Mouthwatering Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

If you ask me, brown butter is one of the best things you can do to cookies.

These pumpkin oatmeal chocolate chip cookies get a nutty, toasty flavor from browning the butter first. The warm spices and pumpkin puree make them taste like fall in every bite.

They’re chewy from the oats and dotted with melty chocolate chips throughout. The brown butter adds a rich, caramel-like taste that takes regular pumpkin cookies up a notch.

They’re the kind of cookie that fills your kitchen with the most amazing smell while they bake, perfect for cozy autumn afternoons.

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling which already has spices mixed in. Canned pumpkin puree works perfectly and is actually more consistent than making your own from scratch. The recipe calls for blotted pumpkin puree, which means you should spread it on paper towels for about 10-15 minutes to remove excess moisture – this prevents your cookies from becoming too soft or cakey. If you only have fresh pumpkin puree on hand, just make sure to strain it well or let it sit in a fine-mesh sieve to drain out any extra liquid before blotting.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Brown butter: If browning butter feels intimidating, you can use regular melted butter instead. You’ll miss some of that nutty flavor, but the cookies will still be delicious.
• Rolled oats: Quick oats work fine here, though your cookies will have a slightly different texture. Old-fashioned oats are best, but don’t stress if you only have quick oats on hand.
• Pumpkin puree: Sweet potato puree or even mashed banana can work in place of pumpkin. Just make sure to blot any excess moisture like you would with the pumpkin.
• Dark brown sugar: Light brown sugar works just fine, or you can make your own by mixing 1 cup white sugar with 2 tablespoons molasses.
• Spices: Don’t have all the individual spices? Use 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, allspice, and nutmeg combo.
• Semi-sweet chocolate chips: Feel free to swap these with dark chocolate chips, white chocolate chips, or even chopped walnuts if you prefer nuts over chocolate.
• Maple syrup: Honey or even corn syrup can substitute here, though maple syrup really adds to that fall flavor profile.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these cookies is not properly browning your butter – you want it to turn golden brown with a nutty aroma, but watch it carefully since it can go from perfect to burnt in seconds.

Another common error is skipping the step to blot your pumpkin puree with paper towels, which removes excess moisture and prevents your cookies from spreading too much or becoming soggy.

Make sure your browned butter has cooled to room temperature before mixing it with the other ingredients, otherwise it will cook your egg and create an uneven texture.

Finally, don’t overbake these cookies since the pumpkin keeps them naturally soft – they should look slightly underdone in the center when you pull them out, as they’ll continue cooking on the hot pan for a few minutes.

What to Serve With Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies?

These cozy fall cookies are perfect on their own, but they’re even better with a tall glass of cold milk or a warm mug of coffee. The brown butter and pumpkin flavors pair beautifully with spiced drinks like chai tea or a pumpkin spice latte if you really want to lean into the autumn vibes. For a fun dessert spread, try serving them alongside vanilla ice cream or even a scoop of cinnamon ice cream for an extra special treat. They also make great additions to a fall cookie platter with other seasonal favorites like snickerdoodles or apple cider donuts.

Storage Instructions

Store: These cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to add a slice of bread to the container to help keep them extra moist. The pumpkin in these cookies actually helps them stay tender longer than regular cookies!

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. When you want fresh cookies, just bake the frozen dough balls straight from the freezer and add an extra minute or two to the baking time.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the fridge. Just let it come to room temperature for about 15 minutes before scooping and baking. This actually makes the cookies even better since the flavors have time to meld together!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3550
• Protein: 32-36 g
• Fat: 155-170 g
• Carbohydrates: 440-470 g

Ingredients

For the dry mixture:

• 1 3/4 cups plain flour
• 1 1/2 cups old-fashioned oats
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tbsp cornstarch
• 1/2 tsp salt

For the wet ingredients:

• 1 cup melted browned butter
• 1 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1 tbsp vanilla extract
• 3/4 cup blotted pumpkin puree
• 3 tbsp pure maple syrup, at room temperature

Mix-ins:

• 3/4 cup semi-sweet chocolate chips

Step 1: Brown the Butter

• 1 cup melted browned butter

Melt the butter in a medium-sized pan over medium heat.

Stir continuously as it crackles and turns foamy to prevent burning.

Cook until the butter turns golden brown and you detect a nutty aroma, about 5 minutes.

