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

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These tender brown butter pumpkin chocolate chip cookies with sea salt offer a cozy autumn treat with a perfect balance of nutty richness, mellow pumpkin sweetness, and a salty crunch.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 1/2 cup (120 ml) pumpkin puree (pure pumpkin, not pie filling)
  • 3/4 cup (150 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 cups (250 g) all-purpose flour, sifted
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (2.6 g) ground cinnamon
  • 1/4 teaspoon (0.5 g) ground nutmeg
  • 1/2 teaspoon (2.5 g) salt
  • 1 1/2 cups (270 g) semi-sweet or dark chocolate chips
  • Flaky sea salt for sprinkling

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan, melt 1 cup (227 g) unsalted butter over medium heat. Stir constantly until the butter foams, turns golden brown, and smells nutty. Remove from heat immediately and transfer to a heatproof bowl to cool for about 5 minutes.
  2. Mix wet ingredients: In a large mixing bowl, combine the cooled browned butter with 3/4 cup (150 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar. Beat until smooth. Add 1 large egg, 1/2 cup (120 ml) pumpkin puree, and 1 teaspoon (5 ml) vanilla extract. Mix until fully combined and glossy.
  3. Combine dry ingredients: In another bowl, sift together 2 cups (250 g) all-purpose flour, 1 teaspoon (5 g) baking soda, 1 teaspoon (2.6 g) ground cinnamon, 1/4 teaspoon (0.5 g) ground nutmeg, and 1/2 teaspoon (2.5 g) salt.
  4. Fold dry ingredients into wet mixture slowly using a spatula or mixer on low speed until just combined. Avoid overmixing.
  5. Fold in 1 1/2 cups (270 g) chocolate chips evenly throughout the dough.
  6. Optional: Chill the dough in the refrigerator for at least 30 minutes to help cookies keep their shape and develop flavor.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop dough (about 2 tablespoons / 30 g per cookie) onto prepared baking sheets, spacing about 2 inches apart. Lightly sprinkle each cookie with flaky sea salt.
  9. Bake for 10-12 minutes until edges are golden and centers look set but still soft. Avoid overbaking.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as nutty aroma appears. Avoid overmixing dough to keep cookies tender. Chilling dough is optional but recommended for better texture and shape. Sprinkle flaky sea salt lightly to balance sweetness. Baking time may vary; check cookies starting at 10 minutes to avoid overbaking.

Nutrition

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

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