Brown Butter Pumpkin Spice Oatmeal Chocolate Chip Cookies

If you’re craving the ultimate fall cookie that is chewy, soft, gooey and rich with layers of warm flavor, you are in for a treat. 

These cookies are everything you want in a fall dessert: soft in the center, perfectly gooey when warm, and bursting with flavor in every bite. The brown butter adds a rich and toasty note that makes each cookie taste homemade in the best way. The dark brown sugar gives them a deep molasses sweetness, while our Amoretti® Vanilla Bean Paste layers in real vanilla flavor that makes a big difference in both aroma and taste. 

But the real magic? It’s in our Amoretti® Pumpkin Spice Creamy Cookie Spread. This luxurious spread brings in the warm spices of fall with the creamy texture of a cookie spread. It blends beautifully into the dough, adding richness and a seasonal twist that sets these cookies apart. It’s fall in a bite, and honestly, it should be a pantry staple year-round.

Ingredients

• 1 cup salted butter
• 1 1/4 cup dark brown sugar
• 1 large egg
• 2/3 cup Amoretti® Pumpkin Spice Creamy Cookie Spread
• 2 tablespoons Amoretti® Vanilla Bean Paste
• 1 tablespoon instant coffee or espresso powder
• 2 cups all-purpose flour
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 cups chocolate chips or chunks
• Sea salt, for finishing
  

Directions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. Brown the butter: In a medium skillet over medium heat, melt the butter. Continue cooking, stirring occasionally, until it foams and brown bits form at the bottom, about 3–4 minutes. It should smell nutty and aromatic. Remove from heat and pour into a heatproof bowl to cool slightly.
3. In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, and salt. Set aside.
4. In the bowl with the browned butter, mix in the brown sugar, half of the Amoretti® Pumpkin Spice Cookie Spread, egg, Amoretti® Vanilla Bean Paste, and espresso powder. Stir until smooth and well combined.
5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
6. Gently fold in the remaining Pumpkin Spice Cookie Spread and chocolate chips or chunks.
7. Scoop the dough into heaping tablespoon-sized balls. Place 2 inches apart on the prepared baking sheet and gently flatten each one.
8. Sprinkle with a pinch of sea salt (optional but highly recommended).
9. Bake for 11–12 minutes, or until the edges are lightly golden and the centers look just set.
10. Let cool on the pan for 10–15 minutes before transferring to a wire rack.
11. Serve warm and enjoy!