Print

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
Print Recipe

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are chewy, flavorful treats that capture the essence of fall. Featuring nutty brown butter, cozy spices, moist pumpkin puree, hearty oats, and rich chocolate chips, these cookies offer warm autumnal flavors with a perfect chewy texture. Easy to make and ideal for seasonal desserts, they quickly become a favorite for cookie swaps, cozy evenings, or festive gatherings.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Add-ins

  • 1 cup chocolate chips

Instructions

  1. Brown the Butter: In a medium saucepan, melt the butter over medium heat, swirling occasionally until it turns golden brown and releases a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly to enhance its rich flavor.
  2. Mix Wet Ingredients: In a large bowl, combine the slightly cooled brown butter with brown sugar and granulated sugar, beating until smooth and creamy. Add the egg, vanilla extract, and pumpkin puree, mixing until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, cinnamon, nutmeg, and cloves to create a balanced blend of texture and warm flavors.
  4. Blend Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to prevent tough cookies. Fold in the chocolate chips evenly.
  5. Bake to Perfection: Drop dough by rounded tablespoons onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 10-12 minutes, until edges are golden but centers remain soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Butter Browning Patience: Don’t rush browning the butter; this develops the deep nutty flavor that defines these cookies.
  • Don’t Overmix Dough: Mix only until no flour streaks remain to ensure tender cookies.
  • Chill the Dough: Refrigerate for at least 30 minutes for thicker cookies and improved flavor.
  • Measure Oats Correctly: Use old-fashioned rolled oats for the best chewy texture.
  • Watch Baking Time: Remove cookies before edges are fully browned to keep them soft and moist.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, oatmeal cookies, chocolate chip cookies, fall desserts, autumn baking, chewy cookies, spiced cookies

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