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!
You are either going to hate me or love me. Why? I combined two of my favorite cookies, Brown Butter Butterscotch Oatmeal Cookies and Pumpkin Oatmeal Scotchies to create the most AMAZING fall cookie, Brown Butter Pumpkin Oatmeal Scotchies.
And if the cookies are so amazing, why would you hate me? Because you won’t be able to stop eating them. They are so good and so addicting. I don’t even want to tell you how many I ate. I need cookie counseling or a cookie support group. I CAN’T STOP! If these cookies are on my counter, I will eat them ALL!
So what makes these cookies so good? I promise I didn’t put any addicting drugs inside, but I didn’t need to. The ingredients all come together to create the best cookie ever! The flavors are so good!
It all starts with brown butter. Enough said. If you have tried brown butter, you know it is the best thing on the planet. I also add in pumpkin, oats, and butterscotch chips. The combo is insanely delicious!
These are my new favorite fall cookies and I think you will love them too! Preheat the oven and make a batch of Brown Butter Pumpkin Oatmeal Scotchies. You will be in cookie heaven. Just don’t get too mad at me if you can’t stop eating them. You can try hiding them in the freezer, but that didn’t work for me because they taste just as good frozen, maybe even better. I am so in trouble! Anyone want to join my cookie support group? I will serve cookies after the meeting. Oops:) I am failing already! HELP!
Looking for more pumpkin recipes? Check out our favorites here.
Brown Butter Pumpkin Oatmeal Scotchies
- ½ cup unsalted butter cut into tablespoon pieces
- 1 ¼ cup cups all-purpose flour
- 1 teaspoon baking soda
- 1 ¼ teaspoon pumpkin spice
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla
- ¾ cup pumpkin puree not pumpkin pie filling
- 3 cups old-fashioned oats
- 1 ½ cups butterscotch chips
- Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
- 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.
- While the brown butter is cooling, whisk together the flour, baking soda, pumpkin pie spice, salt, and cinnamon in a medium bowl. Set aside.
- 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.
- Add the eggs and vanilla extract and mix until combined. Beat in the pumpkin and mix until combined.
- 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 20-30 minutes.
- 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.
- Note-store cookies in an air-tight container for 2-3 days on the counter. These cookies also freeze well.
Have you tried this recipe?
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