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! 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.
Why You’ll Love This Recipe
- Fall Baking! Pumpkin Cookies are perfect for Fall Baking.
- Great Texture. They have a nice texture, not too cakey!
- Not Difficult To Make. These cookies are super simple to make!
Try my Pumpkin Chocolate Chip Banana Bread recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make these pumpkin cookies at home. See the recipe card located at the bottom of the post for full instructions.
- 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.
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.
How To Make Pumpkin Chocolate Chip Cookies
Preheat Oven to 350 Degrees F. Line a baking sheet with a silpat liner or parchment paper.
Cream Butter and Sugars. Place butter and sugars into stand mixer, beat until light and fluffy, about 2 minutes.
Add Wet Ingredients. Add molasses, pumpkin, egg and vanilla, beating until well combined.
Dry Ingredients. Add flour, salt and baking soda, mixing to combine then add in chocolate chunks.
Scoop Dough Onto Baking Sheet. 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.
How To Serve
Serve pumpkin cookies room temperature for any of your upcoming Fall parties/gatherings. They’re great with a little sea salt on top.
Leftovers
Store any leftover cookies in an airtight container for up to 3 days. They can be left room temperature or chilled in the refrigerator.
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.
Try More Pumpkin Recipes!
Giant Salted Pumpkin Chocolate Chip Cookies
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
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We liked these cookies. I got 13 cookies using a 1/4 measuring cup. I would add a bit of cinnamon and nutmeg next time. I didn’t find these to be cakey. Very easy to make.
I have made these more than a few times. They are delicious, but cakey. I haven’t figured it all out yet but this time less cakey. I used melted butter. I also only creamed melted butter as long as necessary to reduce the amount of air in the mix. I also smeared them fairly thing, like the thickness of yiur finger….Happy baking!
Can you refrigerate this dough?
Yes, it can also be frozen 🙂
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.
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.
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.
I really liked the flavour of these but mine came out QUITE cakey.. almost like cupcakes they rose so much even though I flattened them quite a bit. Hrm… 🙁 Oh well, I like them but the boyfriend was a disappointed.
Very disappointed, taking out the spices and adding salt does not make this a new recipe (found this one on Food Tv’s Site http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html ). I would not recommend this version.
Made these for Thanksgiving and found them disappointing to say the least. I was hoping for a crisp, pumpkin-y cookie dotted with chocolate and what I got was a lackluster CAKEY cookie with no flavor of pumpkin to speak of. We did a number of batches, and even added additional pumpkin towards the end (I know, it’s baking and shouldn’t mess with recipes, but I’m professional chef) but the results were NOT what you’ve pictured in your blog. The kids may be cute, but the recipe needs to reflect the final product more than this one does.
I loved the flavor of these cookies, but they turned out more cake-like than I expected. I was kind of disappointed. I thought they would turn out more like a chocolate chip cookie.
I love pumpkin cookies, but sometimes I’m not in the mood for something soft and cakey! This is just the best of both worlds! YUM-O-RAMA!!!! 🙂
These look amazing! My hubby isn’t a big fan of molasses though. Can you taste it in the cookie? Thanks!
Heavens this sounds and looks amazing. Cant wait to try. I too have been looking for a pumpkin cookie that is less fluffy! Thanks so much!
Happy (be-lated) birthday Jenny! Your boys are too stinkin’ cute! And this recipe looks perfect!
Thanks you Heather!
Jenny! Pumpkin, salted, chocolate chunks, giant in size – these cookies have it ALL! I swore I was done baking pumpkin cookies this month but I have to try something like this! 🙂