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Brown Butter Pumpkin Oatmeal Cookies
Michonne Zendaya

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

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

Equipment

  • saucepan
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • baking sheets
  • parchment paper
  • wire cooling rack

Method
 

  1. Brown the butter in a saucepan, then transfer to a large bowl and let cool slightly.
  2. Whisk in brown sugar and granulated sugar until combined. Add egg yolk, pumpkin purée, and vanilla; whisk until smooth.
  3. In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt. Add to wet mixture and stir until just combined.
  4. Fold in oats and chocolate chips until evenly distributed. Cover and chill dough for 30 minutes.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  6. Scoop dough onto baking sheets (about 2 tablespoons each). Bake 11–13 minutes, until edges are set and centers are soft.
  7. 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.