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Brown Butter Pumpkin Oatmeal Cookies #PumpkinWeek

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These chewy pumpkin oatmeal cookies are flavored with spices and nutty browned butter, and are loaded with caramel chips. 

These chewy pumpkin oatmeal cookies are flavored with spices and nutty browned butter, and are loaded with caramel chips.  #PumpkinWeek

It's my favorite time of year — Pumpkin Week! I teamed up with a group of food bloggers to share all kinds of pumpkin recipes, including drinks, savory recipes, sweet recipes — even dog treats!

#PumpkinWeek 2017

Today's recipe is one of my favorite cookies, oatmeal, with a pumpkin twist. There are several more steps to this recipe than most other cookies, but the result is so very worth the extra effort.

These chewy pumpkin oatmeal cookies are flavored with spices and nutty browned butter, and are loaded with caramel chips.  #PumpkinWeek

The first extra step is removing excess water from the pumpkin puree. If you don't, your cookies will spread way too much. It's pretty easy to do: line a bowl with two layers of paper towel. Measure the pumpkin into the bowl. Fold the paper towel over the top and press into the pumpkin puree. Leave sit while you go on to brown the butter.

Browning the butter is another step not usually found in cookie recipes. In involves melting the butter in a saucepan and continuing to cook it until the milk solids in the butter begin to turn brown. When this happens, they start to emit a nutty aroma that pairs well with the pumpkin.

These chewy pumpkin oatmeal cookies are flavored with spices and nutty browned butter, and are loaded with caramel chips.  #PumpkinWeek

I added caramel baking bits to my cookie dough, but cinnamon chips or chocolate chips (regular or white chocolate) would also be delicious. Or skip the mix-ins, and drizzle a simple icing (powdered sugar and milk) over your cookies.

When storing these cookies, I recommend placing a square of parchment or wax paper between them to prevent sticking. That is, if there are any left to store — better make a double batch because these cookies will be gobbled up quickly!

These chewy pumpkin oatmeal cookies are flavored with spices and nutty browned butter, and are loaded with caramel chips.  #PumpkinWeek

These chewy pumpkin oatmeal cookies are flavored with spices and nutty browned butter, and are loaded with caramel chips.  #PumpkinWeek

Brown Butter Pumpkin Oatmeal Cookies

Yield: 24 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients

  • 1 cup unsalted butter
  • 2 cups old-fashioned whole rolled oats
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 1 cup Imperial sugar
  • ¾ cup Imperial light brown sugar, packed
  • 1 egg yolk, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup pumpkin puree, squeezed of excess water
  • 1 cup caramel baking bits

Instructions

  1. Slice the butter up into pieces and place in a light-colored saucepan. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and allow to cool for 5 minutes.
  2. Meanwhile, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl.
  3. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Pour the slightly cooled brown butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin (see note about blotting). Slowly mix the dry ingredients into the wet ingredients until combined, then mix in the caramel bits. The cookie dough will be thick and sticky.
  5. Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out-- see picture above-- as the cookies won't spread much unless you help out first!
  6. Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.

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Please leave a comment on the blog or share a photo on Pinterest

Slightly adapted from Sally's Baking Addiction

These chewy pumpkin oatmeal cookies are flavored with spices and nutty browned butter, and are loaded with caramel chips.  #PumpkinWeek

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Savory Pumpkin Recipes:

Sweet Pumpkin Recipes:

With a touch of avocado and pineapple slaw for some sweetness, these chipotle lime shrimp tacos are the perfect combination of spicy and fruity!
← Previous
Chipotle Lime Shrimp Tacos with Pineapple Slaw and Avocado
Pumpkin biscotti is a little more tender than traditional Italian biscotti. Pair with a warm cup of coffee for brunch or a light snack. #PumpkinWeek
Next →
White Chocolate Pumpkin Biscotti #PumpkinWeek

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Patricia @ Grab a Plate

Monday 2nd of October 2017

I love baking with caramel baking bits! These cookies looks so good, and I love the spices, too!

Suzy

Monday 2nd of October 2017

Oh yes! Love everything about this!

Karen

Monday 2nd of October 2017

These sound amazing. Caramel and brown butter? yum!!

Wendy Klik

Monday 2nd of October 2017

These sound delicious. Love the addition of caramel bits.

Erin

Monday 2nd of October 2017

My go to cookie recipe uses melted (and then cooled) butter so often times I brown the butter while I'm at it cause why not? For these cookies I bet it adds just that little bit of extra to pair so well with the oatmeal and pumpkin!

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