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Irresistible Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Irresistible Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies You Can't Resist

Enjoy these irresistible Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies that blend cozy fall flavors for a delightful treat.
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Course: Dessert
Cuisine: American
Keyword: baking, Brown Butter Cookies, Chocolate Chip Cookies, fall recipes, Oatmeal Cookies, pumpkin cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 120kcal

Equipment

  • Mixing bowl
  • Skillet
  • Baking Sheets
  • Parchment paper
  • Whisk
  • Cookie Scoop

Ingredients

For the Cookies

  • 1 cup Canned Pumpkin Puree Use pure pumpkin puree for best results.
  • 1/2 cup Unsalted Butter Browned for flavor.
  • 1 cup Old-Fashioned Rolled Oats Avoid instant oats.
  • 1 cup All-Purpose Flour Spoon and level for accuracy.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Ground Cinnamon Adds warm spice.
  • 1 teaspoon Pumpkin Pie Spice Elevates pumpkin flavor.
  • 1/2 cup Granulated Sugar Provides sweetness.
  • 1/2 cup Brown Sugar Choose light or dark based on preference.
  • 1 large Egg Yolk Richens the dough.
  • 1 teaspoon Pure Vanilla Extract Enhances flavor.

For the Glaze

  • 2 tablespoons Unsalted Butter Adds richness to the glaze.
  • 1 cup Confectioners’ Sugar Provides sweetness for the glaze.
  • 2 tablespoons Milk Adjusts glaze consistency.
  • 1 teaspoon Additional Pumpkin Pie Spice Optional for garnish.

Instructions

How to Make Irresistible Cookies

  • Blot the Pumpkin: Gently press the canned pumpkin puree between paper towels to remove excess moisture.
  • Brown the Butter: Melt unsalted butter over medium heat until golden brown and nutty.
  • Preheat Oven: Set your oven to 350°F (177°C) and line baking sheets with parchment paper.
  • Mix Dry Ingredients: In a bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  • Prepare Cookie Dough: In another bowl, mix browned butter with sugars, then add egg yolk, vanilla, and pumpkin. Fold in dry ingredients.
  • Bake: Scoop cookie dough onto prepared sheets, bake for 14-15 minutes until edges are browned.
  • Glaze Cookies: Combine reserved brown butter with confectioners’ sugar and milk. Dip cookies and sprinkle with pumpkin pie spice.

Notes

For the best flavor, chill the dough before baking and store in an airtight container to maintain freshness.

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 60mg | Fiber: 1g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.5mg