Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Ah, the magic of autumn! When the leaves crunch underfoot and the scent of pumpkin spice wafts through the air, it feels like an invitation to cozy up in the kitchen. One recipe that’s not just a favorite, but an absolute must-try during this cozy season are these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. Mmm, just the name makes my mouth water! Allow me to share the secrets behind these delightful treats that perfectly marry warm spices, rich chocolate, and that unmistakable autumn flair.

Why you’ll love this recipe

These cookies are the epitome of comfort. Imagine biting into a cookie that’s at once chewy and tender, inconspicuously enriched by the nutty undertones of brown butter and the natural sweetness of pumpkin. They are slightly crispy at the edges but so soft in the middle that they seem to melt in your mouth. The combination of oats adds a lovely texture, offering that delightful chewiness while the chocolate chips gooeyly burst open with each bite.

But let’s not forget the best part: they’re also incredibly easy to make! Whether you’re prepping for a cozy night in, turning overripe pumpkin puree into something scrumptious, or trying to impress friends with your baking prowess, these cookies truly deliver. Plus, they are a great way to sneak in a bit of that pumpkin goodness—after all, it’s practically a vegetable!

Gather these ingredients

To create this autumnal masterpiece, gather the following luscious ingredients:

• Unsalted Butter (1 cup): This is where the magic begins! Browning butter transforms its flavor from simple to deeply nutty. Keep an eye on it as it melts; the aroma will sweep you off your feet.

• Pumpkin Puree (1 cup): Aim for the real stuff—canned pumpkin puree works wonders! This adds moisture and its vibrant hue. And let’s face it, pumpkin is packed with vitamins—hello, guilt-free indulgence!

• Brown Sugar (1 cup) & Granulated Sugar (1/2 cup): These sugars give that caramel-like depth to our cookies. You could substitute light brown sugar for deeper flavor if you’re feeling adventurous.

• Large Egg (1): This binds our mixture and creates that chewy texture that we all crave.

• Vanilla Extract (1 teaspoon): A splash of this liquid gold ties all the flavors together, making them sing in harmony.

• All-Purpose Flour (1 1/2 cups): The base for your cookies! Make sure to scoop and level your flour to prevent a dense cookie.

• Rolled Oats (1 cup): These are a truly unsung hero—adding texture! Use quick oats if that’s what you have; just don’t swap them with instant oats.

• Baking Soda (1 teaspoon): Our leavening agent—this helps our cookies spread and rise beautifully.

• Cinnamon (1 teaspoon) & Nutmeg (1/2 teaspoon): The spices of fall! To elevate their flavors, consider toasting them—trust me, it’s pure bliss.

• Salt (1/2 teaspoon): A little salt is crucial; it heightens sweetness and balances flavors.

• Chocolate Chips (1 cup): Semi-sweet, dark, or even white chocolate—take your pick. These are what transform the cookie from delicious to irresistible!

Preparing Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Let’s dive into the steps of creating these heavenly treats!

1. Preheat Your Oven: Set your oven to 350°F (175°C) to ensure it’s nice and hot. Line a baking sheet with parchment paper—it makes for easy cleanup and prevents sticking.

2. Brown the Butter: Take that unsalted butter and melt it in a saucepan over medium heat. Watch as it bubbles and then turns into a beautiful golden brown, giving off a nutty aroma that will make your kitchen smell divine. Don’t rush this—this is where the magic happens! Once brown, remove it from the heat and let it cool slightly.

3. Mix the Wet Ingredients: In a spacious bowl, combine the brown butter, pumpkin puree, brown sugar, and granulated sugar. Mix until it’s a harmonious blend of flavors.

4. Incorporate Egg and Vanilla: Add in the egg and vanilla extract, stirring well until the mixture is entirely uniform. This step is crucial—it’s where the flavors begin to meld!

5. Combine the Dry Ingredients: In another bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt. This will help evenly distribute those spices throughout the cookies.

6. Merge Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing can lead to tough cookies, so be gentle! Fold in the chocolate chips, making sure they’re evenly spread throughout.

7. Scoop and Space: Use a tablespoon to scoop mounds of dough onto the prepared baking sheet, ensuring they’re spaced about two inches apart. They’ll spread beautifully!

8. Bake to Perfection: Pop them into your preheated oven for 10-12 minutes or until the edges turn a lovely golden brown. Let them cool for a few minutes on the baking sheet before transferring to a wire rack. This is the hard part—waiting for them to cool completely!

Best way to enjoy it

So, how do you enjoy these cookies? The answer is simple: warm and fresh! A glass of cold milk or a cup of steaming chai would perfectly balance the sweetness. Chocolate lovers can even drizzle some melted chocolate over the tops for extra indulgence.

Feeling a little adventurous? Why not pair these cookies with pumpkin ice cream for that delightful fall dessert experience?

