Print

Perfectly Soft Pumpkin Chocolate Chip Cookies with Sea Salt

pumpkin chocolate chip cookies - featured image
Print Recipe

These soft pumpkin chocolate chip cookies with sea salt are everything you want in a fall dessert—warm, spiced, chocolatey, and finished with a perfect salty crunch. They’re forgiving once you know the tricks (blot the pumpkin, chill the dough, don’t overbake) and make your kitchen smell like October incarnate.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + ½ teaspoon ginger + ¼ teaspoon nutmeg + ¼ teaspoon cloves)
  • 1½ cups (255g) semi-sweet chocolate chips
  • Flaky sea salt for topping

Instructions

  1. Blot the pumpkin: Spread pumpkin puree on a paper towel-lined plate, cover with another paper towel, press gently, and let sit 5 minutes.
  2. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3-4 minutes).
  3. Add wet ingredients: Add egg and vanilla extract, beating until combined. Add blotted pumpkin puree and mix on low just until incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Mix dry into wet: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in chocolate chips: Use a rubber spatula to gently fold chocolate chips into the dough until evenly distributed.
  7. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Let dough sit at room temperature for 5 minutes.
  9. Scoop and arrange: Use a 1.5-tablespoon cookie scoop to portion dough. Place balls 2 inches apart on prepared sheets. Optionally press extra chocolate chips onto tops.
  10. Bake: Bake one sheet at a time on middle rack for 10-12 minutes, until edges are set and lightly golden but centers still look slightly soft.
  11. Add sea salt and cool: Immediately sprinkle a tiny pinch of flaky sea salt on each cookie. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Blotting the pumpkin puree is non-negotiable to remove excess moisture. Chilling the dough for at least 30 minutes is crucial to prevent spreading. Do not overbake; cookies should look slightly underdone in the center when removed from the oven. Use a light-colored baking sheet for even browning. Room temperature ingredients are important for proper creaming.

Nutrition

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

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