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Savory Brown Butter Pumpkin Chocolate Chip Cookies with Sea Salt

brown butter pumpkin chocolate chip cookies - featured image
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These quick and easy fall cookies combine nutty brown butter, pumpkin puree, semi-sweet chocolate chips, and a sprinkle of flaky sea salt for a cozy, indulgent treat perfect for gatherings or a comforting snack.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 1/2 cup (120g) pumpkin puree, canned or fresh
  • 1 cup (200g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • About 1/4 tsp flaky sea salt for sprinkling

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (225g) of unsalted butter. Stir frequently as the butter foams, then turns golden brown with a nutty aroma (about 5-7 minutes). Transfer to a heatproof bowl and let cool for 5 minutes.
  2. Mix sugars and wet ingredients: In a large mixing bowl, combine 1 cup packed brown sugar and 1/4 cup granulated sugar. Add the slightly cooled brown butter and whisk until smooth. Add 2 large eggs one at a time, mixing well after each. Stir in 1 tsp vanilla extract and 1/2 cup pumpkin puree.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups sifted all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
  4. Mix dry and wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Fold in chocolate chips: Stir in 1 1/2 cups semi-sweet chocolate chips evenly throughout the dough.
  6. Chill the dough (optional but recommended): Cover and refrigerate for at least 30 minutes to meld flavors and prevent spreading.
  7. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop cookies: Drop dough balls about 2 inches apart on the baking sheet using a cookie scoop or tablespoon.
  9. Bake: Bake for 12-15 minutes until edges are golden but centers are still soft. Watch closely after 12 minutes to avoid overbaking.
  10. Sprinkle sea salt: Immediately after removing from oven, sprinkle about 1/4 tsp flaky sea salt evenly over the cookies.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Stir constantly when browning butter to avoid burning. Chill dough to prevent spreading and deepen flavor. Sprinkle flaky sea salt immediately after baking for best flavor contrast. Avoid overmixing dough to keep cookies tender. Cookies may look underdone but will firm up as they cool.

Nutrition

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

Find it online: https://recipebelle.com/savory-brown-butter-pumpkin-chocolate-chip-cookies-with-sea-salt-recipe-easy-homemade-fall-treats/