Pumpkin Oatmeal Chocolate Chip Cookies

If fall had a cookie, this would be it! These Pumpkin Oatmeal Chocolate Chip Cookies are soft, chewy, warmly spiced, and studded with melty chocolate chips. Made with browned butter for rich caramel notes and pumpkin purée for seasonal flair, they’re the perfect cozy treat for crisp days. Even better? They’re naturally gluten-free, easy to make, and keep well for days.

Author: Organically Addison

Category: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 15 cookies

Calories: 250 kcal per serving

Ingredients

2 sticks - unsalted butter
½ cup - granulated sugar
¾ cup - light brown sugar
1 - egg
½ cup - pumpkin purée
1 tsp - vanilla extract
1 tbsp - water
2 cups - gluten free flour
1 ½ cups - gluten free rolled oats
2 teaspoons - pumpkin pie spice
½ tsp - sea salt
½ tsp - baking soda
½ tsp - baking powder
1 ½ cups - chocolate chips

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
Then, set the skillet aside and let the butter cool for about 10 minutes.
Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.
Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.
Fold in the chocolate chips.
Use a cookie scoop to scoop balls of dough onto the lined pan.
Bake for 12 to 14 minutes.
Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.