Brown Butter Pumpkin Oatmeal Cookies

When the leaves start turning and the air gets crisp, there’s nothing cozier than the warm aroma of brown butter, cinnamon, and pumpkin spice wafting through your kitchen. These Brown Butter Pumpkin Oatmeal Cookies are the perfect blend of soft, chewy, nutty, and spiced—loaded with oats, real pumpkin, and gooey brown butter for an incredibly rich flavor.

The first time I made these, my husband took one bite and immediately grabbed another, saying “These taste like fall in a cookie!” The toasty nuttiness of brown butter, combined with pumpkin’s natural sweetness and chewy oats, makes these cookies next-level delicious.

What makes these cookies extra special?

• Brown butter adds an irresistible nutty, caramel-like depth.
• Pumpkin keeps them soft, moist, and full of flavor.
• Oats give them a hearty, chewy texture.
• Warm spices like cinnamon, nutmeg & cloves create a true fall vibe.

So, if you’re ready to bake the coziest cookies ever, let’s get started!

Why You’ll Love These Brown Butter Pumpkin Oatmeal Cookies

• Soft & Chewy: Pumpkin and oats make them ultra-tender.
• Deeply Flavored: Brown butter takes them to the next level!
• Loaded with Warm Spices: Cinnamon, nutmeg, and cloves add fall magic.
• Easy to Make: One bowl, no chilling required!
• Great for Gifting: Perfect for fall parties, Thanksgiving, or holiday cookie boxes.

What You Need for Brown Butter Pumpkin Oatmeal Cookies

For the Brown Butter:

• ½ cup (1 stick) unsalted butter

For the Cookies:

• ¾ cup pumpkin purée (not pumpkin pie filling)
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg yolk (keeps cookies chewy)
• 1 teaspoon vanilla extract
• 1 ½ cups old-fashioned oats
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice (or a mix of nutmeg, cloves & ginger)
• ½ cup chocolate chips, raisins, or chopped pecans (optional)

How to Make Brown Butter Pumpkin Oatmeal Cookies

Step 1: Brown the Butter

1. In a light-colored saucepan, melt butter over medium heat.
2. Stir continuously until the butter foams, turns golden brown, and smells nutty (about 3-4 minutes).
3. Remove from heat and let cool slightly.

Step 2: Mix the Wet Ingredients

4. In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract.
5. Pour in the cooled brown butter and whisk until smooth.

Step 3: Add the Dry Ingredients

6. In another bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin spice.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Fold in chocolate chips, raisins, or pecans, if using.

Step 4: Scoop & Bake

9. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
10. Scoop 2-tablespoon-sized dough balls onto the baking sheet, spacing 2 inches apart.
11. Bake for 11-13 minutes, or until edges are golden and centers look just set.

Step 5: Cool & Enjoy!

12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
13. Serve warm or store in an airtight container for up to 5 days.

Tips for the Best Pumpkin Oatmeal Cookies

• Use room-temperature ingredients so everything mixes evenly.
• Don’t overbake! The cookies will look soft in the center but firm up as they cool.
• Let brown butter cool slightly before adding—it helps keep the dough smooth.
• For extra chewiness, add 1 tablespoon molasses for deeper caramel flavor.
• Customize with mix-ins! White chocolate chips, dried cranberries, or walnuts work beautifully.

Substitutions and Variations

• Make them gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
• Dairy-free option: Use vegan butter or coconut oil instead of butter.
• Add a glaze: Drizzle with a maple glaze (powdered sugar + maple syrup + milk) for extra sweetness.
• Make them extra thick: Chill the dough for 30 minutes before baking.

Make a Healthier Version

• Swap half the flour for whole wheat flour for extra fiber.
• Reduce sugar by ¼ cup and let the natural pumpkin sweetness shine.
• Use coconut sugar instead of brown sugar for a more natural sweetness.

Closing Thoughts

And there you have it—Brown Butter Pumpkin Oatmeal Cookies that are soft, chewy, and packed with rich fall flavors! Whether you’re making these for a cozy fall evening, a Thanksgiving treat, or just to satisfy a pumpkin craving, these cookies will fill your home with the warmest, most delicious aroma.

Try them out and let me know how they turn out! And if you love autumn-inspired baking, be sure to check out more of our pumpkin spice recipes! 🎃🍪🍂

Frequently Asked Questions

1. Can I make these cookies ahead of time?

Yes! Store in an airtight container for up to 5 days or freeze for up to 2 months.

2. Can I freeze the cookie dough?

Absolutely! Scoop the dough onto a baking sheet and freeze until solid. Transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 1-2 extra minutes.

3. Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer. Old-fashioned oats give the best chew!

4. Why use an egg yolk instead of a whole egg?

Pumpkin adds moisture, so an egg yolk keeps the cookies soft without making them cakey.

5. What’s the best way to store these cookies?

Keep in an airtight container at room temperature for 4-5 days, or refrigerate for up to a week.

6. Can I make these cookies crispier?

Yes! Bake 2-3 minutes longer for a firmer, crisper texture.

7. Can I double this recipe?

Yes! Just double all ingredients and bake in batches.

8. What pairs well with these cookies?

A hot cup of coffee, chai tea, or a cold glass of milk makes the perfect pairing!