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Flavorful Brown Butter Pumpkin Chocolate Chip Cookies Recipe with Sea Salt – Easy Perfect Fall Treats

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Soft and tender pumpkin chocolate chip cookies enhanced with nutty brown butter and a sprinkle of flaky sea salt for the perfect sweet-salty fall treat.

Ingredients

Scale
  • 1 cup (2 sticks or 227g) unsalted butter
  • 1 cup (245g) canned pumpkin puree
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semisweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter (about 5-7 mins): In a medium saucepan over medium heat, melt the butter. Stir frequently until it foams, turns golden with brown specks, and smells nutty. Remove from heat and let cool for 5 minutes.
  2. Mix Wet Ingredients (5 mins): In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, and pumpkin puree until smooth. Add the egg and vanilla extract, whisking until fully combined.
  3. Combine Dry Ingredients (3 mins): In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Incorporate Dry to Wet (3-5 mins): Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed. Mix gently until just combined.
  5. Fold in Chocolate Chips (1-2 mins): Add the chocolate chips and mix gently until evenly distributed.
  6. Chill the Dough (optional but recommended, 30 mins): Cover and refrigerate the dough to help the cookies hold shape and intensify flavors.
  7. Preheat Oven & Prepare Baking Sheets (10 mins): Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop Cookies (3-5 mins): Use a cookie scoop or tablespoon to portion dough onto sheets, spacing about 2 inches apart.
  9. Bake (10-12 mins): Bake until edges are set and lightly golden but centers remain soft. The cookies will look slightly underbaked—do not overbake.
  10. Add Flaky Sea Salt (immediately): As soon as cookies come out of the oven, sprinkle a small pinch of flaky sea salt on each cookie.
  11. Cool (15 mins): Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Use a light-colored pan to brown butter for better color visibility. Stir constantly to avoid burning. Chilling dough is optional but recommended to prevent spreading and intensify flavors. Sprinkle flaky sea salt immediately after baking for best flavor contrast. Avoid overmixing dough to keep cookies tender. Watch baking time closely; cookies should look slightly underbaked when done.

Nutrition

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

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