Name: Brown Butter Pumpkin Oatmeal Cookies
Prep time: 15 min
Cook time: PT-485893H13M56S
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 1/2 cup pumpkin purée (not pumpkin pie filling); 3/4 cup brown sugar; 1/2 cup granulated sugar; 1 large egg yolk; 2 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp baking soda; 1/2 tsp salt (optional); 2 cups old-fashioned oats; Optional: 3/4 cup chopped pecans, chocolate chips, or dried cranberries

I love making these Brown Butter Pumpkin Oatmeal Cookies because they combine the cozy flavors of fall—warm cinnamon, nutmeg, and pumpkin—with the rich, nutty depth of browned butter. They’re soft with just the right chew from oats, and the pumpkin keeps them wonderfully moist. These cookies feel like a comforting hug in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter

1/2 cup pumpkin purée (not pumpkin pie filling)

3/4 cup brown sugar

1/2 cup granulated sugar

1 large egg yolk

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking soda

1/2 tsp salt (optional)

2 cups old-fashioned oats

Optional: 3/4 cup chopped pecans, chocolate chips, or dried cranberries

Directions

Brown the butter: In a saucepan over medium heat, I melt the butter until it turns golden and smells nutty—this usually takes about 5 to 7 minutes. Then I let it cool for 10 minutes.

Mix wet ingredients: I combine the cooled brown butter with pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract in a bowl, whisking until smooth.

Add dry ingredients: Next, I stir in the flour, cinnamon, nutmeg, baking soda, and salt. After that, I fold in the oats and any optional add-ins like pecans or chocolate chips.

Chill the dough: To help the cookies keep their shape, I chill the dough in the fridge for 30 to 60 minutes.

Bake: I preheat the oven to 350°F (175°C). Using a scoop, I place the dough onto parchment-lined baking sheets and bake for 10 to 12 minutes. I watch for the edges to be set and the centers to look slightly underbaked.

Cool & enjoy: I let the cookies cool on the baking sheet for 5 minutes before moving them to a rack to cool completely.

Servings and timing

This recipe makes about 24 cookies depending on the size I scoop. The total active prep time is around 15 minutes, but including chilling and baking, it takes roughly 1 hour.

Variations

I like experimenting with this recipe by swapping out the optional add-ins. Pecans add a lovely crunch, chocolate chips bring a sweet melty contrast, and dried cranberries give a tart bite that pairs beautifully with the pumpkin spice. Sometimes, I sprinkle a little sea salt on top before baking for an extra flavor boost. For a gluten-free option, I use certified gluten-free oats and substitute the all-purpose flour with a gluten-free blend.

Storage/Reheating

I store these cookies in an airtight container at room temperature, and they stay fresh for up to 4 days. To keep them soft, I sometimes add a slice of bread in the container. If I want to reheat, I pop a cookie in the microwave for 10 to 15 seconds to bring back that fresh-baked warmth and softness.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

I don’t recommend it because pumpkin pie filling is sweetened and spiced already, which can throw off the balance of flavors and texture. I stick to pure pumpkin purée for the best results.

What if I don’t want to brown the butter?

You can skip browning the butter and just melt it, but browning adds a nutty, complex flavor that I find really elevates these cookies. It’s worth the extra step!

Can I freeze the cookie dough?

Yes, I often freeze the dough balls on a tray and then transfer them to a freezer bag. When I’m ready, I bake them straight from frozen, adding a couple of extra minutes to the baking time.

How do I make these cookies vegan?

To veganize the recipe, I replace butter with vegan butter, use a flax egg instead of the egg yolk, and make sure any optional add-ins are vegan-friendly.

Why do the cookies look underbaked in the center?

I prefer to pull the cookies out when the centers look a bit underbaked because they continue to cook as they cool. This way, the cookies stay soft and chewy rather than dry.

Conclusion

I’m always excited to bake these Brown Butter Pumpkin Oatmeal Cookies because they bring out the best flavors of autumn in a simple, delicious treat. The combination of browned butter and pumpkin creates a moist, flavorful cookie with a lovely texture thanks to the oats. Whether I’m baking for friends, family, or just myself, these cookies never disappoint and have become a seasonal favorite I look forward to every year.

Brown Butter Pumpkin Oatmeal Cookies