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Ultimate Soft Pumpkin Chocolate Chip Cookies with Sea Salt

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These soft, tender pumpkin chocolate chip cookies are packed with warm spices, melty chocolate, and finished with a flaky sea salt crunch. They stay soft for days and are the perfect fall treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (245g) pumpkin puree, patted dry
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Flaky sea salt, for topping

Instructions

  1. Prep your pumpkin puree: Spread the pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the other ingredients.
  2. Melt the butter: In a small saucepan over low heat, melt the butter completely. Remove from heat and let it cool for 5 minutes.
  3. Mix the wet ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously for about 1 minute until smooth and slightly thickened. Add the pumpkin puree, egg, and vanilla extract. Whisk until fully combined.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, salt, and cornstarch.
  5. Add dry to wet: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Fold in the chocolate chips: Gently fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  8. Preheat the oven: About 10 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Portion the dough: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheets.
  10. Bake: Bake one sheet at a time for 10-12 minutes. The edges should look set and lightly golden, but the centers will still appear soft and slightly underdone.
  11. Add sea salt: Immediately after removing the cookies from the oven, sprinkle a tiny pinch of flaky sea salt on top of each one.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the cornstarch—it keeps cookies soft for days. Pat the pumpkin puree dry to prevent soggy cookies. Chill the dough for at least 30 minutes to prevent spreading. For best results, use room temperature ingredients. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

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

Find it online: https://forkifyfun.com/ultimate-soft-pumpkin-chocolate-chip-cookies-with-sea-salt/