If you’re craving a cookie that perfectly balances cozy autumn flavors with a playful twist, you have to try these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. They bring together the nutty warmth of brown butter, the rich sweetness of pumpkin butter, the comforting chew of oats, and bursts of melty chocolate chips. This unique combination makes each bite absolutely heavenly and impossible to resist, whether you’re baking for a special occasion or just treating yourself on a chilly afternoon.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but come together to create an extraordinary cookie experience. Each component plays a vital role, from the brown butter adding depth and nuttiness to the pumpkin butter bringing moistness and subtle spice, while the oats provide texture and chocolate chips lend luscious chocolatey pockets throughout.

Salted butter (2 sticks / 1 cup): Browning this butter intensifies its flavor, giving the cookies a rich, toasty base.
Brown sugar (1 1/4 cups): Adds natural sweetness and moisture, helping the cookies stay soft and chewy.

Pumpkin butter (2/3 cup): Infuses the dough with pumpkin’s signature fall flavor and keeps the texture wonderfully tender.
Large egg (1): Acts as a binder and adds richness for that perfect cookie crumb.

Vanilla extract (1 tablespoon): Enhances the other flavors and brings warmth to every bite.
Espresso powder or instant coffee (1 tablespoon, optional): A subtle boost that deepens the chocolate’s richness without overpowering the pumpkin notes.
All-purpose flour (2 cups): Provides structure so your cookies hold together beautifully.

Old fashioned oats (2 cups): Adds chewy texture and a wholesome touch.
Baking soda (1 teaspoon): Gives just the right amount of lift for soft, tender cookies.
Pumpkin pie spice (1/2 to 1 teaspoon): Creates that nostalgic pumpkin spice flavor that comforts and delights.

Kosher salt (1/2 teaspoon): Balances sweetness and brings out all the flavors.
Chocolate chunks or chips (2 cups): The star of the show for melty, gooey chocolate surprises.
Sea salt (optional): A finishing touch that contrasts the sweet, enhancing the cookie’s complexity.

How to Make Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Step 1: Brown the Butter

Start by preheating your oven to 350° F and lining a baking sheet with parchment paper to keep your cookies from sticking. Then, melt the salted butter in a skillet over medium heat. Stir frequently as the butter bubbles and transitions from a golden yellow to a nutty brown, about 3 to 4 minutes. This is where your cookies get that deep, rich flavor that sets them apart. Remove from heat and transfer to a heatproof bowl to cool slightly.

Step 2: Mix the Wet Ingredients

Once the brown butter has cooled for a few minutes, whisk in the brown sugar and 1/3 cup of pumpkin butter until smooth and creamy. Add the egg, vanilla extract, and espresso powder if you’re using it, then mix again until everything is fully combined. This wet mixture will be the flavorful heart of your dough, delivering both moisture and decadence.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix together the flour, oats, baking soda, pumpkin pie spice, and kosher salt. This blend of ingredients is what gives your cookies their structure and delightful texture. Slowly fold the dry ingredients into the wet mixture, combining just until everything is incorporated. Be careful not to overmix so your cookies stay tender and light.

Step 4: Incorporate Pumpkin Butter and Chocolate

Dollop the remaining 1/3 cup of pumpkin butter over your cookie dough, then sprinkle the chocolate chunks on top. Gently fold these into the dough with a light hand — you want to keep visible streaks of pumpkin butter swirling through the batter instead of fully blending it in. These pockets of pumpkin butter will melt in the oven and add luxurious flavor and moistness.

Step 5: Shape and Bake

Roll the dough into rounded tablespoon-sized balls. It might be a little sticky, but that’s a good sign of delicious moisture. Place the balls about 2 inches apart on your prepared baking sheet and gently flatten each one. Bake for 8 minutes, then rotate the pan and give the whole sheet a couple of gentle taps on the counter to flatten the cookies further. Continue baking for another 2 to 3 minutes, until the edges start to set but the centers are still soft.

Step 6: Finish and Cool

Immediately after removing the cookies from the oven, sprinkle them with a pinch of sea salt if you like that sweet-salty contrast. Let the cookies cool on the baking sheet where they will finish cooking gently and firm up just right. Resisting these warm Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies is no easy task!

How to Serve Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Garnishes

A simple sprinkle of flaky sea salt right after baking adds a lovely pop of flavor and texture. If you want to get a little fancy, drizzle some melted white or dark chocolate over the cooled cookies for an elegant touch that tastes as good as it looks.

Side Dishes

These cookies pair beautifully with a steaming cup of chai tea or a creamy latte, making for the perfect cozy autumn snack. For an indulgent dessert, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the rich pumpkin and chocolate flavors.

