Step into autumn, where warm spices and the cozy aroma of nutty browned butter create perfect harmony. As the leaves change shades of amber and crimson, a particular craving is called pumpkin pie spice season. Imagine, your oatmeal pumpkin spice browned butter pudding cookies filled with your favorite flavors of fall.
These are some of our favorite cookies to kick off the fall baking season. They have a chewy center and the combination of pumpkin and chocolate chips is the perfect flavor combination.
Pumpkin Bash
Today, I’m joining my blogging friends to share a Pumpkin Bash full of inspiration. If you are visiting from Kimberly’s, From Farmhouse to Florida, wasn’t her faux pumpkin perfection fun? I hope you found some great ideas and inspiration.
Welcome to Cloches & Lavender, my name is Cindy and this is where I share easy crafts, recipes, and decorating ideas.
At the bottom of my post, I will be sharing the links to each talented lady taking part in this fun and inspiring hop, so make sure to scroll down to the very bottom and visit each blog.
Jump to RecipeToday’s Recipe
Fall Flavors: Baked Cookie
Elevate today’s recipe to the next level. as pumpkin pie spice, vanilla extract, and dark brown sugar are added to one of our favorite flavors, pumpkin spice oatmeal cookies.
Join us on this journey through fall flavors, with this chewy cookie, that will become your new favorite cookie dough. These are not your ordinary pumpkin oatmeal cookies.
This chewy cookie with a nutty aroma of browned butter and pumpkin spice full of flavor.
What is brown butter?
Browned butter, also known as “beurre noisette” in French, is flavorful salted or unsalted butter with a nutty aroma created by gently cooking it until it transforms.
The process involves melting the butter in a small saucepan over medium heat for 5-8 minutes.
Allow the melted butter to simmer until the water content evaporates.
The milk solids in the butter begin to brown, hence, browned butter.
Browned Butter: Grab Those Brown Bits
The Nutty Secret: How To Achieve The Perfectly Brown Color Every Time
As the unsalted butter cooks in the small saucepan over medium heat, it goes through several stages:
- Melting and Sizzle: The salted or unsalted butter starts by melting over medium heat into a liquid state.
- Foaming: As it heats, the butter will begin to foam. This is the water content in the butter evaporating.
- Browning: The milk solids in the melted butter will gradually turn a brown color, releasing a rich, nutty aroma. This stage gives brown butter its brown specks on the bottom of the pan and the best flavor.
- Remove from Heat: Once the brown color is achieved, remove the butter immediately from the heat to prevent it from burning or becoming a dark brown color.
Browned butter is a versatile ingredient that can be used in a wide range of recipes such as cookies, cakes, sauces, and pasta dishes. It adds a nutty flavor, making it a great choice for cooks to bring their recipes to the next level.
Tip: Use room temperature butter. If your butter is too cold, it can cause the butter to burn. Remove unsalted butter or salted butter from the refrigerator for 15 minutes to get to room temperature.
Tip: Use a light-colored small saucepan so you can see the butter become a brown color and not burn.
Why do you need to preheat your oven?
Preheating Perfection: The Science Behind The Perfect Oven Temperature
Preheating the oven before baking is an essential step in the cooking process for several reasons:
- It ensures that the oven reaches and maintains the desired temperature, which is vital for accurate and consistent cooking. When you place a cookie sheet in a preheated oven, the ingredients begin to cook immediately at the specified temperature. This leads to the best results.
- Preheating is necessary to activate leavening agents like baking powder or yeast. These agents rely on the initial burst of high heat to create gases. Letting the dough rise and baked goods expand properly.
- Also, preheating helps in achieving the desired texture and appearance in your cookies and other dishes.
Tip: For baking, preheating the oven, helps to set the structure of cakes and good cookies. This ensures they rise evenly and develop the desired crust and color.
Why sifting and whisking are important for baking?
Mixing Magic: Unleash The Power Of Dry Ingredients For Your Cookie Recipes
Sifting, whisking, and measuring dry ingredients may seem like a tedious task, but they play a crucial role in baking.
Each step serves a purpose for good cookies:
- Sifting: aerates the dry ingredients, removing lumps and ensuring uniformity and the right consistency for baking.
