Description
Chewy oatmeal cookies with pumpkin, brown butter, and chocolate chips — a fall favorite for cozy afternoons or dessert tables.
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups old-fashioned oats
- 1 cup chocolate chips
Instructions
- Melt butter in a saucepan over medium heat until golden brown and fragrant. Remove from heat and let cool slightly.
- In a large bowl, combine brown butter, granulated sugar, and brown sugar until smooth.
- Beat in pumpkin puree, egg, and vanilla extract.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet ingredients. Stir in oats and chocolate chips.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 12–15 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
Optional: fold in chopped pecans for extra crunch. Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: brown butter pumpkin oatmeal chocolate chip cookies, pumpkin cookies, oatmeal chocolate chip cookies, fall dessert