Ingredients
Equipment
Method
Prep
- Preheat the oven to 375F and line baking sheets with parchment or a silicone mat so the cookies release easily.
- Blot the pumpkin puree dry to keep the cookie dough from getting too wet.
Mix dough
- Beat the softened unsalted butter with the packed brown sugar and granulated sugar until light and fluffy.
- Add the blotted pumpkin puree, then beat in the eggs and vanilla until smooth.
- Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Fold the whisked dry ingredients into the wet mixture until just combined, then fold in the semi-sweet chocolate chips.
Bake and finish
- Scoop 2-tablespoon rounds of dough and space them on the lined baking sheets.
- Bake for 10-12 minutes at 375F, until the edges are golden and the centers still look slightly soft—do not overbake.
- Sprinkle flaky sea salt immediately after baking while the cookies are hot so it sticks.
Notes
Pro tip: For consistent cookies, scoop all dough portions the same size and bake one sheet at a time so the timing stays within 10-12 minutes. Store baked cookies in an airtight container at room temperature for 3-4 days; freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free swap, use a plant-based butter stick that measures like butter.