- Whisking: combines the elements evenly, distributing leavening agents and promoting consistent texture.
- Precise measuring: guarantees accurate ratios, crucial for the chemical reactions that occur during baking.
These actions contribute to the success of your baked goods such as the pumpkin spice cookies we are sharing.
This affects their rise, texture, and flavor.
Careful attention to these simple tasks the best baked cookie especially these soft pumpkin cookies every time.
Equipment Needed:
- Large mixing bowl
- A Cookie sheet or large baking sheets
- Parchment paper
- Small saucepan
- Wire rack
- Medium cookie scoop
- Airtight container
- A rubber spatula or a wooden spoon
- ¼ measuring cup
- 1 tbsp. measuring spoon
- 1 tsp. measuring spoon
- wire rack
- whisk
- large spoon
Ingredients For These Sweet Cookies:
- Room temperature unsalted butter or salted butter.
- 2 room temperature eggs.
- Pure pumpkin, not pumpkin puree
- Pumpkin pie spice.
- All purpose flour or gluten-free flour.
- Betty Crocker oatmeal cookie mix.
- Pumpkin spice flavor pudding mix.
- Dark chocolate chips, caramel chips, or cinnamon chips.
Step 1: Preheat The Oven
Preheat the oven to 350 F.
Step 2: Liquid Gold: Nutty Aroma And Brown Bits For Best Flavor
Add room temperature unsalted butter or salted butter to a small saucepan over medium heat.
Stir frequently until the butter melts.
Once the butter becomes melted, it will foam.
Watch the melted butter closely for a brown color.
The butter will have a nutty aroma and brown bits on the bottom of the saucepan.
Remove from the heat and put the saucepan on a cool burner.
This will prevent the browned butter from getting too dark or burnt.
I do this to our browned butter every time it has never burned.
Tip: Browned butter may take a little bit of extra time. The results of its nutty flavor will give your cookie recipes and any desserts the best flavor.
Tip: Use browned butter immediately or store in an airtight container in the refrigerator for up to a week.
Step 3: Mixing Magic: Whisking Dry Ingredients, Flour, Pumpkin Pie Spice
In a large mixing bowl combine flour, oatmeal cookie mix, pumpkin pie spice, and pumpkin pie spice flavor pudding mix.
Whisk the dry ingredients for light and airy cookies filled with the taste of fall.
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Step 4: Creating Harmony: Warm Spices, Room Temperature Eggs, Fall Flavors
Add room temperature eggs, pure pumpkin (not pumpkin puree), vanilla extract, and slightly cooled brown butter to create a perfect blend between the dry ingredients. Mix until the pumpkin pie spice cookie dough is almost combined.
Remember, to add the brown bits from the bottom of the pan to the browned butter pumpkin oatmeal cookies.
The bottom of the pan is where there are tons of nutty flavored butter.
Add the dark chocolate chips to the cookie dough and stir. Put the bowl in the refrigerator for some chill time, 10 minutes.
Step 5: Ready, Set, Bake! Cookie Dough And A Chewy Cookie
Using a medium cookie scoop, scoop the pumpkin pie spice cookie dough making sure the cookie dough is flat and level with the cookie scoop.
Add the cookie dough to the prepared baking sheet for baking success and less cleanup. You should be able to achieve three cookies per row and four rows per cookie sheet of this flavorful chewy cookie.
Step 6: Oven Magic: Transforming Cookie Dough Into Pumpkin Oatmeal Delights
Add each cookie sheet to the preheated oven. Wait for the magic and smell of your pumpkin oatmeal cookies as they bake for 15 minutes.
Make sure the edges of these pumpkin cookies are slightly brown on the edges or they may be too chewy.
When the timer goes off carefully remove the cookie sheet. Let the chewy pumpkin cookies sit on the cookie sheet for two minutes. Remove the cookies and let them cool completely on a wire rack.
Step 7: Seal The Flavor: Airtight Container, Keep Your Cookie Recipes Fresh
Store these pumpkin oatmeal cookies in an airtight container in the refrigerator for five days, if they last that long.
This will help keep your sweet treats fresh and full of pumpkin spice flavor!
These pumpkin spice oatmeal flavor cookies freeze extremely well. Store them in an airtight container in the freezer for up to 3 months.
