Brown Butter Pumpkin Oatmeal Cookies Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the wet mixture until fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Add Chocolate Chips: Fold in semi-sweet chocolate chips if using, evenly distributing them throughout the cookie dough.
- Chill the Dough: Cover and refrigerate the cookie dough for at least one hour to firm up and develop flavors.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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
