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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 | halfbakedharvest.com

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.

Details

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.

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.

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.

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!