Browned Butter Oatmeal Chocolate Butterscotch Cookies with Pumpkin

Recipe by: Catherine Pla

Yield: 15 large or 22 small cookies

Browned Butter Oatmeal Chocolate Butterscotch Cookies with Pumpkin

• 2 sticks (1 cup) unsalted butter

• ¾ c brown sugar

• ½ c granulated sugar

• ½ c canned pumpkin 

• 1 egg, room temperature

• 2 t vanilla bean paste or extract

• 2 ¼ c all-purpose flour

• 1 ½ c old fashioned oats

• 1 t baking soda

• ½ t kosher salt

• ½ t pumpkin pie spice

• 1 c bittersweet chocolate chips

• 1 c butterscotch chips

Line two sheet pans with parchment paper. Preheat the oven to 350 degrees.

In a medium saucepan, melt the butter over medium heat. Swirl pan as the butter begins to foam and crackle, and brown bits form and fall to the bottom of the pan. When the crackling sounds stop, the butter should be a rich, amber color, after about 3-4 minutes. Pour the browned butter into a heatproof bowl and set aside to cool slightly.

Add the sugars, pumpkin, egg, and vanilla and stir to mix until smooth. Fold the flour, oats, baking soda, pumpkin pie spice, and salt with a spatula until just combined. Fold in chips.

Scoop dough into balls (I use a 2 tablespoon scoop and round them) and place on sheet pan 2 inches apart. Lightly flatten each cookie, transfer to the oven and bake about 10 minutes, until just beginning to set on the edges. Remove pan from the oven to a wire rack to cool.