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Here’s what you need to make these Brown Butter Pumpkin Oatmeal Cookies. Gathering your ingredients ahead of time makes cooking easier and more fun. - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 2 cups rolled oats - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup chocolate chips (optional) - 1/2 cup chopped nuts (walnuts or pecans) (optional) These ingredients create a warm, cozy flavor. The mix of spices brings out the pumpkin's sweetness. You can add chocolate chips or nuts for extra texture, but they are not required. Follow the Full Recipe for the perfect cookie! To start, we need to brown the butter. Take 1 cup of unsalted butter and melt it in a medium saucepan over medium heat. Stir the butter constantly. You will notice it foams and then turns a rich golden brown color. This process takes about 5 to 7 minutes. Once you smell that nutty aroma, remove the butter from the heat. Let it cool slightly before using it in your cookie dough. Next, we mix the wet ingredients. In a large mixing bowl, combine the cooled browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Beat them together until the mixture is smooth and creamy. Now, add in 1/2 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix everything until it is well combined. Now, it’s time to tackle the dry ingredients. In another bowl, whisk together 2 cups of rolled oats, 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This step is key for ensuring the right texture in your cookies. The dry mix should be light and fluffy. Once you have combined the dry ingredients, we will mix them into the wet mixture. Gradually add the dry mix to the wet ingredients, stirring gently. Be careful not to overmix, as this can make your cookies tough. If you want to add chocolate chips or nuts, now is the time to fold them in. For the full recipe, you can check the details above. Chilling the dough is key for great cookies. It helps the flavors blend. It also makes the dough easier to scoop. I chill my dough for at least 30 minutes. This step gives you a thicker cookie. Baking times matter too. Aim for 10 to 12 minutes at 350°F. The edges should be golden brown. The center may look a little soft. That’s okay! The cookies will firm up as they cool. One common mistake is overmixing the dough. Mix until just combined. If you mix too much, the cookies may turn out tough. Remember, less is more! Another mistake is not measuring ingredients properly. Use a kitchen scale for accuracy. If you don't have one, use dry measuring cups for dry items. For liquids, use a liquid measuring cup. Proper measurements lead to better results. For a lovely presentation, serve these cookies on a nice platter. Dust them with powdered sugar for a festive look. Pair with cold milk for a classic combo. For a warm twist, try chai tea. It enhances the cozy pumpkin flavor. For the Full Recipe, visit the recipe section above. Enjoy your baking! {{image_2}} You can change the sugar for new tastes. Brown sugar gives a rich flavor. White sugar makes cookies sweeter. You might try coconut sugar for a hint of caramel. Mixing spices can also change the taste. Try adding allspice for warmth. Cardamom adds a unique twist. You can also use maple extract instead of vanilla for a fall vibe. To make these cookies gluten-free, swap all-purpose flour for almond flour or oat flour. Each flour gives a different texture. Almond flour can make cookies softer. Oat flour tends to add a nice chew. If you want vegan cookies, replace the egg with flaxseed meal or applesauce. Use coconut oil instead of butter. These swaps work well in this recipe. You can make your cookies any size you like! For larger cookies, scoop more dough. Just remember to bake them a bit longer. For smaller cookies, use less dough and adjust the bake time. If you want a different shape, try cookie bars. Spread the dough in a pan and bake. Cut into squares when cool. This method is fun and easy! To keep your cookies fresh, store them in an air-tight container. This helps maintain their soft texture. A cookie jar is great for display, but it does not seal well. Air can dry out your cookies fast. If you use a jar, only fill it halfway. This allows airflow and keeps each cookie safe. You can freeze cookie dough for later use. To do this, scoop the dough into balls and place them on a baking sheet. Freeze the balls for about an hour. Once firm, transfer them to a freezer bag. Be sure to label the bag with the date. When you want to bake, remove the dough from the freezer. Let it thaw in the fridge overnight. Preheat your oven and bake as usual. You can also bake the dough straight from frozen. Just add a couple of extra minutes to the baking time. These cookies last about a week at room temperature. Keep them in an air-tight container to maintain freshness. If you want to enjoy them later, freezing is a great option. You will still have soft and delicious cookies ready to bake anytime. For the full recipe, check out Brown Butter Pumpkin Oatmeal Cookies. You can tell if your cookies are done by looking at their edges. They should be lightly golden. The centers might look soft and a bit underbaked. This is good, as they will continue to cook on the baking sheet. After about 10-12 minutes in the oven, check them closely. If you want a firmer cookie, bake a minute longer. Remember, every oven is a bit different, so keep an eye on them! Yes, you can. Fresh pumpkin has a great flavor. However, it needs more prep. You must roast and puree it first. This can take time. Canned pumpkin is easy and quick. It also gives you a consistent texture. If you choose fresh, be sure to drain any excess water. Too much moisture can make your cookies too wet. To make chewy cookies, you can try a few tricks. First, chill the dough before baking. This helps the cookies spread less. Second, don’t overmix the dough. Mix just until combined. Lastly, bake them until the edges are golden and the centers look soft. They will set as they cool, giving you that perfect chewy texture. Enjoy your cookies! For the full recipe, you can find it above. This post offers a clear guide to making delicious pumpkin cookies. You’ve learned about key ingredients like brown butter, pumpkin puree, and oats. We covered easy steps for mixing and baking, plus tips for perfect texture. Be sure to avoid common mistakes like overmixing. Experiment with flavors and adapt for dietary needs if needed. Store cookies right to keep them fresh. Enjoy baking these treats, and share them with friends! The joy of homemade cookies is truly special.

Brown Butter Pumpkin Oatmeal Cookies

Indulge in the warm, comforting flavors of Brown Butter Pumpkin Oatmeal Cookies! These delightful treats blend rich brown butter, pumpkin puree, and spices for a mouthwatering cookie that's perfect for fall. With optional chocolate chips and nuts, every bite is a cozy celebration. Ready to bake? Click through to discover the full recipe and bring these delicious cookies to your kitchen today!
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Ingredients
  

1 cup unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

2 cups rolled oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup chocolate chips (optional)

1/2 cup chopped nuts (walnuts or pecans) (optional)

Instructions
 

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Stir constantly until the butter foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.

    Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.

      Combine Dry Ingredients: In another bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, ginger, and salt.

        Mix Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in chocolate chips and/or chopped nuts.

          Chill the Dough: Cover the cookie dough and refrigerate for at least 30 minutes to firm up slightly.

            Preheat the Oven: While the dough is chilling, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

              Scoop Cookies: After chilling, use a cookie scoop or tablespoon to drop dough rounds onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a soft cookie.

                  Cool: Remove cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies

                      - Presentation Tips: Serve these cookies on a beautiful platter, dusted with a little powdered sugar for a festive touch, and pair with a glass of cold milk or warm chai tea for an extra cozy treat!