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Best Easy Pumpkin Chocolate Chip Cookies with Flaky Sea Salt

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Soft, cake-like pumpkin cookies loaded with melty chocolate chips and finished with a sprinkle of flaky sea salt. These easy, no-chill cookies come together in about 25 minutes and are perfect for cozy nights.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ¼ cup (60ml) vegetable oil
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) 100% pure pumpkin puree (not pumpkin pie filling), patted dry
  • 1 cup (175g) semi-sweet chocolate chips
  • Flaky sea salt (e.g., Maldon), for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Pat the pumpkin puree dry: Spread ¾ cup pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let sit while preparing other ingredients.
  3. In a medium bowl, whisk together flour, cornstarch, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. In a large mixing bowl, beat softened butter, vegetable oil, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
  5. Beat in egg and vanilla extract until combined.
  6. Add patted-dry pumpkin puree and beat on low speed until just combined.
  7. Gradually add flour mixture to wet ingredients, mixing on low or folding by hand with a rubber spatula until just combined. Do not overmix.
  8. Gently fold in chocolate chips. Reserve a handful to press onto dough balls if desired.
  9. Using a 1.5-tablespoon cookie scoop, portion dough and place 2 inches apart on prepared baking sheets. Press reserved chocolate chips onto tops if using.
  10. Bake one sheet at a time for 10-12 minutes. Cookies should look set around edges but soft in center.
  11. Immediately after removing from oven, sprinkle a pinch of flaky sea salt over each cookie.
  12. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not skip patting the pumpkin dry—excess moisture makes cookies flat and gummy. Measure flour by spooning and leveling. Room temperature ingredients are important for proper creaming. Bake one sheet at a time for even results. Cookies will look puffy when done but settle as they cool. Store in an airtight container at room temperature for up to 4 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or freeze raw dough balls.

Nutrition

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

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