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Brown Butter Pumpkin Oatmeal Cookies Recipe

Brown Butter Pumpkin Oatmeal Cookies

Indulge in these delightful Brown Butter Pumpkin Oatmeal Cookies that combine nostalgia with delicious fall flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter for brown butter
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup chocolate chips optional

Equipment

  • Saucepan
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a saucepan over medium heat, melt the butter until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
  3. Step 3: In a large mixing bowl, combine the brown butter with the brown sugar and granulated sugar. Mix until well combined and smooth.
  4. Step 4: Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Stir until nicely blended and smooth.
  5. Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well mixed.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Step 7: Fold in the rolled oats and chocolate chips, if using.
  8. Step 8: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Step 9: Bake for 12-15 minutes, or until the edges are golden brown.
  10. Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.