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Perfect Pumpkin Chocolate Chip Cookies with Sea Salt

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Soft, chewy pumpkin chocolate chip cookies with a touch of flaky sea salt. These are dense, buttery, and have that irresistible chewy bite you crave from a chocolate chip cookie, with real pumpkin flavor and a salty-sweet finish.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling), patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips (mix of regular and mini recommended)
  • Flaky sea salt (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in pumpkin puree, egg, and vanilla extract until just combined. The mixture may look curdled at first but will come together into a smooth, orange-tinted batter.
  4. In a separate medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. A few streaks of flour are okay; do not over-mix.
  6. Gently fold in chocolate chips with a rubber spatula until evenly distributed. Dough will be soft and slightly sticky.
  7. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better). This is crucial for preventing spreading.
  8. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and just starting to turn golden brown. Centers will still look soft and puffy.
  10. Immediately upon removing from oven, sprinkle a tiny pinch of flaky sea salt over each cookie.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture for chewier cookies. Chilling dough is essential to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips. Store in airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

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

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