Brown Butter Pumpkin Oatmeal Cookies Recipe

Browned unsalted butter: Adds a rich, nutty flavor to the cookies.

Pumpkin puree: Provides moisture and a subtle pumpkin flavor.

Brown sugar: Adds sweetness and a slight molasses flavor.

Granulated sugar: Adds sweetness and helps with the cookie's texture.

Large egg: Binds the ingredients together.

Vanilla extract: Enhances the overall flavor of the cookies.

All-purpose flour: Provides structure to the cookies.

Old-fashioned oats: Adds texture and heartiness.

Baking soda: Helps the cookies rise.

Ground cinnamon: Adds warmth and spice.

Ground nutmeg: Adds a subtle, earthy spice.

Salt: Enhances the flavors of the other ingredients.

Chocolate chips: Optional, but adds a touch of sweetness and richness.

When browning the butter, keep a close eye on it as it can go from perfectly golden to burnt very quickly. Stir continuously and watch for the butter to turn a deep amber color and develop a nutty aroma. Once it reaches this stage, immediately remove it from the heat and transfer it to a heatproof bowl to cool. This will prevent it from cooking further and ensure you get that rich, nutty flavor in your cookies.

• browned unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, though it will impart a slight coconut flavor.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in equal amounts.

• granulated sugar - Substitute with honey: Honey adds moisture and sweetness, though it will slightly alter the texture and flavor.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg; this works well as a binding agent.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• old-fashioned oats - Substitute with quick oats: Quick oats can be used but will result in a slightly different texture.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda, though this may slightly alter the texture.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices that complement the pumpkin flavor.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm flavor profile and can be used in equal amounts.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor but may have a slightly different texture.

• chocolate chips - Substitute with dried cranberries: Dried cranberries add a tart and chewy element, providing a different but enjoyable flavor and texture.

• Allow the cookies to cool completely on a wire rack. This ensures they maintain their texture and don't become soggy when stored.
• Place the cooled cookies in an airtight container. Layer them with parchment paper to prevent sticking.
• Store the container at room temperature for up to 5 days. The pumpkin puree keeps them moist, but they may soften over time.
• For longer storage, freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date for easy tracking.
• Frozen cookies can be stored for up to 3 months. Thaw at room temperature or warm in a preheated oven at 300°F (150°C) for a few minutes.
• To enjoy freshly baked cookies anytime, freeze the dough instead. Scoop dough onto a baking sheet and freeze until firm.
• Transfer the frozen dough balls to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
• For an extra touch, sprinkle a bit of sea salt on the cookies before baking. This enhances the flavor and adds a delightful contrast to the sweetness.
• If you prefer a chewier texture, store the cookies with a slice of bread in the container. The bread will help maintain their moisture.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Warm them for about 5-10 minutes, or until they are heated through and slightly crispy on the edges. This method helps to restore the cookies' original texture.

• If you prefer a quicker method, use a microwave. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 10-15 seconds. This will make the cookies soft and warm, but be cautious not to overheat them as they can become too soft.

• For an alternative method, use a toaster oven. Preheat the toaster oven to 300°F (150°C). Place the cookies directly on the rack or on a small baking sheet. Heat for about 5 minutes, checking frequently to avoid over-browning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the skillet. Cover with a lid and warm for about 2-3 minutes on each side. This method can give the cookies a slightly crispy exterior while keeping the inside soft.

• If you want to add a bit of moisture back into the cookies, place them in a steamer basket over simmering water for about 1-2 minutes. This method is great for making the cookies soft and chewy again.

• Oven: Used to bake the cookies at the specified temperature.

• Saucepan: Used to melt and brown the butter over medium heat.

• Mixing bowl: Used to mix the pumpkin puree, sugars, egg, and vanilla extract.

• Mixing bowl: Used to combine the flour, oats, baking soda, cinnamon, nutmeg, and salt.

• Spatula: Used to stir the brown butter into the pumpkin mixture and to fold in the chocolate chips.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure out smaller quantities like baking soda, cinnamon, nutmeg, salt, and vanilla extract.

• Baking sheet: Used to place the spoonfuls of cookie dough for baking.

• Wire rack: Used to cool the cookies after they are baked.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the cooking process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Cool butter quickly: To speed up the cooling of the brown butter, pour it into a shallow dish and place it in the fridge for a few minutes.

One-bowl method: Combine the dry ingredients in a large bowl first, then add the wet ingredients to save on cleanup time.

Batch baking: Use multiple baking sheets to bake more cookies at once.