaked pumpkin cookies can be unpleasantly soft or gummy. Once baked, remove them from the oven and allow them to cool completely on the baking sheet or transfer them to a wire rack. This cooling phase is absolutely essential for the cookies to fully firm up, allowing their characteristic chewy texture to develop properly. Enjoy your perfectly baked, bakery-style pumpkin chocolate chip cookies!

Important Notes on This New Pumpkin Cookie Recipe

It’s always good practice to mention that while this “Dark and Chewy Pumpkin Chocolate Chip Cookie” recipe is a relatively new creation and has undergone rigorous testing multiple times within the confines of my own kitchen – with my specific ingredients, my particular oven, and the delightful (though constant) interruptions from my spirited young dog – baking results can occasionally vary. Factors such as regional humidity, slight differences in oven calibration, ingredient brands, and even measuring techniques can subtly influence the final outcome.

Therefore, if your primary goal is to find a recipe with a vast archive of public reviews and a broad guarantee of consistent performance across diverse baking environments, I wholeheartedly recommend exploring some of the widely tested alternative recipes listed further below. Alternatively, popular baking websites like allrecipes.com or food.com are excellent resources for highly-rated recipes with extensive user feedback. However, if you possess a spirit of culinary adventure and are eager to embark on a delightful baking journey with a recipe specifically designed to capture that elusive, comforting bakery flavor, I genuinely encourage you to give this one a try! And, as a friendly reminder, if you happen to reside conveniently close to a Kroger or Harris Teeter, the pure joy of instant gratification in the form of their perfectly spiced pumpkin chocolate chip cookies is, thankfully, just a short drive away.

Recipe

Dark and Chewy Pumpkin Chocolate Chip Cookies 2023

Anna

These chewy and richly spiced pumpkin cookies are designed to evoke the comforting flavors of autumn, reminiscent of your favorite bakery treats. This recipe is perfectly scaled to make 8 generously sized cookies or between 14 to 16 smaller treats, making it ideal for smaller gatherings or simply satisfying a craving. While volume measurements are provided, using a kitchen scale to weigh your ingredients will ensure the most accurate and consistent results, leading to a superior cookie texture every time. When baking, it’s always better to slightly overbake these pumpkin cookies rather than underbake them, as pumpkin cookies that are not fully baked tend to have an undesirable, soft, and potentially gummy texture. Aim for beautifully golden edges and a firm, chewy center for optimal chewiness and flavor.

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Prep Time 10 minutes

Cook Time 15 minutes

Cooling 3 hours

Course Dessert, Snack

Cuisine American, Fall

Servings 8 cookies (large)

Ingredients

½ cup canned pumpkin (Libby’s Brand recommended) (132 grams before draining, aim for about 90g after blotting for best texture)
3 ½ tablespoons unsalted butter, cut into chunks (50 grams, provides richness)
7 tablespoons granulated sugar (87 grams, for sweetness and crisp edges)
1 ½ tablespoons molasses (mild, not blackstrap) (30 grams – essential for dark color, deep flavor, and chewiness!)
2 tablespoons plus 2 teaspoons vegetable oil (approximately 28 grams, contributes to a moist and tender crumb)
⅜ teaspoon vanilla extract (enhances overall flavor)
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 – proper measuring is crucial for texture!)
1 tablespoon cornstarch (8 grams – the secret for extra chewiness and soft texture!)
⅜ teaspoon baking soda (for lift and spread)
¼ teaspoon salt, plus extra pinch (so about ⅜ teaspoon total) (balances sweetness and enhances flavor)
½ teaspoon ground cinnamon (classic pumpkin spice)
⅜ teaspoon ground nutmeg (essential for warmth)
¼ teaspoon ground cloves (adds spicy depth)
½ cup mini chocolate chips or any small chocolate chips (Adjust quantity to your preference – more or less, semi-sweet or dark are great!)

