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Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

A stack of Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies with visible oats and chocolate chips on a parchment paper.

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These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are chewy, rich, and filled with fall flavors. Made with browned butter, canned pumpkin, and a mix of oats and spices, they offer the perfect soft texture with chocolatey goodness in every bite.

Ingredients

Scale
  • 1 cup (227 g) salted butter
  • 3/4 cup (159 g) packed brown sugar
  • 3/4 cup (159 g) granulated sugar
  • 3/4 cup (180 g) canned pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 2 1/4 cups (320 g) all-purpose flour
  • 1 cup (100 g) old-fashioned rolled oats
  • 1 cup (100 g) quick oats
  • 2 cups (340 g) semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F and line baking sheets with parchment paper. Lightly grease with cooking spray.
  2. Cut butter into pieces and brown it in a skillet over medium heat, stirring constantly until golden and fragrant. Pour into a mixing bowl.
  3. Add brown sugar, granulated sugar, pumpkin puree, egg yolk, vanilla, and spices. Whisk until combined.
  4. Stir in flour, rolled oats, quick oats, and chocolate chips until no dry streaks remain.
  5. Scoop dough into 1–2 tablespoon-sized balls. Roll and slightly flatten into thick discs.
  6. Bake for 11–12 minutes. Let rest on baking sheet before transferring to a cooling rack.

Notes

  • Use only the egg yolk for chewy texture; whole egg will make cookies cakey.
  • Leftover pumpkin can be frozen or the recipe can be doubled.
  • Don’t overbake; cookies should be soft in the center.
  • No need to chill dough, but chilling helps if dough is too sticky.
  • For bar cookies, press dough into a 9×13 pan and bake for 20–25 minutes.

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