Print

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

brown butter pumpkin chocolate chip cookies - featured image
Print Recipe

These brown butter pumpkin chocolate chip cookies with sea salt offer a perfect balance of soft and chewy texture with a rich, nutty flavor and a hint of saltiness. Ideal for cozy fall treats and casual gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Continue stirring until the foam browns and a nutty aroma develops, about 10 minutes. Remove from heat and let cool for 5 minutes.
  2. Mix wet ingredients: In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until combined. Add eggs one at a time, stirring well after each. Mix in vanilla extract and pumpkin puree until smooth.
  3. Combine dry ingredients: In another bowl, sift together all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
  4. Form dough: Gradually add dry mixture to wet ingredients, folding gently with a spatula to avoid overmixing. Fold in chocolate chips until evenly distributed.
  5. Chill dough (optional but recommended): Cover dough and refrigerate for 30 minutes to firm up and meld flavors.
  6. Bake: Preheat oven to 350°F (175°C). Scoop dough balls (~2 tablespoons or 30g each) onto prepared baking sheets spaced 2 inches apart. Lightly sprinkle flaky sea salt on each cookie. Bake for 12-15 minutes until edges are golden and centers are slightly soft.
  7. Cool: Transfer cookies to a cooling rack after 5 minutes on the baking sheet to prevent sogginess. Enjoy warm or at room temperature.

Notes

Watch the butter closely when browning to avoid burning. Chill dough longer for thicker cookies or scoop larger portions. Rotate baking sheets halfway through baking for even browning. Use flaky sea salt like Maldon or fleur de sel for best flavor contrast. Cookies are best fresh but can be stored up to 3 days at room temperature or frozen for up to 3 months.

Nutrition

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

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