Brown Butter Pumpkin Oatmeal Cookies
Chewy, cozy oatmeal cookies made with nutty brown butter, real pumpkin, and warm spices. Perfectly soft with crisp edges.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter browned and cooled slightly
- 0.75 cup packed brown sugar light or dark
- 0.33 cup granulated sugar
- 0.67 cup pumpkin puree plain pumpkin, not pie filling
- 2 tsp vanilla extract
- 1.25 cup all-purpose flour
- 2 cup old-fashioned rolled oats
- 0.75 tsp baking soda
- 0.5 tsp baking powder
- 0.75 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 0.75 cup semisweet chocolate chips optional
- 0.5 cup chopped pecans optional
Instructions
Preparation Steps
- Brown the butter in a saucepan over medium heat until nutty and amber, 5 to 7 minutes. Cool 10 minutes.
- Whisk the warm brown butter with brown sugar and granulated sugar until glossy.
- Stir in pumpkin puree and vanilla until smooth.
- In a bowl, whisk flour, oats, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Add dry ingredients to the pumpkin mixture and mix just until no dry spots remain.
- Fold in chocolate chips and pecans, if using. Chill the dough for 30 minutes.
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Scoop 2-tablespoon mounds of dough, spacing about 2 inches apart. Gently flatten the tops.
- Bake 12 to 14 minutes, until edges are set and centers look just done.
- Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Notes
Variation: Swap chocolate chips for dried cranberries, or add a handful of pumpkin seeds on top for crunch. Storage: Keep cookies in an airtight container at room temperature for 3 to 4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Brown Butter Pumpkin Oatmeal Cookies flavors. All ingredient ratios and instructions are independently developed.