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Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 21 minutes
  • Yield: 18 servings

Description

Delight in these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies that combine the nutty richness of brown butter with the warm spice of pumpkin pie, hearty oats, and melty chocolate chunks. These soft and chewy cookies have a unique swirl of pumpkin butter for extra flavor and moisture, perfectly balanced with a hint of espresso, ideal for a comforting fall treat.

Ingredients

Butter and Sugars

  • 2 sticks (1 cup) salted butter
  • 1 1/4 cup brown sugar
  • 2/3 cup pumpkin butter (divided into 1/3 + 1/3 cup)

Wet Ingredients

  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder or instant coffee

Dry Ingredients

  • 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

Add-ins and Finishing

  • 2 cups chocolate chunks or chips
  • Sea salt (optional, for sprinkling)

Instructions

  1. Preheat the oven and prepare baking sheet: Preheat your oven to 350° F and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
  2. Brown the butter: Place the salted butter in a skillet over medium heat. Cook it for about 3-4 minutes until it starts to brown and develop a nutty aroma. Remove from heat and transfer the browned butter to a heatproof bowl. Let it cool for about 5 minutes.
  3. Mix wet ingredients: To the cooled browned butter, add the brown sugar, 1/3 cup of the pumpkin butter, egg, vanilla extract, and espresso powder. Mix these ingredients thoroughly until the mixture is smooth and combined.
  4. Add dry ingredients: Incorporate the all-purpose flour, old fashioned oats, baking soda, pumpkin pie spice, and kosher salt into the wet mixture. Stir gently until just combined.
  5. Fold in pumpkin butter and chocolate chips: Dollop the remaining 1/3 cup pumpkin butter over the dough, sprinkle the chocolate chips evenly on top, then gently fold these into the dough. Be careful not to overmix as you want visible streaks of pumpkin butter in the dough.
  6. Shape cookies: Roll the dough into rounded tablespoon-sized balls. The dough may be sticky. Place the balls about 2 inches apart on the prepared baking sheet. Gently flatten each dough ball with your hand or a spatula.
  7. Bake in two stages: Bake the cookies for 8 minutes, then remove the baking sheet from the oven. Rotate the sheet and tap it 1-2 times on the counter to further flatten the cookies.
  8. Finish baking: Return the baking sheet to the oven and bake for an additional 2-3 minutes until the edges of the cookies just begin to set but the centers remain soft.
  9. Cool and finish: Remove the cookies from the oven and immediately sprinkle with sea salt if desired. Let the cookies cool on the baking sheet; they will continue to set slightly as they cool.

Notes

  • Using browned butter adds a rich, nutty flavor that enhances the cookie’s complexity.
  • Espresso powder complements the chocolate and deepens overall flavor but can be omitted if preferred.
  • Be careful not to overmix once adding pumpkin butter and chocolate chips to preserve texture and swirls.
  • If pumpkin butter is not available, homemade pumpkin purée with some sweetener and spices can be a substitute.
  • Sea salt sprinkled on top balances the sweetness and adds a gourmet touch.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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