Name: Brown Butter Pumpkin Oatmeal Cookies Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 and 1/4 cups (285g) canned pumpkin puree*; 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces; 2 cups (170g) old-fashioned whole rolled oats; 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 2 teaspoons store-bought or homemade pumpkin pie spice*; 1 cup (200g) granulated sugar; 2/3 cup (133g) packed light or dark brown sugar; 1 egg yolk, at room temperature; 2 teaspoons pure vanilla extract; 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces; 1 and 1/2 cup (180g) confectioners’ sugar; 3 Tablespoons (45ml) milk; 1/4 teaspoon pure vanilla extract; Optional: sprinkle of pumpkin pie spice for garnish

If you’re on the hunt for a cookie that captures all the cozy flavors of fall with a soft, chewy texture to match, look no further than this irresistible Brown Butter Pumpkin Oatmeal Cookies Recipe. Packed with warm spices, hearty oats, and the rich depth of brown butter, these cookies bring together everything you love about pumpkin treats in one perfect bite. Each cookie is topped with a luscious brown butter glaze that adds a sweet finish you won’t soon forget. Whether you’re baking for a special occasion or just a comforting afternoon snack, this recipe will quickly become one of your go-to favorites.

Ingredients You’ll Need

A close-up image of a clear glass bowl filled with thick, light brown dough that has a textured, slightly crumbly surface. A metal ice cream scoop is holding a rounded portion of this dough above the bowl. A woman's hand with red nail polish is gripping the black handle of the scoop. The bowl is set on a white marbled surface. The scene is brightly lit, giving the dough a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the fun of baking, and this recipe proves that simple staples can work magic. From the nutty aroma of brown butter to the cozy spice blend, every element plays a crucial role in the taste, texture, and beautiful color of these pumpkin oatmeal cookies.

Canned pumpkin puree: Essential for moistness and that unmistakable pumpkin flavor, make sure it’s pure pumpkin, not pie filling.
Unsalted butter: Used to make the brown butter, giving the cookies their rich, nutty base.
Old-fashioned whole rolled oats: Provides a hearty bite and chewy texture that complements the softness of the pumpkin.
All-purpose flour: Gives structure while keeping these cookies tender.
Baking soda: Helps the cookies rise just enough to keep them soft and chewy.
Salt: Balances the sweetness and enhances all the flavors.
Ground cinnamon: The warm spice that pairs perfectly with pumpkin.
Pumpkin pie spice: Adds complexity with hints of ginger, nutmeg, and cloves.
Granulated sugar: For sweetness and that classic cookie bite.
Light or dark brown sugar: Adds moisture and a deeper caramel flavor.
Egg yolk: Enhances richness and helps bind the ingredients together.
Pure vanilla extract: Brightens every bite with its sweet aroma.
Confectioners’ sugar: Used in the glaze for a smooth, creamy finish.
Milk: Thins the glaze to just the right consistency.
Optional pumpkin pie spice for garnish: A little extra sprinkle to amp up the autumn vibes.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Brown Butter Pumpkin Oatmeal Cookies Recipe

Step 1: Blot the Pumpkin

Start by drying out your pumpkin puree a bit to avoid excess moisture, which can make cookies cakey. Line a bowl with paper towels, place the pumpkin inside, and gently press down with more paper towels to soak up extra liquid. Repeat until you’ve blotted about one cup of dense pumpkin puree that will give your cookies that perfect moist texture without being soggy.

Step 2: Brown the Butter

Here’s the real game changer—the brown butter. Use a light-colored skillet so you can watch as the butter melts and starts to develop those lovely browned specks and a nutty aroma. Stir constantly while the butter foams and browns, then transfer it along with the flavorful browned bits into a heat-safe bowl. Save a portion for the cookie dough and the rest for that magical glaze later on.

Step 3: Prep Your Oven and Dry Ingredients

While your brown butter cools, preheat the oven to 350°F (177°C) and prepare baking sheets with parchment paper or silicone mats. Next, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl—this blend is the base for all those cozy autumn flavors.

Step 4: Mix Wet Ingredients and Combine

In another bowl, blend the reserved brown butter with granulated and brown sugar until well combined. Then whisk in your egg yolk and vanilla extract before adding the blotted pumpkin. Slowly fold in your dry ingredients until just blended; the dough will be nicely soft and sticky, teeming with flavor.

