These Pumpkin Oatmeal Cookies are chewy, cozy, and full of fall flavor! Made with browned butter, pumpkin purée, and hearty oats, they’re the perfect balance of wholesome and indulgent.
Why We Love These Delicious Pumpkin Oatmeal Cookies with Chocolate Chips
Few things say fall baking quite like a batch of warm, chewy pumpkin cookies! These Pumpkin Oatmeal Cookies are a cozy blend of hearty oats, nutty browned butter, and melty chocolate chips, with just the right touch of pumpkin spice. The oats give them a chewy texture, the pumpkin keeps them soft, and the browned butter adds a hint of toffee-like flavor that makes them irresistible. We love that they’re easy enough for weeknight baking, fun for kids to help with, and perfect for sharing — whether you’re bringing a treat to a fall get-together or just making the house smell amazing.
Why We Love This Recipe:
- Soft, chewy, and full of warm spice
- Made with pumpkin and oats for a wholesome twist
- Great for fall bake sales, lunchboxes, or cozy family nights
- Kid-tested and approved — they never last long!
Tips & Suggestions:
- Chill the dough: Chilling helps the flavors meld and prevents the cookies from spreading too much.
- Brown the butter carefully: Stir frequently and remove from heat as soon as it turns golden and smells nutty to avoid burning.
- Blot your pumpkin: Extra moisture can make cookies cakey — drying it out slightly ensures perfect chewiness.
- Double the batch: These freeze beautifully — just store baked cookies in an airtight container for up to 3 months.
Substitutions:
- Flour: Replace up to 1 cup with whole wheat flour for extra fiber.
- Butter: Use coconut oil or a plant-based alternative for a dairy-free version (no browning needed).
- Pumpkin: Swap with sweet potato or butternut squash purée for a fun variation.
- Chocolate chips: Try white chocolate, dark chocolate, or even chopped pecans for a twist. Not a fan of chocolate? Leave it out altogether!
How to Make Brown Butter
Brown butter transforms these cookies from good to extraordinary, adding a nutty complexity that elevates every bite. It’s a simple technique that just requires a little time and attention.
Start with butter cut into tablespoon-sized pieces in your saucepan over medium heat, stirring occasionally as it melts and begins to foam. The foam will subside, then return more vigorously as the water evaporates. Watch for the color change from yellow to golden to amber while the aroma shifts from buttery to distinctly nutty, almost like toasted hazelnuts. The milk solids at the bottom turn from white to golden brown, visible when you gently swirl the pan. This entire process takes five to seven minutes, and the difference between perfectly browned and burnt happens quickly, so stay close.
Brown butter needs to cool before mixing with sugars to avoid scrambling your egg or melting your chocolate chips. Pour the hot brown butter immediately into your large mixing bowl, which stops the cooking process and begins cooling. The residual heat in the bowl helps the butter cool gradually while you prepare other ingredients. After about ten minutes, the bowl should feel warm but not hot to the touch, perfect for creaming with sugars. This cooling time gives you the perfect window to blot your pumpkin purée and measure dry ingredients.
Looking for More Pumpkin Recipes?
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Pumpkin Oatmeal Cookies
Ingredients
- 2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp pumpkin pie spice or 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup unsalted butter, browned and cooled slightly
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2/3 cup pure pumpkin purée blotted dry
- 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups semi-sweet or dark chocolate chips
Instructions
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Brown the butter in a saucepan over medium heat until it foams and the milk solids turn golden brown and smell nutty, about 5-7 minutes, then pour into a large mixing bowl to cool.
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Blot the pumpkin purée on layers of paper towels to remove excess moisture until roughly 1/2 cup remains.
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Whisk together the flour, oats, pumpkin pie spice, baking soda, and salt in a medium bowl.Add the brown sugar and granulated sugar to the browned butter and beat until well combined and slightly fluffy, about 2 minutes.
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Beat in the blotted pumpkin purée, egg yolk, and vanilla extract until smooth.
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Mix the dry ingredients into the wet, stirring just until combined, then fold in the chocolate chips.
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Cover and chill the dough for at least 1 hour and up to 48 hours for best texture and flavor.
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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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Scoop about 1.5 tablespoons of dough per cookie onto the sheets, spacing them about 2 inches apart. Bake 12-14 minutes until edges are set and centers look just underdone.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: superhealthykids.com
