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Brown Butter Pumpkin Chocolate Chip Cookies Easy Cozy Recipe with Sea Salt

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Cozy brown butter pumpkin chocolate chip cookies with a hint of sea salt, offering a nutty, caramel-like flavor balanced with subtle pumpkin notes. Perfect for fall gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup packed (100g) brown sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) 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) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling on top

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
  2. Mix wet ingredients: In a large bowl, combine 3/4 cup granulated sugar, 1/2 cup packed brown sugar, and the browned butter. Whisk until smooth. Add 1 large egg, 1/2 cup pumpkin puree, and 1 teaspoon vanilla extract. Mix until just combined.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  4. Add dry ingredients to wet: Slowly add the dry ingredients to the wet mixture, stirring gently to combine. Do not overmix. Fold in 1 1/2 cups semi-sweet chocolate chips evenly.
  5. Optional chilling: Cover and chill the dough for 30 minutes to 1 hour for thicker cookies and better flavor control.
  6. Shape and bake: Preheat oven to 350°F (175°C). Scoop dough balls about 2 tablespoons each onto parchment-lined baking sheets, spacing 2 inches apart. Sprinkle flaky sea salt on top. Bake for 12 to 14 minutes until edges are golden but centers remain soft.
  7. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use medium heat and stir constantly when browning butter to avoid burning. Chilling dough is optional but recommended for thicker cookies and better flavor. Use flaky sea salt like Maldon for best flavor contrast. Avoid overmixing dough to keep cookies tender. Baking time may vary depending on oven and cookie size; remove when edges are golden and centers are still soft.

Nutrition

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

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