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Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies with a tender, slightly chewy center and caramelized edges, made by blotting pumpkin puree until very dry. The dough is mixed with fluffy butter and sugars, folded with spiced flour, then baked until golden and finished with flaky sea salt.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 230
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 — reduces moisture)
  • 2 tsp vanilla extract
Mix-ins and topping
  • 1.5 cup dark or semi-sweet chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry the pumpkin
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release and even browning.
  2. Blot the pumpkin puree between many layers of paper towels until very dry, so the cookies spread less and bake crisp at the edges.
Mix dry ingredients and batter
  1. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  2. Beat the softened unsalted butter with the granulated sugar and packed brown sugar until fluffy.
  3. Add the blotted pumpkin puree, egg yolk, and vanilla extract, mixing until the mixture looks smooth.
  4. Fold the flour mixture into the wet mixture just until no dry streaks remain.
  5. Fold in the dark or semi-sweet chocolate chips so they’re evenly dotted through the dough.
Scoop, bake, and finish
  1. Scoop the dough into 2-tablespoon rounds and arrange them on the baking sheets with space between for spreading.
  2. Bake at 375°F for 11-13 minutes until the edges are golden.
  3. Sprinkle flaky sea salt over the warm cookies, then cool on the pan for 5 minutes to set.

Notes

Pro tip: blottng the pumpkin puree until very dry is the main step for cookies that spread and crisp instead of staying cakey. Store baked cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Freeze baked cookies in a sealed bag for up to 2 months (thaw at room temperature). For a lower-fat option, use vegan butter sticks in the same quantity and cream it with the sugars as directed.