Brown Butter Pumpkin Oatmeal Cookies are a cozy treat that combines the nutty richness of brown butter with the warm, autumnal flavors of pumpkin and spices. These cookies are soft and chewy with just the right amount of oatmeal for texture, making them perfect for a comforting snack or dessert.
I love making these cookies when the weather starts to cool down because the smell of brown butter and pumpkin filling the kitchen is so inviting. The brown butter adds a deep, toasty flavor that makes these cookies feel extra special, even if you’re just enjoying them with a cup of tea or coffee. Plus, the oatmeal gives them a nice chew that makes each bite satisfying.
One of my favorite ways to enjoy these cookies is to share them with friends or family during a casual get-together. They’re easy to make ahead and keep well, so you can bake a batch and have a little taste of fall ready anytime. If you want to make them even more festive, adding a sprinkle of cinnamon or a handful of chocolate chips makes them even more delicious!
Key Ingredients & Substitutions
Butter: Browning the butter adds a nutty, rich flavor that lifts the whole cookie. If you’re short on time, you can use regular melted butter but you’ll miss that deeper taste.
Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. You can substitute with sweet potato puree if pumpkin isn’t available; it keeps the moist texture and mild flavor.
Oats: Old-fashioned rolled oats provide a nice chew and texture. Quick oats can work but may make the cookies softer and less textured.
Spices: Cinnamon, ginger, nutmeg, and cloves create a warm pumpkin spice blend. If you don’t have all, a teaspoon of pumpkin spice blend can replace them easily.
Chocolate: Chocolate chips or chopped chocolate melt into gooey pockets. Try dark chocolate for a richer taste or skip it for a plain pumpkin oatmeal cookie.
How Do I Get Perfect Brown Butter Every Time?
Brown butter is key for flavor but watch it closely to avoid burning. Here’s how I do it:
- Use a light-colored pan so you can see the color change clearly.
- Melt butter over medium heat, swirling the pan often, not stirring with a spoon for even browning.
- You’ll notice foam forming, then brown specks and a nutty aroma—this is your cue to remove from heat.
- Let it cool slightly before mixing so it doesn’t cook the eggs when added.
This small step adds a deep, toasty flavor that pairs perfectly with pumpkin and oats.
Equipment You’ll Need
- Medium saucepan – great for browning the butter evenly without burning.
- Mixing bowls – you’ll need at least one large bowl to mix all the ingredients together.
- Whisk and spatula – whisk helps blend sugars and eggs, spatula is perfect for folding in oats and chocolate.
- Baking sheets – sturdy sheets for baking cookies evenly; lined with parchment or silicone mats to prevent sticking.
- Cooling rack – lets cookies cool properly so they don’t get soggy on the bottom.
- Cookie scoop or spoon – makes even-sized cookies for uniform baking.
Flavor Variations & Add-Ins
- Try adding chopped walnuts or pecans for a crunchy texture that pairs nicely with the soft cookies.
- Swap chocolate chips for white chocolate or butterscotch chips for a sweeter, creamier taste.
- Add dried cranberries or raisins to bring in a chewy, tart contrast to the sweet dough.
- For a spiced twist, mix in a pinch of ground cardamom or allspice to warm up the pumpkin spice flavor.
How to Make Brown Butter Pumpkin Oatmeal Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 cups old-fashioned rolled oats
- 1 to 1 1/2 cups chocolate chips or chopped chocolate
- Flaky sea salt for topping (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and 12-15 minutes to bake each batch. Allow a few minutes extra for cooling. Overall, you can have soft, chewy pumpkin oatmeal cookies ready in about 40 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to make cleanup easy and prevent sticking.
2. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep swirling the pan occasionally until the butter foams and then turns a golden brown color with a nutty aroma—this should take about 4 to 5 minutes. Carefully remove from heat and let it cool slightly.
3. Mix Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, egg, and vanilla extract until smooth. Stir in the cooled browned butter, then mix in the pumpkin puree until everything is combined well.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add this dry mixture to the wet ingredients, stirring just until no flour streaks remain.
5. Add Oats and Chocolate:
Fold in the oats and chocolate chips or chopped chocolate so they’re evenly spread throughout the dough.
6. Shape and Bake:
Use a cookie scoop or a heaping spoonful to drop dough balls about 2 inches apart onto the prepared baking sheets. If you like, sprinkle a little flaky sea salt on top for contrast.
Bake for 12-15 minutes until the edges look set and golden but the centers still feel soft. Remember they will firm up as they cool.
7. Cool and Serve:
After baking, let the cookies rest on the baking sheets for about 5 minutes. Then transfer them carefully to a wire rack to cool completely.
Enjoy these warm or at room temperature with a glass of milk or your favorite warm drink!
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes, frozen pumpkin puree works perfectly! Just thaw it completely in the fridge or at room temperature and give it a good stir before measuring and adding to the dough.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze them for up to 3 months—just thaw at room temperature before enjoying.
Can I Substitute the Butter With Oil or Margarine?
Butter is essential here to get that rich brown butter flavor and chewy texture. Substituting with oil or margarine will change the taste and consistency, so it’s best to stick with butter for this recipe.
What Can I Do If I Don’t Have All the Spices?
No worries! You can use 1 1/2 teaspoons of pumpkin pie spice as a simple substitute, or just use cinnamon alone for a milder flavor.
