When someone offers me a cookie:
When someone offers me a giant cookie:
When someone offers me a warm, giant cookie with ice cream:
“HOLY CANNOLI, HAND OVER THE COOKIE, AND NO ONE GETS HURT.”
That’s right; in the face of an oversized cookie with ice cream, I break out the all-caps. It’s one of those foods that makes me lose all sense of rationality. What’s my name? Where am I? If there’s a warm cookie sundae afoot, then I don’t know. All I know is I want that cookie, and I want it now.
In the past, I’ve created a big, fat Chocolate Chip Cookie Sundae and a Giant Triple Chocolate Bookie, both of which were like oven-baked, chocolate-studded crack. But now that fall is here, and pumpkin is populating every edible substance in existence, it was only logical to create a Warm Pumpkin Chocolate Chip Cookie Sundae.
Hello hybrid treat that bonds the two things I love most. Let’s be friends. And by “friends,” I mean I’m going to eat you.
Gooey, warm, soft, chewy, and stuffed to the max with molten chunks of chocolate, this gargantuan pumpkin-kissed treat is truly euphoric. Enjoy the ultimate form of edible comfort with seasonal appeal. Let’s be honest, we all love us some pumpkin. Put it into a cookie sundae, and you’ve got perfection.
A Few Tips Before You Get Cooking:
- Vanilla or pumpkin ice cream is the perfect topper. Also add some fudge sauce. Yum!
- Using chocolate chunks instead of just chips is essential, especially since this cookie is on a bigger scale. You need that big chocolate impact.
- Letting the dough chill lets it garner flavor.
- Don’t want to bake the extra dough just yet? Or perhaps you just want one pookie? You can freeze the extra stuff and bake whenever you want it.
Warm Pumpkin Chocolate Chip Cookie Sundae
Adapted from Baking Illustrated
Yield – 4 to 6 pookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 cup + 2 tbsp. packed dark brown sugar
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 4.4-oz. milk or dark chocolate bar, chopped into chunks (equals about 1 cup of chunks)
- 1/2 cup additional milk, dark, or semi-sweet chocolate chips
1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the pumpkin, egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste. Chill the dough in the fridge for at least an hour before continuing.
3. Preheat oven to 350 degrees F. Pack about 1 cup of dough into ungreased ramekins, small baking dishes, or mini skillets. Do not form to the shape of the pan; you’re making a cookie, not a crust! You have a few options. You can make all the dough into pookies, or you can make a couple pookies and bake the rest of the dough as regular-sized cookies (bake regular cookies for 8 minutes). If you don’t want to bake the extra dough, then you can freeze it.
4. Let bake for 20-30 minutes until set and puffy. A toothpick inserted in the center should come out with crumbs, but not gooey. Don’t over bake! Let sit for 2 minutes. Top with ice cream and serve immediately.