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!
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 Cookie Ingredients
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.
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!
More Pumpkin Cookie Recipes
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!
- 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
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.
Store cookies in an air-tight container for up to 4 days on the counter. These cookies also freeze well.
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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