Brown Butter Pumpkin Oatmeal Cookies
Indulge in the warmth of fall with these irresistible Brown Butter Pumpkin Oatmeal Cookies. With their chewy texture and rich flavors, these cookies make for the perfect treat during crisp autumn days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 and 1/4 cups canned pumpkin puree
- 1 cup unsalted butter (cut into pieces)
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned whole rolled oats
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 2/3 cup packed light or dark brown sugar
Instructions
- Brown the butter in a saucepan over medium heat until golden brown and nutty.
- In a large bowl, mix the browned butter (cooled slightly), pumpkin puree, and vanilla until smooth.
- In another bowl, whisk together flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice.
- Gradually combine the dry ingredients with the wet ingredients; fold in sugars until blended.
- Preheat oven to 350°F (175°C). Drop rounded tablespoons of dough onto lined baking sheets.
- Bake for about 12-15 minutes until golden around edges but soft in center.
- Cool on wire racks before glazing with a mixture of melted butter, confectioners' sugar, milk, and vanilla.
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg