Giant Pumpkin Chocolate Cookies

Get ready for a mind-blowing treat with my Giant Pumpkin Chocolate Cookies recipe! Imagine sinking your teeth into a warm, gooey cookie filled with rich chocolate chunks, candied orange, pumpkin seeds butter and crispy brittles. These cookies are a perfect blend of fall flavors and decadent indulgence. In this tantalizing recipe, I combine the earthy sweetness of pumpkin with the intense richness of dark chocolate to create a cookie that is not only visually stunning but also incredibly delicious. The aroma of warm spices will fill your kitchen as these cookies bake to golden perfection, promising a truly unforgettable sensory experience. Pumpkin and chocolate lovers alike will rejoice at the first bite of these soft and chewy cookies, which boast a perfect balance of flavors and textures. Trust me, this is one recipe you do not want to miss! Ready to elevate your cookie game to a whole new level? Stay tuned for the video and let's bake up some magic together.

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Pumpkin Mixture

In a large frying pan, cook pumpkin puree along with carrot juice, salt, dark brown sugar, vanilla, cinnamon and ginger. Cook over medium heat at the beginning and lower the flame as it reduces down. Stir often to prevent scorching; it should take 30 minutes. Now, the pumpkin mixture has turned into a flavorful paste losing pretty much half of its initial weight. Let cool to room temperature before using.

Cookie Dough

In large bowl, mix up flour with baking powder and baking soda. In the food processor, cream butter along with salt, anise seeds, crystalized ginger and sugar. Add a couple tablespoons of flour and add half the pumpkin mixture. Give a few pulses to combine and add the egg and mix. Transfer mixture to a large pastry bowl and add remaining flour. Wrap up cookie dough into a 17-inch/43cm log. Refrigerate overnight. Unwrap and re-roll into a neat log; no need for extra flour. Place in the refrigerator until ready to use.

Cutting Cookies

Divide cookie dough log into 10 portions. Leave them tall as shown in the video. Keep refrigerated or freeze for later use.

Pumpkin Seeds Butter

Toast pepitas over the stove, stop when it pops – cool. Throw seeds in a food processor along with a pinch of salt and mix until it turn into paste. Add oil gradually to ease processing; add more if necessary.

Pumpkin Seeds Brittle

In a medium frying pan, turn granulated sugar into brown caramel. Toss in pepitas with salt. Turn heat off and add butter. Transfer mixture onto a silicone mat to cool.

Baking Cookies

Preheat oven to 375ºF/190ºC. Lower temperature to 350ºF/180ºC if using a fan oven. Place 5 cookies per baking tray and bake one tray a the time. Pre-bake cookies for 5 minutes, remove from oven and flatten cookies using a large glass or cup. Put cookies back in the oven for 7 to 8 minutes – Do not over bake. Gently stuff each cookie with some pumpkin seeds butter, pumpkin seeds praliné (any praliné can be used for these cookies) and pipe a more generous amount of pumpkin mixture. Return cookies to the oven for 5 minutes more. Turn oven off. Top cookies with more dots of pumpkin seeds butter and praliné. Add pieces of pumpkin brittle, chocolate and candied oranges. Put back in the oven for 90 seconds just for the chocolate to melt. Transfer cookies onto a wire rack to cool. Do not refrigerate cookies afterward, but rather leave at room temp. They wont last anyway... Enjoy!

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