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+ servings


Course: American
Cuisine: Dessert
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 9 giant cookies
Print Recipe


  • 1 cup Butter (cold)
  • ¾ c Brown Sugar
  • ½ cup Sugar
  • 2 Eggs
  • 3 tbsp Pressed Pumpkin Puree (*SEE NOTE*)
  • 1 tbsp Maple Syrup
  • 2 cups Flour
  • 1 cup Cake Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Ground Cinnamon
  • 1 cup White Chocolate Chips
  • cup Mini Semisweet Chocolate Chips


  • Preheat oven to 375.
  • In a stand mixer, cream together the butter and both sugars until light and fluffy. About 3 minutes.
  • Add in the eggs and mix until combined.
  • Add the pumpkin puree and maple syrup, mix until combined.
  • Add in the flour, cake flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Mix until the flour is almost incorporated.
  • Add in all the chocolate chips and mix a few more seconds.
  • Divide cookie dough into 9 large balls.
  • Bake dough balls at 375 for 14-15 minutes.


Place about ½ cup of pumpkin puree in a bowl. Press the pumpkin puree with paper towels until most of the moisture has been removed. You will probably have to use multiple fresh paper towels. Once the pumpkin puree has been pressed, use 3 tbsp of this pressed pumpkin puree for the cookies.