Pumpkin Oatmeal Chocolate Chip Cookies with Brown Butter
Let’s Make the Best Brown Butter Pumpkin Oatmeal Cookies Today, I’m sharing my kids’ favorite pumpkin recipe with you, one that is perfect for Thanksgiving desserts or fall treats. These pumpkin oatmeal chocolate chip cookies with brown butter are packed with warm fall flavors. These are a pure delight. They’re chewy, sweet, and indulgent, yet…
Let’s Make the Best Brown Butter Pumpkin Oatmeal Cookies
Today, I’m sharing my kids’ favorite pumpkin recipe with you, one that is perfect for Thanksgiving desserts or fall treats. These pumpkin oatmeal chocolate chip cookies with brown butter are packed with warm fall flavors. These are a pure delight. They’re chewy, sweet, and indulgent, yet made with ingredients you can feel good about. Bake up a batch today for your favorite people!
Calling all pumpkin fanatics! You’re going to love these brown butter pumpkin oatmeal cookies. The browned butter gives it that extra decadent flavor that works so well with the sweet pumpkin and chocolate chips. These take hardly any time at all to make, too, making them the perfect dessert or treat. Make these pumpkin cookies before the Thanksgiving holidays and freeze them. They keep well in the freezer. Also, it guarantees you have a hassle-free holiday as your nutritious dessert is already ready.
Are Pumpkin Oatmeal Cookies Healthy?
Yes, these are nutritious and healthier pumpkin oatmeal cookies. I’ll tell you why. I use coconut sugar instead of brown sugar, which helps me feel good about it. Pumpkin is also notoriously healthy because it’s rich in vitamin A and carotenoids, giving you a double dose of nutrients. Oatmeal gives you that soluble fiber that helps you feel full while supporting your digestive health.
Are These Pumpkin Cookies Chewy?
Yes, these are the perfect chewy pumpkin oatmeal chocolate chip cookies you will love. The addition of oatmeal gives these cookies that chewy texture that makes eating cookies so delightful. You won’t have to feel too guilty for gobbling them up either because of the nutritious ingredients. If your pumpkin purée is watery, please squeeze out the water using paper towels. Runny pumpkin purée could result in a non-chewy cookie. And your outcome could be differ
Why You Will Love This Pumpkin Oatmeal Cookie Recipe
- It’s made with healthy ingredients.
- These cookies have a chewy texture.
- The flavors are mesmerizing!
- They are perfect for Thanksgiving dessert or a fall treat.
- They’re so easy to make, it’s ridiculous!
- This cookie recipe uses a handful of ingredients!
- The brown butter takes everything to next level!
- Packed with pumpkin flavors.
- Very customizable; feel free to use less chocolate or no chocolate!
Recommended Tools to Make This Recipe
Pumpkin Oatmeal Cookies Ingredients: What You Will Need!
- Old-fashioned oats (rolled oats)
- All-purpose flour
- Chocolate chips or chunks (I used dark chocolate 53% cacao)
- Salted butter
- Pumpkin purée (homemade or canned)
- Coconut sugar
- Egg
- Baking powder
- Salt
- Pumpkin spice
- Sea salt (for sprinkling; optional)
How to Make Brown Butter Pumpkin Oatmeal Cookies (Step-by-Step)
Treat your family to cookies you can feel good about by following these easy steps!
- Gather the Ingredients
Being organized in the kitchen is a must, so grab what you need first and make sure you’ve got it ready to go.
- Preheat the Oven
Preheat oven to 350F (177C) and line a baking sheet with parchment paper.
- Brown the Butter
Place your pan on the stove. Then, add the butter on the pan and keep stirring it to move it around as it melts. Then, it will start foaming and eventually begin changing color. Keep your eye on it and watch out for the brown milk solids and nutty aroma that will overtake your kitchen. Remove from heat and pour into a heat-resistant container. Allow brown butter to cool for 7-10 minutes before the next step.
- Combine Dry Ingredients
Mix together the oatmeal, flour, baking powder, pumpkin spice, and salt, then set aside.
- Combine Wet Ingredients
Now that your brown butter has cooled, add the coconut sugar and pumpkin purée and whisk together. Then, add the egg and whisk to combine.
