These Giant Chocolate Chip Pumpkin Cookies are big in both size and flavour! Loaded with chocolate chips, chocolate chunks and pumpkin spice, these ultra thick cookies hold a huge punch of both pumpkin/chocolate greatness in each bite!
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One of my favourite cookie recipes on this site are my white chocolate chip pumpkin cookies. Today I’m bringing that recipe back with a few changes!
Change #1: Chocolate! We’ll be using dark chocolate chips and dark chocolate CHUNKS in these cookies!
Change #2: I didn’t wanna just repost the same recipe using a different kind of chocolate, so for the first time ever, I’ll be making GIANT cookies!
These Giant Chocolate Chip Pumpkin Cookies Are:
- Loaded with pumpkin flavour and spices
- Thick, soft and chewy
- Loaded with chocolate chips AND chunks
- Easy to make
- My new favourite cookie!
Pumpkin recipes are usually cakey in texture, but I’ve found my pumpkin cookie recipes to be more on the traditional soft and chewy side. Though they do have a slightly different texture from a regular chocolate chip cookie because we replace the eggs with pumpkin.
I’m gonna be honest with you, if you asked me to choose between these chocolate chunk pumpkin cookies and my best ever chocolate chip cookies, I’d choose these ones!
How to Make Pumpkin Cookies
These cookies are made just like my other cookie recipes. Start by heating the butter in the microwave in about 15-20 second intervals until only half of it is melted. A half-melted/half-softened butter base creates the best texture in my cookies!
Beat this butter with brown sugar and white sugar. The brown sugar adds loads of flavour and enhances or pumpkin/spice flavours! Since we’re using pumpkin, we don’t need to add eggs because the puréed pumpkin provides all the structure these cookies need.
Mix in the pumpkin and vanilla, then beat in the flour, spices, baking soda, baking powder and salt. Now we’re gonna mix in a total of 3 cups of chocolate! Yup, throw in 1 and ½ cups each of chocolate chips and chocolate chunks! All this chocolate also helps the cookies rise tall so you have a batch of yummy hockey pucks instead of flat disks.
How to Make Giant Cookies
- Chill Batter: The cookie dough will be a bit sticky, so you’ll need to chill them in the refrigerator for at least an hour or 2. This also gives the cookies the best texture!
- Use a Measuring Cup: Each one of these cookies is ½ cup of dough each! So instead of using a cookie scoop trying to guess how much dough is needed per cookie, just fill a ½ measuring cup with enough dough. The cup also helps form the cookies into the perfect shape! You don’t wanna roll these cookies into balls, a thick disk is the perfect shape!
- Bake: My cookies usually take 11 minutes to bake, but since these cookies are huge, they need an extra 5 minutes. I’m actually surprised because I thought they’d take about 25 minutes to bake, but they were ready in only 16. Start by baking for 8 minutes, turn the cookie sheet, then bake for another 8 minutes. Immediately press more chocolate chips and chunks into the top, then resist devouring them for 15 minutes.
How deliciously gorgeous do these look?! If you love pumpkin and chocolate, you’ll adore these giant cookies because each one is packed with a TON of each!
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Let’s get baking!
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ⅔ cup canned Pumpkin Purée
- 2 teaspoons pure vanilla extract
- 2 and ¾ cups all purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- 1 teaspoon baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 1 and ½ cups chocolate chips + extra for topping
- 1 and ½ cups chocolate chunks + extra for topping
- Microwave the cold butter in 20 second intervals until the butter is halfway melted.
- In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes. Add pumpkin purée and vanilla and mix until combined.
- In a separate bowl, add flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt. Whisk to combine.
- Add dry ingredients to the stand mixer bowl and mix until incorporated. Mix in chocolate chips and chocolate chunks.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
- Line a baking sheet with parchment paper or a silpat mat. Set aside. Preheat oven to 350°F.
- Remove cookie dough from refrigerator and scoop out ½ cup of cookie dough. If you used a measuring cup, all you need to do is shape up the sides and top of the dough to form a thick round disk.
- Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread. I baked about 3 at a time.
- Bake in preheated oven for 14-16 minutes, or until edges are set and the center of the cookies still look undercooked. Rotate the sheet at the 8 minute mark so the cookies can bake evenly.
- Remove from oven and immediately press more chocolate chips and chunks on top. Allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies. Enjoy warm!
- Smaller Cookies: for smaller cookies, scoop out ¼ cup portions of dough and bake for 10-12 minutes, turning at the 6 minute mark. It usually takes me 11 minutes.
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Nutrition Information:Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 248mgCarbohydrates: 50gFiber: 2gSugar: 34gProtein: 3g
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