Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

These cookies are the epitome of cozy fall baking—combining nutty browned butter, velvety pumpkin butter, chewy oats, and rich chocolate chunks in every bite. The addition of warm pumpkin spice and an optional hint of espresso powder adds depth and warmth, creating a cookie that tastes like your favorite autumn latte in dessert form. With their crisp edges and soft centers, these cookies are perfect for serving at fall gatherings, enjoying with a hot drink, or stashing away for a mid-week treat. The best part? They’re easy to make and don’t require any fancy equipment—just a bowl, a spoon, and some seasonal inspiration.

Ingredients

• 1 cup (2 sticks) salted butter

• 1¼ cups brown sugar

• ⅔ cup pumpkin butter, divided

• 1 large egg

• 1 tablespoon vanilla extract

• 1 tablespoon espresso powder or instant coffee (optional)

• 2 cups all-purpose flour

• 2 cups old-fashioned oats

• 1 teaspoon baking soda

• ½ to 1 teaspoon pumpkin pie spice

• ½ teaspoon kosher salt

• 2 cups chocolate chunks or chips

• Flaky sea salt, for sprinkling (optional)
  
  

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a skillet over medium heat, melt the butter and cook until it becomes golden brown and fragrant—about 3 to 4 minutes. Pour it into a heatproof bowl and let it cool slightly.

3. Add the brown sugar, ⅓ cup pumpkin butter, egg, vanilla extract, and espresso powder (if using) to the cooled browned butter. Stir until smooth and well blended.

4. Stir in the flour, oats, baking soda, pumpkin pie spice, and salt until just combined.

5. Gently fold in the remaining ⅓ cup pumpkin butter and chocolate chunks or chips. Allow some streaks of pumpkin butter to remain visible for flavor bursts.

6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each.

7. Bake for 8 minutes, then remove the sheet from the oven and gently tap it on the counter to flatten the cookies slightly.

8. Return the cookies to the oven and bake for another 2–3 minutes, or until the edges are set and the centers are just cooked through.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
   
   

Serving and Storage

Serving: These cookies are delicious served warm when the chocolate is gooey and the centers are soft. They pair beautifully with a glass of milk, a cup of tea, or a cozy latte.

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. Thaw at room temperature or briefly warm in the oven before serving.

Nutritional Information

Estimated values per cookie (based on similar recipes):

• Calories: 250–300 kcal

• Total Fat: 12–15g

• Carbohydrates: 35–40g

• Protein: 3–4g
  
  

These values will vary depending on the size of the cookie and specific brands of ingredients used.