Brown 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
Scale
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
