Brown Butter Pumpkin Oatmeal Cookies

Fall is upon us, and that means it’s time to embrace all the cozy flavors of the season. One of the best ways to do this is by baking some delicious cookies. Brown Butter Pumpkin Oatmeal Cookies are the perfect treat that captures the essence of autumn in each bite. These cookies bring together the rich, nutty flavor of brown butter with the warmth of pumpkin spices and the chewy texture of oatmeal.

Not only do these cookies taste amazing, but they also have an inviting aroma that fills your kitchen and makes the whole house feel like a cozy haven. The use of pumpkin puree not only adds a lovely flavor but also keeps the cookies moist. Whether you’re enjoying them with a warm cup of coffee or sharing them with friends and family at a gathering, these cookies are sure to be a hit.

Let’s dive deeper into this delightful recipe, so you can whip up a batch of Brown Butter Pumpkin Oatmeal Cookies for yourself!

Ingredients

To make Brown Butter Pumpkin Oatmeal Cookies, you will need the following ingredients:

List of ingredients with measurements

• 1 and 1/4 cup pumpkin puree
• 1 cup unsalted butter, cut in slices
• 2 cups old fashioned whole rolled oats
• 1 and 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 cup granulated sugar
• 2/3 cup packed light or dark brown sugar
• 1 egg yolk at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup unsalted butter (for icing)
• 1 and 1/2 cup confectioners sugar
• 3 tablespoons milk
• 1/4 teaspoon pure vanilla extract (for icing)
• Optional pumpkin pie spice (for icing)

Optional ingredient substitutions

If you don’t have all the ingredients, here are some substitutions you can use:

• Instead of pumpkin puree, you may try apple sauce for a different flavor.
• If you want to make the cookies dairy-free, use vegan butter or coconut oil instead of unsalted butter.
• For those avoiding gluten, substitute all-purpose flour with almond flour or gluten-free flour blend.
• If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, and ginger.

How to Make Brown Butter Pumpkin Oatmeal Cookies

Now that you know what ingredients you need, let’s go over the steps to create these delightful cookies.

Step 1: Blot the pumpkin

Start by preparing the pumpkin puree. Line a medium bowl with two paper towels. Put the pumpkin puree into the bowl. Using another paper towel, press down gently to soak up as much excess moisture as you can. After blotting, you should be left with about one cup of pumpkin puree. Set this aside for later use.

Step 2: Brown the butter

Next, it’s time to brown the butter, which adds a nutty flavor to the cookies. In a light-colored skillet, melt one cup of butter over medium heat. Keep stirring constantly with a spatula or wooden spoon. After about 5-8 minutes, the butter will start to brown, and you will notice dark specks forming at the bottom and a nutty aroma filling the air. Pull the skillet from the heat and carefully pour the butter into a heatproof bowl. Make sure to include all the browned solids. Allow it to cool for a few minutes before using it.

Step 3: Whisk together dry ingredients

While waiting for the cooled butter, grab a separate bowl and whisk together the dry ingredients. Combine the rolled oats, all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice. Mixing these ingredients together ahead of time ensures even distribution of the dry elements when they are added to the wet mixture.

Step 4: Preheat oven

While preparing the mixture, preheat your oven to 350 degrees Fahrenheit. Additionally, line two baking sheets with parchment paper. This step is crucial to ensure that the cookies do not stick during baking and come off easily once they are done.

Step 5: Mix wet ingredients

Now it’s time to combine your ingredients. Pour the cooled brown butter into a large mixing bowl. Next, whisk in the granulated sugar and brown sugar until everything is well combined and smooth. After that, mix in the egg yolk and the pure vanilla extract. Follow this by adding the blotted pumpkin puree. Stir everything together until it forms a nice mixture.

Step 6: Combine wet and dry ingredients

Slowly mix the dry ingredients from your earlier bowl into the wet mixture. Be careful not to overmix; the dough will be soft and a bit sticky, which is exactly what you want.

Step 7: Scoop and flatten

Using a medium cookie scoop, begin to scoop the cookie dough onto the lined baking sheets. Don’t forget to slightly flatten each ball of dough to help them spread evenly while baking.

Step 8: Bake the cookies

Place the baking sheets in the preheated oven and bake for 14 to 15 minutes. The cookies should be lightly browned and firm to the touch. Once baked, remove them from the oven and let them cool on the sheets for about 10 minutes before moving them to a wire rack for complete cooling.

