Looking for a pumpkin cookie recipe? Try these brown butter pumpkin oat cookies. Loaded with plenty of pumpkin spice and lots of brown butter, these cookies are soft, chewy, and delicious. This is a perfect pumpkin dessert recipe for autumn!
Even though it’s still hot here in Baltimore, I’m loving the brisk mornings and the feel of autumn in the air. The first crisp morning of the season is always a signal that it’s time for pumpkin everything. This pumpkin cookie recipe is loaded with brown butter, oats, and pumpkin purée for a delicious autumn treat. They are not too sickening sweet or decadent, so you won’t feel guilty about having a cookie for breakfast!
Depending on your preference, you can add a few semi-sweet or dark chocolate chips on top for all the cookies, some of the cookies, or none of the cookies.
Ready to make this pumpkin cookie recipe? Here’s how to make these brown butter pumpkin oat cookies:
The first step of this recipe is browning the butter. You want to watch it carefully to prevent the milk solids from burning. Cook the butter over medium-low heat and stir regularly. It takes 6–9 minutes and you do not want to leave the stove unattended because it will burn before you know it! Pour the brown butter into a heatproof bowl and start on the remaining steps.
Next, combine flour, baking soda, Vietnamese cinnamon, and pumpkin pie spice. Now, prepare the wet ingredients. First, mix together brown sugar and granulated sugar. Pour that warm brown butter on top and mix with a hand mixer. You want to mix until you reach a consistency of a thick batter. It will take awhile, but continue mixing for 5–6 minutes until it thickens up into a thick batter.
Next, add an egg yolk, vanilla extract, and pumpkin purée and mix until smooth. Fold in the oats and mix until just combined.
From there, simply add the dry ingredients into the wet ingredients. Cover the bowl and freeze the mixture for 20 minutes or refrigerate for 1 hour.
For this pumpkin cookie recipe, I like thick, chewy cookies so I scoop into about a tablespoon and a half-sized balls and ended up with 16 cookies. You can scoop into smaller cookies, depending on your preference but you may need to adjust the cooking time. If you make the cookies large like mine, you’ll need to bake for about 20 minutes. Smaller cookies may only need 9–12 minutes.
Do you love this pumpkin cookie recipe? Are you looking for another pumpkin dessert recipe? Try Mia’s Easy Pumpkin Bars!
If you made this pumpkin cookie recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.
Brown Butter Pumpkin Oat Cookies
Equipment
- Hand mixer
- Large Baking sheet
Ingredients
- ¾ cup unsalted butter 1 1/2 sticks
- 1½ cups flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon Vietnamese cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1½ teaspoons pure vanilla extract
- 1 cup pumpkin purée
- 1½ cups old-fashioned rolled oats
- Semi-sweet or dark chocolate chips optional
Instructions
Brown the butter:
- Place the butter in a small saucepan and turn the heat to medium. Cook, frequently stirring, for 6–9 minutes until the butter begins to brown. It will take on a very nutty, aromatic fragrance. Watch the butter closely so that it does not burn. Once the butter has browned, immediately pour it into a heatproof bowl and set it aside.
Prepare the dry ingredients:
- Combine the flour, pumpkin pie spice, cinnamon, and salt in a bowl and stir to combine.
Prepare the wet ingredients:
- Place the brown sugar and granulated sugar in a large bowl. Pour the warm brown butter all over the sugar. Use a hand mixer on medium speed to combine the ingredients. Continue mixing for 5–7 minutes until the mixture takes on the consistency of a thick batter.
- Add the egg yolk and vanilla extract and mix again until completely incorporated.
- Add the pumpkin purée and mix again until combined.
Combine the wet and dry ingredients:
- Slowly add the dry ingredients to the wet ingredients, continuously mixing with the hand mixer until the ingredients are combined. Do not over-mix!
- Using a spatula, fold in the rolled oats until just combined. The batter may feel a little loose, so do NOT skip the freezing/refrigeration step below.
Chill the cookie batter:
- Cover the bowl with aluminum foil or plastic wrap and transfer to the freezer for 20 minutes. Alternatively, transfer to the refrigerator for 30–40 minutes. This will allow the batter to firm up before baking.
Bake the cookies:
- Preheat oven to 350ºF.
- Line a large baking sheet with parchment paper. Scoop the batter into 1½ tablespoon-sized balls and lightly roll them together between your palms. Place the baking sheet about 2 inches apart, and flatten the balls lightly with your palm. If desired, sprinkle the tops cookies with chocolate chips.
- Transfer to the oven for 20 minutes. Begin checking the cookies at 15 minutes in and adjust the timing accordingly. It can take anywhere from 15–25 minutes, depending on the thickness of the cookies. They are done when a toothpick inserted into the center of the cookie comes out clean.
- Transfer the cookies to a cooling rack. Enjoy!
