There’s something magical about the way brown butter’s nutty aroma pairs with the warm spice of pumpkin and the comforting chew of oats. These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies bring all that magic together in less than 30 minutes, making them a go-to for autumn baking. With gooey centers, crisp edges, and swirls of spiced pumpkin butter, they’re equally perfect for Halloween gatherings or Thanksgiving dessert tables.
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Why You’ll Love These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
Rich with nutty brown butter, these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies skip the chill time and bake up fast, delivering a chewy—not cakey—texture thanks to the use of pumpkin butter instead of puree. Espresso powder subtly deepens the flavor, while rolled oats add a hearty bite. The melted chocolate chips mingle with ribbons of pumpkin butter, creating a cozy, coffeehouse-inspired treat.
Ingredients You’ll Need for Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
• Unsalted Butter: Browned for a rich, nutty base.
• Brown Sugar: Adds sweetness and moisture.
• Pumpkin Butter: More concentrated than pumpkin puree for chewy texture and bold flavor.
• Egg: Binds the dough for structure.
• Vanilla Extract: Enhances warmth and sweetness.
• Espresso Powder: Adds depth and complements the chocolate.
• All-Purpose Flour: The base for structure.
• Rolled Oats: Provide chew and heartiness.
• Baking Soda: Helps the cookies rise slightly.
• Pumpkin Spice: Infuses classic autumn flavor.
• Salt: Balances sweetness and enhances flavors.
• Chocolate Chips: Melt into gooey pockets throughout.
• Flaky Sea Salt (optional): Finishes with a gourmet touch.
Ingredient Swaps and Variations
• Gluten-Free: Use a cup-for-cup gluten-free flour blend.
• Dairy-Free: Substitute vegan butter and dairy-free chocolate chips.
• Extra Spiced: Add ½ teaspoon more pumpkin pie spice for a stronger seasonal kick.
• No Espresso: Skip it or replace with cinnamon for a different depth.
Step-by-Step Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Brown the butter in a skillet over medium heat, stirring until golden and nutty (about 3–4 minutes). Transfer to a heatproof bowl and cool slightly.
- Whisk in brown sugar, ⅓ cup pumpkin butter, egg, vanilla, and espresso powder until smooth.
- Stir in flour, oats, baking soda, pumpkin spice, and salt until combined.
- Dollop remaining pumpkin butter over dough, add chocolate chips, and gently fold to create streaks—don’t fully mix.
- Scoop tablespoon-sized dough balls onto the baking sheet, 2 inches apart. Flatten gently.
- Bake for 8 minutes, rotate and tap the sheet to flatten further, then bake another 2–3 minutes until edges are set.
- Sprinkle with flaky sea salt (if using) and cool on the sheet.
Baking Tips for Success
• Avoid overmixing once pumpkin butter is added to keep those flavorful streaks intact.
• Slight underbaking ensures soft, gooey centers.
• Use a cookie scoop for even portions and consistent baking.
• Store cooled cookies in an airtight container for up to 4 days.
Serving & Pairing Ideas
• Enjoy warm with a spiced chai latte for the ultimate fall vibe.
• Sandwich vanilla ice cream between two cookies for a decadent dessert.
• Crumble over Greek yogurt with a drizzle of maple syrup for a breakfast treat.
Seasonal Inspiration
These cookies are a celebration of fall flavors—perfect for cozy gatherings, bake sales, or gifting. With their quick prep and irresistible aroma, they make spontaneous autumn baking not just possible, but deliciously rewarding.
Conclusion
These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies embody the very essence of autumn baking—warm, spiced, rich, and irresistibly chewy. The nutty depth of brown butter paired with the sweet, concentrated flavor of pumpkin butter makes each bite a cozy escape into fall flavors. With their quick prep, minimal fuss, and bakery-style results, these cookies are bound to become a seasonal favorite you’ll return to year after year. Whether served fresh from the oven, packed into lunchboxes, or shared at gatherings, they’re a sweet reminder of the comfort and joy a homemade treat can bring.
Frequently Asked Questions
1. Can I use pumpkin puree instead of pumpkin butter?
It’s not recommended if you want the same chewy texture. Pumpkin puree has more moisture, which can make the cookies cakier. If you must substitute, reduce other wet ingredients slightly and increase the baking time.
2. How do I store these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or warm briefly in the oven.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Store it covered in the refrigerator, then let it come to room temperature before scooping and baking.
More Relevant Recipes
- Pumpkin Cookies with Cream Cheese Frosting Recipe
- Pumpkin S’mores Cookies: A Fall Favorite You Can’t Miss
- Pumpkin Chocolate Chip Cookies: The Ultimate Fall Treat
Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 18–22 cookies 1x
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are the ultimate fall treat—chewy in the center, crisp on the edges, and swirled with rich pumpkin butter and melty chocolate. Ready in under 30 minutes, they’re packed with cozy autumn flavors and a hint of espresso for depth.
Ingredients
- 1/2 cup unsalted butter: browned for nutty flavor
- 2/3 cup brown sugar: adds sweetness and moisture
- 2/3 cup pumpkin butter: concentrated pumpkin flavor without excess moisture
- 1 large egg: binds the dough
- 1 teaspoon vanilla extract: enhances sweetness and warmth
- 1 teaspoon espresso powder: deepens flavor and complements chocolate
- 1 cup all-purpose flour: structure for cookies
- 1 cup rolled oats: adds chewiness and texture
- 1 teaspoon baking soda: helps cookies rise slightly
- 1 teaspoon pumpkin spice: infuses autumn flavor
- 1/2 teaspoon salt: balances sweetness
- 1 cup semi-sweet chocolate chips: melty chocolate pockets
- Flaky sea salt (optional): for finishing
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, brown the butter for 3–4 minutes until golden and nutty. Transfer to a heatproof bowl and cool slightly.
- Whisk in brown sugar, 1/3 cup pumpkin butter, egg, vanilla, and espresso powder until smooth.
- Stir in flour, oats, baking soda, pumpkin spice, and salt until combined.
- Dollop remaining 1/3 cup pumpkin butter over dough, add chocolate chips, and gently fold to create streaks without fully mixing.
- Roll tablespoon-sized balls of dough, place 2 inches apart on baking sheet, and gently flatten.
- Bake for 8 minutes, rotate pan, tap on counter to flatten further, and bake 2–3 more minutes until edges are set.
- Sprinkle with flaky sea salt if desired and cool on the baking sheet before serving.
Notes
- Use pumpkin butter instead of pumpkin puree for a chewier texture.
- Do not overmix after adding the second portion of pumpkin butter to keep streaks visible.
- Store in an airtight container at room temperature for up to 4 days or freeze for 2 months.
- For stronger pumpkin spice flavor, add an extra 1/2–1 teaspoon pumpkin pie spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
