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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 outโฆespresso. Theyโre 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.
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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. Iโm two recipes down and wow, theyโre both so delicious. Starting with my personal favorite though, pumpkin oatmeal cookies!!
We absolutely love oatmeal cookies around here. My momโs recipe is pretty famous at this point. So all I do is use her recipe as a base, then adjust from there.
Shockingly, these didnโt take me long to test. I had a few ideas, but in the end, I landed on this cookie. I think itโs 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 canned pumpkin 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 Joeโs, Whole Foods, your local market, or even via Amazon. Though Iโm 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, rolled oats, baking soda, pumpkin spice, and salt.
The next step is important. Dollop on the remaining pumpkin butter and stir in the chocolate, but donโt 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 cookie dough into balls, I love to use a cookie scoop for this. Itโs so much easier and works nicely with this dough since itโs 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 theyโre full of actual pumpkin flavor, real pumpkin, and swirled with both pumpkin butter and chocolate.
These cookies have the best texture, they are lightly crisp on the edges but soft and gooey in the center. Be sure to cool on a wire rack and store these in an airtight container.
Looking for other pumpkin recipes?ย Here are a few ideas:ย
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
6 Ingredient Spiced Pumpkin Butter
Chai Pumpkin Cake with Maple Browned Butter Frosting
Pumpkin Butter Chocolate Chip Cookies
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
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, donโt 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
Ingredientsย
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2/3 cup pumpkin butter
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder or instant coffee, (optional)
- 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
- 2 cups chocolate chunks or chips
- sea salt (optional)
Instructionsย
- 1. Preheat the oven to 350ยฐ 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I plan on making these, but can you scoop and freeze the dough balls to bake later?
Hey Debbie,
Totally, that will work nicely for you! I hope you love these cookies, thanks for choosing to make them. Have a great week ahead!
Another banger T. Made your ๐ butter using vanilla bean ๐ syrup. Had to use a mix of chocolate, white chocolate, and marshmallows because I am not a great planner like you. Not to worry though, my guest loved these! They said they were the perfect balance and enjoyed the pinch of salt. I think the few marshmallows gave it an even better texture and taste. Yum. TY for gracing us with your talent.
Hey Ash,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you! Have the best Sunday!
I love these cookies! The pumpkin butter (Tieghanโs recipe) is so yummy all on its own, and it makes these the perfect fall cookies!
Hey Kate,
Love to hear this! Thanks so much for choosing to make this recipe and taking the time to comment. Have a great Thursday!
My cookies never expand like the pictures. The first time I used puree instead of the butter so I chalked it up to that but this time I followed the recipe to a t and got the same result.
Hi Kaitie,
Thanks so much for trying these cookies! I love to tap my baking sheet on the counter a few times for a flatter cookie. I hope this helps!
LOVED these cookies! They have a subtle, warm, autumn taste. Huge hit with the whole family!
Hey Abbey,
Thanks a bunch for making this recipe and your feedback, so glad it was a hit!
Have the best Sunday!
These were amazing!! I made a cream cheese filling that I added to the center of each cookie. Came out perfect!!! Very much a crowd pleaser ๐
Hey Amy,
Wonderful! Your feedback means a lot, thanks for trying the recipe. Happy it delivered!
Delicious with excellent chew. I unfortunately had to use vegan butter due to intolerance however they still worked out beautifully. Only used cinnamon instead of pumpkin spice.
Hey Melissa,
Happy Friday! So glad to hear this recipe turned out well for you, thanks a lot for making it!
Oh my goodness! These cookies are the best!
I didnโt have enough time to use/prepare pumpkin butter, so I just used equal parts pumpkin puree and added to the browned butter wet mixture. I really was needing a recipe that could use the rest of my canned pumpkin. Most everyone likes chocolate chip cookies in my house, so I just used cinnamon as a spice.
This will now be the only way I make Oat CCCโs from now on. Amazing ratios – thank you so much!!!!
Hey Alexa,
Awesome!! I am so glad you enjoyed this recipe and thanks for sharing what worked well for you! Happy Fall!
These were DELICIOUS! I found the pumpkin flavor to be subtle. That worked out well in our house because half of my household loves pumpkin (myself included) and the other half can only take it in small doses. I used 1/2 tsp pumpkin pie spice for that reason, so if you want that pumpkin flavor bumped up, I would recommend using the full tsp. The brown butter and flaky sea salt take this recipe from great to over-the-top. Don’t skip either of these steps! The recipe says that it serves 18, and I was able to make exactly 36 cookies (3 dozen). Two cookies per serving! If you have a cookie scoop, it works beautifully for this recipe since the dough is a bit sticky. Can’t wait to make these again! Thanks for another great recipe, Tieghan!
Hey Rachel,
Thanks for the thoughtful feedback after trying this recipe, Iโm happy to hear it was a win. Have a wonderful day!
Superb! Even hubby who doesnโt like chocolate with oatmeal loved them. Easy and quick, and love the pumpkin flavor. Thanks, Tieghan!
Hey Tricia,
Fantastic! I’m so glad to hear this recipe turned out well for you!
Thanks for giving it a try and your comment! Have a great week ahead!
delish! was a little bit hard to get onto baking sheet and I ended up with about 30, but I used some water on my hands and it slipped right off ! My mom loved these cookie, but said they could also do with a little less sugar.
Hey Katherine,
Thanks for the thoughtful feedback after trying this recipe, Iโm happy to hear it was a win! Have the best weekend:)