Name: Pumpkin Chocolate Chip Oatmeal Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 12 cookies
Cuisine: American

Pumpkin Chocolate Chip Oatmeal Cookies cover

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Pumpkin Chocolate Chip Oatmeal Cookies

Browndis

Instructions

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Brown the Butter

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

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

Whisk in the egg yolk, pumpkin puree, and vanilla extract until fully combined.‍

Mix Dry Ingredients

In a separate bowl, whisk together flour, oats, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cardamom (if using).‍

Combine Mixtures

Add the dry ingredients to the wet mixture. Stir with a spatula until just combined—do not overmix.‍

Fold in Chocolate

Gently stir in chopped chocolate or chocolate chips until evenly distributed.‍

Chill the Dough

Cover the bowl and refrigerate for 30–60 minutes to allow flavors to meld and dough to firm up.‍

Preheat Oven

Set oven to 350°F (177°C) and line baking sheets with parchment paper.‍

Scoop Dough

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

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

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Tips & Tricks (5)

Brown Your Butter for Depth 🧈
Cook the unsalted butter over medium heat until it turns golden and nutty (about 5-7 minutes), then cool completely before creaming with sugars—this amplifies the richness and adds sophisticated flavor that elevates the entire cookie.
Bloom Your Spices in Warmth 🌶️
Whisk all dry spices (cardamom, cloves, nutmeg, ginger, cinnamon) together and let them sit for 2-3 minutes after measuring to ensure their aromatic oils are fully activated before mixing into the dough.
Use Cornstarch for Perfect Chew 🎯
The cornstarch in this recipe reduces gluten development, creating that signature soft and chewy texture—don't skip it or substitute with extra flour, as it's essential to the cookie's structure.
Chill Dough to Prevent Spreading 🧊
Refrigerate the dough for at least 30 minutes before baking to prevent the cookies from spreading too thin and to deepen the spice flavors through flavor development.
Toast Your Oats for Enhanced Nuttiness 🌾
Spread rolled oats on a baking sheet and toast at 350°F for 8-10 minutes before adding to the dough—this brings out deeper, more complex nutty notes that complement the pumpkin and spices beautifully.