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Top down view of pumpkin oatmeal chocolate chip cookie split in half.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Yield: 40 cookies
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes

Ingredients

  • 1 cup (227 g) salted butter
  • ¾ cup (159 g) packed brown sugar
  • ¾ cup (159 g) granulated sugar
  • ¾ cup (180 g) canned pumpkin puree
  • 1 large egg yolk (see note)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • 2 ¼ cups (320 g) all-purpose flour
  • 1 cup (100 g) old-fashioned rolled oats
  • 1 cup (100 g) quick oats
  • 2 cups (340 g) semisweet chocolate chips

Instructions 

  • Preheat oven to 350 degrees F. Line half sheet pans with parchment paper. Lightly grease with cooking spray and set aside.
  • Cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly.
  • As the butter cooks, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away! When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a large bowl.
  • Add the brown sugar, granulated sugar, canned pumpkin, egg yolk, vanilla, cinnamon, baking powder, baking soda, salt, nutmeg, and ground ginger. Whisk until well-combined.
  • Add the flour, rolled oats, quick oats, and chocolate chips. Stir until evenly combined and no dry streaks remain.
  • Scoop the dough into one- or two-tablespoon size mounds and place several inches apart on prepared cookie sheets. Roll each mound into a smooth ball (the dough will be slightly sticky).
  • Lightly press the cookie dough balls until they are slightly flattened. Don't press them too thin. They should form a thick disc-shape (see pictures in the post).
  • Bake for 11 to 12 minutes. Let the cookies rest a few minutes on the baking sheets before removing them to a cooling rack to cool completely.

Notes

Egg Yolk: using just the egg yolk is important because using the whole egg will make the cookies cakier. I haven't tried it, but I think these cookies stand a pretty good chance of working out egg-free as well.