Crispy Pumpkin and Dark Chocolate Puddle Cookies

15 cookies
41 min

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!

A perfect fall cookie, featuring pumpkin and dark chocolate!

The cookie dough batter.

The cookies are placed on parchment lined baking sheets.

The finished cookies! Yummy!

Crispy Pumpkin and Dark Chocolate Puddle Cookies

Recipe details

  • 15  cookies
  • Prep time: 25 Minutes Cook time: 16 Minutes Total time: 41 min
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Ingredients


  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 1 tablespoon water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 8 ounces dark chocolate morsels, plus extra for puddles
  • flaky sea salt

Instructions


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.

Tips

  • You could use any kind of chocolate that you wish!
  • Feel free to substitute fresh, cooked pumpkin or squash for the canned pumpkin.

Comments

  • Cindy Deeter Cindy Deeter on Oct 29, 2020

    There are no eggs in the list of ingredients, but egg is mentioned in the directions. Are there eggs? How many?

    • Thekissingcrust Thekissingcrust on Nov 05, 2020

      Thank you so much for catching this! I'm still learning how to use this website and I'm not sure how to edit the recipe. But yes, I added 1 egg when I added the pumpkin and vanilla!

  • Barbara Stevenson Barbara Stevenson on Oct 29, 2020

    How many eggs. Doesn’t say how many eggs to use

    • Thekissingcrust Thekissingcrust on Nov 05, 2020

      Thank you so much for catching this! I'm still learning how to use this website and I'm not sure how to edit the recipe. But yes, I added 1 egg when I added the pumpkin and vanilla!

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