Description
These Pumpkin Oatmeal Cookies bring the cozy, spiced warmth of autumn into your kitchen. Featuring a moist, cake-like interior and a rustic oatmeal base, they are enhanced by the deep, toasted notes of brown butter. Perfectly balanced with cinnamon and pumpkin pie spice, these cookies are a quick and comforting treat that celebrates seasonal flavors. They are simple to prepare, making them an ideal choice for busy afternoons or relaxed gatherings where a touch of homemade sweetness is always welcome.
Ingredients
7 ounces unsalted butter
1/2 cup pumpkin puree
1 1/4 cups all-purpose flour
1 cup rolled oats
1/2 cup light brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
Instructions
Place butter in a saucepan over medium heat, swirling until it turns a nut-brown color and smells toasted; set aside to cool.
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, whisk the cooled brown butter with the brown sugar and egg until smooth.
Stir in the pumpkin puree.
Gradually fold the dry ingredients into the wet mixture until just combined.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 10-12 minutes or until the edges are golden and set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure your butter is cooled before mixing with the egg to prevent scrambling. Store in an airtight container at room temperature for up to 3 days. Use old-fashioned oats for a chewier texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 8g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg