Brown Butter Pumpkin Butterscotch Oatmeal Cookies
Delicious spiced pumpkin oatmeal cookies made with brown butter and butterscotch chips for the ultimate fall flavor mashup.
Equipment
- Measuring cups and spoons or a digital food scale
- whisk and rubber spatula/wood spoon
- medium 2T cookie scoop or large spoon to scoop even sized cookies
- paper towel or cheesecloth to strain the water content out of the pumpkin puree
- small sauce pot to brown the butter
Ingredients
- 1¼ cups all purpose flour (160g)
- 2 cups old fashioned oats (200g)
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅔ cup strained pumpkin (Depending on the brand, you'll need between 1-1¼ cups of pumpkin. After straining the water out, you'll need ⅔ cup of the remaining pumpkin for this recipe.*)
- ¾ cup unsalted butter (1½ sticks reduces down to a little over ½ cup brown butter*)
- 1 cup sugar (200g)
- ½ cup brown sugar (107g)
- 1 large egg
- 1½ teaspoons vanilla extract
- 1 cup butterscotch chips
Instructions
How to Make Brown Butter
- Start by making the brown butter first so that it can cool a bit before using in this cookie recipe. Place ¾ cup (1½ sticks) unsalted butter into a pot on medium heat. After a few minutes the butter will be melted and start to bubble up. The water content will evaporate and the milk solids will separate. Begin stirring the butter every 30 seconds or so. After a few more minutes the milk solids will begin to toast and brown. Stir continuously once the color starts to change from yellow to amber. Do not walk away! Keep a close eye on it because it can burn very quickly from this point. Once butter has browned, immediately remove from the heat and pour into a heat proof bowl to stop it from cooking. Scape all of the brown bits from the bottom of the pan. This is flavor! The butter amount will also have reduced due to the water evaporation. You should have a little over half of a cup. Set aside for 20-30 minutes to cool at room temperature before using.
Brown Butter Pumpkin Butterscotch Cookies
- Preheat the oven to 350 degrees farhenheit. Line 2 large baking sheeets with parchment paper
- In a bowl, whisk together the flour, old fashioned oats, baking soda, cinnamon, nutmeg and salt. Set aside.
- Set a few stacked paper towels over top of a bowl (you can also use cheesecloth). Place about 1 to 1¼ cups pumpkin puree over the paper towels and then wrap the pumpkin puree completely by pulling the edges of the paper towel up and around the puree. Gently squeeze the pumpkin puree until he water starts to strain out into the bowl. You may need to do this a couple of times until very little water comes out when squeezing. Measure out ⅔ cup of the strained pumpkin. Set aside.
- In a separate mixing bowl, whisk the brown butter with the sugar and brown sugar until thoroughly combined. Whisk in the large egg. Then, whisk in the strained pumpkin and vanilla extract.
- Add the dry ingredient mixture into the wet ingredients bowl and fold together until combined. When a few flour streaks remain, finish the cookie dough off by adding in 1 cup of butterscotch chips and mixing until just combined.
- Using a medium sized cookie scoop or large spoon, scoop cookies onto prepared baking trays at least 2 inches apart.
- Bake for about 14 minutes. Let cookies cool for a couple minutes on the baking sheet, then gently transfer the cookies to a cooling rack to cool all the way. Enjoy!
Video
Notes
*1½ sticks unsalted butter reduces down to a little over ½ cup brown butter. See pictures in recipe post for more details on the process of browning butter.
*Depending on the brand of pumpkin puree, you'll need around 1 to 1 ¼ cups of pumpkin puree to start and this will reduce down to around ⅔ cup of pumpkin puree. I tested this recipe with two different kinds of pumpkin puree - Kroger brand and Libby's. I needed 1 ¼ cups of the Kroger brand pumpkin puree and 1 cup of the Libby's pumpkin puree. Once these amounts were strained, I had exactly ⅔ cup strained pumpkin puree - exactly what this cookie recipe calls for.
Tried this recipe?Let us know how it was!
