Short Description

Soft and chewy oatmeal cookies infused with pumpkin, spiced with seasonal warmth, and studded with both chocolate chips and chunks—plus a hint of toasty richness from browned butter.

Why You’ll Love This Recipe

Fall flavors come together in every bite: cozy pumpkin, warm spices, and indulgent chocolate melted among hearty oats. Browning the butter elevates the recipe with its nutty depth, making these cookies irresistibly complex yet comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, browned
1 cup brown sugar
1 egg
⅓ cup pumpkin puree
1½ teaspoons vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1½ cups rolled oats
1 cup all-purpose flour, spooned and leveled
½ cup chocolate chips
½ cup chocolate chunks
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon nutmeg

Directions

Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Brown the butter: In a saucepan over medium heat, melt the butter. Stir frequently until it turns a deep golden color and takes on a nutty aroma. Avoid burning it. Remove from heat and let it cool—chilling in the fridge is okay until it’s soft, but not solid.
Combine dry ingredients: In a bowl, whisk together the flour, oats, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Set aside.
Mix wet ingredients: In a large bowl, mix the cooled browned butter with the brown sugar until smooth. Then add the pumpkin puree, egg, and vanilla extract, mixing until fully combined.
Make the dough: Gradually incorporate the dry ingredients into the wet mixture until you have cookie dough.
Add chocolate: Fold in the chocolate chips and chunks, ensuring even distribution.
Shape cookies: Use a small cookie scoop or spoon drops of dough onto the prepared baking sheet, spacing them out to allow for spreading. Gently flatten each dough ball with your hand.
Bake: Bake for 10–12 minutes, or until the edges turn golden brown.
Cool: Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack or storage container.

Servings And Timing

Servings: Approximately 24 cookies (based on standard small cookie scoop sizes)
Prep Time: About 15 minutes (including browning the butter)
Bake Time: 10–12 minutes per batch
Total Time: Around 25–30 minutes

Variations

Swap half the all-purpose flour for whole wheat or oat flour for a heartier texture.
Replace chocolate chips with dried cranberries, raisins, or chopped nuts.
Use mini chocolate chips or white chocolate instead of regular chips and chunks.
Add sugar pearls or drizzle melted chocolate on cooled cookies for a decorative touch.
Stir in ½ cup shredded coconut for extra chewiness.
Make them vegan by using plant-based butter, flaxseed egg, and dairy-free chocolate.
Add a sprinkle of coarse sea salt on top before baking for a sweet-salty twist.
Mix in ½ teaspoon ground ginger or ground cloves to boost spice layers.

Storage/Reheating

Store: Keep in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate—though they’ll stiffen slightly.
Freeze: Freeze dough balls or baked cookies for up to 1 month. To bake from frozen, add 2 extra minutes to bake time.
Reheat: Warm cookies gently in a low oven (300°F for about 5 minutes) or microwave for 10–15 seconds to restore softness and melty chocolate.

FAQs

Can I Substitute the Oats with Oat Flour?

You can, but the texture will be smoother and less chewy. For a similar density, use slightly less oat flour.

What Type of Pumpkin Purée Works Best?

Canned pumpkin purée (100% pumpkin) works well. If homemade, ensure it’s not too watery—drain excess moisture if needed.

Can I Skip Browning the Butter?

Yes, but browning adds a nutty, rich depth. Regular melted butter will still yield a good cookie—it just may lack that extra flavor layer.

How Flat Will These Cookies Spread?

They spread moderately. Flattening them by hand helps achieve an even, tender structure.

Are These Cookies Gluten-Free?

Not as written, but you can substitute a gluten-free flour blend to make them gluten-free.

Can I Use Half-and-Half Instead of Pumpkin Purée?

No—pumpkin adds both moisture and signature flavor. Instead, consider sweet potato purée if you’re out of pumpkin.

Why Use Both Chocolate Chips and Chunks?

Chips provide even chocolate distribution; chunks create melty pockets and textural contrast.

Can I Make the Dough Ahead of Time?

Yes—chill the dough for up to 24 hours. Just let it sit for a few minutes before scooping and baking to soften.

What If My Dough is Too Sticky?

Chill it briefly in the fridge. If still sticky, add 1–2 tablespoons of flour or oats until manageable.

Can I Reduce Sugar Without Affecting Texture?

You can reduce brown sugar by up to 20%, but cookies may spread less and be less chewy.

Conclusion

These Pumpkin Oatmeal Chocolate Chip Cookies strike a warming balance between cozy fall spices, hearty oats, indulgent chocolate, and the nutty richness of browned butter. Easy to make yet layered in flavor, they’re perfect for seasonal baking, snack time, or satisfying sweet cravings.