These pumpkin oatmeal chocolate chip cookies have crisp edges, chewy centers, hearty oats, warm pumpkin spice, and plenty of melty chocolate chunks.

And unlike so many pumpkin cookies, they aren’t cakey! The secret is one simple extra step: blotting the pumpkin puree to remove excess moisture before adding it to the dough.

There’s something about the first batch of pumpkin cookies that instantly makes it feel like fall. The second cinnamon and pumpkin spice hit the oven, I’m ready for changing leaves, football, crisp weather, and all the pumpkin desserts.

Ingredients You’ll Need

These simple pantry staples come together to create the ultimate soft, chewy, bakery-style fall cookie packed with pumpkin spice flavor.

• Pumpkin Puree: Adds pumpkin flavor and moisture. Blot it well to keep the cookies chewy, not cakey.
• All-Purpose Flour: Provides structure while keeping the cookies tender.
• Baking Soda: Helps the cookies spread, brown, and develop crisp edges.
• Cinnamon: Adds warm spice and enhances the pumpkin flavor.
• Pumpkin Pie Spice: Gives the cookies their classic fall spice flavor.
• Salt: Balances the sweetness and enhances the other flavors.
• Old Fashioned Oats: Add hearty texture and plenty of chew.
• Unsalted Butter: Adds rich flavor and helps create crisp, golden edges.
• Brown Sugar: Adds moisture, caramel flavor, and extra chewiness.
• Granulated Sugar: Adds sweetness and helps the edges crisp.
• Egg Yolk: Adds richness without the extra moisture of a whole egg.
• Vanilla Extract: Enhances the pumpkin, spice, and chocolate flavors.
• Semisweet Chocolate Chunks: Add pockets of rich, melty chocolate throughout.

For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.

I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutely divine.

I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!

Ingredients You’ll Need

These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!

• Unsalted Butter: Adds richness and helps create a soft, tender texture.
• Eggs: Bind the dough and provide structure and moisture.
• Sugar: Sweetens the cookies and helps them spread slightly.
• Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
• Vanilla Extract: Enhances and rounds out the chocolate flavor.
• All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
• Salt: Balances the sweetness and boosts overall flavor.
• Baking Soda: Helps the cookies rise and stay soft.
• Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
• Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
• Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)

Jump down to the recipe card for all the exact measurements.

What Kind of Cocoa Powder is Best?

For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.

If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.

How to Make Double Chocolate Chip Chocolate Cookies

These double cho

Looking for the perfect bakery style peanut butter cookies recipe? Look no further! This recipe guarantees the most delicious and chewy cookies that are sure to satisfy your sweet tooth.

We all know and love the classic peanut butter cookies recipe with the criss-cross pattern on top that you make with a fork, but these are not those! No offense to those! I love them! But these are giant bakery style cookies that are soft and chewy and loaded with peanut butter flavor!

We use the pan-banging method (perfected by Sarah Kieffer), which I’ll explain more below. This gives the cookies a crispy outer edge and a soft and chewy center.

Ingredients for the BEST Peanut Butter Cookies

Gather all your typical cookie ingredients and some creamy butter and you’re ready for making these bakery style cookies. Here is everything you’ll need:

• Flour: just regular all-purpose flour is all you need
• Baking Soda: gives the cookies lift and fluffiness
• Baking Powder: gives the cookies more rise
• Salt: enhances all the flavors and contrasts the sweetness
• Unsalted Butter: adds the fat and richness in flavor
• Creamy Peanut Butter: creamy JIF or Skippy is my preference
• Sugar: adds sweetness
• Brown Sugar: adds sweetness and moisture
• Egg: gives the cookies structure
• Vanilla Extract: adds flavor
• Whole Milk: adds moisture
• Dry Roasted Unsalted Peanuts: adds more peanut flavor and a nice crunchy texture

Keep scrolling to the end of the post to see all the measurements needed for each ingredient.

How to Make Bakery Style Peanut Butter Cookies

If you’re new to pan-banging cookies, we are going to walk you through how to do it. Here are is the step-by-step guide for making this fabulous peanut butter cookie recipe:

1. Prep: Line a baking sheet with foil (dull side up) and preheat the oven to 350 degrees F.
2. Dry Ingredients: Whisk all the dry ingredients together in a small bowl.
3. Cream: Add the butter to the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer) and cream the butter until fluffy. Add the peanut butter and beat again until smooth.
4. Mix: Add in the sugars and mix until combined. Be sure to scrape down the sides as you go. Add the remaining wet ingredients and mix to combine. Slowly pour in the dry ingredients and mix until everything comes together but be careful to not overmix.
5. Rest: Allow the dough to rest for 15-20 minutes.
6. Scoop: Using a large cookie scoop (1

Banana Cream Pie Cookies – Crumbl Copycat

Banana cream pie cookies are sweet and creamy with a graham cracker crust inspired cookie base and an easy banana cream filling. Now you can make this Crumbl cookie copycat in the comfort of your own kitchen!

Once upon a time I decided to make a peach crisp cookie which was like a peach crisp and a peach cobbler all in one. Then I figured an apple crisp cookie had to come next. It was divine!

So naturally I had to dabble into the cream pie-inspired cookies, and the key lime pie cookie was born and the pumpkin pie cookie quickly followed. And with each new cookie, someone would tell me that Crumbl had the same cookie. Ha! Blast those Crumbl people!

So I guess you can call these Crumbl cookie copycat recipes, but these recipes have really just been my imagination running wild. What kind of cookie should I try to make next that Crumbl hasn’t already made?! Is there anything? I know they have a banana cream pie cookie already, but ours is better! 🤫

Ingredients for Banana Cream Pie Cookies

The ingredients for this banana cookie recipe is divided into two components. First, you have the banana cream pudding and then you have the cookie base. Here is what you will need for both parts:

Banana Cream Pie Filling

• Bananas: You want them slightly ripe, bright yellow with just a few brown spots on the peels to add real banana flavor.
• Whole Milk: Combines with the pudding powder to make the creamy filling.
• Instant French Vanilla Pudding Mix: Make sure it is the instant pudding mix and NOT the cook and serve kind.
• Cream Cheese: adds richness and creaminess
• Sweetened Condensed Milk: adds more sweetness and creaminess
• Cool Whip: You can use regular whipped cream but Cool Whip holds its thickness and structure better.

Cookie Base

• Unsalted Butter: make sure it is softened but not melting at all
• Cream Cheese: need to be softened so it will integrate into the cookie dough smoothly
• Brown Sugar: adds rich flavor and sweetness
• White Sugar: adds sweetness
• Vanilla Extract: adds flavor
• Eggs: adds structure to the cookie base
• Almond Extract: totally optional, but I love the flavor it adds
• Flour: just regular all-purpose flour
• Cornstarch: adds chewiness to the cookies
• Baking Powder and Baking Soda: adds fluffiness and rise to the cookies
• Salt
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