The next star of Cookie Week is these irresistible Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. Who says pumpkin is over after Thanksgiving? This recipe proves that pumpkin can shine all season long, bringing cozy fall flavors into your holiday baking lineup.

What makes these cookies truly special is the brown butter. Browning the butter adds a rich, nutty depth that elevates the entire cookie. While you can skip this step if you’re short on time, trust me – it’s worth every extra minute for that incredible flavor boost.

These chewy cookies also feature a mix of old-fashioned oats and quick oats, giving them a hearty chewy texture. Unlike many pumpkin cookies that lean toward a soft, cakey cookie consistency, these have the classic feel of an oatmeal cookie with a hint of pumpkin spice and melty chocolate chips. The result? A cookie that’s warm, flavorful, and perfect for holiday gatherings or gifting.

Ingredients for Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

SALTED BUTTER
BROWN SUGAR
WHITE SUGAR
PUMPKIN PUREE
EGG YOLK
VANILLA EXTRACT
CINNAMON
BAKING POWDER
BAKING SODA
SALT
NUTMEG
GINGER
ALL-PURPOSE FLOUR
OLD-FASHIONED ROLLED OATS
QUICK OATS
SEMI-SWEET CHOCOLATE CHIPS

How to Brown Butter

1. Start with Unsalted Butter

Unsalted butter gives you better control over the flavor. Cut it into small, even pieces so it melts evenly.

2. Use a Light-Colored Pan

Choose a stainless steel or light-colored saucepan. This helps you see the color change clearly and avoid burning. Dark pans make it harder to judge the browning process.

3. Melt Over Medium Heat

Place the butter in the pan and melt it slowly over medium heat. Stir occasionally to keep it moving and prevent the milk solids from sticking.

4. Watch for Foaming and Popping

As the butter melts, it will foam and sizzle as water evaporates. Keep stirring and stay close—this stage is quick.

5. Look for Golden Brown Specks

Once the foaming slows, you’ll see milk solids sink and turn golden brown at the bottom of the pan. The butter will smell nutty and fragrant. This is your cue to remove it from heat immediately.

6. Transfer and Cool

Pour the browned butter (including the flavorful brown bits) into a heatproof bowl to stop cooking. Let it cool slightly before using in your recipe. If your recipe calls for solid butter, chill it until firm.

Pro Tips:

Don’t walk away—brown butter can burn in seconds.
Use a whisk or silicone spatula for even stirring.
Make extra! Brown butter adds incredible depth to cookies, cakes, frostings, and even savory dishes.

Instructions for Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Preheat the Oven – Set your oven to 350°F (175°C). Lightly grease two baking sheets with cooking spray and set them aside.

Brown the Butter – Cut the butter into pieces and place it in a light-colored 10-inch skillet. Heat over medium, stirring as it melts to ensure even cooking.

As the butter melts, it will foam and sizzle while the water evaporates. Keep stirring slowly with a silicone spatula and stay close—this stage moves fast (about 5–8 minutes).
When the milk solids turn golden brown and the butter smells nutty and caramel-like, remove from heat immediately. Pour the browned butter into a large mixing bowl to cool slightly.

Mix Wet Ingredients – Add brown sugar, granulated sugar, pumpkin puree, egg yolk, vanilla, cinnamon, baking powder, baking soda, salt, nutmeg, and ground ginger to the browned butter. Whisk until smooth and well combined.

Add Dry Ingredients – Stir in flour, old-fashioned oats, quick oats, and chocolate chips into the butter mixture. Mix until no dry streaks remain and the dough is evenly combined.

Shape the Cookies– Scoop the dough using a cookie scoop and place the balls several inches apart on the prepared baking sheets. Gently press each ball to form a thick disc shape.

Bake and Cool – Bake for 11–12 minutes at 350°F. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions

Do I need to chill the dough?

No chilling is required for this recipe, making it quick and easy. Just scoop and bake.

Can I skip browning the butter?

Yes, you can use regular melted butter if you’re short on time, but you’ll miss out on the unique toasty flavor that makes these cookies special. Browning takes just 5–8 minutes and is worth the effort.

How should I store these cookies?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for up to 2 months.

Can I add mix-ins or variations?

Absolutely! Try dark chocolate chunks, white chocolate chips, or even dried cranberries for a festive twist. A sprinkle of flaky sea salt on top adds a sweet-salty finish.

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This recipe is adapted from Mel’s Kitchen Cafe.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients for Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies