Description
Indulge in the perfect autumn treat with these soft and chewy pumpkin oatmeal cookies. Featuring the rich, nutty depth of browned butter paired with earthy pumpkin puree and hearty oats, these cookies are a cozy, reliable dessert. Infused with warming spices like cinnamon and pumpkin pie spice, they provide a sophisticated flavor profile that remains easy enough for any home baker to master for a quick afternoon snack or family gathering.
Ingredients
7 ounces unsalted butter
1 1/4 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup light brown sugar
1 large egg
1/2 cup pumpkin puree
Instructions
Place butter in a small saucepan over medium heat; cook until browned and fragrant, then set aside to cool slightly.
Whisk together flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl.
In a separate large bowl, beat the cooled browned butter and brown sugar until smooth.
Add the egg and pumpkin puree to the butter mixture, beating until well combined.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Chill the dough for 15 minutes if time permits for better texture.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop rounded tablespoons of dough onto the baking sheet.
Bake for 10-12 minutes until the edges are set but the centers remain soft.
Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure you let the browned butter cool to room temperature before mixing with the egg to prevent scrambling. Store in an airtight container at room temperature for up to 3 days or freeze for up to one month.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 8g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg