Nov
12
2012

Giant Salted Pumpkin Chocolate Chunk Cookies

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Cookies

I have been trying to perfect what I think is the best pumpkin cookie for a while now and by golly I think I’ve done it :)  Now, don’t get me wrong I love the puffy pumpkin cookie, but I wanted something a little more chocolate chip cookie-ish.  A little more buttery crisp than fluffy pillow-y?  Make sense?

This recipe turned out just how I wanted it to…and I made them giant size which is always more fun.  I also added some fleur de sel salt to the tops which is fabulous to me, however if salted cookies are not your thing then by all means leave it off.  They are great either way.

Let’s take a look at how these babies are made :)

Here’s your line-up.  Nothing too crazy.

Had my sweet boys helping in the kitchen for these cookies :)  Cream your butter and sugars.

Add your pumpkin and molasses.

Take a break and crack up with your brother.

Add an egg.

A little vanilla.

Add your dry ingredients.

Either cracking up at each other or fighting like crazy animals, lol!  I prefer this :)

…and this :)

Chocolate chunks please!

This dough is a dream.  No joke!

I used a giant cookie scoop.  It holds a good 1/4 cup.  You can make these cookies as big or small as you’d like.

Press your dough down like so.

I prefer this fabulous fleur de sel sea salt, but use any regular course salt or leave it out altogether.

I LOVE the touch of salt on these cookies.  Give it a try!

Love these giant cookies :)

Giant Salted Pumpkin Chocolate Chunk Cookies

Giant Salted Pumpkin Molasses Chocolate Chunk Cookies 1 text Ingredients

  • 1 stick/8 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree
  • 2 tablespoons molasses
  • 1 large egg
  • 1 teaspoon pure vanilla
  • 1 1/2 cups all-purpose Gold Medal Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • one 10 ounce bag chocolate chunks or 2 cups
  • A few pinches Fleur de sel salt or sea salt for sprinkling on top of cookies

Directions

  1. Preheat oven to 350 degrees F. and line a baking sheet with a silpat liner or parchment paper.
  2. Place butter and sugars into stand mixer, beat until light and fluffy, about 2 minutes. Add molasses, pumpkin, egg and vanilla, beating until well combined. Add flour, salt and baking soda, mixing to combine then add in chocolate chunks. Using a large scoop (I used my ice cream scoop, holds about 1/4 cup) scoop dough onto prepared baking sheet. Flatten cookies with hands then sprinkle lightly with salt if desired.
  3. Bake for 15-17 minutes or until baked through. Please keep in mind if you bake smaller cookies cooking time will be much less. Bake accordingly to size. Let cool for 10 minutes on baking sheet then transfer to cooling rack.

Makes 6 Large cookies

This post is in partnership with Gold Medal Flour, but opinions are my own. Check out my Farm to Table Event in Kansas City with Gold Medal Flour. We just added a new video from our trip. Check it out!




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Comments

67 Responses | Comments RSS

  1. 51
    Kacy says:

    Just made these for the first day of school to share with my co-workers. Despite the claim that they aren’t cakey, they in fact are very cakey. I don’t mind that at all, but I didn’t get any pumpkin flavor from the original recipe (I followed it exactly). I will add pumpkin pie spice or cinnamon next time I make these. I will try them again – they are chocolate chip cookies, after all.

  2. 52

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  9. 59
    Diana says:

    My husband and I loved these, except for the salt on top. We liked them so much that I bought more chocolate chips so we can have them without the salt on top. I don’t like choc. chunks, so I used choc. chips instead. We liked the cake texture. I got way more than 6 cookies, though. I think about 16 cookies, and I used my ice cream scoop to measure them out. Thanks for this recipe.

  10. 60

    […] Giant Salted Pumpkin Chocolate Chunk Cookies from Picky Palate […]

  11. 61
    Kala says:

    I just finished making these. They def didn’t turn out anywhere near what your picture shows. Mine were a darker brown and cakey. And they stuck to each other in the storage container, so when I pulled one out I got 2. Really was hoping for the crispy chocolate chip cookie type. What may have gone wrong? Maybe I’ll try again.

  12. 62

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  14. 64
    Jenn says:

    Can you refrigerate this dough?

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Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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