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

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies – Easy 30-Minute Recipe

Name: Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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)

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

Scale

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)

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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