Description
This easy-to-follow recipe creates giant, gourmet-style cookies that are perfectly toasted on the outside, soft & chewy on the inside, and are bursting with fall spices and the perfect touch of pumpkin. And the best part? These pumpkin cookies are not cakey!
Ingredients
Units
Scale
- 1/2 cup Unsalted Butter (cold)
- 1/4 cup Granulated Sugar
- 3/4 cups Brown Sugar (light or dark)
- 1/2 cup Pumpkin Puree *see notes*
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 2 Teaspoons Pumpkin Pie Spice (heaping)
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Salt (heaping)
- 1 1/2 cups Chocolate Chips (Milk, Dark, or Semi-Sweet)
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, pumpkin pie spice, and salt in a separate bowl.
- Pumpkin Paste Prep: Take ½ cup of pumpkin puree and spread it out on a paper towel. Lay another sheet on top and gently press to soak up the moisture. Keep repeating with fresh towels until it’s thick and paste-like—you’ll end up with just under ¼ cup (about 40 g). Peek at the video above to see the texture you’re looking for!
- Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, pumpkin paste, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Start adding flour mixture in increments on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Chocolate Chips: Stir in the chocolate chips—I like using mini chips so there’s a little chocolate in every bite! Feel free to use semi-sweet, milk, or dark chocolate chips—whatever you love most.
- Rolling the Dough: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 160 grams each and I was able to form 6 giant cookies.
- Bake: Bake on middle rack for 10-12 minutes, depending on cookie size.
- Pro Tip: If you’d like to add chocolate chips to the tops after baking, gently press them into the cookie immediately after coming out of the oven when the cookie is still super soft.
- Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
Notes
- Pumpkin Tip: Be sure to remove the excess moisture from the pumpkin puree to get the perfect texture. Instructions are in the ‘The Secret to Chewy Pumpkin Cookies’ section and in the recipe steps above.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American