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Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies with chewy centers and golden, caramelized edges—made with blotted pumpkin puree to control spread. The dough is mixed until fluffy, folded with flour, and baked at 375°F until set and lightly crisp.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 210
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
  • 0.667 cup pumpkin puree blotted as dry as possible
  • 1 egg yolk not the whole egg
  • 2 tsp vanilla extract
Add-ins and topping
  • 1.5 cup dark or semi-sweet chocolate chips
  • 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 to prevent sticking and help browning.
Dry the pumpkin puree
  1. Blot pumpkin puree between many layers of paper towels until very dry, using the dryness as a visual cue to limit spread and encourage crisp edges.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined and no spice streaks remain.
Cream the butter and sugars
  1. Beat softened unsalted butter, granulated sugar, and brown sugar until fluffy; the mixture should look lighter in color and hold a ribbon briefly.
Add pumpkin and egg yolk
  1. Mix in the blotted pumpkin puree, egg yolk, and vanilla extract until the dough looks cohesive with no dry pockets.
Fold in flour and chips
  1. Fold the flour mixture into the wet ingredients until just combined, then fold in the chocolate chips.
Scoop and bake
  1. Scoop dough into 2-tablespoon rounds and bake for 11–13 minutes at 375°F until the edges turn golden while the centers still look slightly set.
Finish and cool
  1. Sprinkle flaky sea salt on top, cool on the pan for 5 minutes, then serve once cookies firm up at the edges.

Notes

Pro tip: blotting the pumpkin puree very dry is the key step—wet puree makes cookies spread and bake up cakier. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check it includes a baking soda/baking powder-friendly formula).