These Brown Butter Pumpkin Oatmeal Cookies are cozy, chewy, and packed with warm fall flavor.
Think nutty brown butter, sweet pumpkin, cinnamon spice, and hearty oats all in one bite.
They’re super easy to make, and the brown butter gives them a deep, toasty flavor that’s honestly hard to beat.
I’ve made these every fall for the past few years and they’re always gone in a day.
Why I Love This Recipe
There’s just something about these cookies that feels like fall in a bite.
- The brown butter adds a rich, nutty flavor that makes them feel extra special
- Pumpkin keeps them soft and chewy for days
- Oats give them that perfect cozy texture
- You don’t need a mixer—just a whisk and a bowl
- They smell amazing while baking
Every time I make these, someone asks for the recipe.
Servings and Time
Makes: About 18 cookies
Total Time: 35 minutes
Prep: 15 minutes
Bake: 10–12 minutes per batch
Cool Time: 10 minutes
Macros (Per Cookie – Approximate)
Calories: 160
Carbs: 22g
Protein: 2g
Fat: 7g
Fiber: 1.5g
Sugar: 12g
Why This Recipe Works (Quick Science)
Browning the butter cooks out water and toasts the milk solids, which brings a nutty, almost caramel-like depth. Pumpkin adds moisture and natural sweetness, but because it’s not very sticky on its own, the oats and brown sugar work together to hold everything together. The baking soda reacts with the acid in the brown sugar and pumpkin, making the cookies rise just enough while keeping them chewy.
Common Mistakes
- Using too much pumpkin: Extra pumpkin makes the cookies cakey instead of chewy
- Not cooling the brown butter: Hot butter will scramble the egg
- Overmixing: Mix just until the flour disappears or the cookies will be tough
- Overbaking: They should look just set and slightly underdone when they come out
What to Serve With
- A warm cup of chai or coffee
- Vanilla ice cream (trust me, it’s amazing with these)
- Cold milk for dipping
- Drizzle of maple syrup for extra sweetness
FAQ
Can I use pumpkin pie filling?
No, it has added sugar and spices. Use pure canned pumpkin.
Can I make these gluten-free?
Yes! Use certified gluten-free oats and a 1:1 gluten-free flour blend.
How do I store them?
In an airtight container at room temp for up to 5 days.
Can I freeze the dough?
Yep! Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake from frozen at the same temp, just add 2–3 minutes.
What You’ll Need
- 1 cup (2 sticks) unsalted butter
- ¾ cup canned pumpkin (not pumpkin pie mix)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 3 cups old-fashioned oats
Pro Tips
- Chill the dough for 20 minutes if it feels too soft to scoop
- Use a cookie scoop for even sizes (they’ll bake evenly)
- Let cookies cool fully on the pan—they finish baking there
- Add chocolate chips or chopped pecans if you want extra texture
- These taste even better the next day
Tools Required
- Medium saucepan
- Large mixing bowl
- Whisk
- Rubber spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap butter for plant-based butter for dairy-free
- Use maple syrup instead of granulated sugar (¼ cup less total sugar)
- Add dark chocolate chips or chopped nuts
- Use pumpkin pie spice instead of individual spices (1 ¾ tsp total)
Make Ahead Tips
You can brown the butter and mix the dough a day ahead—just cover and refrigerate. Let it sit at room temp for 20 minutes before scooping.
How to Make Brown Butter Pumpkin Oatmeal Cookies
Step 1: Brown the Butter
Add 1 cup (2 sticks) unsalted butter to a medium saucepan. Melt over medium heat, stirring often. Keep cooking until the butter turns golden brown and smells nutty, about 6–8 minutes. Pour into a large mixing bowl and let it cool for 10 minutes.
Step 2: Mix in the Wet Ingredients
Whisk in ¾ cup canned pumpkin, 1 cup brown sugar, ½ cup granulated sugar, 1 large egg, and 2 tsp vanilla extract into the cooled brown butter. Whisk until smooth and glossy.
Step 3: Add the Dry Ingredients
In the same bowl, add 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ground ginger. Stir gently until just combined.
Step 4: Stir in the Oats
Add 3 cups of old-fashioned oats to the bowl. Stir until fully combined. The dough will be soft and thick.
Step 5: Scoop and Bake
Line a baking sheet with parchment paper. Scoop dough (about 2 tablespoons each) onto the sheet, spacing them 2 inches apart. Bake at 350°F for 10–12 minutes, or until edges are set but centers look slightly soft.
Step 6: Cool and Enjoy
Let the cookies cool on the pan for 10 minutes before moving them to a wire rack. They’ll firm up as they cool.
Leftovers and Storage
Store cookies in an airtight container at room temp for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 2 months. Reheat in the microwave for 10–15 seconds to bring back that soft, chewy texture.
Conclusion
These brown butter pumpkin oatmeal cookies are seriously something special—chewy, rich, and full of warm fall flavor. I hope you love them as much as I do! If you make a batch, leave a comment and tell me how they turned out or if you added your own twist.
