Soft, cozy, and perfectly spiced, these Pumpkin Cookies with flaky sea salt are the ultimate fall treat. Easy to make, bakery-style, and ideal for Thanksgiving, holiday baking, or anytime you’re craving a warm pumpkin dessert.
There’s something about fall baking that just hits differently. The sweaters come out, the air gets crisp, and suddenly everything feels like it needs a little cinnamon and a cozy moment. These Pumpkin Cookies with Flaky Salt are exactly that kind of treat — soft, warm, and full of those nostalgic pumpkin-spice vibes… with a tiny twist.
These cookies are plush and tender (almost cake-like in the best way), lightly sweet, and so easy to make. But the real star? That sprinkle of flaky sea salt on top. It sounds simple, but it totally transforms the cookie. The salt brings out the pumpkin, balances the sweetness, and gives a little sparkle that makes each bite feel special. It’s one of those “why didn’t I try this sooner?” moments.
One of my favorite things about this recipe is how fast it comes together. No chilling, no complicated steps — just mix, scoop, bake, and enjoy. They’re perfect when you need a last-minute dessert for company, something for the kids to snack on, or just an excuse to make the house smell like fall (which, honestly, is reason enough).
And if you’re prepping for Thanksgiving or hosting a cozy get-together, these cookies fit right in. They look pretty on a platter, stay soft for days, and pair beautifully with a cup of chai or hot coffee.
Pumpkin Cookies
Ingredients
- 1 c pumpkin puree (not pumpkin pie filling)
- ½ c unsalted butter, melted
- 1 c light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ c all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- Maldon salt, for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the pumpkin purée, melted butter, brown sugar, egg, and vanilla.
- In another bowl, mix the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Combine the dry ingredients with the wet and stir just until everything comes together.
- Scoop 1–2 tablespoon portions of dough onto your baking sheet.
- Bake for 12–14 minutes, until the cookies are soft, puffy, and lightly golden.
- While they’re still warm, sprinkle each cookie with a pinch of flaky salt.
- Let them cool slightly… then enjoy the softest, coziest fall cookie ever.
