Learn how to make the best brown butter pumpkin oatmeal cookies in just a few steps. Satisfying, nutty flavor, rich dark brown color - these chewy pumpkin cookies are the answer to your search for the chewiest cookie recipe out there.
We love easy cookie recipes, from our Oatmeal Cookies With Raisins, Cookies And Cream Cookies, Carrot Cookies to Red Velvet Cookies. These Brown Butter Pumpkin Oatmeal Cookies are sure to please!
Why We Love This
These chewy pumpkin oatmeal cookies will become your new favorite. The dark color and nutty caramel aroma of these cookies are simply irresistible.
Pumpkin season or not! These Pumpkin cookies are sure the best satisfying fall cookie recipe and the truth is, you can bake them any time of year.
Whether you go for Pumpkin puree in a can or use homemade leftover pumpkin puree is up to you! Both will taste delicious, your inner cookie connoisseur will appreciate it.
Instructions
Brown butter. Melt butter in a small pot or pan over medium-low heat until it starts to brown.
Make sure to stir to prevent the butter from burning and sticking to the bottom of the pan. Set aside to cool.
In a medium bowl, whisk together oats, flour, baking powder, salt, sugar, and pumpkin spice.
In a separate large bowl or stand of an electric mixer, combine cooled brown butter, egg, vanilla, and pumpkin puree.
Beat on low. Combine wet ingredients with dry ingredients and mix until a soft dough has formed.
The batter will be more on the moist side (not sticky dough). Chill the dough in the fridge for at least 1 hour or in the freezer for 30 minutes.
Take about 2 heaping tablespoons of dough, roll into balls, and place on large baking sheets lined with parchment paper. Gently press on each dough ball to flatten it.
Bake at 350 F for 10-12 minutes. Cookies will have a soft center and look underbaked. They are ready to be taken out of the oven!
Let the cookies cool in the pan before transferring to a wire rack to cool off completely.
For the full list of ingredients, please scroll down where you'll find the recipe card.
I recommend prepping your ingredients in advance. Bring the egg and butter to room temperature before proceeding. A quick pro-tip: if short on time, you can warm up an egg straight from the fridge by lowering it into a bowl with warm water for 10-15 minutes. Change the water within that time if needed.
Tips
- Always chill the dough before baking and between the batches. This prevents the cookies from spreading too much.
- You can easily double the ingredients to make an extra batch of cookies and store the batter in the freezer for 1-2 months.
- Always check the expiry date on the label of your baking powder and baking soda as old or expired ingredients can affect how these cookies rise while baking.
- Pumpkin puree - For better results, place the pumpkin puree between 2-4 paper towels for 10 minutes to get the excess moisture out. It will help the cookies to be chewy and hold their texture better. This applies to both canned and freshly made pumpkin puree (this version even more as we need to get more moisture out here).
PRO TIP for perfectly round cookies! Once cookies are taken out of the oven, place an upside-down round glass cup or a larger cookie cutter over each cookie and quickly swirl it around to shape the cookie and smooth out the edges. Works like magic, EVERY TIME!
What is the secret to soft chewy cookies?
My best tip for soft chewy cookies is very simple, underbaked cookies. The longer you bake the crispier and drier the cookies will get.
Even with lower temperatures in the oven. To increase chewiness even more you could also add an extra egg yolk to this recipe.
Freezing and Storing Instructions
Cool cookies before storing them completely. Transfer to airtight containers and keep at room temperature for 2-3 days or freeze for 2-3 months.
Easy Breakfast and Dessert Recipes
- Chocolate Rice Pudding
- Carrot Cookies
- Valentine Oreo Brownie Bars With Chocolate Ganache Glaze
- Healthy Almond Flour Banana Bread
- Healthy Chocolate Chip Banana Bread
Thank you so much for reading about how to make brown butter pumpkin oatmeal cookies from scratch! Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
FAQ
In my experience, melting butter make the best chewy cookies. This applies both to browned butter as well as regular melted butter. Softened butter makes cookies chewy but crunchier. It is a personal preference, as some people like crispy and chewy cookies.
Brown butter adds a rich nutty aroma, complex flavor, and darker color to cookies. It changes the flavor completely compared to regular butter. I would note here that browning butter does take the moisture out of butter and normally we would need to add the liquid back later. But in this recipe for pumpkin cookies, we have enough moisture thanks to pumpkin puree.
My best tip for soft chewy cookies is very simple, underbaked cookies. The longer you bake the crispier and drier the cookies will get. Even with lower temperature in the oven. To increase chewiness even more you could also add an extra egg yolk to this recipe. Sally explains very well what it takes to make a perfectly chewy cookie recipe.
Did you make this recipe? Be sure to leave a rating and a comment below. Thank you!
Brown Butter Pumpkin Oatmeal Cookies
Ingredients
- 7 oz unsalted butter at room temperature
- 1 cup + 4 tablespoons all purpose flour sifted
- 1 cup oats i used quick oats but for more texture you can use old fashioned rolled oats
- 1 teaspoon baking soda sifted
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1 large egg
- ½ cup pumpkin puree Libby’s or fresh homemade puree 1 teaspoon vanilla extract
Instructions
- Brown butter. Melt butter in a small pot or pan over medium-low heat until it starts to brown. Make sure to stir to prevent the butter from burning and sticking to the bottom of the pan. Set aside to cool.
- In a medium bowl, whisk together oats, flour, baking powder, salt, sugar, pumpkin spice.
- In a separate large bowl or stand of an electric mixer combine cooled brown butter, egg, vanilla, pumpkin puree. Beat on low. Combine wet ingredients with dry ingredients and mix until until soft dough has formed.
- The batter will be more on the moist side (not sticky dough). Chill the dough in the fridge for at least 1 hour or in the freezer for 30 minutes. Take about 2 heaping tablespoons of dough, roll into balls and place on large baking sheets lined with parchment paper. Gently press on each dough ball to flatten it.
- Bake at 350 F for 10-12 minutes. Cookies will have a soft center and look underbaked. They are ready to be taken out of the oven! Let the cookies cool in the pan before transferring on a wire rack to cool off completely.
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Looks great, will try a vegan version. Thanks to you