If you’re a fan of fall flavors and crave a sweet, cozy treat, these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are the perfect recipe to try. Packed with rich brown butter, earthy pumpkin, and gooey chocolate chips, these cookies offer the best of autumn in every bite. What makes them even better? They’re incredibly easy to make with no chilling required, ready in under 30 minutes, and provide the ideal balance of a crisp edge with a soft, gooey center.
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Why These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies Stand Out
These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are everything you could want in a fall dessert. From the deeply nutty, aromatic brown butter to the sweet pumpkin and hearty oats, these cookies have a complex flavor that makes them truly special. They’re quick to whip up, so no need to spend hours in the kitchen. Plus, with the addition of espresso powder, they have a slight coffee undertone that pairs beautifully with the chocolate and pumpkin.
Whether you’re baking for a Halloween party or Thanksgiving dinner, these cookies are a crowd-pleaser. They’re equally comforting and indulgent, making them perfect for cozy gatherings or as an afternoon snack.
Ingredients for Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
- Brown Butter: Adds a rich, nutty flavor that enhances the overall depth of the cookie.
- Brown Sugar: Sweetens the dough and helps create a chewy texture.
- Pumpkin Butter: Provides a concentrated pumpkin flavor, making the cookies soft and flavorful without being too cakey.
- Egg: Acts as a binder and helps the cookies maintain their structure.
- Vanilla Extract: Adds warmth and enhances the other flavors.
- Espresso Powder: Enhances the chocolate and pumpkin flavors, offering a subtle coffee note.
- Flour: Forms the base of the cookie dough.
- Rolled Oats: Adds texture and chewiness to the cookies.
- Baking Soda: Helps the cookies rise and spread evenly.
- Pumpkin Spice: Brings in the quintessential fall flavor profile.
- Sea Salt: A pinch on top gives a savory balance to the sweet cookies.
- Chocolate Chips: Provide gooey, melty pockets of chocolate in every bite.
Alternative Ingredient Suggestions
If you’re looking to make substitutions based on dietary preferences or what you have on hand, consider these alternatives:
- Gluten-Free: Swap regular flour for a gluten-free all-purpose flour blend and make sure your oats are certified gluten-free.
- Dairy-Free: Use a dairy-free butter substitute and opt for dairy-free chocolate chips to make the recipe vegan.
- Pumpkin Spice: If you don’t have pumpkin butter, use pumpkin puree with added spices such as cinnamon, nutmeg, and cloves to achieve a similar flavor.
Step-by-Step Instructions for Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Brown the Butter: Place the butter in a skillet over medium heat and cook until it turns golden brown and emits a nutty aroma, around 3-4 minutes. Remove from heat and let it cool for about 5 minutes.
- Mix Wet Ingredients: To the cooled brown butter, add the brown sugar, 1/3 cup of pumpkin butter, egg, vanilla extract, and espresso powder. Stir until smooth and well combined.
- Add Dry Ingredients: Mix in the flour, oats, baking soda, pumpkin spice, and salt. Stir until just incorporated.
- Incorporate the Pumpkin Butter and Chocolate: Dollop the remaining 1/3 cup of pumpkin butter over the dough, then add the chocolate chips. Gently fold these into the dough, ensuring streaks of pumpkin butter remain visible.
- Shape the Dough: Using a cookie scoop, form dough balls about the size of a tablespoon. Place them on the prepared baking sheet about 2 inches apart, gently flattening each ball.
- Bake: Bake for 8 minutes. After that, rotate the baking sheet, tap it on the counter 1-2 times to flatten the cookies, and bake for another 2-3 minutes, or until the edges are golden and the center is set.
- Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet. They’ll continue cooking slightly as they rest. If desired, sprinkle with a pinch of sea salt before serving.
Tips & Tricks for Perfect Cookies
- Don’t Overmix: When folding in the pumpkin butter and chocolate, avoid overmixing. This ensures you get those delightful streaks of pumpkin without making the cookies too cakey.
- Espresso Powder: Be sure to use a small amount of espresso powder to complement the flavors. It should not overpower but rather enhance the chocolate and pumpkin undertones.
- Storage: Store these cookies in an airtight container at room temperature for up to a week. They also freeze well, so you can make a batch and enjoy them later.
Pairing Ideas and Variations
These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are delicious on their own, but here are a few pairing ideas:
- Milk: Enjoy with a tall glass of cold milk for the ultimate fall treat.
- Ice Cream: Serve them warm with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.
- Pumpkin Spice Latte: Pair with a homemade or store-bought pumpkin spice latte for a perfect autumn combo.
