Brown Butter Pumpkin Oatmeal Cookies Recipe
Introduction
These Brown Butter Pumpkin Oatmeal Cookies offer a delicious twist on classic oatmeal cookies, infused with the warm flavors of pumpkin and spices. Perfectly soft and chewy, they make a cozy treat for fall or any time you crave a comforting cookie.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup pumpkin purée
- 1 1/2 cups old-fashioned oats
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
Instructions
- Step 1: In a medium saucepan, melt the butter over medium heat and cook until it turns a deep golden brown and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
- Step 2: In a large bowl, combine the browned butter, pumpkin purée, and brown sugar. Stir in vanilla extract.
- Step 3: In a separate bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form the dough.
- Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 6: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 10 to 12 minutes, or until the edges are set and the centers remain soft.
- Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra texture, add 1/2 cup chopped nuts or chocolate chips to the dough before baking.
- If you prefer a spicier cookie, increase cinnamon to 1 1/2 teaspoons and add a pinch of ground ginger.
- Be careful not to overmix the dough to keep the cookies tender.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—freeze individually on a tray, then transfer to a freezer bag. To reheat, warm in the microwave for 10–15 seconds for a soft, fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and is the easiest option. Just make sure you use pure pumpkin and not pumpkin pie filling.
What if I don’t have all the spices listed?
You can use just cinnamon if that’s what you have on hand. The cookies will still be flavorful, though adding nutmeg and cloves enhances the warm, autumnal taste.
PrintBrown Butter Pumpkin Oatmeal Cookies Recipe
These Brown Butter Pumpkin Oatmeal Cookies combine the nutty richness of brown butter with the warm, cozy flavors of pumpkin and spices. Perfectly soft and chewy, these cookies are a delightful treat for fall or any time you crave a comforting homemade cookie with a seasonal twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brown Butter Mixture
- 1 cup (2 sticks) unsalted butter
- 1/2 cup pumpkin purée
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Stir frequently to avoid burning. Remove from heat and allow to cool slightly.
- Mix Wet Ingredients: Stir the pumpkin purée into the browned butter until well combined.
- Combine Dry Ingredients: In a large bowl, whisk together oats, flour, sugar, cinnamon, nutmeg, cloves, baking soda, and salt.
- Make the Dough: Pour the brown butter and pumpkin mixture into the dry ingredients. Stir until just combined into a soft dough.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet about 2 inches apart.
- Bake: Bake cookies in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Brown butter enhances the flavor by adding a toasted, nutty depth to the cookies.
- Pumpkin purée adds moisture and a subtle sweetness; canned pumpkin works well.
- Do not overbake to maintain the soft, chewy texture.
- Spices can be adjusted to your taste or substituted with pumpkin pie spice blend.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: brown butter, pumpkin, oatmeal cookies, fall dessert, soft cookies, pumpkin spice, homemade cookies
