Pumpkin Spice Oatmeal Brown 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.
  • Pumpkin puree.  
  • Pumpkin pie spice.  
  • All purpose  flour or gluten-free flour.  
  • Betty Crocker oatmeal cookie mix.  
  • Pumpkin pie 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 small 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, 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 top of 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 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 oatmeal cookies sit on the cookie sheet for two minutes. Remove the cookies and let them cool completely on a wire cooling rack.

 

Step 7: Airtight Container, Keep Soft Pumpkin Cookies 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 well. Store in an airtight container in the freezer for up to 3 months. Trust me, they won't last that long. So, if you are not going to eat them right away, freezing them is a great option.