Imagine biting into a cookie so decadent, so perfectly balanced between sweet and salty, that it transforms your entire dessert experience. These Giant Salted Pumpkin Chocolate Chunk Cookies are not just another treat - they're a seasonal sensation that combines the rich warmth of pumpkin, the luxurious depth of chocolate chunks, and a tantalizing sprinkle of sea salt that will make your taste buds dance with joy. Perfect for cozy autumn afternoons or impressing guests at your next gathering, these cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 10 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add 1 cup of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract to the butter and sugar mixture. Mix on low speed until well combined.
- In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 1 cup of chocolate chunks using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Using a large cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Sprinkle a small pinch of sea salt on top of each cookie dough mound before baking. This will enhance the flavor and create a delightful contrast with the sweetness of the cookies.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Giant Salted Pumpkin Chocolate Chunk Cookies warm or at room temperature, and store any leftovers in an airtight container for up to a week.
Tips
- Use room temperature ingredients for better mixing and a more consistent cookie texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- For extra indulgence, use high-quality chocolate chunks instead of standard chocolate chips.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
- The sea salt sprinkle is crucial - it elevates the entire flavor profile, so don't skip it!
- Let cookies cool slightly on the baking sheet to continue setting before transferring to a wire rack.
- Store in an airtight container to maintain their soft, chewy texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 60mg
