This professional recipe yields 8–9 bakery cookies at 5 oz each — thick, indulgent, and packed with seasonal flavor. Unlike standard chunky cookie formulas, this recipe uses a different flour ratio, butter method, and mixing process, resulting in a Levain-style texture: crisp golden edges with a rich, soft interior.
The highlight of this recipe is the pumpkin butter base paired with gingersnap chunks (or Biscoff cookies), creating a layered autumn flavor that is both nostalgic and elevated. Bonus recipes are included for homemade pumpkin butter and gingersnap cookies, though you can also use store-bought options from Walmart, Trader Joe’s, or similar markets.
Levain-style cookies with pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves)
Thick, indulgent cookies designed for fillings if desired (see marshmallow center example in listing images)
Pumpkin butter adds rich moisture and flavor depth
Gingersnap or Biscoff chunks for extra texture and spice
Optional mix-ins such as candied pecans or chocolate chips for customization
Includes professional baking notes, shaping instructions, and bonus recipes for homemade components
A digital recipe file (PDF format)
Developed with metric weights and US cup conversions
Detailed notes on shaping, baking time, and texture expectations
Professional workflow tested in bakery production
Bonus recipes for pumpkin butter and gingersnap cookies
Reheating instructions for customers:
Microwave: 10–15 seconds
Oven: 350°F for 4–6 minutes
These cookies are different from my past chunky cookie titled formulas:
Not as cakey or tall
Different protein content, flour blend, and mixing method
Timed steps for precision; includes photos of key stages for visuals
Always bake a test cookie first to gauge your oven’s behavior.
This is a “Bakeshop” recipe priced higher than standard listings — these are recipes I actively use in my business, offered to customers and local competitors at a fair value to compensate for revenue loss.
For dough-shaping videos, visit the Facebook recipe group: Carter’s Bakeshop Group
Purchasing grants you the right to bake these cookies for personal enjoyment or for sale in your business.
You may not resell, share, or publicly post the recipe file in any form.
When sharing your baked results, please link back to the listing rather than sharing screenshots of the recipe.
No refunds on digital products. Questions regarding the recipe or process may be asked directly — support is available in the Bakeshop group.
This recipe is perfect for:
Cottage bakers and bakery owners wanting to add a seasonal bestseller to their menu.
Enthusiasts who love thick, indulgent cookies with a refined seasonal twist.
Anyone looking for professional-level cookie development that stands apart from standard pumpkin cookies.
Expect a cookie that is rich, bold, and unapologetically bakery-sized — the ultimate pumpkin pie–inspired indulgence.
This professional recipe yields 8–9 bakery cookies at 5 oz each — thick, indulgent, and packed with seasonal flavor. Unlike standard chunky cookie formulas, this recipe uses a different flour ratio, butter method, and mixing process, resulting in a Levain-style texture: crisp golden edges with a rich, soft interior.
The highlight of this recipe is the pumpkin butter base paired with gingersnap chunks (or Biscoff cookies), creating a layered autumn flavor that is both nostalgic and elevated. Bonus recipes are included for homemade pumpkin butter and gingersnap cookies, though you can also use store-bought options from Walmart, Trader Joe’s, or similar markets.
Levain-style cookies with pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves)
Thick, indulgent cookies designed for fillings if desired (see marshmallow center example in listing images)
Pumpkin butter adds rich moisture and flavor depth
Gingersnap or Biscoff chunks for extra texture and spice
Optional mix-ins such as candied pecans or chocolate chips for customization
Includes professional baking notes, shaping instructions, and bonus recipes for homemade components
A digital recipe file (PDF format)
Developed with metric weights and US cup conversions
Detailed notes on shaping, baking time, and texture expectations
Professional workflow tested in bakery production
Bonus recipes for pumpkin butter and gingersnap cookies
Reheating instructions for customers:
Microwave: 10–15 seconds
Oven: 350°F for 4–6 minutes
These cookies are different from my past chunky cookie titled formulas:
Not as cakey or tall
Different protein content, flour blend, and mixing method
Timed steps for precision; includes photos of key stages for visuals
Always bake a test cookie first to gauge your oven’s behavior.
This is a “Bakeshop” recipe priced higher than standard listings — these are recipes I actively use in my business, offered to customers and local competitors at a fair value to compensate for revenue loss.
For dough-shaping videos, visit the Facebook recipe group: Carter’s Bakeshop Group
Purchasing grants you the right to bake these cookies for personal enjoyment or for sale in your business.
You may not resell, share, or publicly post the recipe file in any form.
When sharing your baked results, please link back to the listing rather than sharing screenshots of the recipe.
No refunds on digital products. Questions regarding the recipe or process may be asked directly — support is available in the Bakeshop group.
This recipe is perfect for:
Cottage bakers and bakery owners wanting to add a seasonal bestseller to their menu.
Enthusiasts who love thick, indulgent cookies with a refined seasonal twist.
Anyone looking for professional-level cookie development that stands apart from standard pumpkin cookies.
Expect a cookie that is rich, bold, and unapologetically bakery-sized — the ultimate pumpkin pie–inspired indulgence.
