Brown Butter Pumpkin Oatmeal Cookies Perfect for Holidays

Apple Cinnamon Pumpkin Recipe — one autumn evening, I tossed together apples, pumpkin, and cinnamon, and instantly, the aroma brought me back to my childhood kitchen. That’s how this cozy recipe was born: easy, heartwarming, and full of flavor. It’s the perfect blend of comfort and convenience — quick to make, customizable to your taste, and always a crowd-pleaser. Whether it’s a weeknight meal or a festive gathering, this recipe makes every moment delicious.

Why You’ll Love This Recipe

These brown butter pumpkin oatmeal cookies are the definition of cozy fall baking. With nutty brown butter, rich pumpkin puree, and hearty oats, they deliver a perfect balance of chewiness and warmth. You’ll love how this recipe combines the nostalgic flavor of pumpkin cookies with the elevated depth of brown butter. It’s one of those brown butter pumpkin recipes that instantly feels homemade and special.

Whether you’re craving chewy brown butter pumpkin chocolate chip cookies, soft brown butter pumpkin snickerdoodles, or even brown butter pumpkin blondies, this cookie dough can inspire endless variations. The aroma alone — buttery, spiced, and lightly caramelized — fills your kitchen with autumn comfort.

These brown butter pumpkin oatmeal cookies are quick to make, simple to customize, and absolutely perfect for sharing. Try adding chocolate chips, nuts, or a drizzle of brown butter pumpkin cream for an indulgent twist. Like all great brown butter pumpkin cookies, they taste even better the next day — rich, soft, and full of seasonal flavor.

Ingredients for This Recipe

Every ingredient in these brown butter pumpkin oatmeal cookies plays a role in creating their signature chewy, spiced, and buttery texture. The browned butter adds a deep nutty flavor that sets these cookies apart from ordinary pumpkin cookies, while pumpkin purée provides moisture and a subtle sweetness. Warm spices like cinnamon and pumpkin pie spice give that classic autumn aroma found in your favorite brown butter pumpkin recipes.

Old-fashioned oats bring hearty texture, balancing the softness of the pumpkin and giving the cookies a satisfying chew. Brown sugar enhances the caramel flavor of the browned butter, while a touch of granulated sugar keeps the sweetness light. The egg yolk helps bind the dough and adds richness. If you love experimenting, you can customize these brown butter pumpkin oatmeal cookies by folding in pecans, chocolate chips, or even a drizzle of brown butter pumpkin cream for extra indulgence.

🛒 Ingredients (Makes 18–24 cookies):

½ cup (1 stick) unsalted butter
½ cup brown sugar, packed
¼ cup granulated sugar
⅓ cup pumpkin purée (not pumpkin pie filling)
1 large egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
1 ½ cups old-fashioned oats
½ cup chopped pecans or chocolate chips (optional)

How to Make This Recipe

Making these brown butter pumpkin oatmeal cookies is simple, yet each step enhances the flavor and texture. First, browning the butter develops a deep, nutty aroma that makes these cookies stand out among other pumpkin cookies. Mixing in pumpkin purée ensures soft, moist cookies, while oats create a chewy bite that complements the rich brown butter. Adding spices like cinnamon and pumpkin pie spice brings that signature autumn flavor found in your favorite brown butter pumpkin recipes.

This recipe is versatile: fold in chocolate chips to make brown butter pumpkin chocolate chip cookies, add cinnamon for brown butter pumpkin snickerdoodles, or even try it as a base for brown butter pumpkin blondies. Each variation maintains the comforting texture and depth of flavor that make these cookies a fall favorite. Following these steps carefully ensures your brown butter pumpkin oatmeal cookies are perfectly chewy, flavorful, and full of seasonal warmth.

🛒 Steps:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, melt the butter over medium heat, swirling occasionally until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
3. In a large bowl, whisk together brown sugar, granulated sugar, and the cooled brown butter until smooth.
4. Add pumpkin purée, egg yolk, and vanilla extract; mix until fully combined.
5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Gradually fold into the wet ingredients.
6. Stir in old-fashioned oats and optional chocolate chips or pecans.
7. Scoop dough onto prepared baking sheet, spacing 2 inches apart.
8. Bake for 10–12 minutes, or until edges are golden and centers are set.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expert Cooking Tips

Creating the perfect brown butter pumpkin oatmeal cookies relies on understanding how each ingredient contributes to flavor and texture. Browning the butter intensifies the nutty richness that sets these cookies apart from standard pumpkin cookies. Pumpkin purée adds moisture and a tender crumb, while oats provide chewiness and structure. Spices like cinnamon and pumpkin pie spice bring the iconic autumn warmth that makes brown butter pumpkin recipes irresistible. Optional mix-ins such as chocolate chips or pecans elevate the cookies, turning them into brown butter pumpkin chocolate chip cookies or brown butter pumpkin snickerdoodles with added texture and flavor.

