These Brown Butter Pumpkin Oatmeal Cookies are a wonderful twist on classic oatmeal cookies with the cozy flavors of pumpkin and a nutty brown butter kick. They’re soft and chewy with just the right amount of warmth from spices like cinnamon and nutmeg, making them perfect for fall or any time you want a little comfort in cookie form.
I love how the brown butter adds a deep, toasty flavor that makes these cookies feel extra special without any extra fuss. The pumpkin keeps them moist and tender, so they don’t dry out like some cookies can. Plus, the oats give them a nice chew and texture that’s super satisfying.
My favorite way to enjoy these cookies is with a glass of cold milk or a cup of warm tea in the afternoon. They’re great for packing in lunch boxes too, and I’ve found that they taste even better the next day after the flavors have had time to settle. These cookies always bring smiles and warm feelings whenever I share them around.
Key Ingredients & Substitutions
Brown Butter: Browning butter adds a nutty depth to your cookies that regular melted butter can’t match. If you’re new to browning, just watch carefully so it doesn’t burn. You can use regular melted butter if needed, but the flavor will be milder.
Pumpkin Puree: Canned pumpkin works great here for convenience, but fresh pumpkin puree is a nice, fresh swap if you have it. Avoid pumpkin pie filling with added spices and sugar since you want control over the flavor.
Old-Fashioned Rolled Oats: These give chewy texture and hold the cookies together well. Quick oats could work but might make the cookies softer and less textured.
Dark Chocolate Chunks: Chocolate chips or chunks add melty pockets of sweetness. You could swap for white chocolate or dried cranberries for a different twist. A sprinkle of flaky sea salt on top really balances the sweetness beautifully.
How Do You Perfectly Brown Butter Without Burning It?
Browning butter is simple but needs attention. Here’s how I do it every time:
- Use a light-colored pan so you can watch the color change clearly.
- Heat butter over medium heat, stirring constantly.
- First it melts, then foams, then changes to a golden brown color with a nutty aroma.
- Once browned, remove from heat immediately to stop cooking.
Let it cool a bit before mixing with sugars to avoid melting the sugar too much. This little extra step turns regular cookies into something special with a rich flavor boost.
Equipment You’ll Need
- Medium saucepan – perfect for browning the butter evenly without burning it.
- Mixing bowls – you’ll need one for wet ingredients and one for dry to keep things organized.
- Whisk – makes mixing your dry ingredients quick and smooth.
- Wooden spoon or spatula – great for folding oats and chocolate into the dough gently.
- Cookie scoop or tablespoon – helps you portion the cookies evenly for uniform baking.
- Baking sheets lined with parchment paper or silicone mats – prevent sticking and make cleanup easy.
- Wire cooling rack – lets cookies cool evenly and keep their chewy texture.
Flavor Variations & Add-Ins
- Swap chocolate chunks for dried cranberries or raisins for a fruity sweetness and chewiness.
- Add 1/2 cup chopped toasted pecans or walnuts for a crunchy contrast and nutty flavor.
- Mix in 1/2 teaspoon ground ginger or allspice for a warmer, spicier cookie perfect for holiday baking.
- Try adding white chocolate chips instead of dark chocolate for a sweeter, creamy touch.
How to Make Brown Butter Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (canned or fresh)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3 cups old-fashioned rolled oats
- 1 cup dark chocolate chunks or chips
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time and 10-12 minutes of baking per batch. Allow a few extra minutes for the butter to brown and to cool the cookies on a rack. So overall, expect around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to keep cookies from sticking and make cleanup easy.
2. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Stir the butter frequently as it melts. Soon it will foam and then begin to turn a golden brown color with a nutty aroma—this usually takes 5 to 7 minutes. Once browned, remove the pan from heat and let the butter cool slightly.
3. Mix Wet Ingredients:
In a large bowl, combine the browned butter with the brown sugar and granulated sugar. Beat the mixture until well combined and creamy. Then add the egg, vanilla extract, and pumpkin puree. Stir everything together until smooth and evenly mixed.
4. Combine Dry Ingredients:
In a separate bowl, whisk the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and cloves (if using) together. Mixing the dry ingredients separately helps distribute the spices evenly.
5. Make the Cookie Dough:
Gradually add the dry ingredients into the wet ingredients, stirring just until everything comes together. Then fold in the rolled oats evenly, followed by the dark chocolate chunks or chips.
6. Scoop and Bake:
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. If you like, sprinkle a little flaky sea salt on top of each cookie to enhance the flavor.
Bake in your preheated oven for 10-12 minutes. The cookies should be set around the edges but still look slightly soft in the center.
7. Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps the cookies firm up while keeping them chewy and delicious.
These warm, chewy brown butter pumpkin oatmeal cookies with melty chocolate are perfect with a glass of milk or your favorite warm drink. Enjoy every bite!
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes, you can! Just make sure the pumpkin puree is fully thawed and well-drained if needed to avoid extra moisture in the dough, which can affect the cookie texture.
Can I Substitute Rolled Oats with Quick Oats?
You can, but quick oats tend to create a softer, less chewy cookie. For the best texture, stick with old-fashioned rolled oats as they hold up better during baking.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, freeze them for up to 3 months and thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking. This can help deepen the flavors and prevent the cookies from spreading too much while baking.
