Hey y’all! If you crave cozy flavors and chewy textures, these Brown Butter Pumpkin Oatmeal Cookies are about to become your new favorite treat. Packed with caramelized nutty notes from browned butter, rich pumpkin puree, and the warm spice of cinnamon, they’re perfect for autumn gatherings, afternoon snacks, or holiday cookie exchanges. Ready for bakery-style cookies infused with comforting fall vibes? Let’s get cooking!
Why You’ll Love This Brown Butter Pumpkin Oatmeal Cookies Recipe
- The nutty, caramelized flavor from brown butter makes every bite extra special.
- Soft, chewy texture with crisp edges—absolute cookie perfection!
- Full of pumpkin and cozy spices for a classic fall-inspired treat.
- Easy, no-fuss recipe—no need to chill the dough.
- Perfect for sharing at potlucks, holiday parties, or just because.
Ingredients for Brown Butter Pumpkin Oatmeal Cookies
- 1 cup (226g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (180g) old-fashioned rolled oats
- 3/4 cup (130g) mini chocolate chips (optional)
- 1/2 cup (75g) chopped pecans or walnuts (optional)
How to Make Brown Butter Pumpkin Oatmeal Cookies
1. Brown the Butter
In a medium saucepan over medium heat, melt the butter. Stir frequently, cooking until it foams, turns golden brown, and develops a nutty aroma (about 5-7 minutes). Remove from heat and let cool 10 minutes.
2. Mix the Wet Ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, and browned butter until smooth. Add the egg yolk, pumpkin puree, and vanilla extract. Mix until well combined.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
4. Stir in Oats and Add-ins
Fold in the rolled oats. If using, add mini chocolate chips and chopped pecans or walnuts. Mix until evenly distributed.
5. Scoop and Bake
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough (about 2 tablespoons per cookie) onto the sheets, spacing them 2 inches apart. Bake for 12-14 minutes, or until edges are golden and centers look slightly underbaked. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes for the Best Brown Butter Pumpkin Oatmeal Cookies
- Use properly browned butter for unbeatable nutty flavor—don’t rush this step!
- Blot extra moisture from pumpkin puree with paper towels to prevent cakey cookies.
- See this pumpkin baking guide for more tips on using pumpkin in cookies.
Variations on Brown Butter Pumpkin Oatmeal Cookies
- Cranberry White Chocolate: Replace chocolate chips with white chocolate chips and add dried cranberries.
- Mocha Pumpkin: Mix in 1 tablespoon instant espresso powder with the dry ingredients for a subtle coffee kick.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for regular flour.
Required Equipment for Brown Butter Pumpkin Oatmeal Cookies
- Medium saucepan
- Large mixing bowl
- Whisk and spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Cookie scoop (optional)
How to Store Brown Butter Pumpkin Oatmeal Cookies
Once completely cooled, store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a zip-top bag for up to 2 months. Thaw at room temperature before enjoying.
Serving Suggestions and Pairings
- Enjoy with a steaming mug of chai tea or pumpkin spice latte for ultimate fall vibes.
- Serve as part of a holiday cookie platter with spiced apple cider.
- Crumble over vanilla ice cream for a decadent dessert twist.
Pro Tips for Brown Butter Pumpkin Oatmeal Cookies
- Don’t overbake—cookies should look a little underdone in the center; they’ll firm as they cool.
- Chill the dough for 30 minutes for even thicker, chewier cookies if desired (see why chilling helps).
- Use high-quality cinnamon and fresh nutmeg for richer flavor.
Brown Butter Pumpkin Oatmeal Cookies FAQ
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Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer; old-fashioned oats give the best chew. -
Why do you use only the egg yolk?
The yolk adds richness and helps keep the cookies chewy instead of cakey. -
Can I make Brown Butter Pumpkin Oatmeal Cookies ahead of time?
Absolutely! Freeze baked cookies or unbaked dough balls; just add a minute or two to baking time straight from the freezer.
Ingredients
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/3 cup (80g) pumpkin puree
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (120g) old-fashioned oats
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a small saucepan over medium heat, melt the butter and cook until golden brown and fragrant. Let cool for 5 minutes.
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3In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar. Beat in the egg, pumpkin puree, and vanilla extract until smooth.
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4In a separate bowl, mix the oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add dry ingredients to wet ingredients and stir until just combined.
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5Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
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6Bake for 12–14 minutes or until the edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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