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Perfectly Soft Pumpkin Chocolate Chip Cookies

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These perfectly soft pumpkin chocolate chip cookies are spiced, studded with melty chocolate, and finished with flaky sea salt. They stay soft for days and are the ultimate fall treat.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin purée
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (170g) semi-sweet chocolate chips
  • Flaky sea salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Melt the butter in a small microwave-safe bowl in 20-second bursts until just melted. Let cool for 2-3 minutes.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin purée, egg yolk, and vanilla extract. Whisk until silky and uniform.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  7. For the softest, thickest cookies, cover the bowl and refrigerate the dough for 20-30 minutes (optional but recommended).
  8. Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-20 cookies.
  9. Bake one sheet at a time on the middle rack for 10-12 minutes, or until the edges are set and lightly golden but the centers still look slightly soft and underdone.
  10. As soon as the cookies come out of the oven, sprinkle a tiny pinch of flaky sea salt over the top of each one.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For dairy-free, use plant-based butter and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free baking flour blend and let the dough rest for 10 minutes before baking. Do not overbake; cookies will continue to set as they cool. For thicker cookies, chill the dough for 20-30 minutes.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft pumpkin cookies, fall cookies, pumpkin chocolate chip cookies, sea salt cookies

Find it online: https://flurpchef.com/perfectly-soft-pumpkin-chocolate-chip-cookies/