Get ready to fall in love with these Brown Butter Pumpkin Oatmeal Cookies! With a perfectly soft and chewy center, crisp edges, and plenty of gooey chocolate chips, these cookies are packed with cozy autumn flavors. The rich, caramelized brown butter adds a deep nuttiness that pairs perfectly with the warmth of pumpkin and pumpkin pie spice, making these cookies the ultimate treat to enjoy as the weather gets cooler.
Why You'll like these Pumpkin Oatmeal Chocolate Chip Cookies
Besides the fact they smell amazing and taste delicious, here are a few reasons why you'll love these cookies:
- Soft and chewy texture: These cookies have a slightly crispy edge and are loaded with all of the melty chocolate!
- No chill recipe: Idk about y'all, but I hate a chill recipe. Take the dough from the bowl to the baking sheet and into the oven. Easy as pie.
- Perfect fall cookie: This is perfect on a cool morning, for dessert, or to have with a warm cup of coffee and tea.
Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
- Butter: browning the butter gives your cookie a warm and nutty flavor and lends to the chewy cookie.
- Pumpkin puree: make sure you use pumpkin puree and not pumpkin pie filling. The ingredient should only be "pumpkin puree". I love Libby's.
- Sugar: add brown sugar ans granulated sugar for the best texture and sweetness.
- Egg: to keep these cookies on the chewier side, we are using one egg to help bind the ingredients together.
- Vanilla extract: Always good to add to your desserts for an extra boost of flavor.
- Old fashioned rolled oats:
- Flour: regular all-purpose flour gives these cookies the best texture and structure. Make sure to measure accurately.
- Spices: add all of the warm spices, cinnamon, pumpkin pie spice, etc.
- Chocolate chips: I used semi sweet chocolate chips, but feel free ot use your favorite chips! Big or small!
How to Make Brown Butter Pumpkin oatmeal Chocolate Chip Cookies
Preheat the Oven: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter starts to foam and turns a deep golden brown color with a nutty aroma. This should take about 4-6 minutes. Be careful not to burn the butter.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the cooled brown butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the oats, flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop and Bake: Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- Brown Butter: Browning the butter adds a rich, nutty flavor that pairs perfectly with the pumpkin and spices. Just be sure to keep a close eye on it to prevent burning.
- Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugars and spices.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls and bake them straight from the freezer (just add a couple of minutes to the baking time).
- Use rolled oats: for the best texture and bite.. Do not use quick oats.
- Don't overmix the dough: once you add the flour and oats, mix your batter until just combined.
- Bake until edges are golden: If you want the perfect crispy edges with a soft center, bake the cookies until the edges are just golden brown.
How to Store these Cookies
- Room temperature storage: Store the cookies in an airtight container at room temp up to 5 days.
- Refrigeration: If you want the cookies to last longer, place the cookies in an airtight container and refrigerate for up to 1 week.
- Freezing baked cookies: to freeze baked cookies, let them cool completely and arrange them on a bakig sheet. Once frozen, transfer cookies to a bag or container. Store up to 3 months.
If you make these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies , I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup pumpkin puree
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups old fashioned rolled oats
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnammon
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter starts to foam and turns a deep golden brown color with a nutty aroma. This should take about 4-6 minutes. Be careful not to burn the butter.
- Once browned, immediately remove the butter from the heat and pour it into a heatproof bowl to cool slightly.
- In a large mixing bowl, whisk together the cooled brown butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the oats, flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look slightly underdone in the center, but they will continue to set as they cool.
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