Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

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If you’re looking for the ultimate fall cookie, look no further than Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. These irresistible cookies combine the rich, nutty flavor of brown butter with the warmth of pumpkin spice and the chewy texture of oats. Plus, the addition of espresso enhances the pumpkin and chocolate flavors, creating a delicious treat perfect for Halloween, Thanksgiving, or any cozy day in the fall.

freshly baked brown butter pumpkin oatmeal chocolate chip cookies on tray

Why You’ll Love These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

These cookies are an absolute treat for pumpkin lovers! With the signature brown butter and pumpkin butter, they deliver an incredible depth of flavor. The combination of chewy oats, soft pumpkin, and gooey chocolate chips creates the perfect texture—crisp on the edges and soft in the middle. They’re quick and easy to make, with no chilling time required, and you can whip up a batch in just under 30 minutes. The espresso adds a surprising layer of flavor that pairs beautifully with the pumpkin and chocolate, making these cookies an unforgettable fall dessert.

Ingredients for Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Brown Butter: Adds a rich, nutty flavor that elevates the cookie.
Brown Sugar: Provides a deep, caramel-like sweetness that balances the spices.
Pumpkin Butter: Offers a concentrated pumpkin flavor and reduces moisture for a chewier texture.
Egg: Binds the dough together and adds a light texture.
Vanilla Extract: Enhances the overall sweetness and flavor.
Espresso Powder: Brings out the richness of the pumpkin and chocolate without overpowering them.
Flour: Gives structure to the cookie and ensures the dough holds together.
Rolled Oats: Adds chewiness and a wholesome texture to each bite.
Baking Soda: Helps the cookies rise and spread evenly.
Pumpkin Spice: Delivers that signature fall flavor, with hints of cinnamon, nutmeg, and cloves.
Salt: Enhances the sweetness and balances the flavors.
Chocolate Chips: The gooey, melty chocolate adds a touch of indulgence.

Alternative Ingredient Suggestions

If you’re missing an ingredient or have dietary preferences, here are some swaps you can try:

Gluten-Free: Swap in a gluten-free flour blend for the all-purpose flour.
Dairy-Free: Use dairy-free butter or coconut oil to replace the regular butter.
Vegan: Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a plant-based butter alternative.

Step-by-Step Instructions

Brown the Butter: In a skillet over medium heat, cook the butter until it begins to brown, about 3-4 minutes. Once browned, transfer it to a heatproof bowl and let it cool for 5 minutes.
Mix the Wet Ingredients: To the cooled brown butter, add the brown sugar, pumpkin butter, egg, vanilla extract, and espresso powder. Stir until smooth and well combined.
Add the Dry Ingredients: Stir in the flour, oats, baking soda, pumpkin spice, and salt until fully incorporated.
Incorporate the Pumpkin Butter and Chocolate: Add the remaining pumpkin butter to the dough, creating streaks. Gently fold in the chocolate chips without over-mixing.
Shape the Dough: Use a cookie scoop or spoon to form tablespoon-sized balls of dough. Place them on the prepared baking sheet, about 2 inches apart.
Bake the Cookies: Bake the cookies at 350°F (175°C) for 8 minutes, then rotate the baking sheet and tap it on the counter 1-2 times to flatten the cookies. Bake for another 2-3 minutes, or until the edges are set.
Cool and Enjoy: Let the cookies cool on the baking sheet before transferring them to a wire rack. Sprinkle with a pinch of sea salt for an added touch.

chewy pumpkin oatmeal chocolate chip cookies on a baking tray

Tips & Tricks

Don’t Overmix the Dough: When adding the pumpkin butter and chocolate, fold gently to keep the streaks of pumpkin visible. Overmixing can lead to a cakier texture.
Check for Doneness: Cookies continue to cook slightly as they cool, so be careful not to overbake. The cookies should be golden at the edges and soft in the center.
Storage: Store your cookies in an airtight container at room temperature for up to a week. You can also freeze the dough for later use—simply scoop and freeze the dough balls, then bake directly from frozen.

Pairing Ideas and Variations

These cookies are perfect on their own, but here are some pairing ideas to take them to the next level:

Serve with a Pumpkin Spice Latte: Enhance your fall treat with a cozy, spiced drink.
Add a Scoop of Vanilla Ice Cream: For a dessert to remember, serve these warm cookies with a scoop of ice cream on top.
Spicy Variation: Add more pumpkin pie spice or cinnamon for an extra kick of warmth.
Make-Ahead: The dough can be made ahead and refrigerated for up to 2 days. This will allow the flavors to meld even further!

A Fall Favorite You’ll Love

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are a must-try this season. They’re perfect for any fall occasion, from Halloween to Thanksgiving or just a cozy treat on a crisp autumn afternoon. The blend of pumpkin, oats, chocolate, and espresso makes for a truly unique flavor that’s both comforting and indulgent. Plus, they’re incredibly easy to make—no chilling, no fuss. Whip up a batch today, and enjoy the best of fall in every bite!

Conclusion

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are the perfect balance of cozy and indulgent, making them an essential fall treat. With their rich brown butter flavor, chewy oats, and warm pumpkin spice, these cookies are guaranteed to become a favorite in your autumn baking rotation. Whether you’re serving them at a Halloween party, packing them into lunchboxes, or simply enjoying a sweet snack, these cookies never disappoint. The addition of espresso powder and sea salt only heightens the flavor profile, making them truly unique. Make a batch today, and enjoy the irresistible combination of pumpkin, oats, and chocolate in every bite.

FAQs About Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Can I use regular pumpkin puree instead of pumpkin butter?

While pumpkin puree can be used in a pinch, pumpkin butter is preferred in this recipe because it has a thicker consistency and more concentrated flavor, which leads to a chewier cookie. Pumpkin butter also contains spices, enhancing the overall taste. If you don’t have pumpkin butter, you can make your own or buy it from the store.

How do I store Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies?

Store your cookies in an airtight container at room temperature for up to a week. To preserve their freshness and texture, avoid storing them in the fridge as this can dry them out. If you want to keep them longer, freeze the baked cookies or the cookie dough for future use.

Can I make these cookies gluten-free?

Yes, you can easily make these cookies gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose contains xanthan gum to help bind the dough together. The oats used in this recipe are typically gluten-free, but always check the label to ensure they are certified gluten-free if needed.

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