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Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies Recipe

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3.8 from 8 reviews

These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the warm spices and sweetness of pumpkin butter, oats, and chocolate chips. Soft and chewy with a subtle crunch, these cookies are perfect for fall or any time you crave a cozy, flavorful treat.

Ingredients

Wet Ingredients

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

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 and Toppings

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Browning the Butter: Place the butter in a skillet over medium heat. Cook it until it begins to brown and develop a nutty aroma, about 3-4 minutes. Remove from heat and transfer the browned butter to a heatproof bowl. Let it cool for about 5 minutes so it doesn’t cook the eggs when mixed.
  3. Mix Wet Ingredients: To the cooled browned butter, add the brown sugar, 1/3 cup of pumpkin butter, the egg, vanilla extract, and espresso powder. Mix thoroughly until the mixture is smooth and well combined.
  4. Combine Dry Ingredients: Add the flour, oats, baking soda, pumpkin pie spice, and kosher salt to the wet mixture. Stir to combine everything into a cookie dough.
  5. Add Pumpkin Butter and Chocolate: Dollop the remaining 1/3 cup pumpkin butter over the dough in blobs. Sprinkle the chocolate chips evenly on top. Gently fold the pumpkin butter and chocolate into the dough, taking care not to over-mix. This creates streaks of pumpkin butter for texture and flavor contrast.
  6. Shape Cookies: Roll the dough into rounded tablespoon-size balls. The dough will be slightly sticky. Place the dough balls about 2 inches apart on the prepared baking sheet. Gently flatten them slightly with your palm or spatula to help them spread evenly while baking.
  7. Bake: Bake the cookies in the preheated oven for 8 minutes. Remove the baking sheet and rotate it for even baking. Tap the baking sheet gently on the counter 1-2 times to flatten the cookies a bit more. Return to oven and bake an additional 2-3 minutes, until the edges just begin to set but the centers remain soft.
  8. Finish and Cool: Remove the cookies from the oven and optionally sprinkle with a little sea salt for flavor contrast. Let the cookies cool on the baking sheet; they will continue to firm up and cook slightly as they cool.

Notes

  • Be careful not to over-mix the dough after adding the pumpkin butter and chocolate to maintain texture contrast.
  • The espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • If you don’t have pumpkin butter, you can substitute it with pumpkin puree mixed with a bit of brown sugar and cinnamon, but the texture and flavor may vary.
  • Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
  • The cookies can be stored in an airtight container at room temperature for up to 5 days.

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