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The Best Pumpkin Chocolate Chip Cookies with Sea Salt

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Soft, tender pumpkin chocolate chip cookies with a sprinkle of flaky sea salt that makes them unforgettable. Perfect for fall gatherings, these cookies come together in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3/4 cup (170g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Set aside.
  3. In a large bowl, cream the butter and sugar: Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through.
  4. Add the wet ingredients: Beat in 3/4 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until well combined. The mixture might look slightly curdled—this is normal.
  5. Gradually add the dry ingredients: With the mixer on low speed, add the flour mixture in two additions, mixing just until combined after each. Do not overmix. Use a rubber spatula to give the dough a final stir from the bottom up.
  6. Fold in the chocolate chips: Add 1 cup semi-sweet chocolate chips and fold them in gently with a rubber spatula until evenly distributed.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps the cookies hold their shape and develop deeper flavor.
  8. Portion the dough: Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  9. Sprinkle with sea salt: Before baking, sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball.
  10. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look soft and slightly underdone.
  11. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For best results, chill the dough for 30 minutes before baking to prevent spreading. Don’t skip the sea salt—it enhances the pumpkin flavor and balances the sweetness. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough for later use.

Nutrition

Keywords: pumpkin chocolate chip cookies, pumpkin cookies, fall cookies, sea salt cookies, easy pumpkin recipe, soft pumpkin cookies

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