Soft and chewy Brown Butter Pumpkin Oatmeal Cookies combining warm fall spices, nutty browned butter, and moist pumpkin with hearty oats.

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

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Brown the butter: Melt butter in a saucepan over medium heat until golden and nutty, about 5-7 minutes. Let cool for 10 minutes.
Mix wet ingredients: Combine cooled brown butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract in a bowl; whisk until smooth.
Add dry ingredients: Stir in flour, cinnamon, nutmeg, baking soda, and salt. Fold in oats and optional add-ins.
Chill the dough: Refrigerate dough for 30 to 60 minutes to help cookies keep their shape.
Bake: Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets and bake 10 to 12 minutes, until edges are set and centers look slightly underbaked.
Cool & enjoy: Let cookies cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.

Use pure pumpkin purée, not pumpkin pie filling, for best flavor and texture.

Browning the butter adds rich, nutty flavor but can be skipped.

Optional add-ins like pecans, chocolate chips, or dried cranberries customize the cookies.

Chilling dough helps maintain cookie shape and texture.

Store in an airtight container at room temperature for up to 4 days; add a slice of bread to keep cookies soft.

Freeze dough balls on a tray before transferring to a freezer bag; bake from frozen adding a few minutes to baking time.

To veganize, substitute vegan butter, use a flax egg, and choose vegan-friendly add-ins.