Description
These Brown Butter Pumpkin Oatmeal Cookies offer a cozy and chewy texture. They are packed with nutty browned butter, rich pumpkin puree, and warm cinnamon spice. Perfect for autumn gatherings, snacks, or holiday exchanges, these bakery-style cookies bring comforting fall vibes.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats (old-fashioned)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty. This is your brown butter. Immediately pour it into a heatproof bowl to stop the cooking. Let it cool slightly.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream together the cooled brown butter, brown sugar, and granulated sugar until well combined.
- Beat in the pumpkin puree, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the rolled oats and chopped nuts, if using. This creates your brown butter pumpkin oatmeal cookie dough.
- Cover the dough and chill for at least 1 hour. This step is crucial for the best brown butter pumpkin oatmeal cookie texture.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of the brown butter pumpkin oatmeal dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. For perfect brown butter pumpkin oatmeal cookies, watch them closely.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your brown butter is properly browned but not burnt.
- Use pure pumpkin puree, not pumpkin pie filling.
- Chilling the dough is essential for preventing the cookies from spreading too much.
- Adjust spices to your preference for a more spiced brown butter pumpkin oatmeal flavor.
- These brown butter pumpkin oatmeal cookies are best stored in an airtight container at room temperature.
- Prep Time: 20 minutes plus 1 hour chilling
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 180-220 (varies with additions)
- Sugar: Approx. 15-20g
- Sodium: Approx. 80-100mg
- Fat: Approx. 10-14g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 5-7g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 1-2g
- Protein: Approx. 2-3g
- Cholesterol: Approx. 30-40mg