- Combine the dry and wet Ingredients
Add the dry ingredients to the wet ingredients and use a spatula to combine. Then add the chocolate chips and mix them again.
- Scoop, Bake and Enjoy!
Use a cookie scoop to add cookie dough to the baking sheet. Your cookie size will determine your baking time. When I used a 1.5-tablespoon cookie scoop, I baked it for 8-10 minutes. When I used the ¼ cup scoop, I baked for 14 – 16 minutes. To flatten or not to flatten? When placing your dough on the baking sheet, you can flatten it. Alternatively, you can roll them up like balls, and in between baking, you can use a butter knife to push them down slightly. (Please note that this oatmeal pumpkin dough needs a little help to flatten). I made a total of 12 small cookies and 12 (¼ cup) huge cookies with this recipe. Once finished, let them rest first, then enjoy!
Storage Tips: How to Store Pumpkin Oatmeal Chocolate Chip Cookies
Your mouth will want to eat all of these cookies at once. But thanks to the oatmeal, they’ll fill you up fast. This means you’ll have more to enjoy later. I recommend putting them in an airtight container on your countertop for 3-4 days. If you have any left after that, you should freeze them for 2 – 3 months.
At the same time, I always suggest double-batching pumpkin oatmeal cookies so they chill in the freezer before Thanksgiving. To freeze these cookies, ensure that they are completely cool. You can pack them in freezer-friendly containers or ziplock bags. And to reheat pumpkin chocolate chip cookies, use your microwave. I typically reheat the big cookies for 30 seconds and the small ones for 20 seconds. The best rule is to warm up your cookies to your desire.
Brown Butter Pumpkin Oatmeal Cookies FAQs
Brown butter is an easy way to upgrade any recipe. Cut the butter into equal pieces for even melting and cook over medium heat. You’ll want to stir it to keep it from burning. You’ll see it starting to bubble and foam. It’s ready once it smells a little toasted and nutty, and it looks a deep shade of golden brown. Make sure you quickly remove it from the pan at that point or it will burn.
Thanks to the combination of oatmeal, egg, and coconut sugar, these pumpkin oatmeal cookies come out with that perfectly chewy texture you love! Additionally, if your pumpkin purée is watery, squeeze out the water using paper towels. Runny pumpkin purée could result in a non-chewy cookie. And your outcome could be different from mine!
Cinnamon, cloves, and nutmeg go great with pumpkin. You can also use pumpkin spice seasoning to get the perfect balance of those warming spices.
Yes, you most certainly can use melted butter without browning it, though I think browning the butter gives it an even more spectacular bakery-style, gourmet flavor.
Variations/Substitutions
- You can use brown sugar or another type of sugar if you don’t have coconut sugar.
- Quick oats can be substituted for old-fashioned oats, though it will slightly adjust the texture.
- Try this recipe with different kinds of chocolate chips – white chocolate chips, milk chocolate, etc. Make sure to use milk chocolate chips if you want it sweeter.
- You can make the dough, freeze and then bake on the day you wish to use them.
- Pumpkin oatmeal chocolate chip cookies pair well with nutmeg. That’s another spice you could add to elevate these fall cookies!
How to Make Brown Butter Pumpkin Oatmeal Cookies (Step-by-Step)
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Pumpkin Oatmeal Chocolate Chip Cookies with Brown Butter
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18–20 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These pumpkin oatmeal chocolate chip cookies with brown butter are packed with warm fall flavors! These are a pure delight. They’re chewy, sweet, and indulgent, yet made with ingredients you can feel good about. These pumpkin cookies will be your favorite pumpkin recipe! It is perfect for Thanksgiving desserts or fall treats. Bake up a batch today for your pumpkin-loving people!
Ingredients
- 2 cups of old-fashioned oats
- 2 cups of all-purpose flour
- 1–2 cup(s) of chocolate chips or chunks (I used dark chocolate 53% cacao)
- 2 sticks of salted butter (1 cup)
- ½ cup Pumpkin Purée (homemade or canned; I used canned)
- 1 – 1¼ cups of coconut sugar
- 1 large (room-temperature) egg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- Sea salt (for sprinkling; optional)
Instructions
- Gather the Ingredients. Being organized in the kitchen is a must, so grab what you need first and make sure you’ve got it ready to go.
