Brown Butter Pumpkin Oatmeal Cookies

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These Brown Butter Pumpkin Oatmeal Cookies are the ultimate fall treat—warm, comforting, and full of cozy autumn flavors.

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The rich nutty flavor of brown butter elevates each bite, while the pumpkin adds warm spices that pairs perfectly with hearty oats.

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To make, place butter into a light colored saucepan (stainless steel would work) over medium heat.

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Stir until melted and then frequently with a rubber spatula for several minutes. Once golden brown, transfer to a bowl to cool.

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Blot pumpkin puree between paper towels to remove excess liquid.

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In a separate bowl whisk together the oats, flour, baking soda, pumpkin pie spice, cinnamon and salt. 

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Pour butter into a large bowl. Whisk in the sugar, brown sugar, egg yolk, vanilla and blotted pumpkin.

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Add the dry ingredients to the wet ingredients and mix until combined.

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Stir in the chocolate chips. Chill for at least 30 minutes (or 2 hours if time allows).

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Scoop dough into balls with a 1.5 Tbsp scoop and place on the baking sheet 1 inch apart. Flatten a little with your fingertips to encourage spreading.

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Bake for about 12-15 minutes, until set in the middle and starting to brown along the edges.

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Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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