Giant Pumpkin Chocolate Chip Cookies Recipe

Giant Pumpkin Chocolate Chip Cookies Recipe

Get ready to elevate your fall baking with these irresistible Giant Pumpkin Chocolate Chip Cookies! These cookies are everything you love about the season, packed into one massive, soft, and chewy treat. Made with rich pumpkin puree, warm spices, and loaded with gooey chocolate chips, these cookies are perfect for satisfying your autumn cravings. Whether you’re enjoying them with a cup of hot cocoa or sharing them at a family gathering, these cookies are sure to be a hit. 

Be sure to try our 3-Ingredient Pumpkin Chocolate Chip Cookies!

Soft Pumpkin Chocolate Chip Cookies | Bake these soft, chewy pumpkin chocolate chip cookies that are packed with fall flavors! Perfect for autumn gatherings or a cozy treat at home.

Why You’ll Love This Recipe

• Soft and Chewy Texture: Enjoy the perfect balance of soft, chewy goodness in every bite.
• Giant Sized: These cookies are HUGE! And I don’t know why that makes them better, but somehow it just does 🙂 
• Easy to Make: This recipe is simple to follow, requiring just a few basic ingredients and minimal prep time.
• Kid-Friendly: A sweet treat that’s sure to be a hit with kids and adults alike, perfect for lunchboxes or after-school snacks.
• Crowd-Pleaser: Perfect for sharing at fall gatherings, holiday parties, or as a gift for friends and family.
• Aromatic Baking: Your kitchen will be filled with the irresistible aroma of pumpkin spice as these cookies bake.
• Seasonal Staple: This recipe is a must-have for your fall baking repertoire, offering a delicious way to celebrate the season.

Easy Pumpkin Chocolate Chip Cookies Recipe | Try this easy pumpkin chocolate chip cookies recipe for a delicious autumn dessert. Ready in just 30 minutes!

Ingredients & Substitutions

• Pumpkin Purée: Use canned pumpkin purée for convenience, or make your own by roasting and pureeing fresh pumpkin. Be sure not to use pumpkin pie filling, as it’s already sweetened and spiced.
• Cake Flour: This recipe uses cake flour, which gives the cookies a lighter, more tender texture. If you don’t have cake flour, you can make your own by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
• Baking Soda: Helps the cookies rise and become fluffy. Ensure your baking soda is fresh for the best results.
• Pumpkin Pie Spice: Adds the warm, cozy flavors of cinnamon, nutmeg, ginger, and cloves. If you don’t have pumpkin pie spice, you can make your own by combining these individual spices.
• Salt: Enhances the flavors and balances the sweetness.
• Butter: Use unsalted butter to control the salt content. You can substitute with a plant-based butter for a dairy-free version.
• Brown Sugar: Adds moisture and a rich, caramel flavor. If needed, you can substitute with coconut sugar for a refined sugar-free option.
• Granulated Sugar: Provides sweetness and helps achieve that classic cookie texture. You can substitute with cane sugar or a sugar alternative like monk fruit sweetener.
• Egg: Binds the ingredients together and adds structure. For a vegan option, substitute with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Vanilla Extract: Adds depth and enhances the flavors. Pure vanilla extract is best, but vanilla paste or even a vanilla bean can be used for a richer flavor.
• Chocolate Chips: Use your favorite chocolate chips—semisweet, dark, or even white chocolate. For a dairy-free version, opt for vegan chocolate chips (my favorite is Wegman’s brand of mini chocolate chips).

Pumpkin Spice Chocolate Chip Cookies | Spice up your fall baking with these pumpkin spice chocolate chip cookies! A perfect balance of sweet and spice.

How to Make Giant Pumpkin Chocolate Chip Cookies

• Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
• Mix the Dry Ingredients: In a bowl, whisk together cake flour, baking soda, pumpkin pie spice, and salt. Set aside.
• Cream the Butter and Sugars: In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
• Add the Wet Ingredients: Beat in the egg and vanilla extract until combined, then mix in the pumpkin purée.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in the Chocolate Chips: Gently fold in chocolate chips with a spatula.
• Chill the Dough (Optional): Chill the dough in the refrigerator for 30 minutes to help the cookies hold their shape.
• Scoop the Dough: Drop rounded balls of dough onto the prepared baking sheet, spacing them apart.
• Bake: Bake for 10-12 minutes, until the edges are set and lightly golden.
• Cool: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
• Serve and Enjoy: Enjoy your pumpkin chocolate chip cookies warm, or store them in an airtight container.

