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Giant Pumpkin Chocolate Chip Cookie Recipe

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4.4 from 49 reviews

This Giant Pumpkin Chocolate Chip Cookie is a rich and gooey treat perfect for fall and beyond. Browned butter adds a deep, nutty flavor, while pumpkin puree brings moistness and a hint of autumn warmth. Baked in a cast iron skillet, this giant cookie offers a perfect balance of soft, chewy textures and melty chocolate chips, making it ideal for sharing or indulgent solo enjoyment.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (120g) pure pumpkin puree (NOT pumpkin pie filling)
  • 1 tbsp unsulphured molasses
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 2 cups (260g) all-purpose flour, spooned and leveled
  • 2 teaspoons pumpkin pie spice (optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup (170g) semi-sweet chocolate chips or chunks

Instructions

  1. Brown the butter: Place the unsalted butter into a medium saucepot over medium heat. Stir continuously while the butter melts, sizzles, and transforms into a rich brown color with a nutty aroma. This process should take about 5 minutes.
  2. Transfer and cool the butter: Immediately pour the browned butter, including the flavorful golden bits from the pan bottom, into a measuring cup. Let it cool for 15-20 minutes until it is still liquid but close to room temperature, slightly warm is fine.
  3. Preheat oven and prepare skillet: Preheat your oven to 350°F (175°C). Set aside a 10″ or 11″ cast iron skillet for baking the cookie.
  4. Mix wet ingredients: In a large bowl, combine the browned butter and light brown sugar, whisking to moisten the sugar thoroughly. Stir in the pumpkin puree, molasses, and vanilla extract until fully incorporated.
  5. Add dry ingredients: Sprinkle the all-purpose flour, pumpkin pie spice (if using), baking soda, and salt over the wet mixture. Gently mix until almost combined, leaving a few small streaks of flour to avoid overmixing.
  6. Incorporate chocolate chips: Fold in the semi-sweet chocolate chips or chunks until the dough is uniform and streak-free.
  7. Form the cookie in skillet: Drop the dough into the prepared cast iron skillet and spread it evenly with a spatula. Optionally, scatter a handful of extra chocolate chips on top for a melty chocolate finish.
  8. Bake the cookie: Place the skillet in the middle rack of the preheated oven. Bake for 25-30 minutes or until the surface puffs up, loses its shine, and the edges turn slightly darker brown.
  9. Cool and serve: Allow the giant cookie to cool in the skillet for about 20 minutes before slicing and serving to enhance its texture and flavor.

Notes

  • Using pure pumpkin puree (not pumpkin pie filling) ensures the right texture and flavor balance.
  • Brown butter adds a deeper, nutty flavor; do not skip this step.
  • Do not overmix the dough after adding flour to keep the cookie tender.
  • Cast iron skillet helps create a crispy edge and chewy center.
  • Optional pumpkin pie spice adds warm autumn flavors but can be omitted if preferred.
  • Cool the cookie before serving to allow it to set properly and avoid burning your mouth.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/giant-pumpkin-chocolate-chip-cookie-recipe/