A perfect fall cookie, featuring pumpkin and dark chocolate!
Crispy Pumpkin and Dark Chocolate Puddle Cookies
There are some days when you just *need* a Salted Pumpkin Chocolate Puddle Cookie bigger than your palm! These delicious and perfectly-in-time for fall cookies are crispy on the edges, chewy in the middle, and feature a delicious puddle of dark chocolate and a sprinkle of sea salt flakes. They are quick and easy to make, and use basic ingredients you probably already have in your pantry. Add them to your weekly baking list, because I'm pretty sure you're going to love them!
The cookie dough batter.
The cookies are placed on parchment lined baking sheets.
The finished cookies! Yummy!
- 15 cookies
- Prep time: 25 Minutes|Cook time: 16 Minutes|Total time: 41 Minutes
- Preheat oven to 350 degrees F. Cream butter for 2 minutes or until light and fluffy. Add sugars and cream for another 2 minutes or until light and fluffy. Add pumpkin, vanilla, and water and cream for another minute. Mix dry ingredients together and add to butter and egg mixture. Stir dry mixture into wet, trying to stir as little as possible. Add chocolate morsels and gently stir in.
- Take 1/3 cup amounts and gently form into a ball. Place ball on parchment paper lined baking sheet and slightly flatten with the palm of your hand. Place 5 cookies on each sheet.
- Bake at 350 degrees F for 10 minutes. After the 10 minutes, open oven door, and using a hot pad, lift a corner of the baking sheet 5 or 6 inches off the oven rack and let it drop. Close oven and bake for another 2 minutes. Repeat pan-dropping technique. Repeat this several times or until cookies have baked 16 to 18 minutes.
- You want the cookies to be crispy on the edges, but still look soft and maybe a little underdone in the middle. Remove from oven.
- For chocolate puddles, place 6 or 8 dark chocolate chips in a few little piles on hot cookies. Let sit on cookie sheets until morsels have softened, and using a small spoon, gently spread chocolate to make a little puddle. Finish cooling on cookie sheets for another 5-ish minutes, then remove to wire racks to finish cooling. Sprinkle with a little pinch of flakey sea salt.
- You could use any kind of chocolate that you wish!
- Feel free to substitute fresh, cooked pumpkin or squash for the canned pumpkin.