Pumpkin Chocolate Chip Oatmeal Cookies

Soft, chewy, and cozy—these Chocolate Chip Pumpkin Oatmeal Cookies bring together nutty brown butter, warm fall spices, hearty oats, and melty chocolate chunks. Unlike most pumpkin desserts, these cookies are not overly sweet, making them perfect for both weekday snacking and holiday baking.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 13 minutes

Total Time: 33 minutes

Servings: 12 cookies

Calories: 302 kcal per serving

Ingredients

¾ cup - unsalted butter
¾ cup - light brown sugar
¼ cup - granulated or cane sugar
1 - egg yolk
⅓ cup - pumpkin puree
2 teaspoons - vanilla extract
2 cups - all-purpose flour
1 cup - rolled oatmeal
1 tsp - cornstarch
½ tsp - baking soda
¼ tsp - baking powder
¾ tsp - salt
1 ½ teaspoons - ground cinnamon powder
½ tsp - ground ginger powder
¼ tsp - ground nutmeg
¼ tsp - ground cloves
1 cup - chocolate chips
pinch - ground cardamon

Instructions

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!‍
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. ‍
Whisk in the egg yolk, pumpkin puree, and vanilla extract until fully combined.‍
In a separate bowl, whisk together flour, oats, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cardamom (if using).‍
Add the dry ingredients to the wet mixture. Stir with a spatula until just combined—do not overmix.‍
Gently stir in chopped chocolate or chocolate chips until evenly distributed.‍
Cover the bowl and refrigerate for 30–60 minutes to allow flavors to meld and dough to firm up.‍
Set oven to 350°F (177°C) and line baking sheets with parchment paper.‍
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 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.‍
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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