I whipped up an easy pumpkin cookie with no chilling that comes together in under 30 minutes and might be the Best Pumpkin Chocolate Chip Cookies to serve at Halloween or Thanksgiving.

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I made these Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies on a whim and they surprised me, like really surprised. Easy to make, no chilling, under 30 mins…the perfect fall pumpkin cookie.

Equally perfect for Halloween and Thanksgiving! I loved how browned unsalted butter sings with pumpkin puree, and the melt of semisweet chocolate chips pulls it all together in a way I did not expect.

If you want Fall Cookies Chocolate vibes or are chasing the Best Pumpkin Chocolate Chip Cookies crown this might be the one. Try one hot from the tray, you might groan a little in a good way.

Ingredients

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Browned butter adds nutty, caramel notes, fat for chew and richer cookie flavor.
pumpkin puree adds moisture, fiber and vitamins, subtle sweetness and seasonal warmth.
Old fashioned oats give chew, fiber, whole grain carbs and a hearty texture.
Brown sugar sweetens and keeps cookies soft, it adds molasses depth.
Chocolate chips bring sweetness, melty pockets of chocolate and contrast to oats.
Pecans give crunch, healthy fats and a toasty nutty bite, totally optional.
Flour provides structure, protein starch that balances all the wet ingredients.
Pumpkin pie spice blends cinnamon, nutmeg and cloves, adding warm aromatic fall spice.
Egg binds everything, adds a little protein and richness so cookies hold shape.
Cornstarch gives extra chew by tenderizing gluten, a small baking trick you’ll like.

Ingredient Quantities

1 cup unsalted butter 2 sticks, browned and cooled

1 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup pumpkin puree not pumpkin pie filling

1 large egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 cups old fashioned rolled oats

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 teaspoons pumpkin pie spice

1 cup semisweet chocolate chips

1/2 cup chopped pecans optional

1 tablespoon cornstarch optional for extra chew

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats, set aside.

2. Brown the butter: melt 1 cup (2 sticks) unsalted butter in a medium skillet over medium heat, swirling often until foam subsides and milk solids turn golden brown and smell nutty, about 6 to 8 minutes. Pour into a heatproof bowl and let cool until warm but not hot so it won’t cook the egg.

3. In a large bowl whisk the cooled browned butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until mostly smooth, then stir in 1/2 cup pumpkin puree, 1 large egg and 1 teaspoon vanilla extract until combined. (Tip: scraping the brown bits from the pan into the butter adds flavor, dont waste them.)

4. In another bowl whisk together 2 cups all purpose flour, 1 1/2 cups old fashioned rolled oats, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons pumpkin pie spice and 1 tablespoon cornstarch if using for extra chew.

5. Pour the dry ingredients into the wet and fold gently until just combined, dont overmix or the cookies get tough. The dough will be thick and a bit sticky from the pumpkin.

6. Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped pecans if using, reserve a few chips to press on top for pretty cookies.

7. Scoop dough using a 2 tablespoon cookie scoop or spoon onto the prepared sheets, about 2 inches apart; gently press the tops down a little because these dont get chilled and you want an even spread.

8. Bake one sheet at a time in the preheated oven for 10 to 12 minutes, until edges are set and centers still look slightly soft. Theyll firm up as they cool so dont overbake.

9. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling. Store airtight for up to 3 days or freeze for longer; reheat briefly in the microwave for that just-baked feel.

Equipment Needed

1. Oven set to 350°F (175°C).
2. Two baking sheets lined with parchment paper or silicone mats.
3. Medium skillet for browning the butter.
4. Heatproof bowl to pour and cool the browned butter in.
5. Large mixing bowl and a medium bowl for the dry ingredients.
6. Whisk plus a flexible spatula or wooden spoon for folding.
7. Measuring cups and spoons (or a kitchen scale if you prefer).
8. 2 tablespoon cookie scoop or a regular spoon for portioning dough.
9. Wire cooling rack and an offset spatula or flat spatula to transfer cookies.

FAQ

Q: Do I have to brown the butter? A: No, but seriously try it. Browning adds a toasty, caramel like depth that lifts these cookies from good to wow. Just cool it enough so it won't cook the egg or melt the sugars.

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: Don't. Use pure pumpkin puree only. Pie filling has sugar and spices already so it'll throw off the texture and flavor.

Q: How do I get chewy cookies not cakey ones? A: Use the cornstarch, don't overbake, and don't skimp on the oats. Chill the dough 30 minutes to overnight for less spread and a chewier bite. Bake until edges are set but centers still look a little soft.

Q: My cookies spread too thin, what went wrong? A: Probably warm dough, too little flour, or butter not cooled. Chill the dough, spoon and level your flour, and make sure browned butter is room temp before mixing.