Seasonal Twist
For a fun seasonal variation, try swapping the chocolate chips with white chocolate or caramel bits for a different twist. These cookies are also the perfect treat to bring to holiday gatherings, Thanksgiving dinners, or any fall occasion!
Conclusion
In conclusion, these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are an irresistible treat that combines the best flavors of fall into one delicious cookie. The rich brown butter and pumpkin butter create a warm, inviting flavor profile that’s complemented by the earthy oats and sweet chocolate chips. Whether you’re baking for a special occasion or simply craving a cozy, seasonal dessert, this recipe is sure to become a staple in your kitchen. Easy to prepare and full of autumn goodness, these cookies offer a perfect balance of crisp edges and gooey centers that will have everyone coming back for more.
FAQ
1. Can I make these cookies without pumpkin butter?
Yes, you can substitute pumpkin butter with pumpkin puree, but keep in mind that pumpkin puree has a higher moisture content, which may result in a slightly softer, cakier cookie. To avoid this, you can reduce the amount of puree used or add a little more flour to balance the moisture.
2. Can I freeze the dough to bake later?
Absolutely! You can freeze the cookie dough balls before baking. Simply scoop the dough onto a baking sheet, freeze the balls for about an hour, then transfer them to a freezer-safe bag. When you’re ready to bake, just place the dough balls on a baking sheet and bake as usual, adding a couple of extra minutes to the baking time if necessary.
3. How can I make these cookies gluten-free?
To make these cookies gluten-free, swap the all-purpose flour with a gluten-free flour blend. Make sure your oats are certified gluten-free as well. The texture and flavor should remain delicious with these substitutions!
4. Can I add nuts to these cookies?
Yes, you can definitely add nuts to this recipe. Chopped walnuts, pecans, or almonds would complement the flavors of the cookies beautifully. Simply fold them in with the chocolate chips for added crunch and flavor
More Relevant Recipes
- One-Bowl Oatmeal Carrot Muffins: These easy-to-make oatmeal carrot muffins are a healthy and comforting option, combining the heartiness of oats with the sweetness of carrots. They are perfect for a fall breakfast or snack, providing a warm and nutritious treat similar to pumpkin oatmeal cookies.
- Decadent Chocolate Banana Bread: If you’re a fan of chocolate and a fan of fall baking, this chocolate banana bread will hit the spot. It blends rich chocolate with the natural sweetness of ripe bananas, creating a moist, indulgent treat that complements the autumnal flavors of pumpkin cookies.
- Apple Crisp Mini Cheesecakes: These mini cheesecakes offer the warm, comforting flavor of apple crisp in bite-sized portions. With a buttery, cinnamon-spiced crust and creamy cheesecake filling, they’re a perfect companion to the rich flavors of pumpkin and oatmeal, adding variety to your fall dessert table.
Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 18-22 cookies
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are a warm and delicious fall treat, combining the rich flavors of brown butter and pumpkin with the hearty texture of oats and the sweetness of chocolate chips. These cookies are slightly crisp on the edges, soft and gooey in the center, and finished with a sprinkle of sea salt for that perfect balance of sweet and savory.
Ingredients
- 1 cup unsalted butter (brown the butter)
- 1 cup brown sugar
- 1/3 cup pumpkin butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- 2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Sea salt (for sprinkling on top)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Brown the butter by placing it in a skillet over medium heat and cooking until golden brown (about 3-4 minutes). Remove from heat and let it cool for 5 minutes.
- In a large bowl, mix together the brown butter, brown sugar, 1/3 cup of pumpkin butter, egg, vanilla extract, and espresso powder until smooth.
- Mix in the flour, oats, baking soda, pumpkin spice, and salt. Stir until just incorporated.
- Top the dough with the remaining 1/3 cup of pumpkin butter and fold it into the dough gently, leaving streaks of pumpkin butter.
- Stir in the chocolate chips until evenly distributed.
- Use a cookie scoop to form tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet. Flatten the dough balls slightly.
- Bake for 8 minutes, then rotate the baking sheet, tap it on the counter to flatten the cookies slightly, and bake for another 2-3 minutes until the edges are golden and the center is set.
- Remove the cookies from the oven, sprinkle with sea salt (optional), and let them cool on the baking sheet.
Notes
- For a softer cookie, use pumpkin puree instead of pumpkin butter, but be mindful that it will change the texture.
- If you want to make these cookies gluten-free, use a gluten-free flour blend and ensure the oats are certified gluten-free.
- These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg