Brown Butter Pumpkin Oatmeal Cookies Recipe

Introduction

These Brown Butter Pumpkin Oatmeal Cookies combine the warm flavors of browned butter and pumpkin with hearty oats for a soft, chewy treat. Perfect for cozy afternoons or holiday gatherings, they balance spice, sweetness, and a hint of chocolate.

Ingredients

• 1 cup unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups old-fashioned rolled oats
• ¾ cup pumpkin puree
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips (optional)

Instructions

1. Step 1: In a saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally until the butter turns golden brown and develops a nutty aroma. Remove from heat and let cool.
2. Step 2: In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Stir in the oats.
3. Step 3: In a separate bowl, combine the cooled brown butter, pumpkin puree, granulated sugar, and brown sugar. Mix until smooth.
4. Step 4: Beat in the egg and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Step 6: Fold in the chocolate chips if desired.
7. Step 7: Refrigerate the dough for at least an hour.
8. Step 8: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Step 9: Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
10. Step 10: Bake for 10–12 minutes, or until the edges are golden but the centers remain soft.
11. Step 11: Remove from the oven and let the cookies sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Ensure the brown butter is fully cooled before adding to the mixture to prevent cooking the egg prematurely.
• For a festive twist, add chopped nuts like pecans or walnuts, or dried cranberries for extra texture and flavor.
• Use pure pumpkin puree rather than pumpkin pie filling for a more authentic pumpkin taste.
• Omit chocolate chips for a dairy-free version, or substitute with white chocolate or butterscotch chips for a different flavor profile.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven or microwave briefly until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pie filling contains added spices and sugars that can alter the taste and texture of the cookies.

Why do I need to refrigerate the dough before baking?

Chilling the dough firms it up, making it easier to handle and helping the cookies keep their shape while baking. It also allows flavors to meld for a richer taste.

Brown Butter Pumpkin Oatmeal Cookies Recipe

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★★★★★

4.9 from 139 reviews

Delight in the warm, comforting flavors of Brown Butter Pumpkin Oatmeal Cookies, combining nutty browned butter, seasonal pumpkin puree, oats, and a blend of aromatic spices. These soft-centered cookies offer a perfect balance of sweetness and texture, ideal for fall gatherings or a cozy treat anytime.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 24 cookies 1x
• Category: Snacks
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups old-fashioned rolled oats

Wet Ingredients

• 1 cup unsalted butter
• ¾ cup pumpkin puree (pure pumpkin, not pie filling)
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract

Optional

• 1 cup semi-sweet chocolate chips

Instructions

1. Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling occasionally, until the butter turns golden brown and emits a nutty aroma. Remove from heat and allow to cool completely to avoid cooking the egg in subsequent steps.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, and old-fashioned rolled oats until evenly combined.
3. Combine Wet Mixture: In a separate bowl, blend the cooled brown butter with pumpkin puree, granulated sugar, and brown sugar. Stir until the mixture is smooth and homogeneous.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the wet mixture until fully incorporated and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
6. Add Chocolate Chips: Fold in semi-sweet chocolate chips if using, evenly distributing them throughout the cookie dough.
7. Chill the Dough: Cover and refrigerate the cookie dough for at least one hour to firm up and develop flavors.
8. Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
9. Shape and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges are golden brown but centers remain soft.
10. Cool Cookies: Remove the cookies from the oven and allow them to sit on the baking sheet for 2 minutes. Then transfer them to a wire rack to cool completely.

Notes

• Ensure browned butter is cooled before mixing with eggs to prevent curdling or cooking the eggs prematurely.
• For a festive variation, add chopped nuts such as pecans or walnuts, or dried cranberries for tartness.
• Use pure pumpkin puree rather than pumpkin pie filling to maintain authentic pumpkin flavor without added spices or sugars.

Keywords: brown butter, pumpkin oatmeal cookies, fall cookies, soft cookies, pumpkin puree, oatmeal, chocolate chip cookies