Oatmeal Pumpkin Spice Brown Butter Pudding Cookies

Elevate today’s recipe to the next level as pumpkin puree, pumpkin pie spice,
vanilla extract, and dark brown sugar are added to one of our favorite flavors,
pumpkin spice oatmeal cookies.

Servings: 16 people

Author:

Prep Time
10 minutes

Cook Time
13 minutes

Total Time
15 minutes

Course:

Dessert

Cuisine:

American

Keywords:

room temperature pumpkin oatmeal cookies browned butter Fall flavors brown bits chewy cookie dry ingredeients nutty aroma pumpkin pie spice vanilla extract

Instructions

1 Step 1: Preheat The Oven

Preheat the oven to 350 F.
2
Step 2: Browned Butter

Add 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*
3 Step 3: Whisking Dry Ingredients And 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 perfectly light and airy cookies filled with the
taste of fall.
4 Step 4: Creating Harmony: Warm Spices, Fall Flavors

Add room temperature eggs, 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.

see my tips about chilling cookie dough
5 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 parchment paper covered baking sheet or cookie 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.
6 Step 6: Oven Magic: Transforming Cookie Dough Into Pumpkin Oatmeal Delights

Add each parchment paper covered cookie sheet to the preheated oven.

Wait for the 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.
7 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.

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.

Oatmeal Pumpkin Spice Brown Butter Pudding Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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