Description

These soft and chewy pumpkin chocolate chip cookies are cozy, spiced, and irresistibly melty. Perfect for fall baking, they make a comforting dessert for Halloween parties, Thanksgiving gatherings, or chilly autumn evenings. The pumpkin puree adds natural moisture, while warm spices like cinnamon and nutmeg bring nostalgic seasonal flavor. Topped with gooey chocolate chunks and a sprinkle of flaky sea salt, these cookies strike the perfect balance of sweet and savory indulgence.

Ingredients

Scale

1 cup pumpkin puree
1/2 cup unsalted butter, melted
1 cup brown sugar
1 large egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups chocolate chunks or chips

Flaky sea salt (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk pumpkin puree, melted butter, brown sugar, egg, and vanilla until smooth.
In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
Gradually fold dry ingredients into the wet mixture until just combined.
Stir in chocolate chunks, saving a few for topping.
Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
Top each cookie with extra chocolate chunks and a sprinkle of flaky salt.
Bake 10–12 minutes, until edges are set but centers look slightly soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra flavor, add 1/2 tsp ground ginger or pumpkin pie spice.

Substitute dark chocolate for semi-sweet if you prefer a richer flavor.

Store cookies in an airtight container for up to 4 days.