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Jessie James Decker Pumpkin Chocolate Chip Cookies

Jessie James Decker pumpkin chocolate chip cookies with soft, caramelized edges and pockets of melty dark chips. A straightforward creamed-butter method pairs pumpkin puree (blotted dry) with warm cinnamon and pumpkin pie spice.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla
  • 2 cup semi-sweet chocolate chips
  • 1 Flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line baking sheets. (Visual cue: sheets should be ready for scooped dough.)
  2. Blot the pumpkin puree dry. (Visual cue: puree should look less wet on the surface before mixing.)
Make the cookie dough
  1. Beat the softened butter with the brown sugar and granulated sugar until light and fluffy. (Visual cue: mixture should look paler and aerated.)
  2. Add the blotted pumpkin, eggs, and vanilla, then beat until combined. (Visual cue: batter becomes smooth and cohesive.)
  3. Fold in the whisked dry ingredients (flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt). (Visual cue: no large dry streaks remain.)
  4. Fold in the semi-sweet chocolate chips. (Visual cue: chips are evenly distributed through the dough.)
Bake and finish
  1. Scoop 2-tablespoon rounds onto the lined baking sheets. (Visual cue: keep dough mounds evenly spaced.)
  2. Bake for 10-12 minutes at 375F until the edges are golden—do not overbake. (Visual cue: centers look slightly set but not dry.)
  3. Sprinkle with flaky sea salt immediately after baking. (Visual cue: salt adheres while cookies are warm.)

Notes

For best chewy-soft texture, blot the pumpkin puree thoroughly so the dough bakes up thick instead of spreading. Store cookies in an airtight container for up to 4 days at room temperature; freeze baked cookies up to 2 months. For a dairy-light swap, use a plant-based butter stick that measures like butter.