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Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
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Enjoy rich, chewy Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies filled with warm autumn spices, hearty oats, and melty chocolate chips. This comforting fall treat combines nutty brown butter, creamy pumpkin purée, and classic spices to deliver a perfectly soft, flavorful cookie that’s ideal for cozy days and festive gatherings.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup pumpkin purée
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats (old-fashioned)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove

Add-ins

  • 1 cup chocolate chips (semi-sweet)

Instructions

  1. Brown the Butter: In a saucepan over medium heat, melt the butter and continue cooking while stirring frequently until it turns golden brown with a nutty aroma and tiny brown flecks. Remove from heat and let cool slightly.
  2. Mix Wet Ingredients: In a large bowl, whisk together the browned butter, pumpkin purée, brown sugar, and vanilla extract until smooth and creamy.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, rolled oats, baking soda, salt, cinnamon, nutmeg, and clove to ensure even distribution.
  4. Incorporate Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender and chewy.
  5. Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
  6. Scoop and Bake: Using a cookie scoop or spoon, place rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes until edges are golden but centers remain soft.
  7. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Perfect Brown Butter: Watch carefully to prevent burning; it should be golden with a nutty aroma and small brown flecks.
  • Don’t Overmix: Mix ingredients just until combined to keep cookies tender, not tough.
  • Chill the Dough: Refrigerate dough for at least 30 minutes if possible to enhance flavors and texture.
  • Use Rolled Oats: Old-fashioned oats provide the best chewy texture compared to instant oats.
  • Room Temperature Ingredients: Helps everything combine smoothly and ensures consistent texture.

Nutrition

Keywords: brown butter, pumpkin, oatmeal, chocolate chip cookies, fall cookies, chewy cookies, homemade cookies, autumn dessert

Find it online: https://gourmetglazing.com/brown-butter-pumpkin-oatmeal-chocolate-chip-cookies/