Brown Butter Pumpkin Oatmeal Scotchies
These Brown Butter Pumpkin Oatmeal Scotchies are soft, chewy, and packed with nutty brown butter and sweet butterscotch chips. The perfect fall cookie recipe you’ll make
A natural next stop: Peanut Butter Cup Cookies and Brown Butter Salted Caramel Snickerdoodle Blondies.
How These Brown Butter Pumpkin Cookies Came to Be
I’ve always loved oatmeal scotchies, but adding brown butter and pumpkin takes them to a whole new level. These Brown Butter Pumpkin Oatmeal Scotchies combine nutty brown butter, warm pumpkin spice, and sweet butterscotch chips in every bite. My family devoured the first batch, so I made another for friends, who promptly begged for the recipe. Now I make them every fall, and they never last long.
Reasons to Love These Pumpkin Oatmeal Scotchies
- The brown butter adds a deep, nutty flavor that pairs perfectly with pumpkin and spice.
- Butterscotch chips bring a buttery sweetness that complements the oats without overpowering.
- These cookies stay soft and chewy for days, thanks to the moisture from the pumpkin and the oats.
Key Ingredients for These Fall Cookies
- Butter: Use unsalted butter cut into pieces; browning it brings out a nutty aroma that’s essential to the cookies’ flavor. Let it cool completely before creaming, or the dough will be greasy.
- Pumpkin puree: Make sure to use 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices that will throw off the balance.
- Butterscotch chips: They’re the sweet, buttery counterpoint to the earthy oats and pumpkin. If you need an alternative, white chocolate chips or chopped pecans work too, but the flavor won’t be the same.
Kitchen Tools You’ll Need for Pumpkin Oatmeal Cookies
- Skillet: A medium skillet for even browning of the butter.
- Stand mixer or hand mixer: For creaming the butter and sugars smoothly.
- Baking sheets: Two sheets lined with Silpat or parchment paper.
- Cookie scoop (2-tablespoon size): For uniform cookies that bake evenly.
Expert Tips for Brown Butter Pumpkin Oatmeal Scotchies
Browning the butter is the key to these cookies’ flavor, but it’s easy: just melt butter pieces in a skillet over medium heat, swirling often. Watch for the butter to turn amber and smell nutty, then pull it off the heat immediately. Pour it into a bowl and let it cool to room temperature; you can speed this up in the fridge if you’re in a hurry. Chilling the dough for 30 minutes is also important; it firms the butter so the cookies don’t spread too thin in the oven. And when you mix in the dry ingredients, stop as soon as they’re incorporated to keep the cookies tender.
What Makes These Cookies So Soft and Chewy
The combination of brown butter and pumpkin puree provides both flavor and moisture. Brown butter adds a nutty richness while the pumpkin keeps the crumb tender. Old-fashioned oats give a satisfying chew, and the 30-minute chill helps the cookies bake up thick rather than thin. The butterscotch chips melt into pockets of sweetness, balancing the spices without overwhelming them.
Fun Variations on Pumpkin Oatmeal Scotchies
If you want to switch things up, try swapping half the butterscotch chips with semisweet chocolate chips for a pumpkin-chocolate combo. For a crunchier texture, fold in 1/2 cup chopped pecans or walnuts alongside the chips. To make these cookies gluten-free, use certified gluten-free old-fashioned oats and a 1-to-1 gluten-free flour blend. If you’re not a fan of pumpkin pie spice, you can increase the cinnamon and add a pinch of nutmeg and ginger instead.
How to Serve These Soft and Chewy Cookies
These cookies are fantastic on their own, but they’re even better with a cold glass of milk or a hot cup of coffee. For a fall dessert table, arrange them next to a bowl of vanilla ice cream or a dollop of whipped cream. They also pack well for lunchboxes or after-school snacks.
Storing Your Pumpkin Oatmeal Cookies
Store baked cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking. For longer storage, freeze the cookies (see freezing tips below).
Freezing Tips for Brown Butter Pumpkin Cookies
You can freeze both baked and unbaked cookies. To freeze baked cookies, let them cool completely, then arrange in a single layer in a freezer-safe bag or container separated by parchment. They’ll keep for up to 3 months. To freeze dough, scoop into balls, place on a sheet pan, freeze until solid, then transfer to a bag. Bake frozen dough balls directly from the freezer, adding 1-2 minutes to the bake time.
How to Reheat Leftover Cookies (If You Have Any)
If you like your cookies warm, pop one in the microwave for 10-15 seconds. Alternatively, reheat them in a 300°F oven for 5 minutes to crisp the edges slightly. Most people prefer them at room temperature, though, so this step is optional.
Frequently Asked Questions About These Cookies
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar, spices, and other ingredients that will change the texture and sweetness. Stick with 100% pure pumpkin puree.
How can I tell when the butter is properly browned?
Look for a golden-amber color and small brown bits at the bottom of the pan. It should smell nutty and toasted. Remove from heat immediately to avoid burning.
Can I substitute quick oats for old-fashioned oats?
Quick oats will result in a denser, less chewy cookie. Old-fashioned oats are recommended for the best texture, but quick oats will work in a pinch if you’re okay with a softer cookie.
Recipe
Brown Butter Pumpkin Oatmeal Scotchies
Brown butter pumpkin oatmeal cookies dotted with sweet butterscotch chips. The ultimate fall cookie! Add these to your fall baking list ASAP!
Ingredients
- 0.5 cup unsalted butter, cut into tablespoon pieces
- 1.25 cup all-purpose flour
- 1 tsp baking soda
- 1.25 tsp pumpkin pie spice
- 1 tsp salt
- 0.25 tsp ground cinnamon
- 1 cup packed light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1.5 tsp vanilla extract
- 0.75 cup pumpkin puree, not pumpkin pie filling
- 3 cup old-fashioned oats
- 1.5 cup butterscotch chips
Instructions
- 1
Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature. You can put it in the fridge to speed up the process, that is what I do.
- 2
While the brown butter is cooling, whisk together the flour, baking soda, pumpkin pie spice, salt, and cinnamon in a medium bowl. Set aside.
- 3
In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.
- 4
Add the eggs and vanilla extract and mix until combined. Beat in the pumpkin and mix until combined.
- 5
Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips. Chill dough in the fridge for 30 minutes.
- 6
Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
- 7
When dough is chilled, form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Bake cookies for 12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 13 of 13 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: fall, kid-friendly, oatmeal cookies, Oven Baked, pumpkin, vegetarian
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