Ingredients
Equipment
Method
Brown butter and chill
- Brown the butter in a saucepan until it turns golden-brown and smells nutty, then cool it in the fridge until solid, about 1 hour.
- While the butter solidifies, prep and measure the remaining ingredients so everything is ready to mix when the butter is firm.
Prepare and bake
- Preheat the oven to 375F and line baking sheets with parchment.
- Whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly combined.
- Beat the solidified brown butter with the brown sugar and granulated sugar until creamy.
- Add the blotted pumpkin puree, then beat in the eggs and vanilla extract until smooth.
- Fold in the flour mixture just until no dry streaks remain, then fold in the chocolate chips.
- Scoop dough into 2-tablespoon rounds and place on the lined sheets, spacing them apart.
- Bake for 10-12 minutes, until the cookies are golden at the edges.
- Sprinkle with flaky sea salt immediately, then cool on the pan for 5 minutes before transferring.
Notes
Pro tip: blotted very dry pumpkin puree prevents cakey cookies and helps them set with a chewy center. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days. Freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 plant-butter stick suitable for baking and brown it just like regular butter if the label allows.