Storage and reheating tips

If you manage to have leftovers (I doubt it!), here’s how to keep your cookies fresh. Store them in an airtight container at room temperature for up to a week. You can easily freeze the dough balls if you want to whip up freshly baked cookies later. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When the craving strikes, you can bake them straight from the freezer—just add an extra minute or two to the bake time.

Pro chef tips

Here are a few tips to help you make the most of your cookie-making experience:

• Brown the Butter with Care: Stir continuously to avoid burning. You want it golden brown and aromatic, not scorched.
• Chill the Dough: If you have the time, chill the dough for about 30 minutes before baking to help the flavors meld even more and to prevent excess spreading.
• Swaps and Add-Ins: Feel free to mix in nuts, cinnamon chips, or dried fruits for added texture and flavor. Be creative!

Creative Twists

While this recipe is a classic in its own right, you can definitely play with it! Consider using a combination of different flours like whole wheat for extra heartiness, or adding a splash of maple syrup alongside the sugars for that sweet, fall flavor boost.

If you’re in a festive mood, add a pinch of cardamom for a unique flavor profile that sings fall! And for the chocolate lover, consider using different types of chocolate chips—dark chocolate can elevate the taste to a whole new level.

Ingredients list

• 1 cup unsalted butter
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup chocolate chips

Directions to follow

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a saucepan, melt the butter over medium heat until browned and nutty. Remove from heat and cool.
3. In a large bowl, mix brown butter, pumpkin puree, brown sugar, and granulated sugar.
4. Add the egg and vanilla extract, mixing until well combined.
5. In another bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
6. Gradually stir dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
7. Scoop tablespoon-sized amounts onto the baking sheet, spaced about 2 inches apart.
8. Bake for 10-12 minutes until the edges are golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Your questions answered

1. What’s the prep time? About 20 minutes! The baking time is quick, too—around 10-12 minutes.
2. Can I use fresh pumpkin? Absolutely! Just make sure it’s cooked and puréed smoothly.
3. Will these cookies freeze well? Yes! Measure and freeze the dough balls for fresh cookies later.
4. What’s the best way to store them? In an airtight container at room temperature; they stay fresh for a week.
5. Can I make them gluten-free? Sure! Use a gluten-free flour blend instead of all-purpose flour.

Give these cookies a go! Not only are they a delightful treat, but they also wrap you in the warmth of fall memories with every bite. Don’t be shy—experiment with your own twists, and please, let me know how they turn out! The kitchen is a community space, and I’d love to hear about your baking adventures. Happy baking!

Print Recipe

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Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Cooking Method: Baking, Mixing Courses: Comfort Food, Dessert, Snack Recipe Keys: B Baking D Dessert F Fall H Holidays S Sweet

Difficulty: Beginner Prep Time 20 mins Cook Time 12 mins Total Time 32 mins

Cooking Temp: 350  F Servings: 24 Estimated Cost: $ 10 Calories: 150

Best Season: Fall

Description

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies marry warm spices, rich chocolate, and pumpkin for a delightful fall treat.

Ingredients for Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Scale

1/2x 1x 2x 3x

Cookies

• 1 cup unsalted butter (Browned for nutty flavor)
• 1 cup pumpkin puree (Canned works best)
• 1 cup brown sugar
• ¹⁄₂ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¹⁄₂ cups all-purpose flour
• 1 cup rolled oats (Quick oats are acceptable)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¹⁄₂ teaspoon nutmeg
• ¹⁄₂ teaspoon salt
• 1 cup chocolate chips (Semi-sweet, dark, or white)

Instructions

Baking the Cookies

1. Preheat Oven

   Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   Mark as complete

2. Brown the Butter

   Melt the unsalted butter in a saucepan over medium heat until it turns golden brown, then let it cool slightly.
   Mark as complete

3. Mix Wet Ingredients

   In a bowl, mix the brown butter, pumpkin puree, brown sugar, and granulated sugar until well combined.
   Mark as complete

4. Add Egg and Vanilla

   Stir in the egg and vanilla extract until everything is fully integrated.
   Mark as complete

5. Prepare Dry Ingredients

   In another bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
   Mark as complete

6. Combine Mixtures

   Gradually add the dry ingredients to the wet mixture, folding in chocolate chips gently.
   Mark as complete

7. Scoop and Bake

   Scoop tablespoon-sized amounts of dough onto the baking sheet, about 2 inches apart. Bake for 10-12 minutes until golden brown.
   Mark as complete

8. Cooling

   Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
   Mark as complete

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 30mg10%

Sodium 80mg4%

Potassium 100mg3%

Total Carbohydrate 20g7%

Dietary Fiber 1g4%

Sugars 10g

Protein 2g4%

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Vitamin A 10 IU

Vitamin C 0 mg

Calcium 20 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 0 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 0 mg

Iodine 0 mcg

Magnesium 0 mg

Zinc 0 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, oatmeal, chocolate chip, cookies, fall, dessert