Keeping dough slightly chilled helps maintain the cookies’ shape while baking. Avoid overmixing the flour to prevent dense cookies. For variation, use this base to create brown butter pumpkin blondies, brown butter pumpkin cheesecake cookies, or brown butter pumpkin oatmeal chocolate chip cookies. Following these expert tips ensures each batch of brown butter pumpkin oatmeal cookies is chewy, flavorful, and perfectly spiced.

💡 Expert Tips:

• Brown the butter slowly until golden and aromatic to enhance nutty flavor.
• Use pumpkin purée, not pumpkin pie filling, for proper moisture.
• Mix dry ingredients gently to avoid tough cookies.
• Fold in oats last to maintain chewy texture.
• Chill dough for 10–15 minutes for even baking.
• Customize: chocolate chips for brown butter pumpkin chocolate chip cookies, cinnamon sugar for brown butter pumpkin snickerdoodles, or add pecans for extra crunch.
• Try as base for brown butter pumpkin blondies or brown butter pumpkin cheesecake cookies.
• Store cooled cookies in an airtight container to keep them soft and flavorful.

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Baked Pumpkin Cheesecake – Perfect for Fall Gatherings

These brown butter pumpkin oatmeal cookies are a fall baking favorite, combining nutty brown butter, sweet pumpkin, and hearty oats for a perfectly chewy, flavorful treat. They’re versatile enough to inspire endless variations, from brown butter pumpkin chocolate chip cookies and brown butter pumpkin snickerdoodles to brown butter pumpkin blondies or even brown butter pumpkin cheesecake cookies. Whether baked as pumpkin cookies for a cozy night in, turned into brown butter pumpkin bars, or paired with brown butter pumpkin cream, this recipe brings warmth, comfort, and seasonal flavor to every bite. Perfect for busy weeknights, special occasions, or simply indulging in the flavors of fall, these cookies are an essential addition to your brown butter pumpkin recipes collection. You can even experiment with brown butter pumpkin oatmeal chocolate chip cookies, brown butter pumpkin bread, or brown butter pumpkin cake to keep the autumn baking magic going.

Brown Butter Pumpkin Oatmeal Cookies

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft, chewy, and packed with cozy autumn flavor — these cookies combine nutty brown butter, spiced pumpkin, and hearty oats for the ultimate fall treat. Perfect with coffee, a cozy afternoon snack, or a festive dessert spread.

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Ingredients

Scale 1x2x3x

🛒 Ingredients:

• ½ cup (1 stick) unsalted butter

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• ⅓ cup pumpkin purée (not pumpkin pie filling)

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ¾ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon pumpkin pie spice

• 1 ½ cups old-fashioned oats

• ½ cup chopped pecans or chocolate chips (optional)

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Instructions

📝 Instructions:

1. Brown the Butter:

   • In a small saucepan over medium heat, melt butter. Continue cooking, stirring often, until butter foams and turns golden brown with a nutty aroma (about 5–7 minutes).

   • Remove from heat and let cool for 10 minutes.

2. Mix Wet Ingredients:

   • In a large bowl, whisk together brown butter, brown sugar, and granulated sugar until smooth.

   • Add pumpkin purée, egg yolk, and vanilla; whisk until well combined.

3. Combine Dry Ingredients:

   • In a separate bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to wet mixture and stir just until combined.

4. Add Oats & Mix-Ins:

   • Fold in oats and any optional add-ins (pecans, chocolate chips, or dried cranberries). Cover dough and chill for 30 minutes for thicker cookies.

5. Bake:

   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

   • Scoop 1 ½ tablespoon portions of dough onto sheets, spacing 2 inches apart.

   • Bake for 10–12 minutes, until edges are golden and centers are set but soft.

6. Cool & Serve:

   • Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Extra Chewy: Add 1 tablespoon molasses or maple syrup to the dough.
• Gluten-Free Option: Substitute 1:1 gluten-free all-purpose flour.
• Storage: Store in an airtight container at room temp up to 4 days, or freeze for up to 2 months.
• Flavor Boost: Sprinkle flaky sea salt or drizzle maple glaze on top once cooled.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Cookies
• Method: Baked
• Cuisine: American