Brown Butter Pumpkin Oatmeal Scotchies

Quick Summary

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!

Brown Butter Pumpkin Cookies

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good!

I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are INCREDIBLE! You need to add them to your fall baking list right now.

My family devoured them so I made another batch to share with friends and everyone LOVED them and begged for the recipe. I love sharing recipes, so of course I am sharing. Everyone NEEDS these cookies in their life. They are a fall favorite!

Brown Butter Pumpkin Oatmeal Scotchies

These cookies have all of my favorite ingredients in ONE cookie!

  • Butter– cut unsalted butter into pieces so it is easier to brown.
  • Flour– I use all-purpose flour.
  • Baking soda– check the date to make sure it’s fresh.
  • Pumpkin spice– to bring out the best fall flavors.
  • Salt– salt in cookies is a must!
  • Cinnamon– gotta have cinnamon in an oatmeal cookie!
  • Brown sugar & granulated sugar– you need both sugars!
  • Eggs– 2 large eggs!
  • Vanilla extract– the best!
  • Pumpkin puree– use 100% pure pumpkin and not pumpkin pie filling.
  • Oats– I use old-fashioned oats and not quick oats.
  • Butterscotch chips– the pumpkin and butterscotch combo is so good! Guittard is my favorite brand. If you don’t like butterscotch, you can use chocolate chips.
Brown Butter Pumpkin Oatmeal Cookies

How to Make Brown Butter Pumpkin Oatmeal Scotchies

  • First, brown the butter! All good things start with brown butter:) Once browned, set it aside to cool. You can put the bowl in the fridge to speed up the process.
  • In a medium bowl, whisk together the dry ingredients.
  • In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth.
  •  Add the eggs and vanilla extract and mix until combined. Beat in the pumpkin and mix until smooth.
  • Add the dry ingredients and mix until just combined. Stir in the oats and butterscotch chips. Chill dough in the fridge for 30 minutes.
  • Preheat the oven and line baking sheets with parchment paper or Silpat baking mats.
  • 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.

How to Store Cookies

Store the cookies in an airtight container on the counter for up to 4 days.

You can also freeze the baked cookies in a freezer container or bag for up to 3 months. I highly recommend freezing some. These cookies are SO good eaten right from the freezer. Trust me on this one!

Easy Brown Butter Pumpkin Oatmeal Scotchies

Brown Butter Pumpkin Oatmeal Scotchies

Brown butter pumpkin oatmeal cookies with butterscotch chips. These are the ultimate fall cookie. Add them to your baking list now!
5 from 3 votes

Ingredients
  

  • 1/2 cup unsalted butter, cut into tablespoon pieces
  • 1 1/4 cup cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 3/4 cup pumpkin puree, not pumpkin pie filling
  • 3 cups old-fashioned oats
  • 1 1/2 cups butterscotch chips

Instructions
 

  • 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 30 minutes.
  • Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
  • 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.

Notes

You can use chocolate chips instead of butterscotch chips.
Store cookies in an air-tight container for up to 4 days on the counter. These cookies also freeze well.

Nutrition

Calories: 158kcal, Carbohydrates: 28g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 155mg, Potassium: 63mg, Fiber: 1g, Sugar: 18g, Vitamin A: 1072IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. These looks incredibly delicious! I can see why you have such a hard time not eating them all. I haven’t tried brown butter but you’re definitely making me want to! Love butterscotch chips too!

    J. Munro

  2. Thank you thank you thank you for this amazing recipe. Perfect on this fall day.  They are ri-donk-u-lous delicious!!! 

  3. Flavor is delicious, but the dough is very soft. Making balls? Impossible. I’ll still eat them but I think more flour is needed.

  4. What a creative set of ingredients and love that this is pumpkin puree, not filling, so now I have another use for the residual pumpkin after carving them! Thank you!

  5. I made these tonight, but subbed half chocolate chips, and added half a bag of butterscotch M&M’s, and half a bag of regular butterscotch chips. They were AMAZING!! This recipe is being saved!! Thank you!

  6. These cookies have the best flavor! I’ve made them twice already, and I do have to say that refrigerating the dough overnight makes them SO much better! I think it helps the oats moisten (they were a little hard/chewy in the first batch since they are old fashioned rather than instant and don’t bake very long) and also makes the cookies nice and plump rather than spread out. Also I found that with my oven 14-15 min was the perfect cook time. Thanks for sharing this recipe, so far none of your recipes that I’ve tried have let me down! 🙂

  7. 5 stars
    These are AMAZING! So, so good. Even with gluten free flour! My husband was doubtful but he freaked out over how yummy they are. The only issue I had was the butter and sugar merging. It never became creamy so I just had to move on as was. Is this because I didn’t let the butter cool long enough? Thanks for sharing this recipe!

  8. Good morning!

    Can these be made in a jelly roll pan to make bars? Wasn’t sure if the recipe needed to be doubled or what cook time might be if so. Thank you!

    -Melissa

  9. 5 stars
    I first tried these cookies at a friend’s engagement party and I was blown away. Asked her for the recipe and she sent me to Two Peas and their pod.
    Every time I make these cookies for a party or event, people freak out. And now my son requires me to make them every fall/winter.