Trust me, they won’t last that long.
Freezing them is a great option if you are not going to eat them right away.
Tip: Eating these pumpkin pie spice oatmeal cookies straight from the freezer is delicious.
Besides being full of flavor and having the taste of fall the chill of the chocolate chips have a great texture. Trust me, you won’t regret eating these cookies this way.
Enjoy this soft pumpkin cookie recipe and pumpkin season!
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From Farmhouse To Florida – Pumpkin Perfection!
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Oatmeal Pumpkin Spice Browned Butter Pudding Cookies
Equipment
- 1 A large bowl
- 2 large baking sheets
- 2 sheets of parchment paper
- 1 small saucepan
- 1 cooling rack
- 1 Medium cookie scoop A small cookie scoop for smaller cookies
- 1 airtight container
- 1 1/4 cup measuring cup
- 1 rubber spatula or wooden spoon
- 1 tbsp. measuring spoon
- 1 tsp. measuring spoon
- 1 whisk
- 1 spoon
Ingredients
- 1 stick unsalted butter or salted butter
- 2 eggs large room temperature eggs
- 1 1/4 cup pure pumpkin Not pumpkin puree
- 1 tsp. pumpkin pie spice
- 1 1/4 cup all purpose flour
- 1 package Betty Crocker oatmeal cookie mix
- 1 package pumpkin pie spice pudding mix If you can't find pumpkin pie spice pudding mix substitue vanilla pudding mix. Add an extra 1/4 tsp. of pumpkin pie spice
- 3 tbsp. darkchocolate chips ou can substitute caramel chips or cinnamon chips
Instructions
- Step 1: Preheat The Oven Preheat the oven to 350 F.
- Step 2: Browned ButterAdd room temperature unsalted butter or salted butter to a heavy small saucepan over medium heat. Stir frequently, until the butter melts. Once the butter becomes melted butter, it will begin to foam, then subside. Watch the melted butter closely for a brown color and brown bits on the bottom of the saucepan. The butter should have a nutty aroma. Remove from the heat and put the saucepan on a cool burner. This will prevent the browned butter from getting too dark or burnt. I do this to our browned butter every time and it has never burned. *see my tips*
- Step 3: Whisking Dry Ingredients And Pumpkin Pie SpiceIn a large mixing bowl combine flour, oatmeal cookie mix, pumpkin pie spice, and pumpkin pie spice flavor pudding mix. Whisk the dry ingredients for perfectly light and airy cookies filled with the taste of fall.
- Step 4: Creating Harmony: Warm Spices, Fall Flavors Add room temperature eggs, pure pumpkin (not pumpkin puree), vanilla extract, and slightly cooled brown butter to create perfect harmony between the dry ingredients. Mix until the pumpkin pie spice cookie dough is almost combined. Remember, to add the brown bits from the bottom of the pan to the browned butter pumpkin oatmeal cookies. The bottom of the pan is where there are tons of nutty flavored butter. Add the dark chocolate chips to the cookie dough and stir. Put the bowl in the refrigerator for some chill time, 10 minutes.
- Step 5: Ready, Set, Bake! Cookie Dough And A Chewy CookieUsing a medium cookie scoop, scoop the pumpkin pie spice cookie dough making sure the cookie dough is flat and level with the cookie scoop. Add the cookie dough to the prepared baking sheet for baking success and less cleanup. You should be able to achieve three cookies per row and four rows per cookie sheet of this flavorful chewy cookie.
- Step 6: Oven Magic: Transforming Cookie Dough Into Pumpkin Oatmeal DelightsAdd each parchment paper covered cookie sheet to the preheated oven. Wait for the magic and smell of your pumpkin oatmeal cookies as they bake for 15 minutes. The edges of the cookies should be slightly brown around the edges before removing the cookies from the oven. If the pumpkin cookies do not get brown edges, the cookies may be too chewy. When the timer goes off, carefully remove the cookie sheet. Let these chewy pumpkin cookies sit on the cookie sheet for two minutes. Remove the cookies and let them cool completely on a wire rack.
