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Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies with golden, caramelized edges and dark chocolate chip puddles. Blot-dry pumpkin puree helps the dough spread and crisp while staying soft in the center.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.667 cup pumpkin puree blotted as dry as possible
  • 1 egg yolk not the whole egg
  • 2 tsp vanilla extract
Chocolate and topping
  • 1.5 cup dark or semi-sweet chocolate chips
  • flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release and clean bottoms.
  2. Blot the pumpkin puree between many layers of paper towels until very dry so the cookies spread and crisp instead of staying cakey.
Mix the dough
  1. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Beat the softened unsalted butter with the granulated sugar and brown sugar until fluffy, then add the blotted pumpkin puree, egg yolk, and vanilla extract and mix until smooth.
  3. Fold the flour mixture into the wet ingredients, then fold in the chocolate chips until no dry streaks remain.
Bake
  1. Scoop the dough into 2-tablespoon rounds and place on the lined sheets, leaving space for spreading.
  2. Bake at 375F for 11-13 minutes, until the edges are golden and the centers look slightly set.
  3. Sprinkle flaky sea salt over the cookies, then cool on the pan for 5 minutes before transferring.

Notes

For best spread, blot pumpkin puree until it feels barely tacky and avoid skipping the resting step; if your kitchen is warm, chill the dough 10-15 minutes before scooping. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze baked cookies for up to 2 months. For a dairy-light option, use a plant-based butter substitute in a similar fat ratio.