Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are chewy, cozy, and full of fall flavor! Made with browned butter, pumpkin purée, and hearty oats, they’re the perfect balance of wholesome and indulgent.
Servings 22
Ingredients
- 2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp pumpkin pie spice or 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup unsalted butter, browned and cooled slightly
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2/3 cup pure pumpkin purée blotted dry
- 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups semi-sweet or dark chocolate chips
Instructions
- Brown the butter in a saucepan over medium heat until it foams and the milk solids turn golden brown and smell nutty, about 5-7 minutes, then pour into a large mixing bowl to cool.
- Blot the pumpkin purée on layers of paper towels to remove excess moisture until roughly 1/2 cup remains.
- Whisk together the flour, oats, pumpkin pie spice, baking soda, and salt in a medium bowl.Add the brown sugar and granulated sugar to the browned butter and beat until well combined and slightly fluffy, about 2 minutes.
- Beat in the blotted pumpkin purée, egg yolk, and vanilla extract until smooth.
- Mix the dry ingredients into the wet, stirring just until combined, then fold in the chocolate chips.
- Cover and chill the dough for at least 1 hour and up to 48 hours for best texture and flavor.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough per cookie onto the sheets, spacing them about 2 inches apart. Bake 12-14 minutes until edges are set and centers look just underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
