Description
These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies combine rich browned butter with seasonal pumpkin butter and warm spices, creating a soft, chewy, and flavorful treat perfect for fall or any cozy occasion. The addition of espresso powder enhances the chocolate’s depth, while the oatmeal adds texture and heartiness.
Ingredients
Units
Scale
Wet Ingredients
- 2 sticks salted butter
- 1 1/4 cup brown sugar
- 2/3 cup pumpkin butter (divided: 1/3 cup + 1/3 cup)
- 1 large egg
- 1 tbsp vanilla extract
- 1 tbsp espresso powder or instant coffee (optional)
Dry Ingredients
- 2 cup all-purpose flour
- 2 cup old fashioned oats
- 1 tsp baking soda
- 1/2-1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Add-ins
- 2 cup chocolate chunks or chips
- Sea salt (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: Place the salted butter in a skillet set over medium heat. Cook it until it starts to brown, about 3-4 minutes, stirring frequently to prevent burning. Once browned, remove from heat and transfer the butter to a heatproof bowl to cool for about 5 minutes.
- Mix Wet Ingredients: To the cooled browned butter, add the brown sugar, 1/3 cup of pumpkin butter, egg, vanilla extract, and espresso powder (if using). Mix everything until smooth and well combined.
- Add Dry Ingredients: Stir in the all-purpose flour, old fashioned oats, baking soda, pumpkin pie spice, and kosher salt until just combined.
- Incorporate Pumpkin Butter and Chocolate Chips: Dollop the remaining 1/3 cup of pumpkin butter over the dough and sprinkle chocolate chips on top. Gently fold them into the dough, being careful not to over-mix—you want to see streaks of pumpkin butter throughout.
- Form Cookies: Roll the dough into rounded tablespoon-sized balls. The dough will be a bit sticky. Place the balls about 2 inches apart on the prepared baking sheet, then gently flatten them slightly with your hand or a spatula.
- Bake and Rotate: Bake the cookies for 8 minutes, then remove the baking sheet and rotate it. Tap the baking sheet gently on the counter 1-2 times to spread the cookies evenly, then return it to the oven and bake for an additional 2-3 minutes, or until the edges just begin to set.
- Add Finishing Touches and Cool: If desired, sprinkle with sea salt immediately after removing the cookies from the oven. Let the cookies cool on the baking sheet; they will continue to cook slightly as they cool, resulting in a perfect chewy texture.
Notes
- Use salted butter as specified; unsalted butter may require additional salt adjustment.
- Espresso powder is optional but enhances the chocolate flavor if used.
- Do not over-mix the dough after adding the pumpkin butter and chocolate chips to maintain lovely streaks and texture.
- Cookies will be soft coming out of the oven but firm up upon cooling.
- Storage tip: Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute chocolate chunks with chips according to preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
