Description
Soft, chewy, and packed with cozy fall flavor, these Brown Butter Pumpkin Spice Oat Cookies combine nutty brown butter, pumpkin purée, rolled oats, and a perfectly balanced blend of cinnamon, ginger, nutmeg, and cloves. They have lightly crisp edges and a tender, moist center, making them an easy homemade treat for fall, Thanksgiving, or any cozy afternoon.
Ingredients
Scale
- 8 tbsp (113 g) unsalted butter, cut into pieces
- ¾ cup (165 g) packed light brown sugar
- ¼ cup (60 g) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120 g) pure pumpkin purée, not pumpkin pie filling
- 1½ cups (180 g) all-purpose flour
- ¾ cup (60 g) old-fashioned rolled oats
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
- Melt the butter in a saucepan over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells nutty and toasted. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the browned butter, light brown sugar, dark brown sugar, egg, and vanilla until smooth and glossy.
- Stir in the pumpkin purée until evenly combined.
- In a separate bowl, whisk together the flour, rolled oats, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into tablespoon-sized portions and place them about 2 inches apart on the prepared baking sheet. Flatten slightly if desired.
- Bake for 10–11 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- If your pumpkin purée is very watery, drain it slightly before using.
- Chilling the dough helps prevent the cookies from spreading too much.
- Do not overbake. The centers should look slightly underdone when removed from the oven.
- For extra crunch, add ½ cup chopped pecans or walnuts.
- For a sweeter variation, add ½ cup white chocolate chips.
- Store cooled cookies in an airtight container for 3–4 days.
- Freeze baked cookies in an airtight freezer bag for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
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