Giant Salted Pumpkin Chocolate Chip Cookies

These Giant Salted Pumpkin Chocolate Chip Cookies are perfect for Fall! They’re chewy, chocolatey, and filled with the most perfect pumpkin flavor!

Table of Contents

• Pumpkin Chocolate Chip Cookies Recipe
• What You’ll Need
• How To Make Pumpkin Chocolate Chip Cookies
• How To Serve
• Leftovers
• Can The Cookie Dough Be Frozen?
• Get the Recipe

Pumpkin Chocolate Chip Cookies Recipe

I have been trying to perfect what I think is the best pumpkin cookie for a while now and I think I’ve done it!  These cookies are a little more buttery crisp than fluffy pillow-y. 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.

Try my Pumpkin Chocolate Chip Banana Bread recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

• butter– I generally use salted butter for my cooking and baking. Unsalted works fine as well.
• granulated sugar– This fine sugar adds the sweetness.
• light brown sugar– Light brown sugar also adds to the sweetness of the cookies.
• molasses– Find molasses in the baking section of the grocery store. Adds a lovely layer of Fall flavors to the cookies.
• pumpkin puree– Make sure you get pumpkin puree and not pumpkin pie filling. Find in the baking section of the grocery store.
• large egg– For consistency, I use large eggs for my cooking and baking.
• pure vanilla extract– For best tasting results use pure vanilla for your baking.
• all-purpose flour– The main dry ingredient for cookies.
• kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking. I prefer it over table salt.
• baking soda– Baking soda helps the cookies rise during baking.
• chocolate chunks- Find chocolate chunks in the baking section of the grocery store. You can substitute regular chocolate chips as well.
• fleur de sel salt if desired- A light salt that goes nicely on top of cookies when used lightly.

How To Make Pumpkin Chocolate Chip Cookies

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 cuscoop 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.

Had my sweet boys helping in the kitchen for these cookies 🙂  I’m keeping these old photos here of my boys from 2012, they’re so big now!

Take a break and crack up with your brother. Brady is now 17 years old, and Mason 20 years old. Can’t get over these!

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

Add chocolate chunks and gently stir. This dough is a dream. No joke!

How To Serve

Serve pumpkin cookies room temperature for any of your upcoming Fall parties/gatherings.

Leftovers

Store any leftover cookies in an airtight container for up to 3 days.

Can The Cookie Dough Be Frozen?

Yes, freeze cookie dough in an airtight container for up to 2 months. Be sure to thaw cookie dough to room temperature before preparing.

Giant Salted Pumpkin Chocolate Chip Cookies

These Giant Salted Pumpkin Chocolate Chip Cookies are perfect for Fall! They're chewy, chocolatey, and filled with the most perfect pumpkin flavor!

Course: Dessert

Cuisine: American

Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Servings: 6 large cookies

Calories: 288kcal

Author: Jenny

Cost: $15

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Equipment

• Oven
• parchment paper or silpat liner
• baking sheet
• mixing bowl or stand mixer
• measuring cups
• measuring spoons
• cookie scoop

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

Instructions

• Preheat oven to 350 degrees and line a baking sheet with a silpat liner or parchment paper.
• 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 cuscoop dough onto prepared baking sheet. Flatten cookies with hands then sprinkle lightly with salt if desired.
• 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.

Nutrition

Calories: 288kcal | Carbohydrates: 65g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 306mg | Potassium: 208mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

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