Brown Butter Pumpkin Oatmeal Cookies Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup pumpkin puree (canned, not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Brown the Butter – Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam and then develop little brown bits at the bottom. Once it smells nutty and looks amber in color, remove it from the heat immediately and pour it into a large mixing bowl to cool for 10 minutes.
- Step 2: Blot the Pumpkin – Pumpkin puree contains a lot of water. Place the 1/2 cup of pumpkin on a plate lined with paper towels. Use another paper towel to press down and soak up the excess moisture. You want the pumpkin to look thick and concentrated. This step is crucial for a chewy cookie.
- Step 3: Mix the Wet Ingredients – To the cooled brown butter, add the brown sugar and granulated sugar. Whisk until smooth. Add the blotted pumpkin, egg yolk, and vanilla extract. Mix until fully combined and creamy.
- Step 4: Combine the Dry Ingredients – In a separate bowl, whisk together the flour, oats, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not overmix.
- Step 5: Chill the Dough – Cover the bowl and refrigerate the dough for at least 30 minutes. This helps the oats hydrate and prevents the cookies from spreading too thin in the oven.
- Step 6: Prepare for Baking – Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) and place them 2 inches apart on the sheets.
- Step 7: Bake and Cool – Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.