Ingredients
Brown Butter
- 1 cup unsalted butter, cold and cut into Tbsp-sized pieces (226g)
- 1/2 cup brown butter, room temperature (113g) – made from above
- 1/3 cup brown butter, room temperature (75g) – remaining amount for frosting
Cookie Dough
- 1 cup packed dark brown sugar (200g)
- 1/4 cup pumpkin puree OR 1 large egg, room temperature (60g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 1 1/4 cups all-purpose flour, fluffed and spooned into measuring cup (160g)
- 3/4 cup old fashioned oats (80g)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
Brown Butter Cream Cheese Filling
- 1/4 cup full-fat cream cheese, room temperature (56g)
- 1 cup powdered sugar (125g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 1/4 tsp fine salt
Instructions
- Brown Butter: Place 1 cup unsalted butter in a large, light-colored pan over medium heat. Stir continuously with a rubber spatula to prevent milk solids from burning. The butter will foam and sizzle, turning golden brown after 5–6 minutes with a nutty aroma. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Chill in the fridge for 30 minutes to cool to room temperature.
- Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats and set aside.
- Make Cookie Dough: In a large bowl or stand mixer, beat 1/2 cup room-temperature brown butter with 1 cup dark brown sugar on medium-high speed until fluffy and lighter in color. Pat 1/4 cup pumpkin puree on paper towels to remove moisture and add it along with 1 tsp vanilla extract to the mixture. Mix until combined.
- Add Dry Ingredients: Fold in 1 1/4 cups all-purpose flour, 3/4 cup oats, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/2 tsp salt with a spatula until just combined. The dough will be thick.
- Shape Cookies and Bake: Using a 1 Tbsp cookie scoop or spoon, form about 32 dough balls and place them 1 1/2 inches apart on prepared sheets. Bake one tray at a time in the middle rack for 8-9 minutes until edges set and centers puffed but soft.
- Flatten and Cool: While warm, gently flatten cookies with the bottom of a measuring cup or glass. Let them cool on the sheet for 10 minutes, then transfer to wire racks to cool completely.
- Make Brown Butter Cream Cheese Filling: In a medium bowl, beat 1/3 cup brown butter and 1/4 cup cream cheese on medium-high speed until combined. Add 1 cup powdered sugar, 1 tsp vanilla, and 1/4 tsp salt. Mix on low speed until smooth, scraping bowl sides as needed.
- Assemble Sandwich Cookies: Spoon frosting into a piping bag or ziplock bag with a 1/2 inch opening. Pair cookies and pipe a generous layer of frosting on the back of one cookie before sandwiching together. Repeat for all cookies.
- Storage: Cookies can be left at room temperature for several hours or stored in an airtight container in the refrigerator for up to one week.
Notes
- Using brown butter adds a deeper, nuttier flavor but regular butter can be used if short on time.
- Patting pumpkin puree dry helps prevent excess moisture that could alter dough consistency.
- Flattening cookies while warm ensures a more uniform thickness and prevents too much rising.
- The frosting quantity is designed for the amount of cookies in this recipe; adjust accordingly if doubling.
- Cookies are best enjoyed within a week when stored properly in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
