These pumpkin oatmeal cookies are chewy, cozy, and full of fall vibes! Made with brown butter, pumpkin puree, and hearty oats, it’s the perfect balance of health and flavor.
Why We Love These Delicious Pumpkin Oatmeal Cookies with Chocolate Chips
A few words fall baking It feels like a warm and chewy pumpkin cookie! these Pumpkin Oatmeal Cookies It’s a cozy combination of hearty oats, nutty brown butter, melty chocolate chips and pumpkin spice just right. The oats give it a chewy texture, the pumpkin keeps it soft, and the brown butter adds an irresistible toffee-like flavor. We love that they’re easy enough for weeknight baking, fun for the kids to help, and perfect for sharing to bring treats to fall gatherings or just to make your home smell great.
Why We Love Threcipe:
- Soft, chewy and full of warm seasoning
- We created a healthy twist with pumpkin and oats.
- Perfect for a fall bake sale, lunch box, or cozy family night.
- It’s kid-tested and approved and doesn’t last long!
tips and suggestions:
- Chill the dough: Chilling helps meld the flavors and prevents the cookies from spreading too much.
- Carefully brown the butter. Stir frequently and turn off the heat when it turns golden and smells fragrant to prevent burning.
- Smudge your pumpkin: Too much moisture can cause the cookies to become hard. Lightly drying will give it the perfect chewiness.
- Double the batch. These cookies freeze beautifully. Store baked cookies in an airtight container for up to 3 months.
alternative:
- flour: For added fiber, substitute up to 1 cup of whole wheat flour.
- butter: For a dairy-free version, use coconut oil or a plant-based alternative (no browning required).
- pumpkin: For a fun variation, swap it out for sweet potato or butternut squash puree.
- Chocolate Chips: Try using white chocolate, dark chocolate, or chopped pecans. Not a chocolate fan? Just leave it alone!
How to Make Brown Butter
Brown butter transforms these cookies from good to special, adding nutty complexity to each bite. This is a simple technique that requires a little time and attention.
Heat the butter, cut into tablespoon-sized pieces, in a saucepan over medium heat, stirring occasionally until melted and beginning to bubble. The bubbles subside and then return more violently as the water evaporates. Watch as the color changes from yellow to golden to amber. The scent changes from a buttery scent to a distinct nutty scent, like roasted hazelnuts. The milk solids at the bottom will change from white to golden brown and will be noticeable when you gently swirl the pan. This whole process takes about 5-7 minutes, and the difference between perfectly browned and charred happens quickly, so get close.
To prevent the eggs from scrambling or the chocolate chips from melting, you need to let the brown butter cool before mixing it with the sugar. Immediately pour the hot brown butter into a large mixing bowl. This will stop the cooking process and begin cooling. The residual heat from the bowl will help the butter cool slowly while you prepare the other ingredients. After about 10 minutes, the bowl should feel warm but not hot to the touch, perfect for making sugar cream. This cooling time gives you the perfect time to brush up the pumpkin puree and measure out the dry ingredients.
Looking for more pumpkin recipes?
Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are chewy, cozy, and full of fall vibes! Made with brown butter, pumpkin puree, and hearty oats, it’s the perfect balance of health and flavor.
Serving Size: 22
- 2 cup old fashioned oats
- 1 1/2 cup all purpose flour
- 2 1/2 teaspoon pumpkin pie spice or 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
- 1 teaspoon baking soda
- 1/2 teaspoon good salt
- 3/4 cup Unsalted butter, browned and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2/3 cup pure pumpkin puree stained dry
- 1 large in size Egg yolk, room temperature
- 2 teaspoon pure vanilla extract
- 1 1/2 cup semi-sweet or dark chocolate chips
Cook the butter in a saucepan over medium heat until foamy, milk solids turn golden brown and smell fragrant, about 5 to 7 minutes, then pour into a large mixing bowl and let cool.
Wipe the pumpkin puree with paper towels to remove excess moisture until about 1/2 cup remains.
In a medium bowl, mix together the flour, oats, pumpkin pie spice, baking soda, and salt. Whisk the brown and granulated sugars into the brown butter until well combined and slightly fluffy, about 2 minutes.
Beat the speckled pumpkin puree, egg yolks, and vanilla extract until smooth.
Mix the dry ingredients into the wet ingredients, stirring until combined, then add the chocolate chips.
For best texture and flavor, cover and chill dough for at least 1 hour and up to 48 hours.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spoon about 1.5 tablespoons of batter per cookie onto sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, until the edges are set and the center looks underdone.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
