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Ultimate Pumpkin Chocolate Chip Cookies with Sea Salt

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These dark, fudgy pumpkin chocolate chip cookies are chewy, not cakey, with pools of melted dark chocolate and a crackling finish of flaky sea salt. The pumpkin plays a supporting role, adding moisture and earthy warmth to a chocolate-forward cookie that will convert even pumpkin skeptics.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 4 oz (115g) dark chocolate (70% cacao), chopped
  • ½ cup (90g) semi-sweet mini chocolate chips
  • 1–2 teaspoons flaky sea salt (for finishing)

Instructions

  1. Prep your ingredients: Take the butter and egg out of the fridge at least an hour before starting. Measure out the pumpkin puree and let it come to room temperature.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, fine sea salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter with granulated sugar and brown sugar on medium speed for 3-4 minutes until light, fluffy, and noticeably paler. Scrape down the sides and bottom of the bowl halfway through.
  4. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract on medium-low speed until fully combined. The mixture may look slightly curdled — that’s normal.
  5. Fold in the dry ingredients: With the mixer on low speed, gradually add the flour mixture in two additions, mixing just until the streaks of flour disappear. Stop the mixer when there are still a few floury patches and finish folding by hand with a rubber spatula.
  6. Fold in the chocolate: Add the chopped dark chocolate and mini chocolate chips. Fold gently with the spatula until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.
  8. Preheat the oven: About 15 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Portion the dough: Use a 1.5-tablespoon cookie scoop to portion the dough into balls, about 1½ inches in diameter. Place them 2 inches apart on the prepared baking sheets.
  10. Bake: Bake one sheet at a time on the center rack for 11-13 minutes. At 11 minutes, the edges should be set and lightly golden, but the centers will still look soft and slightly underdone.
  11. Finish with salt: As soon as the cookies come out of the oven, sprinkle each one with a pinch of flaky sea salt while still hot.
  12. Cool on the pan: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is non-negotiable for best texture. The cookies actually taste better the day after baking as the flavors meld. For a softer, chewier cookie, bake for 11 minutes; for slightly crisper edges, bake for 12-13 minutes. If using dark baking sheets, reduce oven temperature by 25°F.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, pumpkin chocolate chip, fall cookies, chewy cookies, sea salt cookies, pumpkin dessert, easy cookie recipe

Find it online: https://islatable.com/ultimate-pumpkin-chocolate-chip-cookies-with-sea-salt-best-easy-recipe/