Now, don't get me wrong, I'm not hating on Crumbl. Like I said, I've never had a Crumbl cookie. Maybe someday I'll have one and think, "wow was I wrong! I could never emulate this delicious chewy cookie goodness!"
It did get me intrigued though. See, I had just gotten a giant cookie scoop and I wanted to try to make some big, bakery style cookies. I got on Crumbl's website and saw that one of their offerings was pumpkin chocolate chip cookies.
Guys. You know how I feel about pumpkin.
Hello, it's why I'm doing this pumpkin cookie series.
So, I made these giant, bakery style, chewy, pumpkin chocolate chip cookies.
These cookies are amazing. They're soft and chewy, but not cakey like many pumpkin chocolate chip cookies are. They taste like chocolate chip cookies, but with pumpkin in them.
The secret? Don't use eggs. The pumpkin is so moist, it replaces the egg. The result is a delicious, soft, chewy cookie that just tastes like fall.
With my large cookie scoop I can make twelve. It's easy to double the recipe to get 24. I made a double batch of these pumpkin chocolate chip cookies to give to people as a thanks for all that they had done for us shortly before Elodie was born, and after she passed away.
So, without further ado, here is the recipe. Please make it, and if you're a Crumbl cookie fan, tell me if you think I should work for them as a recipe formulator... or something.