Print

Perfect Pumpkin Chocolate Chip Cookies with Sea Salt

pumpkin chocolate chip cookies with sea salt - featured image
Print Recipe

Soft and chewy pumpkin chocolate chip cookies with slightly crisp edges, pockets of melted dark chocolate, and a sprinkle of flaky sea salt. These are not cakey—they’re the perfect fall cookie.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (160g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (270g) semi-sweet or dark chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Pat the pumpkin puree dry: Spread the 1/2 cup of pumpkin puree on a plate lined with a paper towel. Place another paper towel on top and gently press to absorb excess moisture. Let it sit while you prepare the rest of the ingredients.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the egg, egg yolk, and vanilla extract on medium speed until fully combined, about 30 seconds. Scrape down the bowl. Add the pumpkin puree and mix on low speed until just combined.
  5. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. A few streaks of flour remaining are fine.
  7. Fold in the chocolate chips: Add the chocolate chips and fold them in gently with a rubber spatula until evenly distributed.
  8. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  9. Scoop and arrange: Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  10. Sprinkle with sea salt: Lightly sprinkle a few flakes of sea salt on top of each dough ball.
  11. Bake: Bake one sheet at a time for 11-13 minutes, until the edges are set and lightly golden. The centers will look slightly underdone.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t skip patting the pumpkin dry or chilling the dough—both are crucial for the right texture. Bake one sheet at a time for even results. Cookies taste even better on day two.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, pumpkin chocolate chip, fall cookies, sea salt cookies, chewy pumpkin cookies

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