Name: Giant Salted Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
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

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

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 🙂 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 🙂

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

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

How To Make Pumpkin Chocolate Chip Cookies

Preheat oven to 350 degrees F. 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 cup) scoop 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.

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

Add your pumpkin and molasses.

Take a break and crack up with your brother. Brady is now 15 years old, can’t get over these!

Add an egg.

A little vanilla.

Add your dry ingredients. Dying, Mason is now 18 years old. Ha! Love these boys.

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!

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 🙂