- Preheat the Oven. Let your oven get started by preheating to 350 F (177C) and line a baking sheet with parchment paper.
- Brown the Butter. Place your pan on the stove. Then, add the butter to the pan and keep stirring it to move it around as it melts. Then, it will start foaming and eventually begin changing color. Keep your eye on it and watch out for the brown milk solids and nutty aroma that will overtake your kitchen. Remove from heat and pour into a heat-resistant container. Allow brown butter to cool for 7-10 minutes before the next step. Below is my browned butter.
- Combine Dry Ingredients. Mix together the oatmeal, flour, baking powder, pumpkin spice, and salt, then set aside.
- Combine Wet Ingredients. Now that your brown butter has cooled, add the coconut sugar and pumpkin purée and whisk together. Then, add the egg and whisk to combine.
- Combine the dry and wet Ingredients. Add the dry ingredients to the wet ingredients and use a spatula to combine. Then add the chocolate chips and mix them again.
- Scoop, Bake and Enjoy! Use a cookie scoop to add cookie dough to the baking sheet. Your cookie size will determine your baking time. When I used a 1.5-tablespoon cookie scoop, I baked it for 8-10 minutes. When I used the ¼ cup scoop, I baked it for 14 – 16 minutes. To flatten or not to flatten? When placing your dough on the baking sheet, you can flatten it. Alternatively, you can roll them up like balls, and in between baking, you can use a butter knife to push them down slightly. (Please note that this oatmeal pumpkin dough needs a little help to flatten). I made a total of 12 small cookies and 12 (¼ cup) huge cookies with this recipe. Once finished, let them rest first, then enjoy!
Notes
If your pumpkin purée is watery, please squeeze out the water using paper towels. Runny pumpkin purée could result in a non-chewy cookie. And your outcome could change.
Your cookie size will determine your baking time. When I used a 1.5-tablespoon cookie scoop, I baked it for 8- 10 minutes. When I used the ¼ cup scoop, I baked it for 14 – 16 minutes.
If you flattened your dough before baking, please bake them less.
Please pay attention to your oven. Some are hotter than others and may cook quicker! If need be, reduce the suggested baking times.
When placing your dough on the baking sheet, you can flatten it.
You can use brown sugar or another type of sugar if you don’t have coconut sugar.
Quick oats can be substituted for old-fashioned oats, though the texture will be slightly adjusted.
Try this recipe with different kinds of chocolate chips – white chocolate chips, milk chocolate, etc.
You can make the dough, freeze and then bake it on the day you wish to use them.
Pumpkin oatmeal chocolate chip cookies pair well with nutmeg. That’s another spice you could add to elevate these fall cookies!
Other Must-Try Pumpkin Recipes:
- DIY Pumpkin Puree from Scratch (with fresh pumpkins)
- Homemade Pumpkin Butter
- Healthy Pumpkin Bread
- Dairy-free Pumpkin Spice Latte (Two Ways)
- Healthy Pumpkin Muffins with Whole Wheat and Oatmeal
- Fudgy Pumpkin Brownies
- Nigerian Buns with Pumpkin Puree
- Pumpkin Seed Bar with chocolate Swirl Topping
- Healthy Pumpkin Spice Waffles
- Pumpkin Oatmeal Chocolate Chip Cookies with Brown Butter
Check Out These Oatmeal Snacks:
Banana Oatmeal Granola Clusters
Chocolate Baked Oatmeal Recipe
Want more fall recipes? Click here!
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THANKS FOR STOPPING BY! Stay well, safe and keep living your life to the fullest!
I seriously can’t think of a better combo than pumpkin and chocolate chips in cookies! These were AMAZING and will definitely be making again!
Thank you!!!
These cookies are healthy, nutritious and full of fabulous Fall flavors. I am looking forward to making them.
I hope you enjoy, Kathleen!!!
These were absolutely delicious! They are the perfect texture and I will be making them again.
Thank you, Brandi!
I made these cookies with the kids today and they were fantastic! So full of fall flavor!
Glad you guys enjoyed it Tayler!!
These cookies just scream fall! Love the brown butter and pumpkin flavors together!
Thank you, Michelle! Yes, brown butter and pumpkin go well together. I hope you can give it a try!😊