Description
These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin pie and the hearty texture of oats. Enhanced with chocolate chips and a touch of espresso powder for depth, these cookies are soft, flavorful, and perfect for fall or any time you crave a cozy treat.
Ingredients
Units
Scale
Wet Ingredients
- 2 sticks salted butter
- 1 1/4 cup brown sugar
- 2/3 cup pumpkin butter (divided into 1/3 cup + 1/3 cup)
- 1 large egg
- 1 tbsp vanilla extract
- 1 tbsp espresso powder or instant coffee (optional)
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 tsp baking soda
- 1/2-1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Add-ins & Toppings
- 2 cups chocolate chunks or chips
- Sea salt (optional, for sprinkling)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: Place the salted butter in a skillet over medium heat. Cook for about 3-4 minutes until the butter starts to brown and develop a nutty aroma. Remove from heat and transfer the browned butter to a heatproof bowl. Allow it to cool for about 5 minutes.
- Mix Wet Ingredients: To the cooled browned butter, add the brown sugar, 1/3 cup of pumpkin butter, the egg, vanilla extract, and espresso powder if using. Mix thoroughly until the mixture is smooth and uniform.
- Add Dry Ingredients: Stir in the all-purpose flour, old fashioned oats, baking soda, pumpkin pie spice, and kosher salt. Combine until just incorporated to avoid overworking the dough.
- Fold in Pumpkin Butter and Chocolate: Dollop the remaining 1/3 cup of pumpkin butter over the dough, then sprinkle the chocolate chunks or chips on top. Gently fold these into the dough carefully, maintaining streaks of pumpkin butter for a marbled effect without overmixing.
- Shape the Cookies: Using a tablespoon, scoop rounded balls of dough. The dough may be slightly sticky. Place each ball about 2 inches apart on the prepared baking sheet. Lightly flatten each dough ball to help them spread evenly.
- Bake the Cookies: Bake the cookies for 8 minutes, then remove the baking sheet from the oven. Rotate the sheet for even cooking and tap it once or twice on the counter to flatten the cookies further. Return them to the oven and bake for an additional 2-3 minutes until the edges are just set but the centers remain soft.
- Finish and Cool: Remove the cookies from the oven and, if desired, sprinkle with sea salt for a slight salty contrast. Allow the cookies to cool on the baking sheet, where they will continue to firm up slightly while resting.
Notes
- Be careful not to overmix the dough once you add the flour to ensure tender cookies.
- If you don’t have pumpkin butter, you can substitute with pumpkin puree mixed with a little sugar and cinnamon.
- The espresso powder is optional but adds a deeper flavor profile that enhances the chocolate.
- Use parchment paper or a silicone baking mat to prevent sticking and for easier cleanup.
- Let the cookies cool thoroughly on the baking sheet as they will be soft when hot and firm up as they cool.
- Storing cookies in an airtight container keeps them fresh for up to a week or you can freeze them for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
