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Pumpkin Cookie Recipe

Brown Butter Pumpkin Oat Cookies

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!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 16 cookies
Calories: 210kcal

Equipment

  • Hand mixer
  • Large Baking sheet

Ingredients

  • ¾ cup unsalted butter 1 1/2 sticks
  • cups flour
  • 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
  • teaspoons pure vanilla extract
  • 1 cup pumpkin purée
  • 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!

Nutrition

Calories: 210kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 130mg | Potassium: 91mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2666IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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