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Perfectly Soft Pumpkin Chocolate Chip Cookies with Sea Salt

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These perfectly soft pumpkin chocolate chip cookies with sea salt are soft, flavorful, and just the right amount of indulgent. The sea salt on top makes them feel special, like something you would buy from a fancy bakery.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 2 tablespoons coconut oil, melted and cooled
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (100% pure pumpkin)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips
  • Flaky sea salt (for sprinkling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a medium bowl, whisk together melted butter, melted coconut oil, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg yolk, and vanilla extract. Whisk until fully combined.
  4. Pour wet mixture into dry mixture. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  5. Fold in chocolate chips with a few gentle strokes until evenly distributed.
  6. Using a 1.5-tablespoon cookie scoop, portion dough into balls and place on prepared baking sheets, spacing about 2 inches apart.
  7. Sprinkle a small pinch of flaky sea salt on top of each dough ball.
  8. Bake one sheet at a time for 10-12 minutes, until edges are set and lightly golden but centers still look soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the dough. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Do not overbake; centers should look slightly underdone. Chill dough if too sticky. Use a light hand with the sea salt. Store in an airtight container with a slice of bread to maintain softness for up to 4 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

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

Find it online: https://sparklechew.com/perfectly-soft-pumpkin-chocolate-chip-cookies-with-sea-salt/