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Wholesome Pumpkin Chocolate Chip Cookies with Sea Salt

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Soft, warmly-spiced pumpkin cookies with melty dark chocolate and a perfect crunch of flaky sea salt on top. Ready in just 30 minutes, these wholesome treats are a crowd-pleaser that won the neighborhood cookie swap.

Ingredients

Scale
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips (60% cacao recommended)
  • Flaky sea salt (for topping, e.g., Maldon or fleur de sel)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, coconut sugar, and maple syrup until light and fluffy, about 2-3 minutes with an electric mixer.
  3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined. The mixture may look slightly separated; this is normal.
  4. In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until no lumps remain.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the dark chocolate chips using a spatula or wooden spoon until evenly distributed. Optionally, reserve a handful of chips to press into the tops of the cookies before baking.
  7. Chill the dough for 10 minutes in the refrigerator.
  8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  9. If reserved, press a few extra chocolate chips into the tops of each dough ball.
  10. Sprinkle a pinch of flaky sea salt over each cookie.
  11. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Don’t skip chilling the dough—it helps cookies hold their shape. For softer cookies, bake at 10 minutes; for firmer, go to 12 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or dough for up to 3 months.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, sea salt cookies, fall cookies, easy cookie recipe, 30 minute cookies, wholesome cookies

Find it online: https://junomeals.com/wholesome-pumpkin-chocolate-chip-cookies-with-sea-salt-30-min-recipe/