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Savory Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
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These soft, chewy pumpkin chocolate chip cookies feature a rich brown butter base and a sprinkle of flaky sea salt, creating a perfect balance of sweet, salty, and savory flavors ideal for fall baking.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • ¾ cup (180ml) pumpkin puree (canned or fresh)
  • ¾ cup (150g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and browns. Once you smell a nutty aroma and see golden-brown specks, remove from heat. Pour into a bowl and let cool for 10 minutes until warm but not hot.
  2. Mix wet ingredients: In a large mixing bowl, combine the cooled brown butter, ¾ cup (150g) brown sugar, and ¼ cup (50g) granulated sugar. Beat until creamy. Add ¾ cup (180ml) pumpkin puree, 1 large egg (room temperature), and 1 tsp vanilla extract. Mix well.
  3. Combine dry ingredients: In another bowl, whisk together 2 cups (240g) all-purpose flour, ½ tsp baking soda, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt.
  4. Form the dough: Gradually add dry ingredients into wet mixture. Stir until just combined, careful not to overmix. Fold in 1 ½ cups (270g) semi-sweet chocolate chips evenly.
  5. Chill the dough (optional but recommended): Cover the dough and refrigerate for 30 minutes to help flavors meld and prevent spreading during baking.
  6. Preheat oven and prepare baking sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop and bake: Using a cookie scoop or spoon, drop dough balls onto sheets about 2 inches apart. Sprinkle lightly with flaky sea salt. Bake for 12–15 minutes until edges are golden and centers look set but soft.
  8. Cool properly: Let cookies rest on baking sheets for 5 minutes, then transfer to cooling racks to finish cooling.

Notes

Brown the butter carefully to a rich amber color without burning. Chilling the dough is optional but recommended to prevent spreading and enhance flavor. Use flaky sea salt on top for a perfect sweet-salty balance. If dough is sticky, chill before baking. Baking smaller cookies yields crispier edges. For gluten-free, substitute flour with a gluten-free blend. For vegan, use browned coconut oil, flaxseed egg, and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, chocolate chip cookies, fall baking, savory pumpkin cookies, sea salt cookies

Find it online: https://rowanrecipes.com/savory-brown-butter-pumpkin-chocolate-chip-cookies-perfect-for-fall-baking/