Brown Butter Pumpkin Oatmeal Cookies
Chewy and flavorful oatmeal cookies made with nutty brown butter, warm pumpkin spice, and pumpkin purée — a cozy fall favorite.
Servings: 24 cookies
Calories: 190kcal
Cost: 8
Equipment
- saucepan
- mixing bowls
- whisk
- measuring cups and spoons
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup unsalted butter (2 sticks), browned
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk
- 3/4 cup pumpkin purée, blotted
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 cups old-fashioned oats
- 1 1/2 cups chocolate chips
Instructions
- Brown the butter in a saucepan, then transfer to a large bowl and let cool slightly.
- Whisk in brown sugar and granulated sugar until combined. Add egg yolk, pumpkin purée, and vanilla; whisk until smooth.
- In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt. Add to wet mixture and stir until just combined.
- Fold in oats and chocolate chips until evenly distributed. Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop dough onto baking sheets (about 2 tablespoons each). Bake 11–13 minutes, until edges are set and centers are soft.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.