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Brown Butter Pumpkin Chocolate Chip Cookies with Sea Salt

Chewy, spiced chocolate chip cookies elevated with nutty brown butter, moist pumpkin, and finished with flaked sea salt for the ultimate fall treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Additional 2 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 0.5 cup (1 stick) unsalted butter for browning
  • 1 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt fine grain, for dough
  • 1 tsp cornstarch for chewiness
  • 0.5 tsp pumpkin pie spice
  • 0.25 cup pumpkin puree canned, NOT pie filling
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips for thick, gooey melt
  • 0.25 tsp flaked sea salt for sprinkling on top

Equipment

  • Saucepan
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper

Method
 

  1. Brown the Butter: Melt butter in a saucepan over medium heat. Cook until nutty aroma develops and brown specks form (about 5-8 mins). Remove, pour into a bowl, and cool for 15 mins.
  2. Mix Dry Ingredients: Whisk flour, baking soda, fine grain salt, cornstarch, and pumpkin pie spice. Set aside.
  3. Combine Wet Ingredients: Whisk cooled brown butter, pumpkin puree, brown sugar, and granulated sugar until combined (thick, gooey consistency). Whisk in egg yolk and vanilla.
  4. Form the Dough: Gradually mix dry ingredients into wet ingredients. Fold in chocolate chips.
  5. Chill the Dough: Cover and chill dough for at least 30 minutes, or up to 2 hours. (Crucial for chewy, thick cookies).
  6. Bake: Preheat oven to 375°F (190°C). Scoop dough into 1.5-2 tbsp balls. Bake for 9-12 minutes until edges are set and center is soft.
  7. Salt and Cool: Immediately sprinkle baked cookies with flaked sea salt. Let cool on the sheet for 5 minutes, then transfer to a rack. Serve warm for best thick, gooey, molten chocolate.

Notes

Ensure the pumpkin is PUREE, not pie filling. Chilling the dough is essential to prevent spreading and maintain a thick, chewy texture. Use flaked sea salt, not fine salt, for topping.