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Brown Butter Pumpkin Chocolate Chip Cookies

Brown butter pumpkin chocolate chip cookies with a golden-brown, nutty flavor and chewy centers. Rolled into 2-tablespoon rounds and baked until edges turn golden, then finished with flaky sea salt.
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Prep Time 25 minutes
Cook Time 12 minutes
resting/solidifying brown butter 1 hour
Total Time 1 hour 37 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, browned and cooled to solid
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted very dry) Blot until very dry to prevent spreading.
  • 2 eggs
  • 2 tsp vanilla extract
Chocolate and topping
  • 1.5 cup dark or semi-sweet chocolate chips
  • 1 flaky sea salt for topping Use immediately after baking for best adherence.

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Brown butter and prep
  1. Melt and brown the butter in a saucepan over medium heat until golden-brown, then cool in the fridge until solid, about 1 hour.
  2. Preheat the oven to 375°F and line baking sheets with parchment.
Mix dry and wet
  1. Whisk the all-purpose flour, baking soda, pumpkin pie spice, and salt in a bowl until evenly combined.
  2. Beat the solidified brown butter with the brown sugar and granulated sugar until creamy, then mix in the blotted pumpkin puree, eggs, and vanilla extract.
Form dough and bake
  1. Fold the flour mixture into the wet ingredients until just combined, then fold in the chocolate chips.
  2. Scoop the dough into 2-tablespoon rounds and bake for 10–12 minutes, until the edges are golden.
  3. Sprinkle with flaky sea salt immediately, then cool on the pan for 5 minutes.

Notes

For thicker cookies, chill the brown butter until truly solid (about 1 hour) and make sure the pumpkin puree is blotted very dry before mixing. Store baked cookies in an airtight container at room temperature up to 3 days or in the fridge up to 7 days; freeze baked cookies up to 2 months. For a dairy-free option, replace butter with a 1:1 plant-based solid baking spread and use dairy-free chocolate chips.