Browned Butter Pumpkin Oatmeal Cookies

Diane Hopson Smith


First cookies of the Holiday season and they were a hit. I had just finished baking and cooling these cookies when the we got a call from our mechanic that our vehicle was ready to be picked up. I boxed up the cookies and we headed in to pick up our vehicle. Before I could even pay, the guys had just about gobbled up all the cookies.

What better compliment can you get than that!

Hope you enjoy!

☆☆☆☆☆ 0 votes
Made 21 cookies
15 Min
15 Min


1/2 c
butter, melted (browned)
3/4 c
white wheat flour (or all purpose
1 1/2 c
oatmeal, uncooked (old fashioned rolled oats)
1/4 c
brown sugar
1/4 c
1/4 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1 1/2 tsp
pumpkin pie spices
1/2 c
pumpkin spice chips (seasonal by nestle) or you can use chocolate chips
1/2 c
raisins (or craisins)
1/2 c
walnuts, chopped optional
1/2 c
pumpkin puree (not the pie filling)
1 large
1 tsp
vanilla extract

How to Make Browned Butter Pumpkin Oatmeal Cookies


  • 1Preheat over to 350 degrees. Line cookie sheet with parchment paper.
  • 2In a small pan over medium heat, melt butter. Continued heating butter until it turn a light amber color. Remove from heat and set aside allowing butter to cool down some before adding to wet ingredients.
  • 3Combine dry ingredients, raisins/craisens, chips and nuts in a bowl; set aside.
  • 4In a mixing bowl; whisk together pumpkin puree, egg and vanilla.
  • 5Add butter to wet ingredients; stir in dry ingredient just until mixed. Don't over mix. NOTE: I did all mixing by hand and not with a mixer.
  • 6With a cookie scoop, drop onto cookie sheets about 2 inches apart. Bake 14 to 16 minutes. Remove from oven and cool on cookie sheet for about 5 minutes. Transfer to wire racks to cool completely.

Printable Recipe Card

About Browned Butter Pumpkin Oatmeal Cookies

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy