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The best ever Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. Homemade pumpkin chocolate chip cookies, made with browned butter, pumpkin butter, oatmeal, pumpkin spice, and plenty of chocolate. Plus one special ingredient that really makes these stand out…espresso. They’re the perfect fall pumpkin cookie. Slightly crisp on the edges, but soft and gooey in the middle. And the sea salt on top makes every bite even more addicting. Equally perfect for Halloween night as they are for Thanksgiving dinner.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies |

This is my year to bake all things pumpkin. When I was looking back at the last 10 years of writing recipes for HBH, I realized many things. But one thing that hit me about fall is the lack of sweet pumpkin recipes.

I actually have plenty of favorite pumpkin recipes. But when it comes to baking with pumpkin, I only have a handful of really solid go-to recipes.

I made it my goal this week to embrace baking with pumpkin. I’m two recipes down and wow, they’re both so delicious. Starting with my personal favorite though, cookies!!

We absolutely love oatmeal cookies around here. My mom’s recipe is pretty famous at this point. So all I do is use her recipe as a base, then adjust from there.

Shockingly, these didn’t take me long to test. I had a few ideas, but in the end, I landed on this cookie. I think it’s pretty perfect.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies |


Like most of my cookie recipes during the fall, this one starts with brown butter. I just love the rich nutty flavor it adds. It makes your cooking and baking even more special.

I brown the butter and then add it to a bowl with brown sugar and pumpkin butter. The key here is pumpkin butter, not pumpkin puree. Pumpkin butter is more reduced down than pumpkin purèe and contains less moisture. Less moisture will give you a chewier cookie, not a cakey cookie. You can use my homemade pumpkin butter or pick some up at Trader Joe’s, Whole Foods, your local market, or even via Amazon. Though I’m partial to my homemade recipe. Just make sure your pumpkin butter is spiced for best flavor.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies |

Mix in half the pumpkin butter along with an egg and vanilla. I also love to add a small amount of espresso powder. I found this paired so nicely with the flavors and chocolate in the cookie. Kind of like a pumpkin latte with melty chocolate.

Now mix in the dry ingredients: flour, oats, baking soda, pumpkin spice, and salt.

The next step is important. Dollop on the remaining pumpkin butter and add the chocolate, but don’t mix the pumpkin butter fully into the dough. You want streaks. This gives you more pumpkin flavor without creating an overly cakey cookie.

Roll the dough into balls, I love to use a cookie scoop for this. It’s so much easier and works nicely with this dough since it’s a bit stickier. Then bake.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies |

These cookies smell incredible, like cookies with the addition of warming fall scents.

Easy to make, no chilling, and take less than a half hour to make. Love that. Plus they’re full of actual pumpkin flavor, real pumpkin, and swirled with both pumpkin butter and chocolate.

These cookies are lightly crisp on the edges but soft and gooey in the center.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies |

Looking for other pumpkin recipes? Here are a few ideas: 

Cream Cheese Swirled Cinnamon Pumpkin Butter Bread

6 Ingredient Spiced Pumpkin Butter

Spiced Pumpkin Maple Latte

Chai Pumpkin Cake with Maple Browned Butter Frosting

Pumpkin Butter Chocolate Chip Cookies

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

Pumpkin Coffee Cake Muffins

Fluffy Pumpkin Butter Chocolate Chip Pancakes

Lastly, if you make these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 -22 cookies
Calories Per Serving: 350 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.
    3. To the browned butter, mix in the brown sugar, 1/3 cup pumpkin butter, the egg, vanilla, and espresso powder, mixing until smooth. Add the flour, oats, baking soda, pumpkin spice, and salt.
    4. Dollop the remaining 1/3 cup pumpkin butter over the dough. Sprinkle over the chocolate chips. Gently fold the pumpkin butter and chocolate into the dough, being careful to not over-mix. You want streaks of pumpkin butter.
    5. Roll the dough into rounded tablespoon size balls, it might be a little sticky. Place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.
    6. Sprinkle with sea salt (if desired). Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.


Pumpkin Butter: you can use my homemade pumpkin butter or just pick some up from Trader Joe’s, Whole Foods, your local market, or even via Amazon.
If you want more Pumpkin Spice Flavor: add in 1/2 teaspoon to 1 teaspoon of pumpkin pie spice along with the flour. 
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  1. 4 stars
    As usual, delicious, but these are definitely cake-like cookies. The issue with flattening out has happened fequently with the HBH recipes, even with the banging on the counter. My solution is to pull out 2 minutes before they are done and give them a gentle smoosh with the ball of my hand! Also subbed pumpkin puree for pumpkin butter,(I mixed with a bit of maple syrup and a dash of pumpkin pie spice for sweetness) and results were still a great fall treat!