Quickly remove from heat and transfer to a glass bowl, letting it cool for at least 15 minutes before using.

Step 2: Prep Pumpkin and Preheat Oven

• 3/4 cup blotted pumpkin puree

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Meanwhile, measure out all your ingredients.

For the pumpkin, measure 3/4 cup of pumpkin puree and use a paper towel to blot it to remove excess moisture—blot three times for best results.

This will help achieve chewier cookies.

Step 3: Combine Dry Ingredients

• 1 3/4 cups plain flour
• 1 1/2 cups old-fashioned oats
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tbsp cornstarch
• 1/2 tsp salt

In a medium bowl, mix together the flour, old-fashioned oats, ground cinnamon, ground allspice, ground ginger, ground nutmeg, baking soda, baking powder, cornstarch, and salt until everything is evenly distributed.

Step 4: Mix Wet Ingredients Together

• 1 cup melted browned butter (from Step 1)
• 1 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1 tbsp vanilla extract
• 3 tbsp pure maple syrup, at room temperature
• 3/4 cup blotted pumpkin puree (from Step 2)

In another medium bowl, combine the cooled browned butter (from Step 1) and packed dark brown sugar.

Mix in the egg, vanilla extract, maple syrup, and blotted pumpkin puree (from Step 2) until fully incorporated.

Step 5: Make the Cookie Dough

• dry ingredients (from Step 3)
• wet ingredients (from Step 4)
• 3/4 cup semi-sweet chocolate chips

Fold the dry ingredients (from Step 3) into the wet ingredients (from Step 4) until just combined and a soft cookie dough forms.

Take care not to over-mix for a tender cookie texture.

Next, gently stir in the semi-sweet chocolate chips.

I like to reserve a few chocolate chips to place on top of the cookies before baking for extra appeal.

Step 6: Shape and Bake Cookies

• cookie dough (from Step 5)

Scoop about 1.5 tablespoons of cookie dough per cookie onto the lined baking sheet.

Slightly flatten the tops of the cookies for even baking.

Bake 6 cookies at a time for 13-16 minutes, or until the centers are set.

I usually find 15 minutes to be perfect.

Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack.

For an extra chewy center, you can take them out as soon as the edges brown.

Mouthwatering Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Delicious Mouthwatering Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 26 minutes mins

Total Time 39 minutes mins

Servings 4

Calories 3425 kcal

Ingredients

  

For the dry mixture:

• 1 3/4 cups plain flour
• 1 1/2 cups old-fashioned oats
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tbsp cornstarch
• 1/2 tsp salt

For the wet ingredients:

• 1 cup melted browned butter
• 1 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1 tbsp vanilla extract
• 3/4 cup blotted pumpkin puree
• 3 tbsp pure maple syrup, at room temperature

Mix-ins:

• 3/4 cup semi-sweet chocolate chips

Instructions

 

• Melt the butter in a medium-sized pan over medium heat. Stir continuously as it crackles and turns foamy to prevent burning. Cook until the butter turns golden brown and you detect a nutty aroma, about 5 minutes. Quickly remove from heat and transfer to a glass bowl, letting it cool for at least 15 minutes before using.
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Meanwhile, measure out all your ingredients. For the pumpkin, measure 3/4 cup of pumpkin puree and use a paper towel to blot it to remove excess moisture—blot three times for best results. This will help achieve chewier cookies.
• In a medium bowl, mix together the flour, old-fashioned oats, ground cinnamon, ground allspice, ground ginger, ground nutmeg, baking soda, baking powder, cornstarch, and salt until everything is evenly distributed.
• In another medium bowl, combine the cooled browned butter (from Step 1) and packed dark brown sugar. Mix in the egg, vanilla extract, maple syrup, and blotted pumpkin puree (from Step 2) until fully incorporated.
• Fold the dry ingredients (from Step 3) into the wet ingredients (from Step 4) until just combined and a soft cookie dough forms. Take care not to over-mix for a tender cookie texture. Next, gently stir in the semi-sweet chocolate chips. I like to reserve a few chocolate chips to place on top of the cookies before baking for extra appeal.
• Scoop about 1.5 tablespoons of cookie dough per cookie onto the lined baking sheet. Slightly flatten the tops of the cookies for even baking. Bake 6 cookies at a time for 13-16 minutes, or until the centers are set. I usually find 15 minutes to be perfect. Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack. For an extra chewy center, you can take them out as soon as the edges brown.