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 cups (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 cozy, fall-inspired treat that brings together rich flavors and a perfectly chewy texture, then this Brown Butter Pumpkin Oatmeal Cookies Recipe will quickly become your new obsession. Imagine luscious brown butter mingling with spiced pumpkin and hearty oats in every bite, delivering a cookie that feels both indulgent and wonderfully wholesome. These cookies are a celebration of the season’s best tastes, elevated with a silky brown butter glaze that adds an irresistible finishing touch. Whether you’re baking for friends, family, or just treating yourself, this recipe is bound to brighten any chilly afternoon with warm, autumnal goodness.

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 simple, thoughtful ingredients is the key to making these Brown Butter Pumpkin Oatmeal Cookies Recipe shine. Each component plays a special role—from the nutty depth of the browned butter to the comforting spices, and, of course, the soft, moist pumpkin that gives the cookies their tender heart.

Pumpkin puree: Use canned pure pumpkin puree, not pumpkin pie filling, and blot out excess moisture for the perfect cookie texture.
Unsalted butter: Browning the butter transforms its flavor, adding a nutty richness essential for both cookie dough and glaze.
Old-fashioned rolled oats: These bring delightful chewiness and wholesome texture to every bite.
All-purpose flour: Provides the structure for these soft cookies, so spoon and level for accuracy.
Baking soda: Helps the cookies rise just enough for a tender crumb.
Salt: Enhances the sweetness and balances the spices perfectly.
Ground cinnamon and pumpkin pie spice: The warm spices that evoke the heart of fall in every mouthful.
Granulated and brown sugar: A combo that gives sweetness and moistness plus that touch of caramel flavor.
Egg yolk: Adds richness and helps bind the ingredients together beautifully.
Pure vanilla extract: Rounds out the flavor with a fragrant, sweet aroma.
Confectioners’ sugar, milk, and vanilla (for glaze): Create a luscious brown butter glaze that crowns each cookie with a silky sheen.

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: Prep the Pumpkin

Start by blotting the canned pumpkin puree to remove excess moisture—this simple step prevents the cookies from becoming too cakey and helps maintain a chewy texture. Using paper towels, gently press on the pumpkin until you reduce the moisture and have about 1 cup set aside.

Step 2: Brown the Butter

Combine both the butter needed for the cookies and the glaze in a light-colored skillet and melt over medium heat. Stir or whisk constantly as it foams and then begins to brown, releasing deep nutty aromas and golden specks on the pan bottom. Pour the browned butter into a heat-safe bowl, scraping up every flavorful bit. Set aside 1 cup for the dough and reserve the rest for the glaze.

Step 3: Mix Dry Ingredients

Whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. This dry mixture is where your cookies get their characteristic fall-spiced, hearty base.

Step 4: Combine Wet Ingredients

In a separate large bowl, whisk the reserved brown butter with granulated and brown sugars until blended. Add the egg yolk, vanilla, and then the blotted pumpkin, stirring each in thoroughly. The wet ingredients come together to form a rich, flavorful batter.

Step 5: Bring It All Together

Gently fold the dry ingredients into the wet mixture, stirring until just combined. The cookie dough will be soft and sticky, signaling you’re close to sweet cookie perfection.

Step 6: Scoop and Bake

Preheat your oven to 350°F (177°C). Using a cookie scoop or spoon, place about 2 tablespoons of dough on parchment-lined baking sheets, spacing them about 3 inches apart. Bake for 14 to 15 minutes until the edges lightly brown and the centers set. Let cookies cool on the sheet for 10 minutes before transferring them to a rack.

Step 7: Prepare the Brown Butter Glaze

Stir the reserved brown butter (warming if needed) until it’s pourable. Whisk in confectioners’ sugar, milk, and vanilla to create a smooth, glossy glaze. This sweet finish makes the Brown Butter Pumpkin Oatmeal Cookies Recipe truly irresistible.

Step 8: Glaze and Garnish

Dip the tops of cooled cookies into the glaze and sprinkle with a pinch of pumpkin pie spice if you like extra warmth and visual appeal. Let the glaze set before storing or serving.

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

Adding a light dusting of pumpkin pie spice or a few crunchy toasted pecans on top of the glazed cookies can elevate their look and flavor, lending a bit of extra texture and a burst of autumn aroma.

Side Dishes

Serve these wonderfully cozy cookies alongside a warm mug of chai tea, spiced apple cider, or a robust coffee to balance their sweetness and magnify the cinnamon and pumpkin notes.

Creative Ways to Present

For a festive gathering, arrange the cookies on a rustic wooden board with small bowls of whipped cream, caramel sauce, and chopped nuts. Guests will love customizing their bites, and it turns your Brown Butter Pumpkin Oatmeal Cookies Recipe into a fun and interactive experience.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Proper storage helps maintain their softness and keeps the glaze looking glossy.

Freezing

You can freeze baked and unbaked cookie dough for up to 3 months. For frozen dough balls, bake them directly from frozen by adding an extra minute to the baking time—no thawing necessary. This makes it easy to enjoy freshly baked treats whenever the craving hits.

Reheating

Warm cookies gently in the microwave for 10 to 15 seconds to revive their softness and bring out the fragrant notes of brown butter and pumpkin spice. Avoid overheating to keep the glaze intact and the cookie tender.

FAQs

Can I use fresh pumpkin instead of canned pure pumpkin puree?

Fresh pumpkin can be used but requires cooking and pureeing ahead of time. Make sure to remove excess moisture similarly to canned pumpkin to achieve the right cookie texture.

Is there a substitute for brown butter in this recipe?

While brown butter adds unique depth, you can use regular melted butter. However, your cookies will miss out on that signature nutty, caramel flavor that makes this Brown Butter Pumpkin Oatmeal Cookies Recipe so special.

Can I add chocolate chips or nuts to the cookies?

Absolutely! Mix in a heaping cup of chocolate chips, chopped nuts, dried cranberries, or butterscotch morsels for some extra dimension and fun variations on this classic recipe.

How do I know when the cookies are done baking?

Look for lightly browned edges and set centers. The cookies might still feel a bit soft but will firm up as they cool, resulting in a beautifully chewy texture.

Can I make these cookies gluten-free?

To make them gluten-free, substitute the all-purpose flour with a gluten-free blend and ensure your oats are certified gluten-free. Keep in mind the texture might vary slightly.

Final Thoughts

This Brown Butter Pumpkin Oatmeal Cookies Recipe is a heartfelt celebration of fall’s best flavors and comforting textures. Once you try these wonderfully chewy, deeply spiced cookies finished with that silky brown butter glaze, you’ll understand why they’ve earned such a special place in my recipe collection. Whip them up for your loved ones and watch these autumn treats disappear in no time. Happy baking!