Brown Butter Pumpkin Oatmeal Cookies

These Brown Butter Pumpkin Oatmeal Cookies are the ultimate fall treat—soft, chewy, and bursting with warm spices, hearty oats, and rich brown butter flavor. The pumpkin keeps them tender while the browned butter adds a nutty depth that makes each bite feel extra special. They’re perfect with a cup of coffee, tucked into lunchboxes, or shared on a cozy autumn afternoon.

Why I Love This Recipe

I love how these cookies blend classic oatmeal cookie texture with the rich flavors of fall. Browning the butter takes just a few extra minutes, but it adds such a deep, toasty flavor that makes these cookies stand out. The pumpkin gives them moisture without being overpowering, and the warm spices make my kitchen smell like pure comfort. They’re easy to make and even easier to love.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (for browning)
• Brown sugar
• Granulated sugar
• Pumpkin purée (not pumpkin pie filling)
• Egg yolk
• Vanilla extract
• All-purpose flour
• Old-fashioned oats
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt
• Optional: chocolate chips, chopped nuts, or dried cranberries

Directions

1. I start by browning the butter in a saucepan over medium heat, swirling until it turns golden and smells nutty. Then I let it cool slightly.
2. In a large bowl, I whisk the browned butter with brown sugar and granulated sugar until well combined.
3. I stir in the pumpkin purée, egg yolk, and vanilla extract until smooth.
4. In another bowl, I whisk together the flour, oats, baking soda, spices, and salt.
5. I mix the dry ingredients into the wet just until combined. If I’m adding chocolate chips or nuts, I fold them in now.
6. I chill the dough for 30–60 minutes to help the cookies hold their shape and develop flavor.
7. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. I scoop the dough into balls and place them a few inches apart, then bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
9. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18–20 cookies and takes around 20 minutes to prep, plus 30–60 minutes for chilling and 10–12 minutes to bake. From start to finish, I have fresh cookies in just over an hour.

Variations

• I love adding dark chocolate chips or white chocolate chunks for an extra indulgent touch.
• Chopped pecans or walnuts add crunch and pair beautifully with the pumpkin and spices.
• For a fruitier twist, I sometimes mix in dried cranberries or raisins.
• A drizzle of maple glaze or cream cheese icing makes them feel extra bakery-worthy.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy thanks to the pumpkin. For longer storage, I freeze them in a sealed bag for up to 2 months and thaw at room temperature. If I want that fresh-baked feel, I warm them for 10 seconds in the microwave.

FAQs

Why do I need to brown the butter?

Browning the butter adds a nutty, caramelized flavor that gives the cookies a rich, deep taste. It makes a huge difference and only takes a few minutes.

Can I skip chilling the dough?

I wouldn’t recommend it. Chilling helps firm up the dough so the cookies don’t spread too much, and it lets the flavors develop. Even 30 minutes helps a lot.

What kind of oats should I use?

I use old-fashioned rolled oats for the best chewy texture. Quick oats make the cookies softer, while steel-cut oats won’t work well here.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and certified gluten-free oats. The texture stays soft and chewy with just a slight variation.

Do these cookies taste very pumpkin-y?

The pumpkin flavor is subtle and mostly adds moisture and a soft texture. The spices and brown butter really lead the way in flavor.

Conclusion

These Brown Butter Pumpkin Oatmeal Cookies are everything I want in a fall dessert—warm, cozy, and packed with flavor. They come together with simple ingredients and a touch of extra care that pays off in every bite. Whether I’m baking them for a gathering or just to enjoy with a hot drink, they always hit the spot.

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