Brown Butter Pumpkin Oatmeal Cookies Recipe
These soft and chewy brown butter pumpkin oatmeal cookies offer a cozy fall flavor with a perfect balance of pumpkin, warm spices, and rich brown butter. The unique step of browning butter for both the cookie dough and glaze creates a deep, nutty aroma that elevates this satisfying treat. Finished with a luscious brown butter glaze and optional pumpkin pie spice garnish, these cookies strike the perfect comfort-food note for autumn and holiday baking.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 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
Brown Butter Glaze
- 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
Instructions
- Blot the Pumpkin: Line a medium bowl with double layers of paper towels. Place the canned pumpkin puree in the bowl and press down using another paper towel to absorb excess moisture. Repeat as needed until you have about 1 cup (225g) of pumpkin. Set aside.
- Brown the Butter: Place all 20 pieces of butter (16 for cookies and 4 for glaze) in a light-colored skillet over medium heat. Stir or whisk constantly as it melts. The butter will foam and after 5–8 minutes, brown specks will form at the bottom with a nutty aroma. Immediately remove from heat and pour into a large heat-safe glass bowl, scraping up browned bits. Set aside 1 cup (226g/240ml) browned butter for cookie dough and reserve the rest for glaze. Allow to cool slightly.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together oats, all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined.
- Combine Wet Ingredients: In another large bowl, whisk the reserved 1 cup brown butter with granulated sugar and brown sugar until combined. Add in egg yolk and vanilla extract, whisking until smooth. Whisk in the blotted pumpkin puree until fully incorporated.
- Make the Dough: Slowly fold the dry ingredients into the wet ingredients until just combined. The dough should be soft and sticky.
- Scoop and Bake: Using about 2 Tablespoons (45g) per cookie, drop dough balls 3 inches apart on prepared baking sheets. Bake 14–15 minutes or until edges are lightly browned and set. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: Stir the reserved browned butter for the glaze. If it has solidified, gently rewarm it on the stove or microwave until liquid again. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
- Glaze the Cookies: Lightly dip the top of each cooled cookie into the glaze and place back on the wire rack. Sprinkle with pumpkin pie spice if desired. Let glaze set before serving.
- Storage: Store cookies covered tightly at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: The iced cookies keep fresh refrigerated up to 1 week. Cookie dough can be made ahead and refrigerated up to 3 days; bring to room temperature before baking. Both baked and unbaked dough freeze well up to 3 months. Bake frozen dough balls an extra minute; no need to thaw.
- Special Tools: Light-colored or stainless steel skillet (essential for browning butter), mixing bowls, silicone mats, cookie scoop, cooling rack.
- Pumpkin Pie Spice Alternative: Use 1/2 tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, plus an extra 1/4 tsp ground cinnamon if you don’t have pumpkin pie spice.
- Pumpkin Purée: Use pure pumpkin puree, not pumpkin pie filling. Blotting out moisture ensures chewy, less cakey cookies.
- Variations: Add 1 cup chocolate chips, chopped nuts, dried cranberries, raisins, white chocolate chips, or butterscotch morsels to the dough instead of or in addition to the glaze.
