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Cozy Pumpkin Chocolate Chip Cookies with Sea Salt

pumpkin chocolate chip cookies - featured image
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These soft and chewy pumpkin chocolate chip cookies are topped with flaky sea salt for the perfect balance of sweet, salty, and spiced. A fall favorite that’s easy to make and impossible to resist.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (170g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1½ cups (270g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute. Add the granulated sugar and brown sugar, then beat for 2-3 minutes until light and fluffy.
  4. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Fold in the chocolate chips using a rubber spatula until evenly distributed.
  7. Chill the dough for at least 30 minutes (or up to 24 hours).
  8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look soft.
  10. Immediately after removing from the oven, sprinkle each cookie with a pinch of flaky sea salt.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for thick, chewy cookies. For best results, chill at least 30 minutes or overnight. Measure flour by spooning and leveling to avoid dry dough. Bake one sheet at a time for even baking.

Nutrition

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

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