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Brown Butter Pumpkin Chocolate Chip Cookies

Brown butter pumpkin chocolate chip cookies with crisp edges and a tender center, made with blotted-dry pumpkin puree for a thicker dough. Brown butter is chilled to solid, then beaten with two sugars for a caramel-like flavor before baking at 375°F until golden.
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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 cookies
Course: Dessert
Cuisine: American
Calories: 260
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
Cookie base
  • 1 cup unsalted butter, browned and cooled to solid Brown the butter first; then cool until solid in the refrigerator.
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted very dry) Blot very dry to prevent spreading.
  • 2 eggs
  • 2 tsp vanilla extract
Chocolate chips
  • 1.5 cup dark or semi-sweet chocolate chips
  • Flaky sea salt for topping Sprinkle immediately after baking for best adherence.

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Brown and chill the butter
  1. Brown the butter in a saucepan until it turns golden-brown, then cool until solid in the fridge, about 1 hour.
Prep oven and dry mix
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Whisk the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly combined.
Make dough
  1. Beat the solidified brown butter with the brown sugar and granulated sugar until creamy.
  2. Mix in the blotted-dry pumpkin puree, then add the eggs and vanilla extract until smooth.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  4. Fold in the chocolate chips until distributed.
Scoop, bake, and finish
  1. Scoop the dough into 2-tablespoon rounds and space them on the prepared baking sheets.
  2. Bake for 10-12 minutes at 375F until the edges are golden.
  3. Sprinkle the cookies immediately with flaky sea salt, then cool on the pan for 5 minutes before moving.

Notes

Pro tip: blot the pumpkin puree very dry before mixing—this helps the cookies stay thick and reduces spreading. Store baked cookies in an airtight container at room temperature for 3-4 days. Freeze baked cookies for up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 plant-based butter substitute and brown it the same way, but note the texture may vary slightly.