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Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 56 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies blend the rich, nutty flavor of browned butter with the cozy sweetness of pumpkin butter and warm spices. Loaded with hearty oats and melty chocolate chips, they offer a delightful balance of chewy and soft textures, perfect for fall or any time you crave a unique twist on classic chocolate chip cookies.

Ingredients

Scale

Wet Ingredients

  • 2 sticks (1 cup) salted butter
  • 1 1/4 cups brown sugar
  • 2/3 cup pumpkin butter (divided: 1/3 cup + 1/3 cup)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder or instant coffee (optional)

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2–1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt

Add-ins

  • 2 cups chocolate chunks or chips
  • Sea salt (optional, for sprinkling)

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Brown the butter: Place the butter in a skillet over medium heat and cook for 3-4 minutes until it begins to brown and develop a nutty aroma. Remove from heat and transfer the browned butter into a heatproof bowl. Let it cool for about 5 minutes to avoid cooking the egg when mixed.
  3. Mix wet ingredients: To the browned butter, add the brown sugar, 1/3 cup of pumpkin butter, the large egg, vanilla extract, and espresso powder (if using). Stir until the mixture is smooth and well combined.
  4. Add dry ingredients: Incorporate the all-purpose flour, old fashioned oats, baking soda, pumpkin pie spice, and kosher salt into the wet mixture. Mix until everything is just combined to avoid overmixing.
  5. Fold in pumpkin butter and chocolate chips: Drop the remaining 1/3 cup pumpkin butter in dollops over the dough. Sprinkle the chocolate chips on top. Gently fold these into the dough, leaving streaks of pumpkin butter intact for texture and bursts of flavor.
  6. Shape cookies: Roll the dough into rounded tablespoon-sized balls. The dough may be slightly sticky, which is normal. Place cookie dough balls 2 inches apart on the prepared baking sheet and flatten them slightly with your hand or the bottom of a glass.
  7. Bake initial phase: Bake the cookies for 8 minutes. Remove the baking sheet from the oven, rotate it, and gently tap it 1-2 times on the counter to help flatten the cookies further.
  8. Bake final phase: Return the baking sheet to the oven and bake for an additional 2-3 minutes or until the cookie edges begin to set, but the centers remain soft.
  9. Finish and cool: Optionally sprinkle sea salt on the warm cookies. Let them cool on the baking sheet as they will continue to firm up slightly as they cool.

Notes

  • Using browned butter adds a deep, nutty flavor that complements the pumpkin and oats.
  • Espresso powder is optional but enhances the chocolate flavor without making the cookies taste like coffee.
  • Do not overmix the dough after adding pumpkin butter and chocolate chips to maintain streaks of pumpkin butter and prevent tough cookies.
  • Cookies will be soft when taken out, so allow cooling on the baking sheet for proper setting.
  • Feel free to use semi-sweet, dark, or milk chocolate chips depending on your preference.

Find it online: https://yumrecipesfood.com/brown-butter-pumpkin-oatmeal-chocolate-chip-cookies-recipe/