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Chocolate Chip Pumpkin Cookies

Chocolate chip pumpkin cookies with warm spice and melted-in chocolate chips for chewy, golden edges. Blotted-dry pumpkin helps control spread while the tops get a flaky sea salt finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.333 cup pumpkin puree blotted very dry
  • 1 egg
  • 1 egg yolk separated from the egg
  • 2 tsp vanilla
mix-ins and topping
  • 1.5 cup semi-sweet chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375F and line baking sheets.
  2. Blot pumpkin puree very dry—this is critical for cookies that spread.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, cornstarch, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix wet ingredients
  1. Beat softened unsalted butter with brown sugar and granulated sugar until smooth.
  2. Add blotted pumpkin puree, egg, egg yolk, and vanilla, then beat just until the mixture looks cohesive.
Combine and shape
  1. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  2. Fold in semi-sweet chocolate chips until distributed throughout.
  3. Scoop 2-tablespoon rounds and place on the lined baking sheets with space between them.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until the edges look golden.
  2. Sprinkle flaky sea salt over the warm cookies, then cool on the pan 5 minutes before moving.

Notes

Pro tip: blot the pumpkin puree very dry using paper towels; excess moisture is the main reason these cookies spread too much. Store airtight at room temperature up to 4 days (or refrigerate up to 1 week). Freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter substitute for the unsalted butter.