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–+ servings

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Ania
Sweet and hearty Pumpkin Oatmeal Chocolate Chip Cookies! These are chewy cookies full of oats, delicious pumpkin, and gooey chocolate in every bite! Quite literally fall in a cookie. 
5 from 3 votes

Ingredients
 
 

Instructions
 

  • Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).
    1 cup butter
  • Preheat oven to 350°F. Line a cookie sheet with parchment paper, and measure all ingredients. Measure 3/4 cups of pumpkin puree. Then, using a paper towel, blot some of the pumpkin's moisture. I find this incredibly helpful as it reduces the moisture in the cookie dough, creating a chewy pumpkin cookie. Blot 3 times. Less moisture is a good thing here!
    3/4 cups pumpkin puree
  • In a medium bowl, add in flour, oats, cinnamon, allspice, ginger, nutmeg, baking soda, baking powder, cornstarch, and salt.
    1 3/4 cups all-purpose flour, 1 1/2 cups rolled oats, 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg, 1 tsp baking soda, 1/4 tsp baking powder, 1 tbsp cornstarch, 1/2 tsp salt
  • In a medium bowl, add in melted and cooled brown butter and brown sugar. Then mix in egg, vanilla, maple syrup, and blotted pumpkin.
    1 cup butter, 1 cup dark brown sugar, 1 egg, 1 tbsp vanilla, 3 tbsp maple syrup, 3/4 cups pumpkin puree
  • Add in dry ingredients. Mix until a soft cookie dough forms. Don’t over-mix!
  • Mix in the chocolate chips.
    3/4 cups semi-sweet chocolate chips
  • Scoop about 1.5tbsp of cookie dough per cookie onto the prepared baking tray. Slightly flatten the cookies down. Bake 6 at a time for 13-16 minutes or until the middle has set. Mine took 15 minutes exactly.
  • Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.