Chewy browned butter pumpkin oatmeal chocolate chip cookies with cozy fall flavor. Easy, delicious, and the perfect fall cookie recipe.
If fall had a cookie, this would be it! These Browned Butter Pumpkin Oatmeal Chocolate Chip Cookies are chewy, cozy, and full of warm pumpkin spice flavor. The nuttiness of browned butter pairs perfectly with pumpkin puree, hearty oats, and melty chocolate chunks for a cookie that’s both comforting and irresistible.
Whether you’re baking for a fall gathering, a holiday dessert tray, or just want a seasonal sweet treat, these cookies hit the spot every time.
Ingredients Breakdown
- Salted butter: Browning the butter deepens the flavor, giving these cookies a nutty, caramel-like base. You can use unsalted butter, just add an extra pinch of salt.
- Brown sugar: Adds rich sweetness and moisture. Dark brown sugar will give an even bolder flavor.
- Pumpkin puree: The star of the show! Brings moisture, natural sweetness, and cozy fall vibes.
- Egg: We’re using a yolk to help bind without adding extra liquid.
- Vanilla extract: Enhances the flavor and balances the spice.
- All-purpose flour: The base of the dough for structure. You could swap with a 1:1 gluten-free flour blend.
- Old-fashioned oats: Adds chewiness and hearty texture. Quick oats can work but won’t give the same bite.
- Baking soda: Ensures the cookies rise just enough.
- Pumpkin pie spice: The cozy spice blend that makes these scream “fall.” Swap with cinnamon if you don’t have it on hand.
- Salt: Balances sweetness and enhances flavor.
- Chocolate chunks or chips: Melty pools of chocolate bring everything together. Semi-sweet or dark chocolate works best.
Instructions
- Brown the butter: In a skillet over medium heat, melt butter until golden brown and nutty, about 3–4 minutes. Transfer to a bowl and let cool 5 minutes.
- Mix wet ingredients: Add brown sugar, pumpkin puree, egg yolk, vanilla, and the cooled browned butter to a large bowl. Mix until smooth.
- Add dry ingredients: Stir in flour, oats, baking soda, pumpkin pie spice, and salt until just combined.
- Fold in chocolate: Gently fold chocolate chunks into the dough. Avoid over-mixing.
- Shape cookies: Scoop dough into 8 large balls. Flatten slightly to about 1 inch thick.
- Bake: Place on a parchment-lined baking sheet and bake at 350°F for 10–12 minutes.
- Cool: Let cookies cool on the baking sheet—they’ll continue to set as they rest.
Tips for Success
- Don’t skip browning the butter: It’s what makes these cookies extra flavorful.
- Use room temp ingredients: Helps the dough come together smoothly.
- Chill for thicker cookies: If you want extra chewy cookies, refrigerate the dough for 30 minutes before baking.
- Add a sprinkle of sea salt: A pinch of flaky salt on top makes the flavors pop.
Serving Suggestions
- Enjoy with a hot cup of coffee or chai latte.
- Pair with vanilla ice cream for a warm-and-cold dessert.
- Make them festive with a drizzle of white chocolate.
Final Thoughts
These Browned Butter Pumpkin Oatmeal Chocolate Chip Cookies are cozy, chewy, and full of fall flavor. Perfect for pumpkin season, they’re a treat you’ll want to make on repeat.
If you bake a batch, I’d love for you to leave a comment and star rating below—it helps more people find the recipe! And for more farm-to-table recipes and seasonal inspiration, be sure to follow @thefarmstyle on Instagram.
Browned Butter Pumpkin Oatmeal Chocolate Chip Cookies
Chewy browned butter pumpkin oatmeal chocolate chip cookies with cozy fall flavor. Easy, delicious, and the perfect fall cookie recipe.
Ingredients
- 1/2 cup salted butter
- 1 cup brown sugar
- ½ cup pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla extract
- 1½ cup all-purpose flour
- 1 cup old fashioned oats
- ½ tsp baking soda
- ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- 1 cup chocolate chunks or chips
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes.
- Add brown sugar, pumpkin puree, egg, vanilla, and browned butter to a bowl and mix until smooth. Add the flour, oats, baking soda, pumpkin spice, and salt.
- Gently fold the chocolate chips into the dough, being careful to not over-mix.
- Using a large cookie scoop divide the dough into 8 equal sized balls. Gently flatten each ball to 1″ thick.
- Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
Nutrition
Calories: 453kcal | Carbohydrates: 68g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 319mg | Potassium: 203mg | Fiber: 2g | Sugar: 40g | Vitamin A: 2753IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
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