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Soft Pumpkin Chocolate Chip Cookies

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Soft pumpkin chocolate chip cookies with a tender, moist texture, melty chocolate chips, and a surprising crunch from sea salt flakes. Perfect for cozy fall treats or anytime you want a quick, delicious cookie.

Ingredients

Scale
  • 1 cup (2 sticks, 225g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 cup (240g) pumpkin puree, preferably canned or homemade smooth pumpkin
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups (270g) semisweet chocolate chips
  • Sea salt flakes, for sprinkling on top

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (2 sticks) of unsalted butter. Stir gently until it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
  2. Cream Sugars and Butter: In a large bowl, combine the browned butter with 1 cup light brown sugar and ½ cup granulated sugar. Use a mixer or wooden spoon to cream together until smooth and slightly fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Beat in 1 large egg, then stir in 1 cup pumpkin puree and 1 teaspoon vanilla extract until fully incorporated and evenly mixed.
  4. Mix Dry Ingredients Separately: In another bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in two batches, stirring gently but thoroughly after each addition until dough is soft but holds together. Add more flour by tablespoon if too wet.
  6. Fold in Chocolate Chips: Gently fold 1 ½ cups semisweet chocolate chips into the dough, ensuring even distribution without overmixing.
  7. Scoop and Prepare for Baking: Using a cookie scoop or tablespoon, drop dough balls onto parchment-lined baking sheets spaced about 2 inches apart. Press a few extra chocolate chips on top and sprinkle sea salt flakes lightly over each cookie.
  8. Bake: Bake at 350°F (175°C) for 12-14 minutes until edges are set but centers look soft and slightly underbaked.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to prevent sogginess and preserve softness.

Notes

Use the spoon-and-level method to measure flour to avoid cakey cookies. Do not overmix after adding dry ingredients to keep cookies soft. Sprinkle sea salt flakes before baking for best texture and flavor contrast. Chilling dough for 30 minutes yields thicker cookies. Dough can be frozen and baked from frozen with added baking time.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft cookies, fall dessert, sea salt flakes, easy cookies, pumpkin chocolate chip

Find it online: https://leilameals.com/soft-pumpkin-chocolate-chip-cookies-recipe-5-easy-steps-for-perfect-treats-with-sea-salt-flakes/