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Soft-Baked Pumpkin Chocolate Chip Cookies with Brown Butter and Sea Salt

soft-baked pumpkin chocolate chip cookies - featured image
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These soft-baked pumpkin chocolate chip cookies feature nutty browned butter and a sprinkle of sea salt for a perfect fall treat with a rich, soft, and chewy texture.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, for browning
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 1/2 cup (120g) pure pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch carefully for the color to change to a golden brown with a nutty aroma. Remove from heat immediately to stop cooking.
  2. Combine sugars and browned butter: Transfer browned butter to a mixing bowl. Stir in 1/2 cup granulated sugar and 1/2 cup light brown sugar. Mix well until smooth and slightly cooled.
  3. Add wet ingredients: Beat in 1 large egg, 1/2 cup pumpkin puree, and 1 teaspoon vanilla extract until fully combined. The batter will be thick and creamy.
  4. Mix dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
  5. Combine wet and dry: Gradually add dry ingredients to the wet mixture. Stir gently just until combined to avoid tough cookies.
  6. Fold in chocolate chips: Add 1 cup semi-sweet chocolate chips and fold evenly into the batter.
  7. Chill the dough (optional): Cover and chill the dough for 30 minutes for thicker cookies, or skip if short on time.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart. Bake for 12-14 minutes until edges are set but centers look slightly soft and puffy.
  10. Sprinkle sea salt immediately: When cookies come out of the oven, sprinkle lightly with flaky sea salt.
  11. Cool on rack: Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Watch the browned butter carefully to avoid burning; it should have a nutty aroma and golden brown color. Do not over-mix the dough to keep cookies soft. Chilling dough is optional but helps achieve thicker, chewier cookies. Always sprinkle sea salt immediately after baking for best flavor contrast.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, chocolate chip cookies, fall treats, soft-baked cookies, sea salt cookies, pumpkin chocolate chip

Find it online: https://coracooks.com/soft-baked-pumpkin-chocolate-chip-cookies-with-brown-butter-and-sea-salt-recipe-for-perfect-fall-treats/