Description

These pumpkin chocolate chip cookies are soft, chewy, and perfectly spiced—everything you love about fall in one sweet bite. Ideal for cozy autumn evenings, holiday dessert tables, or even as a weekend baking project, these cookies bring together the earthy sweetness of pumpkin and the indulgence of gooey chocolate. Topped with a sprinkle of flaky sea salt, they’re a festive and comforting treat you’ll want to bake all season long.

Ingredients

Scale

1 cup pumpkin purée
1/2 cup unsalted butter, melted
1 cup brown sugar
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/4 cups rolled oats
1 cup dark chocolate chunks

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 together pumpkin, melted butter, brown sugar, egg yolk, and vanilla.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually mix dry ingredients into wet until just combined.
Stir in oats and chocolate chunks.
Scoop dough onto baking sheet, spacing about 2 inches apart.
Bake for 11–13 minutes until edges are set but centers remain soft.

Sprinkle with flaky sea salt while warm. Cool slightly before serving.

Notes

For chewier cookies, chill dough for 30 minutes before baking.

Substitute chocolate chunks with white chocolate or butterscotch chips for variety.

Store in an airtight container for up to 5 days.