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Perfect Pumpkin Chocolate Chip Cookies with Sea Salt

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These Perfect Pumpkin Chocolate Chip Cookies with Sea Salt have a soft, tender center with slightly crisp edges. The pumpkin keeps them moist without making them heavy, and that final sprinkle of sea salt turns a good cookie into a ‘close your eyes and savor it’ kind of moment.

Ingredients

Scale
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 cup pumpkin puree, blotted
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • Flaky sea salt for finishing

Instructions

  1. Blot the pumpkin: Spread the 1 cup of pumpkin puree onto a plate lined with a double layer of paper towels. Place another double layer of paper towels on top and press down gently. Let it sit for 5-10 minutes while you gather the other ingredients.
  2. Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Melt the butter: In a large microwave-safe bowl, melt the 1 cup of unsalted butter in 30-second intervals. Let it cool for 5 minutes.
  4. Combine wet ingredients: Add the packed brown sugar and granulated sugar to the melted butter. Whisk vigorously for about 2 minutes until the mixture is smooth, glossy, and slightly thickened. Add the egg and vanilla extract and whisk until fully combined and smooth.
  5. Add the pumpkin: Gently fold the blotted pumpkin puree into the wet mixture with your rubber spatula until evenly distributed.
  6. Whisk dry ingredients: In a separate medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.
  7. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Fold gently with your spatula until no streaks of flour remain.
  8. Fold in chocolate chips: Add the 1 1/2 cups of semi-sweet chocolate chips. Fold just a few times until evenly distributed.
  9. Chill the dough (optional but recommended): Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 24 hours.
  10. Scoop and salt: Use a 1.5-tablespoon cookie scoop to portion the dough. Place the dough balls about 2 inches apart on the prepared baking sheets. Right before baking, sprinkle a generous pinch of flaky sea salt on top of each dough ball.
  11. Bake: Bake one sheet at a time in the preheated oven for 10-12 minutes. The edges should be set and lightly golden, but the centers will look slightly underdone and puffy.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire cooling rack to cool completely.

Notes

Blotting the pumpkin is crucial to avoid cakey cookies. Sprinkle sea salt just before baking for the best crunchy pop. Bake one sheet at a time for even results. Cookies can be stored in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, sea salt cookies, fall baking, pumpkin recipes, chewy cookies

Find it online: https://eliplate.com/perfect-pumpkin-chocolate-chip-cookies-with-sea-salt/