Brown Butter Pumpkin Oatmeal Cookies
These Brown Butter Pumpkin Oatmeal Cookies are a wonderful mix of cozy fall flavors and chewy, hearty texture. The brown butter adds such a rich, nutty taste that pairs perfectly…
Tip: save now, cook later.These Brown Butter Pumpkin Oatmeal Cookies are a wonderful mix of cozy fall flavors and chewy, hearty texture. The brown butter adds such a rich, nutty taste that pairs perfectly with the subtle sweetness and warmth of pumpkin and spices. Plus, the oats give them a nice bite that makes every cookie feel satisfying and a little bit special.
I love making this recipe when the weather starts to get cooler because the smell of brown butter and pumpkin spices baking fills the whole house with comfort. One of my favorite tricks is to let the cookies cool just a bit so they stay soft in the middle but have a slight crisp edge. It’s the best way to enjoy that mix of gooey and chewy all at once.
These cookies are great for sharing with friends or having as a sweet little treat alongside a warm cup of tea or coffee. I often bring a batch to gatherings, and they always disappear quickly because they have such a familiar and inviting flavor that everyone loves. If you enjoy oatmeal cookies with a cozy twist, these Brown Butter Pumpkin Oatmeal Cookies will quickly become one of your go-to recipes.
Key Ingredients & Substitutions
Butter: Browning the butter brings a deep nutty flavor to the cookies. Use unsalted butter to control the saltiness. If dairy-free, try coconut oil but skip browning it, as it won’t darken the same way.
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for the right flavor and texture. You can substitute with sweet potato puree if you want a slightly different taste but similar moisture.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and richness while granulated sugar helps with structure and crisp edges. You can swap half the brown sugar for coconut sugar for a more caramel-like flavor.
Oats: Old-fashioned rolled oats give the best chewy texture. Avoid quick oats as they can make cookies too soft and crumbly. For gluten-free needs, make sure to use certified gluten-free oats.
Spices: Cinnamon, nutmeg, ginger, and cloves create a warm and cozy flavor. Feel free to adjust quantities or add pumpkin pie spice instead for ease.
How Do You Get That Perfect Browned Butter Flavor Without Burning It?
Browned butter is key to this cookie’s rich flavor but it can easily burn if you’re not careful. Here’s how to nail it:
- Melt butter in a light-colored pan so you can watch the color change clearly.
- Stir often and keep the heat at medium.
- The butter will foam and bubble; keep going until the foam subsides and you see golden brown bits forming.
- Smell for a nutty aroma—that’s your signal to remove it from heat immediately.
- Pour the browned butter into a bowl to stop cooking and let cool before mixing with sugars.
These steps ensure you get the buttery richness without bitterness, making your cookies extra delicious!
Equipment You’ll Need
- Medium saucepan – perfect for browning the butter evenly without burning it.
- Mixing bowls – you’ll need at least two for combining wet and dry ingredients separately.
- Wooden spoon or silicone spatula – great for mixing the dough without scratching your bowls.
- Baking sheets – make sure they’re sturdy and roomy for even cooking of the cookies.
- Parchment paper or silicone baking mats – helps prevent sticking and makes cleanup easier.
- Measuring cups and spoons – essential for accurate ingredient amounts so your cookies turn out right.
- Spoon or cookie scoop – for evenly sized cookies that bake consistently.
- Wire cooling rack – lets cookies cool down evenly without getting soggy.
Flavor Variations & Add-Ins
- Add 1 cup of chocolate chips for a classic sweet twist that pairs well with pumpkin and oats.
- Swap pecans or walnuts for toasted pumpkin seeds to add crunch and a subtle nutty flavor.
- Mix in 1/2 cup dried cranberries or raisins to add a burst of tart sweetness.
- For extra spice, add a pinch of ground cardamom or increase cinnamon to amp up the cozy notes.
How to Make Brown Butter Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 cups old-fashioned rolled oats
- Optional: 1 cup chopped pecans or walnuts
Time Needed
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, and a few minutes to cool before enjoying. In total, you’ll spend around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and makes cleanup easier.
2. Make the Brown Butter
In a medium saucepan over medium heat, melt the butter. Keep cooking it, swirling the pan now and then until it foams and turns a lovely golden brown with a nutty aroma – this usually takes 5 to 7 minutes. Remove from heat and let it cool a little.
3. Mix Wet Ingredients
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Stir well until everything is combined. Next, add the pumpkin puree, eggs, and vanilla extract. Whisk together until the mixture is smooth.
4. Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This makes sure all the spices and leavening get distributed evenly.
5. Bring It All Together
Gradually add the dry mixture to the wet pumpkin mixture, stirring until just combined. Then, fold in the rolled oats and nuts, if you’re using them. Mix gently so everything is well incorporated.
6. Bake the Cookies
Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets. Leave about 2 inches of space between each so they have room to spread. Bake for 12 to 15 minutes. The edges should be set and just starting to brown, but keep the centers soft.
7. Cooling and Serving
Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. If you like, you can drizzle them with a simple glaze made from powdered sugar and a little milk or maple syrup once they’re cool.
Enjoy your cozy, soft and chewy Brown Butter Pumpkin Oatmeal Cookies with a glass of milk or a warm cup of tea — perfect for a comforting fall treat!
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes, you can use frozen pumpkin puree! Just make sure it’s fully thawed and well-drained if there’s any excess liquid before adding it to the batter to avoid soggy cookies.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Oats?
Old-fashioned rolled oats work best for texture. You can use quick oats but your cookies may be softer and less chewy. Avoid steel-cut oats as they won’t soften enough during baking.
What’s the Best Way to Reheat These Cookies?
Warm them briefly in the microwave for 10-15 seconds or in a low oven (300°F) for about 5 minutes to refresh their soft, chewy texture.
