Brown Butter Pumpkin Spice Oat Cookies
These Brown Butter Pumpkin Spice Oat Cookies are the ultimate autumn treat, chewy, nutty, and bursting with warm, spiced flavours. The browned butter adds a rich, toasty depth that pairs perfectly with the pumpkin and hearty oats.
Every Halloween, millions of pumpkins go to waste after being carved and left uneaten. So why not enjoy these cookies, satisfy your pumpkin spice cravings, and do your part to reduce food waste while helping the environment?
Ingredients
- 100g plain flour
- 200g light brown sugar
- 200g butter - when browned its 160-150g (if you have less than 150 top up with veg oil)
- 100g rolled oats
- 200g pumpkin puree (about 500g uncooked pumpkin)
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- A pinch allspice (optional)
- A pinch of ground black pepper
- ½ tsp ginger, grated
- 1 tsp baking powder
- 100g dark chocolate
- 50g pecans (or any nuts) (optional)
Step 1
Preheat the oven to 200°C.
Step 2
Cut the pumpkin into large chunks and place them in the oven, skin side down, for 20 minutes.
Step 3
Once the pumpkin is fork-tender, flip it over and peel off the skin. Mash it with a fork to increase the surface area, then return it to the oven for another 30 minutes until it becomes jammy. Allow it to cool.
Step 4
While the pumpkin is cooling, roast the oats in the oven for 15-20 minutes, or until they are deeply golden brown. Reserve 1 tablespoon of oats for topping.
Step 5
Toast the nuts in the oven for 10 minutes, or until they are lightly browned.
Step 6
Melt the butter over low to medium heat and cook gently until it turns golden brown and develops a nutty aroma. The milk solids at the bottom should become dark brown. Weigh the butter; you should have about 150-160g. If you have less, top it up with vegetable oil.
Step 7
Coarsely chop the nuts and chocolate, reserving 1 tablespoon of each.
Step 8
Blend the cooled pumpkin and measure out 200g of puree.
Step 9
Mix the pumpkin, oats, brown butter, sugar, salt, spices, nuts, and chocolate together until fully combined.
Stir in the flour and baking powder, mixing until just incorporated.
Step 10
Shape the mixture into small balls and place them in the fridge for 20 minutes, or up to overnight. Preheat the oven to 180°C.
Step 11
Arrange the cookies on a baking sheet, gently pressing them down to flatten slightly. Top with the reserved nuts, chocolate, and oats.
Step 12
Bake for 15 minutes, or until the edges are golden brown. Finish with a sprinkle of sea salt and enjoy!