![- 1 cup unsalted butter - 1 cup brown sugar, firmly packed - 1/2 cup granulated sugar - 1/2 cup pure pumpkin puree - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups rolled oats - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon fine salt - Optional add-ins: 1 cup semi-sweet chocolate chips & 1/2 cup chopped nuts If you need to adjust the recipe, here are some tips. For a smaller batch, you can halve the amounts. If you want to make more, simply double everything. When using other measurements, remember that 1 cup equals 16 tablespoons. This helps when you need precise amounts for your cookies. You will need some basic tools for this recipe. Grab mixing bowls for combining ingredients. A whisk works well for blending. A cookie scoop makes shaping cookies easy. Baking sheets lined with parchment paper are great for even baking. Having these tools ready will make your baking process smooth and fun! Start by melting one cup of unsalted butter in a medium saucepan. Use medium heat and stir constantly. You'll see foam forming on top. Keep stirring until the butter turns a rich golden brown. This should take about 5 to 7 minutes. You'll know it's ready when you smell a nutty aroma. Once it’s browned, remove it from the heat and let it cool for a few minutes. In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Use a hand mixer or whisk to beat the mixture until it’s smooth and creamy. Then, add in half a cup of pure pumpkin puree, one large egg, and one teaspoon of pure vanilla extract. Mix everything until it’s well blended. In a separate bowl, whisk together the two cups of rolled oats, one and a half cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, a quarter teaspoon of ground ginger, and half a teaspoon of fine salt. Make sure these dry ingredients are mixed well to ensure even flavor in your cookies. Now, slowly add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix the dough. If you want some extra flavor and texture, fold in one cup of semi-sweet chocolate chips and/or half a cup of chopped nuts, like walnuts or pecans. Cover the bowl with plastic wrap or a lid. Place the cookie dough in the fridge for at least 30 minutes. This step is important. Chilling the dough helps it firm up, making it easier to shape the cookies. While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. After chilling, use a cookie scoop or tablespoon to drop dough rounds onto the sheets. Space them about 2 inches apart. Bake for 10 to 12 minutes. The edges should be lightly golden brown, while the centers stay soft. This gives you that perfect chewy texture. To make soft, chewy cookies, follow these tips: - Use brown butter: It adds rich flavor and moisture. - Chill the dough: This helps the cookies stay thick. - Don't overmix: Stir just until combined to keep them soft. - Check baking time: Remove cookies when the edges are golden. Watch out for these common pitfalls: - Skipping the chilling step: This leads to flat cookies. - Overbaking: It makes cookies hard rather than chewy. - Not measuring flour correctly: Too much flour makes them dry. - Using old baking soda: It can affect the rise and texture. Add a creative touch to your cookies with these ideas: - Sprinkle sea salt: It contrasts nicely with sweet flavors. - Add spices: A pinch of cardamom or allspice for warmth. - Include dried fruit: Cranberries or raisins can add sweetness. - Top with nuts: Walnuts or pecans give a nice crunch. For the complete guide, check the Full Recipe of Brown Butter Pumpkin Oatmeal Cookies. {{image_4}} You can enjoy these cookies without gluten. Use almond flour or oat flour instead of all-purpose flour. You might need to add a bit more liquid to keep the dough moist. Also, look for gluten-free oats to ensure every bite is safe for you. Remember to check labels for hidden gluten in your ingredients. To make these cookies vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use coconut oil or vegan butter in place of the unsalted butter. This change keeps the cookies rich and tasty without dairy. Want to mix it up? Add more spices like cloves or allspice for a deeper flavor. Chopped nuts like pecans or walnuts add a nice crunch. You can also toss in dried fruits such as cranberries or raisins for a sweet twist. Each of these adds a new layer to your oatmeal cookies, making them even more delightful. To keep your cookies fresh, use an airtight container. Place a piece of bread in the container. This helps to absorb moisture and keeps cookies soft. If you prefer a crispier cookie, store them in a container without bread. You can freeze both unbaked and baked cookies. For unbaked cookies, scoop the dough onto a baking sheet. Freeze for about an hour, then transfer the dough balls to a freezer bag. For baked cookies, cool them completely. Then, layer them with parchment paper in a freezer-safe container. At room temperature, these cookies last about one week. If you store them in the fridge, they can last up to two weeks. Make sure they are in an airtight container to maintain freshness. Using pumpkin pie filling is not the best choice. Pumpkin pie filling has added spices and sugar. This can change the taste and texture of your cookies. If you want to use it, cut down on the sugar and spices in the recipe. I recommend sticking with pure pumpkin puree for the best results. Sticky dough can happen for a few reasons. First, you may have added too much liquid. Check your measurements, especially for the pumpkin puree. Second, the flour could be packed too tightly. Lightly spoon the flour into the measuring cup for accuracy. If your dough is still too sticky, add a little more flour until it’s manageable. You’ll know your cookies are done when the edges turn golden brown. The centers should look slightly soft and puffy. They will firm up as they cool. A good tip is to take them out when they look a bit underdone. This gives you that soft, chewy texture. You can use other sugars, but it may change the flavor. Brown sugar gives a rich taste and moisture. White sugar will make them crisper. Coconut sugar is a good option for a deeper flavor. Just remember, each sugar has different properties and may affect your cookie texture. If you need a quick fix, use regular melted butter. It won’t have that nutty flavor, but it will work. You could also try using vegan butter or ghee. Each option will change the taste a bit, but they will still make tasty cookies. For the complete recipe, check out the [Full Recipe]. This blog post detailed how to make delicious Brown Butter Pumpkin Oatmeal Cookies. We covered essential ingredients, step-by-step instructions, and helpful tips to perfect your baking. Remember to chill your dough for the best texture and shape. Also, consider fun variations for gluten-free and vegan options. With these insights, you can enjoy cookies that are soft, chewy, and bursting with flavor. Happy baking!](https://meltedrecipes.com/wp-content/uploads/2025/07/83d283ea-1f88-4c16-8f3a-79ecc8409b00-300x300.webp)
Brown Butter Pumpkin Oatmeal Cookies
Indulge in the rich flavors of fall with these irresistible brown butter pumpkin oatmeal cookies! This delightful recipe combines nutty browned butter, pure pumpkin, and warm spices for a chewy, melt-in-your-mouth treat. Perfect for sharing or savoring yourself, these cookies can be customized with chocolate chips and nuts. Click through to explore the step-by-step guide and bake your way to autumn bliss!