The Best Pumpkin Chocolate Chip Cookies | Discover the best pumpkin chocolate chip cookies recipe that’s soft, moist, and bursting with fall flavors.

Tips for Success

• Use Cake Flour for Tender Cookies: Cake flour is key to achieving a soft and tender texture. If you don’t have cake flour on hand, make a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
• Don’t Overmix the Dough: Once you add the flour, mix just until combined. Overmixing can lead to tough cookies, so keep it gentle.
• Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This ensures a smoother dough and more even baking.
• Don’t Skip the Spices: Pumpkin and chocolate are delicious on their own, but it’s the pumpkin pie spice that really brings out the cozy fall flavors. Don’t skimp on it!
• Cool on the Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without overbaking.
• Store Properly: To keep your cookies fresh and soft, store them in an airtight container at room temperature. They’ll stay delicious for up to a week—if they last that long!

Pumpkin Chocolate Chip Cookies – Fall Baking Must-Have | Don’t miss out on this fall baking must-have! Try these pumpkin chocolate chip cookies for a sweet seasonal treat.

Continue to Content

Pumpkin Chocolate Chip Cookies Recipe

Yield: 15 Big Cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Don’t miss out on this fall baking must-have! Try these pumpkin chocolate chip cookies for a sweet seasonal treat.

Print

Ingredients

• 1-3/4 cup (15 oz. can) pumpkin puree (NOT pumpkin pie filling)
• 1 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 2 1/2 cup cake flour
• 2 1/2 tsp. pumpkin pie spice
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 1/4 cup milk chocolate chips

Instructions

1. Preheat the oven to 375ºF.
2. Whisk together the pumpkin puree, sugar, oil, and vanilla.
3. Add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients in with a rubber spatula.
4. Fold in the chocolate chips.
5. Scoop out 1/4 cup dough for each cookie, about 6 cookies per baking sheet (baking sheets should be lined with parchment paper or a silicone baking mat).
6. Bake for 15 minutes and let cool completely on baking sheet. Do not store until completely cooled.
7. Store for up to two days in a sealed container.

Notes

Frequently Asked Questions:

1. Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour, but the cookies may be slightly less tender. To replicate the light texture of cake flour, you can make a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.

2. Do I have to chill the dough?

Chilling the dough is optional but recommended. It helps the cookies hold their shape better during baking and enhances the flavor. If you're short on time, you can skip this step, but the cookies might spread more.

3. Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure it's well-drained to avoid adding excess moisture to the dough.

4. How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for up to 3 months. Thaw at room temperature before serving.

6. What if I don't have pumpkin pie spice?

If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves. Adjust the proportions to your taste.

7. Can I add other mix-ins?

Definitely! Feel free to add nuts like pecans or walnuts, or even dried fruit like cranberries or raisins for extra flavor and texture.

9. Can I double the recipe?

Yes, you can easily double the recipe if you need a larger batch. Just make sure to mix everything well and bake in batches if necessary.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 264mgCarbohydrates: 47gFiber: 1gSugar: 27gProtein: 3g

Related Articles

Easy Pumpkin Chocolate Chip Cookies

Chocolate Chip Birthday Cookies Recipe

Pumpkin Chocolate Chip Muffins Recipe

Crisco Chocolate Chips Cookies Recipe

Craisin Chocolate Chip Cookies Recipe

Chocolate Chip Pumpkin Bread

Chocolate Chip Zucchini Banana Bread Recipe

25+ Recipes for Pumpkin Cookies

The Best Hot Chocolate Marshmallow Cookies Recipe

Chocolate Chocolate Chip Pancakes Recipe

Thick and Chewy Brown Sugar Chocolate Chip Cookies

Healthy Banana Oat Chocolate Chip Cookies