Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies: A Cozy Twist on a Classic
Chewy, gooey cookies made with browned butter, spiced pumpkin butter, oats, and chocolate chips. These fall-inspired treats are swirled with pumpkin and finished with flaky sea salt for a warm, comforting dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18–22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup spiced pumpkin butter, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 3/4 cup all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet or dark chocolate chips
- Flaky sea salt (optional, for finishing)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium skillet over medium heat, melt 1/2 cup butter. Cook, stirring constantly, until it browns, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
- In a large bowl, combine the browned butter, 1/3 cup pumpkin butter, egg, vanilla, and espresso powder. Stir until smooth.
- Add flour, oats, baking soda, pumpkin pie spice, and salt to the bowl. Mix until just combined.
- Dollop the remaining 1/3 cup pumpkin butter over the dough. Add chocolate chips. Gently fold into the dough, leaving visible streaks of pumpkin butter.
- Roll dough into rounded tablespoon-sized balls. Place 2 inches apart on the baking sheet and gently flatten each slightly.
- Bake for 8 minutes. Rotate the baking sheet and tap it on the counter to help flatten the cookies. Bake for an additional 3 minutes, or until edges are just set.
- Remove from oven and sprinkle with flaky sea salt, if using. Let cookies cool on the baking sheet.
Notes
- Use spiced pumpkin butter, not pumpkin purée, to avoid cakey texture.
- Espresso powder enhances the chocolate flavor but can be omitted.
- For gluten-free cookies, use a 1:1 GF flour and certified GF oats.
- Dough can be frozen for up to 2 months and baked from frozen with 1–2 minutes added to bake time.