Go Back

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies with caramelized edges and melty dark chocolate pockets. Blotting pumpkin puree until very dry helps the dough spread, then bake to a tender, crisp-on-the-outside cookie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 170
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
  • 0.67 cup pumpkin puree (blotted as dry as possible)
  • 1 egg yolk (not the whole egg — reduces moisture)
  • 2 tsp vanilla extract
fold-ins and topping
  • 1.5 cup dark or semi-sweet chocolate chips
  • 0.25 tsp flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line sheet pan(s) with parchment.
  2. Blot pumpkin puree between many layers of paper towels until very dry, using a lot of pressure; this helps cookies spread and crisp.
  3. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Make the dough
  1. Beat softened unsalted butter, granulated sugar, and brown sugar until fluffy.
  2. Add blotted pumpkin puree, egg yolk, and vanilla extract, then mix until smooth and cohesive.
  3. Fold in the flour mixture just until no dry streaks remain.
  4. Fold in dark or semi-sweet chocolate chips so they are evenly distributed; the dough should look thick.
Bake
  1. Scoop dough into 2-tablespoon rounds and place on the prepared sheet pan(s), spacing them apart.
  2. Bake at 375F for 11-13 minutes, until the cookies are golden at the edges with set centers.
  3. Sprinkle flaky sea salt over the warm cookies, then cool on the pan for 5 minutes so they finish setting.

Notes

Pro tip: blotting the pumpkin puree thoroughly is the main factor for cookies that spread properly instead of staying cakey—use fresh layers of paper towels until the surface looks dry. Store in an airtight container at room temperature for up to 4 days (or 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 plant-based butter substitute and keep the dough well mixed until fluffy.