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Chocolate Chip Pumpkin Cookies

Chocolate chip pumpkin cookies with a soft, golden-orange crumb and melted chocolate chips throughout. Blotting the pumpkin very dry helps prevent excess spreading for thicker cookies with crisped edges.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree blotted very dry
  • 1 egg
  • 1 egg yolk from the second egg
  • 2 tsp vanilla
Chocolate and topping
  • 1.5 cup semi-sweet chocolate chips
  • 0.1 tsp flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets with parchment or a silicone mat.
  2. Blot the pumpkin puree very dry—this is critical for cookies that spread.
Mix dry and wet
  1. Whisk together all-purpose flour, baking soda, cornstarch, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Beat unsalted butter with brown sugar and granulated sugar until smooth.
  3. Mix in the blotted pumpkin puree, egg, egg yolk, and vanilla until fully incorporated.
Assemble and bake
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  2. Fold in the semi-sweet chocolate chips until evenly distributed.
  3. Scoop 2-tablespoon rounds and place them on the lined baking sheets with space between.
  4. Bake for 10-12 minutes, until edges are golden and the centers look set.
Finish
  1. Sprinkle flaky sea salt over the warm cookies.
  2. Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.

Notes

Pro tip: blotting pumpkin puree very dry keeps the dough from turning loose, which helps the cookies bake up thicker with a gentler spread. Store airtight at room temperature for up to 4 days; refrigerate up to 1 week. Freeze baked cookies in a sealed container for up to 3 months. For a dairy-free swap, use a 1:1 plant-based butter stick (for baking) and proceed as written.