Q: Can I swap quick oats or gluten free flour? A: Quick oats will make them softer, not as chewy. Gluten free 1:1 flour usually works but results vary, so chill the dough and maybe add the cornstarch for structure.

Q: How should I store or freeze them? A: Store in an airtight container at room temp up to 3 days, refrigerate up to a week. Freeze baked cookies or dough balls up to 3 months. Warm briefly in microwave or oven to revive that fresh baked feel.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. Recipe Substitutions and Variations

Unsalted butter (1 cup) => Salted butter, same amount. Reduce the recipe salt from 1/2 tsp to about 1/4 tsp or omit it. Brown and cool the butter the same way, it’s fine either way.
Pumpkin puree (1/2 cup) => Cooked mashed sweet potato or roasted butternut squash, packed to same volume. These give the same texture, but you might cut 1-2 tbsp sugar if your swap is sweeter.
All purpose flour (2 cups) => 1:1 gluten free all purpose flour blend with xanthan gum, same measure. Or use whole wheat pastry flour 1:1 for a nuttier denser cookie, expect slightly firmer chew.
Semisweet chocolate chips (1 cup) => Chopped dark chocolate (60-70%) same volume for deeper chocolate flavor, or milk chocolate if you want sweeter cookies. Chopped bars melt a little different so watch baking time close.

Pro Tips

– Browned butter flavor is everything, so scrape those toasty bits from the pan into the butter and let it cool to warm, under about 110F so it wont cook the egg. If youre in a hurry, set the bowl in an ice bath and stir until just warm.

– Dont overmix the dough — fold until just combined. If the dough seems too loose and you want taller, less-spread cookies, chill it 20 to 30 minutes; if it feels rock hard add a teaspoon of milk to loosen slightly.

– Press a few extra chocolate chips on top of each scoop before baking for prettier cookies that scream bakery-made. Bake one sheet at a time on the center rack and pull them when the edges are set but centers still look soft, they firm up as they cool.

– For an extra chewy, tender crumb add the optional tablespoon of cornstarch — it really helps. Store airtight or freeze, and revive day-old or frozen cookies with a quick 8 to 10 second zap in the microwave for that just-baked warm center.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I whipped up an easy pumpkin cookie with no chilling that comes together in under 30 minutes and might be the Best Pumpkin Chocolate Chip Cookies to serve at Halloween or Thanksgiving.

Servings

servings

Calories

235

kcal

Equipment: 1. Oven set to 350°F (175°C).
2. Two baking sheets lined with parchment paper or silicone mats.
3. Medium skillet for browning the butter.
4. Heatproof bowl to pour and cool the browned butter in.
5. Large mixing bowl and a medium bowl for the dry ingredients.
6. Whisk plus a flexible spatula or wooden spoon for folding.
7. Measuring cups and spoons (or a kitchen scale if you prefer).
8. 2 tablespoon cookie scoop or a regular spoon for portioning dough.
9. Wire cooling rack and an offset spatula or flat spatula to transfer cookies.

Ingredients

1 cup unsalted butter 2 sticks, browned and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup pumpkin puree not pumpkin pie filling
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 cups old fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons pumpkin pie spice
1 cup semisweet chocolate chips
1/2 cup chopped pecans optional
1 tablespoon cornstarch optional for extra chew

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats, set aside.
Brown the butter: melt 1 cup (2 sticks) unsalted butter in a medium skillet over medium heat, swirling often until foam subsides and milk solids turn golden brown and smell nutty, about 6 to 8 minutes. Pour into a heatproof bowl and let cool until warm but not hot so it won't cook the egg.
In a large bowl whisk the cooled browned butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until mostly smooth, then stir in 1/2 cup pumpkin puree, 1 large egg and 1 teaspoon vanilla extract until combined. (Tip: scraping the brown bits from the pan into the butter adds flavor, dont waste them.)
In another bowl whisk together 2 cups all purpose flour, 1 1/2 cups old fashioned rolled oats, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons pumpkin pie spice and 1 tablespoon cornstarch if using for extra chew.
Pour the dry ingredients into the wet and fold gently until just combined, dont overmix or the cookies get tough. The dough will be thick and a bit sticky from the pumpkin.
Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped pecans if using, reserve a few chips to press on top for pretty cookies.
Scoop dough using a 2 tablespoon cookie scoop or spoon onto the prepared sheets, about 2 inches apart; gently press the tops down a little because these dont get chilled and you want an even spread.
Bake one sheet at a time in the preheated oven for 10 to 12 minutes, until edges are set and centers still look slightly soft. Theyll firm up as they cool so dont overbake.
Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling. Store airtight for up to 3 days or freeze for longer; reheat briefly in the microwave for that just-baked feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.