Brown Butter (Totally Optional… but So Worth It!)

Using brown butter is optional, but it gives your cookies an extra-warm, toasty, nutty flavor that’s chef’s kiss. If you’re in a rush though, regular butter will still do the trick!

If you’re going for brown butter (yay!), grab a wide, heatproof bowl and set it aside—you’ll pour the butter into it once it’s browned.

Now, add 1 cup of unsalted butter to a large, light-colored pan (this helps you see the color changes better). Turn the heat to medium and stir constantly with a rubber spatula—this keeps the milk solids from burning.

Here’s what to watch for:

The butter will melt, then start to foam and sizzle around the edges—keep stirring!

After about 5–6 minutes, it’ll turn golden brown and get a bubbly, foamy top.

Soon after, the foam will settle down and you’ll see little browned bits at the bottom of the pan—that’s the good stuff!

You’ll also notice a rich, nutty smell—that’s your cue it’s ready.

Quick! Take it off the heat right away and pour it into your heatproof bowl. Leaving it in the hot pan can cause it to burn fast (been there, done that!).

Pop the brown butter in the fridge for about 30 minutes so it can cool down to room temperature before using it in your cookie dough.

Let’s Bake Some Cookies! 🍪

Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper or silicone baking mats. Set those aside—cookie time is coming!

In a large bowl (or the bowl of a stand mixer with a paddle attachment), combine 1/2 cup of room-temperature brown butter (save the rest for frosting later!) and 1 cup of packed dark brown sugar. Beat them together on medium-high speed for a couple of minutes, until the mixture turns lighter and looks fluffy. Be sure to scrape down the sides and bottom of the bowl so everything gets mixed in nicely.

Next, scoop 1/4 cup of pumpkin puree onto a couple of paper towels and gently blot it to soak up any extra moisture. Then add the blotted pumpkin and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix everything together on medium speed until smooth and combined.

Now grab a spatula or wooden spoon and stir in the dry ingredients: all-purpose flour, old-fashioned oats, baking soda, cinnamon, and a bit of salt. Fold it all together just until the dough comes together. It should be thick, cozy, and smell amazing. Don’t forget to scrape down the sides and bottom of the bowl to catch any sneaky bits of flour.

Use a 1-tablespoon cookie scoop or a small spoon to scoop out about 32 dough balls, placing them on your prepared baking sheets. Leave about 1 1/2 inches between each cookie—they’ll spread a bit as they bake.

Bake one tray at a time on the middle oven rack for 8 to 9 minutes, just until the edges are set and the centers are puffed but still soft.

Right after baking, gently press down the tops of the cookies with the bottom of a metal measuring cup or glass to flatten them. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Time for the Best Part: Brown Butter Cream Cheese Filling 😍

While your cookies are baking and cooling, let’s whip up that dreamy brown butter cream cheese filling! Since it’s a smaller batch, I recommend using a hand mixer—it makes the job quick and easy.

In a medium bowl, beat together 1/3 cup of room-temperature brown butter (this should be what’s left from earlier) and 1/4 cup of room-temperature cream cheese. Mix on medium-high speed until smooth and combined.

Next, add 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of fine salt. Mix on low speed until everything comes together into a smooth, creamy frosting. Don’t forget to scrape down the sides and bottom of the bowl with a spatula to make sure it’s all blended perfectly.

Scoop the frosting into a large piping bag or even a freezer zip-top bag. Snip off the tip to create an opening about 1/2 inch wide.

Now for the fun part—sandwiching! Match up your cookies in pairs (don’t worry if they’re not all identical; they’ll still be delicious). Pipe a generous swirl of frosting onto the flat side of one cookie, then gently press the second cookie on top. Keep going until all your cookie sandwiches are filled and ready to go.

You can leave them out at room temperature for a few hours, or store them in an airtight container in the fridge for up to a week (if they last that long!).