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5 from 1 vote

Giant Pumpkin Chocolate Chip Cookies

This cookie is everything you love about a classic chocolate chip cookie—soft centers, crisp edges, melty chocolate—blended with the warm spice and subtle sweetness of pumpkin. It’s oversized, festive, and guaranteed to make your kitchen smell like autumn.
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Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Servings: 9 Giant Cookies

Ingredients

Cookies

  • 200 grams brown butter (cold)
  • 175 grams brown sugar
  • 100 grams granulated sugar
  • 300 grams all-purpose flour
  • 5 grams ground cinnamon
  • 2 grams ground nutmeg
  • 2 grams ground ginger
  • 2 grams ground clove
  • 10 grams baking powder
  • 5 grams salt
  • 100 grams pumpkin puree (blotted)
  • 10 grams vanilla extrat
  • 300 grams dark or semisweet chocolate (roughly chopped)

Cream Cheese Frosting

  • 113 grams unsalted butter (room temperature)
  • 226 grams full-fat cream cheese (room temperature)
  • 350 grams powdered sugar (+50 grams reserve, if needed)
  • 5 grams vanilla extract
  • Pinch of salt

Instructions

Cookies

  1. Create brown butter ahead of time by starting with unsalted butter in a medium pot and heating over medium heat, stirring constantly, until brown and fragrant. Remove and refrigerate until cold and solid. Measure weight of brown butter after cooling.
  2. Preheat oven to 425F. Line baking sheet(s) with parchment paper.
  3. In a large bowl or the bowl of a stand mixer with a paddle attachment, beat cold brown butter, brown sugar, and granulated sugar until a wet sand consistency, about 2 minutes. Scrape down the bowl as necessary. Note, do not cream the butter and sugar.
  4. With the mixer on low, add flour, spices, baking powder, and salt, mixing just until incorporated and a crumbly consistency.
  5. Add pumpkin puree and vanilla extract and mix just until the dough begins to clump together. Add roughly chopped dark chocolate (or dark chocolate chips) and mix to evenly distribute.
  6. Portion dough into 125g balls, loosely packed together, and place onto lined baking sheet at least 2 inches apart.
  7. Bake until outside is set and lightly browned, about 12-14 minutes. Let the cookies cool on the pan for at least 15 minutes before transferring to a wire rack to cool completely.

Cream Cheese Frosting

  1. While cookies are cooling, make cream cheese frosting. In a large bowl or bowl of a stand mixer with a paddle attachment, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and salt and continue mixing until combined. For thicker frosting, add reserve powdered sugar as well.
  2. Top cookies with cream cheese frosting once completely cool.

Notes

* Dough can be made ahead of time, rolled into balls, and frozen in an airtight container for several months. To bake from frozen, simply allow for a slightly longer bake time.