Ingredients
Equipment
Method
Prepare
- Preheat the oven to 375F and line baking sheets with parchment or silicone mats for easy release.
- Blot the pumpkin puree very dry; this step is critical so the cookies spread properly instead of turning cakey.
- Whisk together all-purpose flour, baking soda, cornstarch, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
Mix the dough
- Beat softened unsalted butter with brown sugar and granulated sugar until smooth and lighter in color.
- Add the blotted pumpkin puree, egg, egg yolk, and vanilla, then beat just until the mixture looks uniform.
- Fold the flour mixture into the wet ingredients until no dry streaks remain.
- Fold in the semi-sweet chocolate chips so they are evenly distributed throughout the dough.
Bake and finish
- Scoop 2-tablespoon rounds of dough onto the lined baking sheets, spacing them a few inches apart.
- Bake at 375F for 10–12 minutes, until the edges look golden and the centers still look slightly soft.
- Sprinkle flaky sea salt over the warm cookies, then cool on the pan for 5 minutes before moving them.
Notes
Pro tip: measure pumpkin puree, then blot it thoroughly (press in a towel) to control moisture and help the cookies spread. Store airtight at room temperature for up to 4 days or refrigerate up to 1 week; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 vegan butter stick and keep the butter soft before creaming.