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!