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Chocolate Chip Pumpkin Cookies

Chocolate chip pumpkin cookies with a chewy, golden edge and dark chocolate puddles baked at 375°F. The key is blotting the pumpkin puree very dry so the dough spreads into soft, thick cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment or silicone liners (visual cue: the oven reaches temperature before baking).
  2. Blot the pumpkin puree very dry—this step is critical for cookies that spread (visual cue: the puree looks thick and less wet after blotting).
Mix the dough
  1. Whisk together the all-purpose flour, baking soda, cornstarch, pumpkin pie spice, cinnamon, and salt (visual cue: the spice mixture is evenly streak-free).
  2. Beat the softened unsalted butter with the brown sugar and granulated sugar until smooth and slightly lighter (visual cue: the mixture looks glossy).
  3. Add the blotted pumpkin puree, egg, egg yolk, and vanilla, then beat just until combined (visual cue: the mixture turns uniformly orange).
  4. Fold in the flour mixture until no dry spots remain (visual cue: streaks of flour disappear).
  5. Fold in the semi-sweet chocolate chips (visual cue: chips are distributed throughout the dough).
Bake and finish
  1. Scoop 2-tablespoon rounds onto the lined baking sheets (visual cue: they look evenly portioned and spaced).
  2. Bake at 375°F for 10–12 minutes, until the edges look golden (visual cue: centers look set but still soft).
  3. Sprinkle flaky sea salt over the tops, then cool on the pan for 5 minutes (visual cue: cookies firm slightly and hold their shape).

Notes

Pro tip: blotting the pumpkin puree very dry prevents cakey, tight cookies and helps them spread into soft rounds—press it on paper towels until it stops looking wet. Store cookies in an airtight container at room temperature for 3–4 days; refrigerate up to 1 week. Freeze baked cookies for up to 2 months, thaw at room temperature. For a dairy-free swap, use a 1:1 vegan butter stick (softened) in place of the unsalted butter.