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
Scale
- 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