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Cozy Pumpkin Chocolate Chip Cookies with Sea Salt

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Soft, chewy pumpkin chocolate chip cookies with warm spices, melty chocolate, and a sprinkle of flaky sea salt. A happy accident turned into the perfect fall treat, ready in about 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Measure out 1 cup of pumpkin puree and spread it onto a plate lined with paper towels. Place another layer of paper towels on top and press gently to absorb excess moisture. Let it sit while you prepare the rest of the ingredients.
  3. Melt the butter: In a small saucepan or microwave-safe bowl, melt 1/2 cup unsalted butter. Let it cool for about 2 minutes.
  4. Combine the wet ingredients: In a large mixing bowl, whisk together the melted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until smooth. Add the blotted pumpkin puree, 1 large room-temperature egg, and 1 teaspoon vanilla extract. Whisk until uniform and slightly glossy.
  5. Mix the dry ingredients: In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula. Mix just until no streaks of flour remain. The dough will be soft and slightly sticky.
  7. Fold in the chocolate chips: Add 1 cup semi-sweet chocolate chips and fold them in with a few gentle strokes until evenly distributed.
  8. Scoop the dough: Using a 1.5-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Place one baking sheet at a time on the center rack. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone and puffy.
  10. Add the sea salt: As soon as the cookies come out of the oven, sprinkle a pinch of flaky sea salt over each one.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to avoid flat, gummy cookies. Don’t overmix the dough. Room temperature egg is important. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use melted coconut oil or vegan butter and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall baking, pumpkin dessert, easy cookies, no chill cookies, sea salt cookies

Find it online: https://tastytuck.com/cozy-pumpkin-chocolate-chip-cookies-with-sea-salt/