Creative Ways to Present

Turn your Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies into thoughtful gifts by stacking them in a pretty tin lined with parchment paper. Or for a festive treat, sandwich a little cinnamon-spiced cream cheese frosting between two cookies for a decadent pumpkin cookie sandwich that will wow friends and family.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for about 3 to 5 days — perfect if you want to savor these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies throughout the week.

Freezing

You can freeze the cookie dough balls before baking by placing them on a baking sheet until firm, then transferring to freezer-safe bags. When you’re ready, bake directly from frozen, just adding a minute or two to the baking time. The baked cookies themselves also freeze well, stored in airtight containers separated by parchment paper.

Reheating

To revive that fresh-baked warmth, pop a cookie in the microwave for about 10-15 seconds or warm in a preheated oven at 300° F for 5 minutes. This brings back that melty chocolate goodness and soft texture, perfect for a quick treat anytime.

FAQs

Can I use regular pumpkin puree instead of pumpkin butter?

While pumpkin puree is more watery and less sweet than pumpkin butter, you can substitute it but expect a slight change in texture. You might want to reduce other liquids or add a bit more brown sugar to compensate.

What makes brown butter so special in these cookies?

Brown butter has a nutty aroma and richer flavor than regular melted butter, elevating the cookies with deeper, more complex taste notes that complement the pumpkin beautifully.

Is it necessary to add espresso powder?

The espresso powder is optional but highly recommended as it enhances the chocolate flavor, making it more intense without tasting like coffee.

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend, and ensure oats are certified gluten-free. The cookies might be a bit more delicate but still delicious.

How do I get streaks of pumpkin butter in the dough?

Dollop the remaining pumpkin butter over the dough and fold gently just a few times. This careful folding keeps the pumpkin butter visible and swirled rather than fully mixed in.

Final Thoughts

These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are a must-try for anyone who loves the cozy tastes of fall with a twist of indulgence. Each cookie offers that perfect balance of chewy oats, mellow pumpkin, buttery richness, and chocolatey goodness that’ll keep you coming back for another bite. I promise, once you try baking these, they’ll become a beloved staple in your recipe collection — so grab your ingredients and get ready to fill your kitchen with irresistible autumn magic!

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies Recipe

★★★★★

5 from 11 reviews

Author: Mariam
Total Time: 27 minutes
Yield: 24 cookies 1x

Diet: Vegetarian

Print Recipe

Description

Delight your taste buds with these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies, featuring rich browned butter, seasonal pumpkin butter, hearty oats, and melty chocolate chunks. These soft, slightly chewy cookies blend warm spices with a hint of espresso to elevate the pumpkin flavor, perfect for cozy autumn days and holiday treats.

Instructions

Preheat and Prepare: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
Brown the Butter: Place butter in a medium skillet over medium heat. Cook for 3-4 minutes, stirring occasionally, until the butter begins to brown and develop a nutty aroma. Remove from heat and pour into a heatproof bowl. Let cool for about 5 minutes.
Mix Wet Ingredients: To the cooled browned butter, add brown sugar, 1/3 cup pumpkin butter, egg, vanilla extract, and espresso powder (if using). Stir until smooth and fully combined.

Add Dry Ingredients: Gradually mix in the all-purpose flour, oats, baking soda, pumpkin pie spice, and kosher salt. Stir until just incorporated and no dry flour remains.
Incorporate Pumpkin Butter and Chocolate: Dollop the remaining 1/3 cup pumpkin butter over the dough. Sprinkle the chocolate chips or chunks on top. Gently fold both into the dough to create streaks of pumpkin butter without over-mixing.
Form Cookies: Using rounded tablespoons, scoop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers or the back of a spoon. The dough may be sticky, so wetting your hands slightly can help.

Bake: Bake for 8 minutes, then remove the baking sheet. Rotate it for even baking and gently tap the sheet on the counter 1-2 times to further flatten the cookies.
Finish Baking: Return the cookies to the oven and bake an additional 2-3 minutes, or until edges are beginning to set but centers remain soft.
Cool and Serve: Remove from oven, sprinkle with sea salt if desired, and allow cookies to cool on the baking sheet. They will continue to set as they cool.

Notes

Espresso powder is optional but enhances the chocolate and pumpkin flavors deeply.
Dolloping pumpkin butter on top helps keep pockets of moist, sweet flavor.
Be careful not to overmix after adding pumpkin butter and chocolate for best texture.

Use old fashioned oats rather than quick oats for a chewier texture.
Cookies should be slightly underbaked when removed, they firm up while cooling.
Sea salt sprinkled on top balances the sweetness beautifully.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie

Calories: 190
Sugar: 14g
Sodium: 110mg

Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g

Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g

Protein: 3g
Cholesterol: 30mg

Keywords: brown butter, pumpkin oatmeal cookies, chocolate chip cookies, pumpkin spice, fall desserts, autumn cookies, oatmeal cookies