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Flavorful Brown Butter Pumpkin Chocolate Chip Cookies Recipe Easy Homemade with Sea Salt

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These brown butter pumpkin chocolate chip cookies combine nutty depth, moist pumpkin, melty chocolate chips, and a sprinkle of flaky sea salt for a perfectly balanced, cozy treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1/2 cup (120g) pumpkin puree, canned or fresh
  • 1 cup (200g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a skillet over medium heat. Stir constantly as it melts, foams, then browns and smells nutty. Remove from heat immediately when browned bits form. Transfer to a heat-safe bowl to cool slightly.
  2. Mix sugars and pumpkin: In a large bowl, combine 1 cup packed brown sugar and 1/4 cup granulated sugar. Pour warm browned butter over sugars and mix until combined. Add 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Stir or beat until smooth and glossy.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  4. Bring wet and dry together: Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Stop mixing once no flour streaks remain.
  5. Fold in chocolate chips: Stir in 1 cup semi-sweet chocolate chips evenly throughout the dough.
  6. Chill the dough (optional): Cover and refrigerate dough for 30 minutes for thicker, chewier cookies.
  7. Preheat oven and prep trays: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Shape and bake: Scoop dough by rounded tablespoons onto baking sheets, spacing about 2 inches apart. Lightly press extra chocolate chips on top. Bake 10-12 minutes until edges are golden and centers look set but soft.
  9. Finish with sea salt: Immediately after baking, sprinkle a pinch of flaky sea salt on each cookie.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Chilling the dough is optional but recommended for thicker, chewier cookies. Do not overmix once flour is added to keep cookies tender. Sprinkle flaky sea salt immediately after baking for best flavor contrast.

Nutrition

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

Find it online: https://prismtaste.com/flavorful-brown-butter-pumpkin-chocolate-chip-cookies-recipe-easy-homemade-with-sea-salt/