These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are the ultimate fall treat, with warm spices, pumpkin, and rich chocolate chips in every bite. Perfect for cozy autumn days or holiday gatherings, these cookies have a soft, chewy texture and are lightly sweetened with maple syrup or honey.
Ingredients:
- 1 cup pumpkin puree
- ½ cup melted coconut oil or melted butter
- ½ cup maple syrup or honey
- 1 large egg
- 1 tablespoon vanilla extract
- 1½ cups old-fashioned oats
- 1½ cups whole wheat or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup dark or semi-sweet chocolate chips
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, melted coconut oil (or butter), maple syrup (or honey), egg, and vanilla extract. Stir until well blended and smooth.
Step 3: Prepare the Dry Ingredients
In a separate bowl, whisk together the oats, flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 4: Combine Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cookies dense. Fold in the chocolate chips until evenly distributed.
Step 5: Portion the Dough
Using a tablespoon or small cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly undercooked. The cookies will firm up as they cool, creating a perfectly soft and chewy texture.
Step 7: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage Tips:
- Serving: These cookies are best enjoyed warm, when the chocolate is still melty. They’re perfect with a cup of tea, coffee, or warm apple cider.
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
- Freezing: To freeze the dough, scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Helpful Notes:
- Brown Butter Option: If you’d like, brown the butter before adding it to the wet ingredients for a richer, nutty flavor. Simply melt the butter over medium heat, stirring until golden brown, then cool slightly before mixing.
- Sweetness Adjustment: Use dark chocolate chips for a more intense chocolate flavor that balances well with the sweetness of the cookies.
Frequently Asked Questions:
- Can I substitute other types of flour?
Yes, you can use all-purpose flour or a 1:1 gluten-free flour blend if you prefer. - What can I use instead of coconut oil?
Melted butter or a neutral oil like canola can be used in place of coconut oil. - Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts or pecans add a nice crunch. Dried cranberries or raisins also pair well with pumpkin and chocolate. - Why do my cookies seem undercooked in the center?
The centers should look slightly undercooked when you remove them from the oven. They’ll continue to firm up as they cool, resulting in a soft and chewy texture. - Can I reduce the sweetness?
For a less sweet cookie, reduce the maple syrup or honey to ⅓ cup and use bittersweet chocolate chips.
These Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies are a flavorful fall favorite that combine wholesome ingredients and autumn spices with gooey chocolate chips. Perfectly soft and packed with pumpkin goodness, they’re sure to be a hit for any occasion. Enjoy!
