Brown Butter Pumpkin Oatmeal Cookies
Brown Butter Pumpkin Oatmeal Cookies are warm, soft, and packed with cozy autumn flavors. The nutty taste of brown butter blends perfectly with pumpkin and hearty oats, creating a cookie…
Tip: save now, cook later.Brown Butter Pumpkin Oatmeal Cookies are warm, soft, and packed with cozy autumn flavors. The nutty taste of brown butter blends perfectly with pumpkin and hearty oats, creating a cookie that’s both comforting and full of texture. Each bite offers a little chewiness from the oats and a gentle sweetness that feels just right for fall or any time you want a comforting treat.
I love making these cookies when the weather starts to cool down because the smell that fills the kitchen is incredible—kind of like a warm hug in cookie form. What’s great about these cookies is that the brown butter adds a depth of flavor that makes them feel special, even though they’re easy enough to whip up on a weeknight. I usually mix in a pinch of cinnamon and nutmeg to bring out that cozy spice vibe, but you can tweak it however you like.
My favorite way to enjoy these cookies is fresh out of the oven with a glass of cold milk or a cup of tea. They’re perfect for sharing with friends or packing in a lunchbox. These cookies remind me of lazy weekends at home, wrapped in a blanket and taking a moment to slow down, and I think once you try them, you’ll feel the same way too.
Key Ingredients & Substitutions
Butter: Brown butter adds a rich, nutty flavor that makes these cookies special. Use unsalted butter so you can control the saltiness. If you’re short on time, regular melted butter can work, but you’ll miss that deep flavor.
Pumpkin Puree: Pure pumpkin puree gives moisture and a subtle sweetness. Don’t substitute with pumpkin pie filling, as it’s too sweet and spiced. You can use canned or fresh pumpkin if you have it handy.
Oats: Old-fashioned rolled oats provide chew and texture. Quick oats are softer and can change the cookie texture a bit, but still work fine if that’s what you have.
Chocolate: I love semisweet chunks melted inside the cookies. You can use chips or even chopped chocolate bars. For dairy-free, opt for vegan chocolate chips.
Spices: Cinnamon, nutmeg, and ginger bring warmth to the cookies. You can adjust these or add a pinch of cloves or allspice for more fall flavor.
How Do You Make Perfect Brown Butter for These Cookies?
Brown butter is key to adding flavor without extra ingredients. Here’s how to do it well:
- Use a light-colored saucepan so you can see the butter changing color easily.
- Melt butter over medium heat, stirring or swirling often to prevent burning.
- Watch for it to foam, then begin turning golden brown. You’ll smell a nutty aroma – that’s your cue!
- Remove from heat immediately—don’t let it get too dark or burnt.
- Pour into a bowl to stop cooking and cool slightly before adding other ingredients.
Brown butter can catch you off guard, but once you get it right, it’s worth it. It gives a cozy depth to these cookies that you won’t get with plain melted butter.
Equipment You’ll Need
- Medium saucepan – perfect for browning butter evenly without burning.
- Heatproof mixing bowl – to cool the brown butter and mix your wet ingredients safely.
- Whisk – helps blend sugars, eggs, and pumpkin smoothly.
- Large mixing bowl – to combine dry ingredients and then mix everything together.
- Baking sheets lined with parchment paper or silicone mats – prevent sticking and make clean-up easy.
- Cookie scoop or spoon – for evenly sized cookies that bake uniformly.
- Wire cooling rack – lets cookies cool quickly and keeps them crisp on the bottom.
Flavor Variations & Add-Ins
- Swap chocolate chunks for chopped walnuts or pecans for a crunchy texture and nutty taste.
- Add ½ cup dried cranberries or raisins to add a sweet-tart bite that pairs well with pumpkin.
- Mix in ½ teaspoon ground cloves or allspice for a bit more warm spice in the cookies.
- Use white chocolate chips and toasted coconut flakes for a sweeter, tropical twist.
Brown Butter Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup semisweet or dark chocolate chunks or chips
- Flaked sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time, plus 30 minutes if you choose to chill the dough (recommended). Baking time is 12-14 minutes per batch. Overall, expect about 45–60 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep swirling the pan as the butter foams, then watch closely as it turns golden brown and smells nutty—this usually takes about 5 to 7 minutes. Right away, pour the butter into a heatproof bowl to stop cooking and cool slightly.
2. Mix the Wet Ingredients:
When the brown butter has cooled but is still warm, whisk in the pumpkin puree, brown sugar, and granulated sugar until smooth. Add eggs, one at a time, whisking after each addition. Stir in the vanilla extract. This creates a rich, smooth base for your cookies.
3. Combine Dry Ingredients:
In a separate large bowl, whisk the flour, baking soda, cinnamon, nutmeg, ginger, and salt together. This mix adds all the spices and raising agents your cookies need.
4. Mix Dry Into Wet Ingredients:
Gradually add the dry spice and flour mixture to the wet pumpkin batter. Stir gently until just combined — don’t overmix! Then fold in the oats and chocolate chunks evenly throughout the dough.
5. Chill the Dough (Optional but Recommended):
Cover your dough and refrigerate it for at least 30 minutes. This helps the cookies hold their shape and develop flavor.
6. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
7. Scoop and Bake:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking trays. Leave about 2 inches between cookies since they spread a little. Sprinkle a small pinch of flaked sea salt on top if you like a subtle salty contrast.
8. Bake and Cool:
Bake the cookies for 12 to 14 minutes until the edges turn golden but the centers are still soft. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Enjoy Your Cookies:
These cookies taste delightful warm or at room temperature—perfect with coffee, tea, or milk for a cozy snack.
Can I Use Frozen Pumpkin Puree?
Yes! Just thaw it fully in the fridge or at room temperature and stir well before using. Make sure it’s smooth and not watery for best cookie texture.
Can I Make These Cookies Ahead of Time?
Absolutely! The dough can be chilled for up to 48 hours before baking, which actually enhances the flavors. You can also bake them and store leftovers in an airtight container for up to 4 days.
How Should I Store Leftover Cookies?
Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. Thaw at room temperature before eating.
What Can I Substitute for Brown Butter?
If you don’t want to brown butter, use regular melted unsalted butter. It won’t have the same nutty depth, but your cookies will still be delicious.