I developed a no-chill, under-30-minute version of Best Pumpkin Chocolate Chip Cookies that hides a secret pantry trick you won’t expect.
I kept telling myself this would be a simple cookie, then browned butter and pumpkin puree got involved and things got complicated in the best way. I love that first bite where toasted nutty butter meets a little chewy pumpkin edge, it’s oddly addictive and still kind of surprising.
People already vowed these are the Best Pumpkin Chocolate Chip Cookies, and I get why, even if I mess up the timing sometimes. They feel like the kind of Fall Oatmeal Cookies you stash away for guests but then eat all alone at midnight, and yeah, I’m not sorry about that.
Ingredients
- Brown butter adds nutty depth, more complex than plain butter, gives cookies toasted flavor
- Pumpkin puree adds moistness, fiber, vitamin A, subtle sweetness and autumn spice notes
- Rolled oats bring chewiness, whole grain fiber, slow carbs that keep you fuller longer
- Brown sugar adds molasses warmth and soft chew, mostly simple carbs for sweetness
- Chocolate chips give pockets of sweet melt, some antioxidants, but lots of added sugar
- Pecans or walnuts add crunch, healthy fats and protein, but optional for texture
- All purpose flour gives structure, mainly carbs, so cookies rise and hold their shape
Ingredient Quantities
- 1 stick (1/2 cup) unsalted butter, browned and cooled a bit
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 cup old fashioned rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp fine sea salt
- 1 cup semi sweet chocolate chips
- 1/2 cup chopped pecans or walnuts, optional
How to Make this
1. Preheat oven to 350 F and line baking sheets with parchment or a silicone mat, set rack in the middle.
2. Brown the butter: melt 1 stick (1/2 cup) unsalted butter in a light colored saucepan over medium, swirl often so it browns evenly, when it turns golden amber and smells nutty remove from heat right away, watch it close so it doesnt burn; let cool a few minutes until warm not hot.
3. In a large bowl whisk the cooled browned butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until mostly smooth, then stir in 1/2 cup pumpkin puree, 1 large egg and 1 tsp vanilla extract until combined, dont overmix.
4. In another bowl whisk together 1 3/4 cups all purpose flour, 1 cup old fashioned rolled oats, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice and 1/2 tsp fine sea salt.
5. Fold the dry mix into the wet just until no dry streaks remain, batter will be thick and a little sticky, thats normal.
6. Stir in 1 cup semi sweet chocolate chips and 1/2 cup chopped pecans or walnuts if using.
7. Using a cookie scoop or tablespoon, drop heaping 2 tablespoon portions onto the prepared sheets about 2 inches apart, gently press the tops so they spread evenly; no chilling needed.
8. Bake 10 to 12 minutes, until edges are set and tops have small cracks, centers will still look soft. Dont overbake.
9. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to finish cooling, they firm up as they cool. Store airtight for up to 3 days or freeze for longer.
Equipment Needed
1. Oven (preheat to 350 F)
2. 2 baking sheets plus parchment paper or a silicone baking mat
3. Light colored saucepan for browning the butter
4. Large mixing bowl and a medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Cookie scoop or tablespoon for portioning dough
9. Wire cooling rack
10. Knife and cutting board for chopping nuts, plus oven mitts for safety
FAQ
Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. Recipe Substitutions and Variations
- Browned butter: use 1/2 cup melted unsalted butter (melt, let it cool a bit) or 1/2 cup ghee if you want the nutty taste without watching a pan. If you need dairy free use an equal amount of solid vegan stick butter.
- Sugars (3/4 cup light brown + 1/4 cup granulated): swap both for 1 cup packed dark brown sugar for a deeper molasses note. It’s an easy 1:1 swap and keeps cookies chewy.
- Pumpkin puree: replace 1:1 with canned sweet potato or butternut squash puree if you don’t have pumpkin. Texture and flavor are very similar, just watch spices cause sweet potato can be sweeter.
- Egg: use a flax egg for egg free baking – mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes until gelled. Works great as a binder, though cookies are slightly more crumbly.
Pro Tips
1. Watch the browned butter like a hawk, it goes from nutty to burnt fast. Once it smells toasted pull it off heat and pour into a cool bowl so it stops cooking, otherwise you’ll lose that lovely flavor.
2. Measure flour by spooning into the cup and leveling or even better use a kitchen scale, too much flour makes them dry. If the dough feels too loose let it chill for 20 to 30 minutes so the cookies spread less.
3. For texture variation pulse half the oats a few times in a food processor so you get some chew and some bite, and toast the nuts briefly in a dry pan before chopping to pump up the flavor.
4. Don’t overbake, they firm up as they cool on the sheet. Let them rest on the baking tray for 5 to 10 minutes before moving to a rack, and freeze dough scoops on a tray for quick fresh cookies later.
Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies. Recipe
I developed a no-chill, under-30-minute version of Best Pumpkin Chocolate Chip Cookies that hides a secret pantry trick you won't expect.
24
servings
172
kcal
Equipment: 1. Oven (preheat to 350 F)
2. 2 baking sheets plus parchment paper or a silicone baking mat
3. Light colored saucepan for browning the butter
4. Large mixing bowl and a medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Cookie scoop or tablespoon for portioning dough
9. Wire cooling rack
10. Knife and cutting board for chopping nuts, plus oven mitts for safety
Ingredients
1 stick (1/2 cup) unsalted butter, browned and cooled a bit
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1 cup old fashioned rolled oats
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp fine sea salt
1 cup semi sweet chocolate chips
1/2 cup chopped pecans or walnuts, optional
Directions
- Preheat oven to 350 F and line baking sheets with parchment or a silicone mat, set rack in the middle.
- Brown the butter: melt 1 stick (1/2 cup) unsalted butter in a light colored saucepan over medium, swirl often so it browns evenly, when it turns golden amber and smells nutty remove from heat right away, watch it close so it doesnt burn; let cool a few minutes until warm not hot.
- In a large bowl whisk the cooled browned butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until mostly smooth, then stir in 1/2 cup pumpkin puree, 1 large egg and 1 tsp vanilla extract until combined, dont overmix.
- In another bowl whisk together 1 3/4 cups all purpose flour, 1 cup old fashioned rolled oats, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice and 1/2 tsp fine sea salt.
- Fold the dry mix into the wet just until no dry streaks remain, batter will be thick and a little sticky, thats normal.
- Stir in 1 cup semi sweet chocolate chips and 1/2 cup chopped pecans or walnuts if using.
- Using a cookie scoop or tablespoon, drop heaping 2 tablespoon portions onto the prepared sheets about 2 inches apart, gently press the tops so they spread evenly; no chilling needed.
- Bake 10 to 12 minutes, until edges are set and tops have small cracks, centers will still look soft. Dont overbake.
- Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to finish cooling, they firm up as they cool. Store airtight for up to 3 days or freeze for longer.
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.
Nutrition Facts
- Serving Size: 44g
- Total number of serves: 24
- Calories: 172kcal
- Fat: 9.5g
- Saturated Fat: 3.8g
- Trans Fat: 0.02g
- Polyunsaturated: 1g
- Monounsaturated: 3.3g
- Cholesterol: 18mg
- Sodium: 63mg
- Potassium: 50mg
- Carbohydrates: 23.3g
- Fiber: 1.2g
- Sugar: 13g
- Protein: 2.3g
- Vitamin A: 83IU
- Vitamin C: 0.1mg
- Calcium: 6mg
- Iron: 0.2mg
