Print

Cozy Pumpkin Chocolate Chip Cookies with Sea Salt

pumpkin chocolate chip cookies - featured image
Print Recipe

Soft, cakey pumpkin cookies studded with melty chocolate chips and finished with a sprinkle of flaky sea salt. These cozy cookies capture the perfect balance of sweet and salty, making them an irresistible fall treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 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. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl.
  4. Beat in the egg and vanilla extract until combined. Add the pumpkin puree and mix on low speed until just incorporated. The mixture may look slightly curdled; that’s normal.
  5. Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined. Do not overmix; stop as soon as no streaks of flour remain.
  6. Gently fold in the chocolate chips with a rubber spatula until evenly distributed. Reserve about 2 tablespoons of chips to press onto the tops of the dough balls if desired.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, preferably 1 hour. Chilling is crucial to prevent spreading.
  8. Using a cookie scoop or spoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each) and place them on the prepared baking sheets about 2 inches apart. Press reserved chocolate chips onto the tops if using.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft; they will continue to set as they cool.
  10. Immediately after removing from the oven, sprinkle a tiny pinch of flaky sea salt over each cookie.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Blot the pumpkin puree with a paper towel to remove excess moisture before adding to the dough. This prevents gummy cookies. Chilling the dough is essential—do not skip it. For best results, use a light-colored baking sheet to avoid burning the bottoms. Rotate pans halfway through baking for even cooking. The cookies can be stored in an airtight container at room temperature for up to 5 days; add a slice of bread to maintain softness. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall cookies, pumpkin chocolate chip, sea salt cookies, soft pumpkin cookies, easy pumpkin cookies

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