Tired of the same pumpkin cookies that lack crunch or flavor contrast? Salted Pretzel Chocolate Chip Pumpkin Cookies combine the cozy warmth of pumpkin spice with the bold sweetness of chocolate and the irresistible crunch of salted pretzels.
At dishfoody.com, I believe snacks and desserts should be unforgettable simple to make yet packed with texture and personality. These cookies came from one of my autumn baking experiments, where sweet and salty found perfect harmony.
In this post, learn what makes this cookie recipe special, exact prep steps, pro baking tips, flavor twists, and how to store them for long-lasting freshness.
Why This Salted Pretzel Chocolate Chip Pumpkin Cookies Recipe Works
- Uses budget-friendly, easy-to-find ingredients like pumpkin puree, chocolate chips, and pretzels.
- Perfect balance crispy on the outside, chewy on the inside, with a salty-sweet finish.
- Ideal for fall gatherings, lunch boxes, or as a cozy treat for pumpkin season.
Choosing the Right Base for Salted Pretzel Chocolate Chip Pumpkin Cookies
Best Ingredients for This Recipe
Use 100% pure pumpkin puree (not pumpkin pie filling) for consistent texture and natural flavor. Pair with semi-sweet or dark chocolate chips for contrast.
Buying Tips
Pick crispy mini pretzels for easy crushing they hold shape without turning soggy. Choose quality chocolate chips for richer taste.
Substitutions
Swap pretzels for crushed graham crackers or salted caramel bits. For dairy-free options, use vegan butter and dairy-free chocolate chips.
Ingredients & Prep for Salted Pretzel Chocolate Chip Pumpkin Cookies
Prep Essentials
Combine dry ingredients flour, baking soda, salt, and spices in one bowl. In another, beat softened butter with brown sugar, white sugar, pumpkin puree, egg, and vanilla until smooth.
The Flavor Trio
Fold in crushed pretzels, chocolate chips, and a dash of sea salt for that addictive sweet-salty taste.
Pantry Staples
All-purpose flour, baking soda, salt, ground cinnamon, nutmeg, pumpkin puree, unsalted butter, brown sugar, granulated sugar, egg, vanilla, chocolate chips, and mini pretzels.
Step-by-Step Cooking Instructions for Salted Pretzel Chocolate Chip Pumpkin Cookies
Pre-Cooking Prep for Salted Pretzel Chocolate Chip Pumpkin Cookies
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Crush pretzels coarsely using your hands or a rolling pin for even texture.
Cooking Method for Salted Pretzel Chocolate Chip Pumpkin Cookies
Scoop dough into 2-tablespoon portions and place on the sheet 2 inches apart. Sprinkle extra pretzel crumbs or sea salt on top. Bake 10–12 minutes until edges are golden and centers slightly soft.
Doneness Check for Salted Pretzel Chocolate Chip Pumpkin Cookies
Cookies should have crisp edges but remain soft in the middle they’ll firm up as they cool.
Resting for Salted Pretzel Chocolate Chip Pumpkin Cookies
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Cooling helps set the chewy texture.
Pro Tips for Perfect Salted Pretzel Chocolate Chip Pumpkin Cookies
Avoiding Dry, Dense Cookies
Don’t overmix once you add dry ingredients; too much mixing makes cookies stiff. Make sure pumpkin puree is not watery drain excess moisture with paper towels before adding.
Tool Recommendations
A hand mixer or whisk for creaming butter, silicone spatula for folding add-ins, and cookie scoop for consistent sizing.
Storage & Reheating
Store in an airtight container at room temperature up to 4 days. For longer storage, freeze baked cookies and reheat 10 seconds in the microwave.
Flavor Variations for Salted Pretzel Chocolate Chip Pumpkin Cookies
Spicy Twist
Add a pinch of ginger or cayenne for a pumpkin spice punch with heat.
Keto/Paleo
Replace sugar with monk fruit sweetener and use almond flour instead of all-purpose for lower carbs.
Global Flavors
Add orange zest or crushed espresso beans for deeper, aromatic notes.
| Variation | Key Ingredient | Dietary Tag | Flavor Profile |
|---|---|---|---|
| Spicy Twist | Ginger, cayenne | Spicy | Warm and zesty |
| Keto/Paleo | Almond flour, stevia | Low-carb | Nutty, buttery |
| Global Flavors | Espresso, orange zest | Fusion | Citrusy, aromatic |
Serving Suggestions for Salted Pretzel Chocolate Chip Pumpkin Cookies
Serve warm with hot cocoa, coffee, or cider. Stack them in festive tins for gifting or crumble over vanilla ice cream for a decadent dessert topping.
FAQs for Salted Pretzel Chocolate Chip Pumpkin Cookies
Can I make the dough ahead?
Yes refrigerate for up to 48 hours or freeze for three months.
Do I need to chill the dough?
Not necessary, but chilling 30 minutes enhances flavor and shape retention.
Are these cookies kid-friendly?
Absolutely they’re mildly sweet and fun to bake together as a family.
Conclusion
Bake up a batch of Salted Pretzel Chocolate Chip Pumpkin Cookies to celebrate fall soft, chewy, and perfectly balanced! Join thousands at dishfoody.com enjoying the sweet-savory taste of autumn. Looking for your next cozy recipe? Don’t miss our Pumpkin Chocolate Chip Cookie Bars for a savory twist this season!
PrintSalted Pretzel Chocolate Chip Pumpkin Cookies
These Salted Pretzel Chocolate Chip Pumpkin Cookies are the ultimate sweet-salty fall treat soft, chewy, and packed with cozy pumpkin flavor, melty chocolate, and crunchy pretzel bits.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup crushed pretzels
- Flaky sea salt, for topping
Instructions
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
- 3. Add pumpkin purée and vanilla; mix until combined.
- 4. In another bowl, whisk flour, baking soda, baking powder, pumpkin spice, and salt.
- 5. Stir dry ingredients into wet ingredients until just combined.
- 6. Fold in chocolate chips and crushed pretzels.
- 7. Scoop dough onto baking sheet and flatten slightly.
- 8. Sprinkle with flaky sea salt and bake for 10–12 minutes, until edges are lightly golden.
- 9. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Notes
- Make sure to blot the pumpkin purée with paper towels to reduce excess moisture.
- Store cookies in an airtight container for up to 4 days.
- For extra crunch, top with whole pretzel pieces before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Salted Pretzel Chocolate Chip Pumpkin Cookies, sweet and salty cookies, fall baking, pumpkin dessert