From the Cook
From the Cook
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Pumpkin Chocolate Chip Oatmeal Cookies
By
Browndis
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Brown the Butter
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In a small saucepan over low-medium heat, melt the butter. Stir constantly until it foams, then turns golden brown with a nutty aroma (5–7 minutes). Remove from heat and pour in a heatproof large mixing bowl and let cool for 10 minutes. Make sure to scrape in the browned milk solids at the bottom of the pan—they hold the most flavor!
Whisk Butter + Sugars
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In a same large mixing bowl that the cooled brown butter is in, whisk in the brown sugar and granulated sugar until well combined and looks like wet sand. For at least 2 minutes.
Add Wet Ingredients
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Whisk in the egg yolk, pumpkin puree, and vanilla extract until fully combined.
Mix Dry Ingredients
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In a separate bowl, whisk together flour, oats, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cardamom (if using).
Combine Mixtures
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Add the dry ingredients to the wet mixture. Stir with a spatula until just combined—do not overmix.
Fold in Chocolate
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Gently stir in chopped chocolate or chocolate chips until evenly distributed.
Chill the Dough
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Cover the bowl and refrigerate for 30–60 minutes to allow flavors to meld and dough to firm up.
Preheat Oven
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Set oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop Dough
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Using a cookie scoop (about 2 tablespoons per cookie), place dough balls on prepared sheets, leaving about 2 inches between each cookie. Gently flatten each dough flat with the palm of your hand before baking.
Bake
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Bake for 9-10 minutes, or until the edges are set but the centers still look slightly underdone. Cookies will firm up as they cool so they don’t overbake.
Cool
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Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
My Calorie Intake
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Tips & Tricks (5)
- Brown Your Butter First 🧈Toast the unsalted butter over medium heat until it turns golden and nutty (about 5-7 minutes), then cool before creaming with sugars to deepen flavor and add complexity that elevates these cookies above standard recipes.
- Bloom Your Spices in Fat 🌰Mix your ground cardamom, cloves, nutmeg, ginger, and cinnamon with the cooled brown butter before adding other ingredients to fully activate their essential oils and create a more cohesive, aromatic spice profile.
- Use Cornstarch for Extra Chewiness 🍪The cornstarch in this recipe replaces some flour to reduce gluten development, creating that signature soft, chewy texture—don't skip it or substitute with additional flour.
- Chill Dough Before Baking ❄️Refrigerate the dough for at least 30 minutes to prevent spreading and allow the oats and spices to fully hydrate, resulting in better texture and more defined cookie shapes.
- Underbake Slightly for Optimal Texture ⏱️Remove cookies from the oven when the edges are set but the centers still appear slightly underdone—they'll continue cooking on the baking sheet and stay chewy rather than becoming dry and cake-like.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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