Chocolate Dipped Pumpkin Cookies with Cinnamon and Sea Salt
Soft, chewy pumpkin cookies enhanced with warm cinnamon and finished with a rich chocolate coating and flaky sea salt. The pumpkin puree creates tender cookies with subtle fall flavor, while the chocolate dip adds indulgent contrast. Perfect for autumn gatherings, holiday cookie exchanges, or cozy afternoons with coffee. The combination of brown sugar and pumpkin keeps these cookies moist for days, and the sea salt the chocolate coating from simple to sophisticated.
Ingredients
- 1 ¼ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may be slightly more crumbly
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, room temperature
- 1 cup brown sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 4 oz semi-sweet chocolate chipsdark chocolate chips1:1flavor-variation
more intense chocolate flavor
- 1 teaspoon coconut oil
- flakey sea salt
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Mix flour, baking soda, sea salt, and cinnamon in a bowl
- 3
Cream butter and brown sugar until light and fluffy
- 4
Add pumpkin puree and vanilla extract, mix until fluffy
- 5
Slowly add dry ingredients to wet ingredients on low speed
- 6
Refrigerate cookie dough for 1 hour to harden
- 7
Scoop dough into balls and place on baking sheet
- 8
Bake for 9-11 minutes
- 9
Cool cookies for at least 30 minutes
- 10
Microwave chocolate chips and coconut oil in 15-second intervals
- 11
Spoon melted chocolate onto bottom of cookies
- 12
Flip cookies and press onto parchment paper
- 13
Freeze for 3-4 minutes to set chocolate
Tips
Chill the dough for the full hour to prevent spreading and maintain cookie shape during baking.
Test chocolate melting in shorter intervals to avoid burning - start with 15 seconds and check consistency.
Press cookies firmly onto parchment after dipping to ensure even chocolate coating and proper adhesion.
Good to Know
Store in airtight container at room temperature for up to 5 days.
Cookie dough can be made 1 day ahead and kept refrigerated. Cookies can be baked 2 days ahead before dipping.
Serve at room temperature. Best within first 2 days for optimal texture.
Common Mistakes
Chill dough fully to avoid flat, spread-out cookies.
Don't overmix after adding flour to prevent tough cookies.
Let cookies cool completely before dipping to prevent chocolate from melting off.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may be slightly more crumbly
General Alternatives
FAQ
Can I freeze these cookies?
Yes, freeze baked cookies without chocolate coating for up to 3 months. Thaw completely before dipping in chocolate.
What if my chocolate seizes while melting?
Add 1/2 teaspoon coconut oil and stir. Microwave in 10-second intervals until smooth again.
How long do these keep?
Store covered at room temperature for 5 days. Chocolate coating may soften slightly after day 3.