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.

Ingredients

Scale

Wet Ingredients

2 sticks (1 cup) salted butter
1 1/4 cup 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 to 1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt

Add-ins

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

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