Step 5: Bake to Perfection

Scoop out about two tablespoons of dough per cookie, spacing them three inches apart to allow for expansion. Pop those cookies into your oven and bake for 14 to 15 minutes until the edges gently brown and the tops look set. Let the cookies cool on the baking sheets for a bit before moving them to a wire rack—this helps them firm up just right.

Step 6: Make and Apply the Brown Butter Glaze

Time for the finishing touch: the glaze. Warm your reserved brown butter if it’s solidified, then whisk in confectioners’ sugar, milk, and vanilla until silky smooth. Lightly dip each cooled cookie’s top into the glaze, giving it that soft, glossy coat. A sprinkle of pumpkin pie spice on top adds a charming little bonus. Let the glaze set completely before enjoying.

How to Serve Brown Butter Pumpkin Oatmeal Cookies Recipe

A group of freshly baked cookies arranged closely on a white marbled surface, each cookie has a rough, slightly uneven round shape with deep brown edges and a soft golden-brown center. On top of each cookie is a thick layer of creamy white icing, unevenly spread and glossy, with a light dusting of brown spice powder adding texture and contrast. One cookie near the top center shows a bite taken from it, revealing a moist, dense interior. The overall look is warm and inviting with a rustic homemade style photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of extra pumpkin pie spice or cinnamon can enhance the warm, seasonal flavors beautifully and give each cookie a pretty finishing touch. If you’re feeling adventurous, a few crushed toasted pecans sprinkled on top add an irresistible crunch and nutty note.

Side Dishes

These cookies pair wonderfully with a steaming cup of chai tea, coffee, or even a rich hot chocolate for a perfect autumn afternoon. They also complement vanilla or cinnamon-spiced ice cream, transforming an ordinary cookie into a delightful dessert experience.

Creative Ways to Present

For a special gathering, arrange the cookies on a rustic wooden board with small bowls of whipped cream, caramel sauce, and chopped nuts. Or package them in cellophane with a tie and handwritten tag for charming homemade gifts that showcase your baking skills and festive spirit.

Make Ahead and Storage

Storing Leftovers

Store your Brown Butter Pumpkin Oatmeal Cookies Recipe in an airtight container at room temperature for up to two days to keep them soft and fresh. If you plan to keep them longer, refrigeration will extend their life up to a week, though it may firm up the cookies slightly.

Freezing

If you want to bake ahead of time, these cookies freeze beautifully. You can freeze baked, glazed cookies or even unbaked dough balls in a sealed container or freezer bag for up to three months. When ready to enjoy, thaw baked cookies at room temperature and bake frozen dough balls with an extra minute added to the baking time.

Reheating

To bring back that freshly-baked warmth, simply microwave a cookie for 10-15 seconds or warm them in a low oven (about 300°F/150°C) for a few minutes. This revives their softness and melts the glaze slightly, making every bite taste as if it just came out of the oven.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Just cook and puree fresh pumpkin until smooth, then drain any excess moisture to mimic the consistency of canned puree. This ensures your cookies stay soft but not soggy.

What if I don’t have pumpkin pie spice on hand?

You can make your own blend using cinnamon, ginger, nutmeg, allspice, and cloves. This homemade mix works beautifully and lets you adjust the spice levels to your taste.

Is it necessary to brown the butter?

Absolutely! Browning the butter adds a deep, nutty dimension that elevates the flavor of these cookies far beyond ordinary pumpkin treats. It’s worth the little extra effort.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Adding a cup of chocolate chips, chopped nuts, or dried fruit gives these cookies a fun twist and enhances the texture without overwhelming the pumpkin spice flavors.

How do I prevent the cookies from spreading too much while baking?

Make sure your dough is chilled if too soft and avoid placing scoops too close on the baking sheet. Also, blotting excess moisture from the pumpkin puree helps the dough hold its shape better during baking.

Final Thoughts

There’s something truly special about baking and sharing these Brown Butter Pumpkin Oatmeal Cookies Recipe. They warm your kitchen, fill your home with mouthwatering scents, and invite everyone to gather around with a smile. I hope you give this recipe a try soon and discover how this perfect balance of spice, richness, and chewiness makes pumpkin season even sweeter!

Brown Butter Pumpkin Oatmeal Cookies Recipe

Ingredients You’ll Need