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
- Pumpkin Cookies are perfect for Fall Baking.
- They have a nice texture, not too cakey!
- 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.
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.
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.
Either cracking up at each other or fighting like crazy animals, lol! I prefer this.
This cookie dough is a dream. Light fluffy and pumpkin perfect!
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.