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Giant Pumpkin Chocolate Chip Cookies

Print Recipe
Thick, soft, giant pumpkin cookies packed with chocolate chips and big pumpkin flavor. These are less cake-y and more cookie-like than your usual pumpkin chocolate chip cookies, but still bring plenty of pumpkin to the dessert table.
Servings 8 large cookies

Ingredients

  • 1 cup unsalted butter cold and cubed
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs cold
  • 1/2 (1/3 after pressing) cup canned pumpkin (See notes) *Not pumpkin pie filling. Must be canned. Start with 1/2 cup and soak the puree in a paper towel until most of the moisture is gone and it's more of a paste (About 1/3 cup).
  • 1 Tablespoon pumpkin pie spice
  • 3 3/4 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi sweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 1/2 cup large chocolate chips

Instructions

  • Prep two large aluminum cookie sheets with parchment paper.
  • Preheat oven to 410 degrees (yep, that's right!) - not convection.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time, whipping up well between each addition. Add in the *pressed pumpkin puree (make sure to read notes above before adding it in).
  • Add in the pumpkin pie spice, flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of chocolate chip varieties, then hand stir or lowest-speed-mix the chocolate chips into the batter. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate chips on top for better presentation.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for a minute, then carefully transfer the cookies to a cooling rack to finish cooling,
  • Enjoy!