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.
Ingredients
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
Instructions
- 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
