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

brown butter pumpkin chocolate chip cookies - featured image
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These cookies feature crispy edges and a soft, moist center with a subtle earthiness from pumpkin and a nutty flavor from brown butter, perfectly balanced by sea salt and rich chocolate chips.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120g) pumpkin puree (plain canned or homemade, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt (for dough)
  • 1 cup (175g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling on top

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, then turns golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl to cool about 5 minutes.
  2. Mix sugars and wet ingredients: In a large bowl, combine granulated sugar and brown sugar. Pour in warm browned butter, then add pumpkin puree, egg, and vanilla extract. Whisk until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg (if using), and salt.
  4. Bring dough together: Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Fold in chocolate chips evenly.
  5. Chill dough (optional): Cover and refrigerate dough for 30 minutes to help cookies hold shape and deepen flavors. Can be skipped but cookies may be flatter.
  6. Prep to bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Drop dough balls spaced about 2 inches apart using a cookie scoop or tablespoon.
  7. Bake: Bake for 10-12 minutes until edges are golden and centers look set but soft. Remove from oven and immediately sprinkle with flaky sea salt.
  8. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to avoid burning. Chilling dough helps cookies hold shape and enhances flavor. Sprinkle sea salt immediately after baking for best flavor contrast. Avoid overmixing dough to keep cookies tender. For gluten-free, swap flour with gluten-free blend; for vegan, use dairy-free butter and flax egg.

Nutrition

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

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