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Cozy Chunky Pumpkin Chocolate Chip Cookies with Sea Salt

chunky pumpkin chocolate chip cookies with sea salt - featured image
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These chunky pumpkin chocolate chip cookies with sea salt are tender, chewy, and packed with dark chocolate. The pumpkin keeps them moist without being cakey, and a sprinkle of flaky sea salt on top creates the perfect salty-sweet balance.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (130g) dark chocolate chips or chunks (60-70% cacao)
  • Flaky sea salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.
  3. Add the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk until fully incorporated and glossy.
  4. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, and salt until no lumps remain.
  5. Gradually add the dry ingredients to the wet ingredients in two or three additions, folding gently with a rubber spatula until just combined. Stop when a few streaks of flour remain.
  6. Fold in the dark chocolate chips or chunks with a few gentle strokes.
  7. Chill the dough for 15 minutes in the refrigerator (optional but recommended).
  8. Scoop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy.
  10. Immediately sprinkle with flaky sea salt while the cookies are still hot. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Don’t overmix the dough; overmixing develops gluten and makes cookies tough. For thicker cookies, freeze the dough balls for 20 minutes before baking. The flavors develop overnight, so these cookies taste even better the next day.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall baking, pumpkin dessert, sea salt cookies, chunky cookies

Find it online: https://twinkletaste.com/cozy-chunky-pumpkin-chocolate-chip-cookies-with-sea-salt/