- Step 7: Seal The Flavor: Airtight Container, Keep Your Cookie Recipes FreshStore these pumpkin oatmeal cookies in an airtight container in the refrigerator for five days. This will help keep your sweet treats fresh and full of pumpkin spice flavor! These pumpkin flavor cookies freeze well. Freeze these in an airtight container for three months.So, if you aren’t eating these cookies right away, freezing them is a great option.
Notes
Pumpkin Spice Oatmeal Browned Butter Pudding Cookies
Equipment Needed:
-
- Large mixing bowl
- A Cookie sheet or large baking sheets
- Parchment paper
- Small saucepan
- Wire rack
- Cooling rack
- Medium cookie scoop
- Airtight container
- A rubber spatula or a wooden spoon
- ¼ measuring cup
- 1 tbsp. measuring spoon
- 1 tsp. measuring spoon
- wire rack
- whisk
- large spoon
Ingredients:
-
- A stick room temperature unsalted butter or salted butter. 2 room temperature large eggs.
- Pure pumpkin, not pumpkin puree.
- Pumpkin pie spice.
- All purpose flour or gluten-free flour.
- Betty Crocker oatmeal cookie mix.
- Pumpkin spice flavor pudding mix.
- Dark chocolate chips, caramel chips, or cinnamon chips.
Step 1: Preheat The Oven
Preheat the oven to 350 F.Step 2: Nutty Aroma And Brown Bits For Best Flavor
Add room temperature unsalted butter or salted butter to a small saucepan or medium saucepan over medium heat. Stir frequently until the butter melts. Once the butter becomes melted butter, it will foam, then subside. Watch the melted butter closely for a brown color and brown bits on the bottom of the saucepan. The butter should have a nutty aroma. Remove from the heat and put the saucepan on a cool burner. This will prevent the browned butter from getting too dark or burnt. I do this to our browned butter every time it has never burned.Remember: Check my Tips Above For Browned Butter.
Step 3: Whisking Dry Ingredients And Pumpkin Pie Spice
In a large bowl whisk the flour, oatmeal cookie mix, pumpkin pie spice, and pumpkin pie spice flavor pudding mix. Whisk the dry ingredients for perfectly light and airy cookies filled with the taste of fall.Step 4: Warm Spices, Fall Flavors, Favorite Cookies
Add room temperature eggs, pure pumpkin (not pumpkin puree), vanilla extract, and slightly cooled brown butter to create a perfect blend between the dry ingredients. Mix until the pumpkin pie spice cookie dough is almost combined. Add the brown bits from the bottom of the pan to the browned butter pumpkin oatmeal cookies. The bottom of the pan is where there is tons of nutty flavored butter. Add the dark chocolate chips to the cookie dough and stir. Put the bowl in the refrigerator for some chill time, 10 minutes.Step 5: Ready, Set, Bake! Baked Cookie: Chewy Cookie
Using a medium cookie scoop, scoop the pumpkin pie spice cookie dough. The cookie dough should be flat and level with the cookie scoop. Add the cookie dough to the prepared baking sheet for baking and less cleanup. You should be able to achieve three cookies per row and four rows per cookie sheet of this chewy cookie.Step 6: Transforming Cookie Dough Into Pumpkin Oatmeal Delights
Add each cookie sheet to the preheated oven. Wait for the magic and smell of your pumpkin oatmeal cookies as they bake for 15 minutes. When the timer goes off, carefully remove the cookie sheet from the oven. Let these chewy pumpkin cookies sit on the cookie sheet for two minutes. Remove the cookies and let them cool completely on a wire cooling rack.
Oh my goodness, Cindy! These look delicious!!!! Thanks for participating in the hop! It was so much fun!!
These sound sooooo good. Have a good week. Hugs. Kris
Thank you Kris!
They look so good!
Yummy, My taste buds are ready for Fall!!!
Mine too!
I did not know about brown butter. Thanks for sharing. My MIL says butter makes the world go round. I agree! These cookies look yummy 🙂
These are delicious. I use brown butter in most of my baking. The taste and consistency is the best
These look so good!!
Thanks Kim. They’re delicious
Cindy,
These looks delicious and perfect for a fall afternoon treat! I love pumpkin everything.
Thank you Joleen. I love pumpkin everything too!
Oh my goodness do these look yummy! The name is yummy! Thanks for
Sharing and sharing all of the great tips!