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Brown Butter Pumpkin Chocolate Chip Cookies

A close-up of gooey Brown Butter Pumpkin Chocolate Chip Cookies topped with flaky sea salt.
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Make rich, chewy cookies combining nutty brown butter, warm pumpkin puree, and melted chocolate chips, finished with a sprinkle of sea salt.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup pumpkin puree (not pie filling)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • Flaky sea salt, for topping

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until smooth. Beat in the egg, egg yolk, vanilla extract, and pumpkin puree until just combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Fold in the chocolate chips.
  6. Cover the dough and chill for at least 2 hours, or up to 3 days, for best flavor and texture.
  7. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  10. Immediately sprinkle the tops of the hot cookies with flaky sea salt.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To brown butter properly, watch the milk solids carefully; they should turn golden brown, not black.
  • Chilling the dough prevents the cookies from spreading too thin during baking.
  • For thicker cookies, use a cookie scoop and do not flatten the dough balls before baking.

Nutrition

Find it online: https://savorandpin.com/brown-butter-pumpkin-chocolate-chip-cookies/