Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1/2 cup (120g) canned pumpkin puree
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 1/2 cups (130g) old-fashioned rolled oats
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Place the unsalted butter in a light-colored skillet over medium heat. Melt and continue cooking, stirring frequently, until the butter foams, crackles, and develops a deep amber hue with mahogany-colored toasted bits. Remove from heat immediately and let cool for 10 minutes.
  2. Spread the pumpkin puree onto a plate lined with paper towels and press another paper towel on top to blot out excess moisture.
  3. In a large bowl, beat the cooled brown butter with brown and white sugars on medium-high until smooth and aerated. Add the egg and blotted pumpkin puree, beating until velvety. Stir in the vanilla extract.
  4. Whisk together the flour, pumpkin pie spice, baking soda, and salt in a separate bowl. Gradually add dry ingredients to the wet mixture on low speed until no flour streaks remain. Fold in the rolled oats and chocolate chips using a spatula.
  5. Cover the dough and refrigerate for at least 30 minutes to allow fats to solidify and oats to hydrate.
  6. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets and bake for 12–14 minutes until edges are golden but centers remain slightly soft. Cool on the pan for 5 minutes.