The perfect fall cookie, these gluten free brown butter pumpkin oatmeal chocolate chip cookies are packed with whole grain oats, loaded with chocolate chips, and filled with hints of brown butter and pumpkin pie spice in every bite.

This post is sponsored by Bakery On Main. Thank you for supporting the brands that make Glutenless Apron possible!

Like an oatmeal chocolate chip cookie and pumpkin pie in one, these pumpkin oatmeal chocolate chip cookies are seriously next level. Every bite of these chewy cookies is filled with caramelly brown butter, melted chocolate, and perfectly spiced cozy pumpkin flavor.

Not only are these cookies easy to make, they also require no chill time. Trust me, you’re in for a real treat!

What you’ll need to make these Gluten Free Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

(links below are the gluten free & celiac safe products I used in this recipe)

gluten free rolled oats

For this recipe I used my go to gluten free rolled oats from Bakery On Main. Bakery On Main Whole Grain Rolled Oats are premium grade, non-GMO, a great source of fiber, and certified gluten free.

Anyone avoiding gluten should only use oats that are certified gluten free. Many oats are processed in facilities that also process wheat making them unsafe due to cross-contamination. Luckily, Bakery On Main oats are processed in a dedicated gluten free facility so they’re certified gluten free and celiac safe!

what exactly is brown butter?

Brown butter is the result of cooking down butter until it turns a deep caramelly brown color and gives off a rich, nutty flavor and aroma. As the butter cooks, the milk solids are toasted and begin to carmelize, leaving a rich, sweet flavor that’s irresistibly delicious.

how to brown butter

Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly.
After a few minutes, the butter will start to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from the heat.
Transfer the butter to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes. It’s important that the butter cools before using it in the recipe.

want perfectly round cookies?

As soon as you remove the baking sheet from the oven, place a round cookie cutter, slightly larger than the cookies, around one cookie. Using a swirl motion, shape the edges of the cookie from uneven to perfectly round. See my ‘HOW TO’ video here!

More delicious gluten free pumpkin recipes you’re sure to love!

If you make these Gluten Free Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Gluten Free Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

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Author: Emily Chave
Yield: 22 Cookies
Diet: Gluten Free

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Description

Ingredients

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(links below are the gluten free & celiac safe products I used in this recipe)

1 cup unsalted butter
½ cup granulated sugar
¾ cup dark brown sugar, packed
1 egg yolk, room temperature
2 teaspoons pure vanilla extract
¾ cup pumpkin puree
1 ½ cups gluten free 1:1 flour
1 ½ cups Bakery On Main gluten free rolled oats
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons cinnamon
1 ½ teaspoons espresso powder
1 teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups semisweet chocolate chips
flaky sea salt, for topping

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Instructions

step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

step 2

Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly. After a few minutes, the butter will start to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from heat and transfer to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes.

step 3

Place pumpkin puree in the center of a dish towel or between a few sheets of paper towel and squeeze out all of the excess moisture. Repeat if necessary until pumpkin puree is relatively dry. Discard liquid.

step 4

In a medium size bowl, whisk together the gluten free flour, rolled oats, pumpkin pie spice, cinnamon, espresso powder, baking soda, and sea salt. Set aside.

step 5

Once the brown butter has cooled, add the granulated sugar and brown sugar to the stand mixer bowl. Using the paddle attachment, mix on medium speed until combined, about 30 seconds. Next, add the egg yolk, vanilla extract, and dry pumpkin puree. Mix on medium speed until smooth and well combined, about 30 seconds. Add the dry ingredients and mix on low speed until just combined. Add the chocolate chips, pulse a few times to combine.

step 6

Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart (9 per baking sheet). Flatten dough slightly with the palm of your hand.

step 7

Bake for 10 minutes or until the edges begin to turn a light golden brown. Remove from oven and sprinkle the cookies with flaky sea salt. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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