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Wholesome Pumpkin Chocolate Chip Cookies with Sea Salt

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These wholesome pumpkin chocolate chip cookies are soft, spiced, studded with melty chocolate, and finished with flaky sea salt for an irresistible salty-sweet bite. Made with whole wheat pastry flour and coconut sugar, they’re a healthier treat that tastes absolutely indulgent.

Ingredients

Scale
  • 1 cup (225g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) coconut sugar (or packed brown sugar)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1 3/4 cups (210g) whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup (175g) 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). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the dry ingredients: 1 3/4 cups whole wheat pastry flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon. Set aside.
  3. In a large bowl, cream together the butter and sugars. Using a hand mixer or stand mixer, beat 1/2 cup softened butter with 3/4 cup coconut sugar and 1/4 cup granulated sugar until light and fluffy—about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the pumpkin, egg, and vanilla. Beat in 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until well combined. The mixture may look curdled—this is normal.
  5. Gradually add the dry ingredients to the wet ingredients. Add the flour mixture in two additions, mixing on low speed or folding with a wooden spoon until just combined. Do not overmix.
  6. Fold in the chocolate chips. Gently stir in 1 cup dark chocolate chips with a spatula or wooden spoon until evenly distributed. The dough will be soft and slightly sticky.
  7. Scoop the dough onto the prepared baking sheets. Use a 1.5-tablespoon cookie scoop or a rounded tablespoon to portion the dough. Place the scoops about 2 inches apart. You should get about 24 cookies.
  8. Sprinkle with flaky sea salt. Before baking, sprinkle a small pinch of flaky sea salt on top of each cookie dough ball.
  9. Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes.
  10. Cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Do not overmix the dough to avoid tough cookies. Use room temperature ingredients for best results. The flaky sea salt on top is crucial for flavor—do not skip it. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use a flax egg and vegan butter or coconut oil. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, sea salt cookies, fall baking, healthy cookies, whole wheat cookies, pumpkin spice cookies

Find it online: https://lolaspoon.com/wholesome-pumpkin-chocolate-chip-cookies-with-sea-salt/