Ingredients
Equipment
Method
Prep
- Preheat the oven to 375F and line baking sheets with parchment so the cookies don’t stick.
- Blot the pumpkin puree between many layers of paper towels until very dry to help the cookies spread and crisp.
Mix dry and wet
- Whisk the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt together in a bowl until evenly combined.
- Beat the softened butter, granulated sugar, and packed brown sugar until fluffy, then mix in the blotted pumpkin puree, egg yolk, and vanilla extract.
Combine and bake
- Fold the flour mixture into the wet mixture just until no dry streaks remain, then fold in the chocolate chips.
- Scoop the dough into 2-tablespoon rounds and place on the lined sheets, leaving space between cookies.
- Bake for 11-13 minutes at 375F until the edges are golden.
- Sprinkle the tops with flaky sea salt, then cool on the pan for 5 minutes before moving to a rack.
Notes
Pro tip: blotting the pumpkin puree until very dry is the key step for cookies that spread and crisp instead of staying cakey. Store baked cookies airtight at room temperature up to 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months (thaw at room temp). For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and proceed the same way—texture may be slightly softer.