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Brown Butter Pumpkin Chocolate Chip Cookies

Brown butter pumpkin chocolate chip cookies with crisp edges and a soft center, made by browning butter until golden and then chilling it until solid. Loaded with chocolate chips and finished with flaky sea salt for a sweet-salty punch.
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Prep Time 25 minutes
Cook Time 12 minutes
solidifying brown butter 1 hour
Total Time 1 hour 37 minutes
Servings: 28 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, browned and cooled to solid
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted very dry)
  • 2 eggs
  • 2 tsp vanilla extract
Mix-ins & topping
  • 1.5 cup dark or semi-sweet chocolate chips
  • 1 Flaky sea salt for topping

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown and solidify the butter
  1. Brown the butter in a saucepan until it turns golden, then cool in the fridge until solid, about 1 hour.
Prep and preheat
  1. Preheat the oven to 375F and line baking sheets with parchment.
Mix the dry ingredients
  1. Whisk together the flour, baking soda, pumpkin pie spice, and salt.
Cream wet ingredients
  1. Beat the solidified brown butter with both sugars until creamy, then mix in the blotted pumpkin puree, eggs, and vanilla.
Combine and portion
  1. Fold the flour mixture into the wet ingredients just until combined.
  2. Fold in the chocolate chips.
  3. Scoop the dough into 2-tablespoon rounds and space them on the prepared baking sheets.
Bake and finish
  1. Bake at 375F for 10-12 minutes until the edges are golden.
  2. Sprinkle with flaky salt immediately, then cool the cookies on the pan for 5 minutes.

Notes

Pro tip: blotting the pumpkin puree very dry helps prevent cakey cookies and keeps the center soft. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze baked cookies for up to 2 months; thaw at room temperature. Dietary swap: use gluten-free 1:1 all-purpose flour in place of regular flour for a gluten-free version.