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Flavorful Brown Butter Pumpkin Chocolate Chip Cookies Recipe with Sea Salt

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These soft and chewy brown butter pumpkin chocolate chip cookies with a sprinkle of flaky sea salt offer a perfect balance of warm spices, rich nutty butter, and melty chocolate, making them an irresistible fall treat.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned until golden and nutty
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1/2 cup (120 g) pumpkin puree, canned or homemade (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling on top

Instructions

  1. Place 1 cup (226 g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon or heatproof spatula as the butter melts, foams, and then begins to brown. Watch for a nutty aroma and small brown flecks forming at the bottom — about 5-7 minutes. Remove from heat and let cool slightly (about 10 minutes).
  2. In a large bowl, combine the browned butter, 3/4 cup (150 g) granulated sugar, and 1/2 cup (100 g) packed brown sugar. Stir until smooth and glossy. Add 1/2 cup (120 g) pumpkin puree, 1 large egg (room temp), and 1 teaspoon vanilla extract. Mix well to combine.
  3. In a separate bowl, whisk together 2 cups (250 g) sifted all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
  5. Fold in 1 1/2 cups (270 g) semi-sweet chocolate chips evenly throughout the dough.
  6. Cover the dough and refrigerate for at least 30 minutes to help cookies hold their shape and intensify flavors.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart onto the baking sheet. Sprinkle a pinch of flaky sea salt on each cookie before baking.
  9. Bake for 10-12 minutes, until edges are golden and centers look set but soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully while browning to avoid burning. Chilling the dough for at least 30 minutes helps prevent spreading and intensifies flavor. Use flaky sea salt like Maldon for the best texture and flavor contrast. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Let cookies cool on the baking sheet before transferring to avoid breaking.

Nutrition

Keywords: brown butter, pumpkin cookies, chocolate chip cookies, sea salt, fall dessert, easy cookies, soft cookies, chewy cookies

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