Step 9: Make the icing

While the cookies are cooling, you can prepare the icing. If you need to, warm the reserved brown butter until it’s liquid again. In a bowl, whisk in the remaining icing ingredients: confectioners sugar, milk, and a touch of vanilla extract. You can sprinkle in some extra pumpkin pie spice for additional flavor if you’d like.

Step 10: Icing the cookies

Once the cookies are completely cool, dip the top of each cookie into the icing. Allow the excess icing to drip off before placing it back on the wire rack. If using pumpkin pie spice for garnish, sprinkle it on top of the wet icing.

How to Serve Brown Butter Pumpkin Oatmeal Cookies

Now that your cookies are baked and beautifully iced, it’s time to think about how you will serve them.

Best ways to serve Brown Butter Pumpkin Oatmeal Cookies

Brown Butter Pumpkin Oatmeal Cookies are delightful on their own, but you can elevate the experience. Consider serving them warm with a dusting of confectioners sugar for a touch of elegance. For a cozy twist, serve them alongside a hot beverage, like spiced chai or pumpkin spice latte.

Serving suggestions or pairings

Pairing these cookies with a scoop of vanilla ice cream can add a creamy texture that balances the warm spices beautifully. Another option is to create a dessert platter featuring these cookies, some seasonal fruits like apples or pears, and perhaps some nuts like walnuts or pecans for added crunch.

How to Store Brown Butter Pumpkin Oatmeal Cookies

After enjoying your cookies, you might want to save some for later. Here’s how to store them properly:

Proper storage methods

To keep your cookies fresh, place them in an airtight container at room temperature. They will stay good for about a week. If you live in a humid area, it’s best to store them in the fridge to maintain their texture.

Tips for reheating or freezing

If you want to enjoy them warm later on, you can reheat them in the microwave for about 10 seconds. For longer storage, you can freeze the cookies. Let them cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag and they can last for up to three months.

Tips to Make Brown Butter Pumpkin Oatmeal Cookies

When making these cookies, there are some important tips to keep in mind to ensure the best results.

Common mistakes to avoid

A common mistake is not blotting the pumpkin, which can lead to overly moist cookies. Additionally, be careful not to overbake them; they are meant to be soft in the center and will continue to firm up as they cool.

Helpful tips for better results

For the best flavor, use freshly ground spices instead of pre-ground ones. This adds a powerful aroma and flavor to the cookies. Also, consider letting the dough rest for about 30 minutes before baking to allow the oats to absorb more moisture, leading to slightly chewier cookies.

Variation of Brown Butter Pumpkin Oatmeal Cookies

Feeling creative in the kitchen? Here are some ways you can experiment with this recipe to make it your own.

Suggested variations or twists on the recipe

You can add chopped nuts, like pecans or walnuts, to the dough for added texture and crunch. Dried cranberries or chocolate chips can also be a delicious addition, creating a lovely mix of flavors and textures.

Adjustments for dietary preferences

If you’re looking for a vegan option, substitute the egg yolk with flaxseed meal. Mix one tablespoon of ground flaxseed with three tablespoons of water, and let it sit for a few minutes to form a gel-like consistency. For gluten-free cookies, opt for gluten-free oats and a suitable flour substitute.

FAQs

Here are some frequently asked questions about making Brown Butter Pumpkin Oatmeal Cookies.

What can I do if the dish isn’t turning out right?

If your cookies come out too dry, it might be due to overbaking. Make sure to keep an eye on them as they bake and take them out once they start turning slightly golden. If they spread too much, check that you measured your ingredients properly, especially the flour.

Can I make this ahead of time?

Yes, you can prepare the cookie dough ahead of time. After mixing the dough, cover it tightly and refrigerate it for up to 24 hours. You can also freeze the dough for longer storage. Just remember to let it thaw in the fridge overnight before baking.

What can I substitute for ingredients?

You can substitute the pumpkin puree with applesauce or mashed bananas. For the flour, use almond flour or a gluten-free blend if you need to make it gluten-free. Vegan substitutions like flax eggs can also be used instead of the egg yolk to accommodate a dairy-free diet.

In conclusion, Brown Butter Pumpkin Oatmeal Cookies are a delightful treat that encapsulates the flavors of autumn. They are easy to make, versatile in serving, and perfect for sharing or indulging in yourself. Enjoy a lovely batch of these cookies and the cozy vibes they bring!

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