Instructions

To ensure your cookies have the perfect, dense, and chewy texture while preventing them from spreading excessively during baking, begin by carefully reducing the moisture content of your canned pumpkin. Spread the pumpkin evenly in a thin layer across three sheets of folded paper towels. Gently but firmly blot the pumpkin dry. If you start with 132 grams of pumpkin, your goal is to reduce its weight to just under 90 grams after this draining process. Please note that the initial moisture content can vary slightly between different brands of canned pumpkin, so adjust your blotting time accordingly.
Meanwhile, in a microwave-safe mixing bowl that is adequately sized, melt the unsalted butter until it is completely liquid. Immediately add the granulated sugar to the hot melted butter. Stir vigorously with a spoon or whisk until the mixture becomes smooth and takes on a distinct, alluring shiny appearance. The heat from the butter helps to partially dissolve the sugar, which is key to creating that desirable chewy texture. If the mixture happens to cool down and loses its shine before this consistency is achieved, you can return it to the microwave for another 15 seconds to reheat and continue stirring until glossy.
Now, into your warm and shiny butter and sugar mixture, carefully stir in the molasses (ensure it’s a mild variety, as blackstrap molasses can be overpowering for these cookies), the vegetable oil, the vanilla extract, and your blotted-dry pumpkin (approximately 85-90 grams). Mix thoroughly until all these wet ingredients are fully incorporated and the mixture is smooth, homogenous, and beautifully autumnal in color.
In a separate, clean bowl, combine all your dry ingredients: the all-purpose flour, cornstarch (our secret weapon for that extra chewiness and tenderness!), baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Whisk them together thoroughly to ensure even distribution of leavening and spices. Gradually add this prepared dry flour mixture to your wet pumpkin mixture. Stir gently with a sturdy spoon or spatula, just until a soft, cohesive dough forms. It’s crucial not to overmix at this stage, as overmixing can develop too much gluten, leading to tough, rather than tender, cookies. Once combined, cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or until it feels cool and firm to the touch. Chilling is essential to prevent the chocolate chips from melting when added and to help the cookies maintain their shape during baking.
After the dough has sufficiently chilled and firmed up, gently fold in your mini chocolate chips (or any small chocolate chips you prefer, such as regular semi-sweet or dark chocolate chips). At this stage, you have the flexibility to either proceed directly to shaping and baking your cookies, or you can shape the dough into individual balls, cover them, and refrigerate them. This pre-portioned dough can be stored for later enjoyment, making fresh-baked cookies a quick and easy treat whenever a craving strikes!
Preheat your oven to 350 degrees F (175 degrees C). Allowing your oven to fully preheat to the correct temperature is important for ensuring that your cookies bake evenly and achieve their desired texture and golden-brown color.
Using a large cookie scoop (for approximately 2 ounces of dough per cookie, which yields generous, bakery-sized treats), scoop out portions of the dough. Gently roll each portion between the palms of your hands to create smooth, round balls. Arrange these dough balls on a baking sheet that has been lined with parchment paper, ensuring they are spaced generously, about 3 inches apart. This ample spacing allows for proper spreading during baking without the cookies merging into one another. If you prefer smaller cookies, simply make the dough balls half the size, adjusting the baking time accordingly.
Bake the large, chilled pumpkin dough balls in your preheated oven at 350 degrees F for about 18 minutes. For smaller cookies, reduce the baking time to approximately 13 to 15 minutes. The cookies are done when they appear set and slightly golden around the edges, with a slight puff in the center. Remember, when baking pumpkin cookies, it’s generally better to slightly overbake them rather than underbake, as underbaked pumpkin cookies can be unpleasantly soft or gummy. Once baked, carefully remove them from the oven and let them cool completely on the baking sheet or transfer them to a wire rack. This critical cooling period is essential for the cookies to fully firm up and develop their characteristic chewy texture. Finally, enjoy your perfectly baked, truly satisfying homemade pumpkin chocolate chip cookies!

Keyword Pumpkin Cookies, Chocolate Chip, Chewy Cookies, Homemade Bakery Cookies, Fall Desserts, Copycat Cookies, Kroger Cookies, Harris Teeter Cookies, Spicy Pumpkin Cookies

Tried this recipe?Let us know how it was! We’d love to hear your experience.

Explore More Delicious Pumpkin Chocolate Chip Cookie Recipes

If you’ve thoroughly enjoyed this journey through pumpkin cookie perfection, or if you’re simply eager to discover other fantastic ways to indulge in this beloved fall flavor, I’m delighted to share a few more tried-and-true recipes from my collection that might pique your culinary interest. Each offers a unique take on the classic pumpkin cookie, promising a delightful baking experience:

**Sue’s Classic Soft & Cakey Pumpkin Cookies:** This cherished recipe, a generous gift from my friend Sue many years ago, yields cookies that are the epitome of soft and delightfully cakey pumpkin indulgence. They possess a delicate crumb and a comforting sweetness, making them absolutely ideal for frosting. Pair them with a rich buttercream or a tangy cream cheese icing for an extra layer of decadence, perfect for special occasions or simply a cozy afternoon treat. You can find Sue’s beloved recipe here.
**Roasted Pumpkin Chocolate Chip Cookies for Intense Flavor:** My daughter, a true connoisseur of pumpkin treats, is an enormous fan of these Roasted Pumpkin Chocolate Chip Cookies. The secret to their exceptionally deep, concentrated pumpkin flavor lies in an innovative preparation step: before it’s even added to the dough, you actually bake some of the excess moisture out of the pumpkin puree. This simple yet effective technique intensifies the pumpkin notes, resulting in a profoundly flavorful cookie that truly stands out from the crowd.
**Vegan Pumpkin Chocolate Chip Cookies with a Promising Twist:** For those exploring plant-based baking options or curious about a slightly different texture, these Vegan Pumpkin Chocolate Chip Cookies present a fantastic choice. While I haven’t baked them in quite some time, with just a few minor adjustments, they could potentially come remarkably close to replicating the texture and appeal of the Kroger bakery’s cookies, especially given that the bakery’s ingredient list notably does not include eggs. It’s an intriguing and delicious alternative for a similar profile!
**Pumpkin Cookie Cake: A Crowd-Pleasing, Giant Alternative:** Sometimes, a single cookie simply isn’t enough, and you need a show-stopping dessert! While not designed as a Kroger clone, how about baking a giant pumpkin cookie cake? This impressive dessert is essentially a massive, soft cookie that’s perfect for slicing and sharing. It makes a wonderful, festive centerpiece for any fall gathering or celebration.
**Celebrity-Inspired Pumpkin Spice Cookies: A Must-Try List:** And finally, for those who love to experiment with trending or celebrity-endorsed recipes, why not dive into the world of famous treats? Taylor Swift’s pumpkin spice cookie recipe has garnered quite a following, and for good reason! Her recipe, along with country star Miranda Lambert’s (found in her wonderful cookbook), are both high on my personal baking list. I’m excited to test these acclaimed versions and discover the unique inspirations they bring to the world of pumpkin cookies!

Whether you choose to perfect this “Dark and Chewy” recipe, venture into the delightful variations of pumpkin cookies listed above, or simply opt for the convenient pleasure of a fresh-baked pack from your local Kroger or Harris Teeter, may your autumn days be abundantly filled with the warm, inviting aroma and comforting taste of delicious pumpkin chocolate chip cookies!