Brown Butter Pumpkin Oatmeal Cookies Recipe
Introduction
These Brown Butter Pumpkin Oatmeal Cookies are a perfect cozy treat, combining rich browned butter and warm pumpkin spices. Soft, chewy, and topped with a sweet glaze, they capture the essence of fall in every bite. Ideal for sharing or enjoying with a cup of tea.
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 for garnish: sprinkle of pumpkin pie spice
Instructions
- Step 1: Blot the pumpkin puree by lining a medium bowl with a double layer of paper towels. Place the pumpkin in the bowl and press down with another paper towel to remove excess moisture. Repeat as needed until you have about 1 cup (225g) of pumpkin. Set aside.
- Step 2: Brown the butter by placing all 20 pieces (16 for cookies and 4 for glaze) in a light-colored skillet over medium heat. Stir constantly as it melts and foams. After 5–8 minutes, watch for lightly browned specks and a nutty aroma. Remove from heat immediately and pour into a large heat-safe bowl, scraping up browned bits. Set aside 2 Tbsp (28g) for glaze, let the rest cool slightly.
- Step 3: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Step 4: In a large bowl, whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
- Step 5: In another large bowl, whisk brown butter with granulated and brown sugars until combined. Add egg yolk and vanilla extract, mix well. Stir in blotted pumpkin. Gradually add dry ingredients, stirring until combined into a soft, sticky dough.
- Step 6: Scoop about 2 tablespoons (45g) of dough for each cookie and place 3 inches apart on prepared baking sheets.
- Step 7: Bake for 14–15 minutes until edges are lightly browned and set. Let cookies cool on sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Step 8: For the glaze, stir the reserved brown butter. If thick, warm slightly. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth. Lightly dip the top of each cookie into the glaze, sprinkle with pumpkin pie spice if desired. Return to rack and let glaze set.
Tips & Variations
- Blotting the pumpkin is key to preventing soggy cookies and ensuring the right dough consistency.
- Use a light-colored pan when browning butter so you can easily see when it starts to brown.
- For extra texture, add 1/2 cup chopped walnuts or pecans to the dough.
- Try substituting maple syrup for granulated sugar for a deeper flavor.
- Glaze can be omitted or replaced with a simple dusting of powdered sugar for a less sweet option.
Storage
Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week. Reheat gently in a microwave or oven before serving to soften the cookies and refresh the glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you’ll need to cook and puree fresh pumpkin first, then drain excess moisture similarly to canned pumpkin to avoid soggy dough.
Why do I need to brown the butter for this recipe?
Brown butter adds a rich, nutty flavor that deepens the cookie’s taste and complements the pumpkin and spices perfectly.
Print
Brown Butter Pumpkin Oatmeal Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Oatmeal Cookies combine the comforting flavors of fall with a rich, nutty brown butter base. Featuring soft pumpkin-infused dough, warm spices like cinnamon and pumpkin pie spice, and a delicate confectioners’ sugar glaze, these cookies offer a perfect balance of moist texture and sweet spice, ideal for cozy afternoons or holiday celebrations.
Ingredients
Scale
For the Cookies
- 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
For the 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 for garnish: sprinkle of pumpkin pie spice
Instructions
- Blot the pumpkin: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl and press down using another paper towel to blot excess moisture. Repeat as necessary until about 1 cup (225g) of pumpkin remains. Set aside.
- Brown the butter: Place all 20 pieces of butter (the 16 pieces for the cookies and 4 pieces for the glaze) in a light-colored skillet over medium heat. Stir or whisk constantly as the butter melts and foams. After 5–8 minutes, when lightly browned specks form and the butter has a nutty aroma, remove from heat. Pour into a large heat-safe bowl, scraping up browned bits. Set aside 2 Tbsp (28g) of the brown butter for the glaze; the rest will be used in the dough. Allow to cool slightly.
- Preheat and prepare baking sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
- Combine dry ingredients: In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Make cookie dough: In another large bowl, whisk the brown butter with granulated sugar and brown sugar until combined. Add egg yolk and vanilla extract, whisking until smooth. Stir in the blotted pumpkin. Gradually fold in dry ingredients until just combined. The dough will be soft and sticky.
- Scoop and space dough: Using about 2 Tbsp (45g) dough per cookie, scoop onto prepared baking sheets, spacing them approximately 3 inches apart.
- Bake the cookies: Bake for 14–15 minutes, or until the edges are lightly browned and set. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: Stir the reserved brown butter for the glaze. If it has solidified, gently warm until liquid. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
- Glaze the cookies: Lightly dip the top of each cooled cookie into the glaze. Optionally sprinkle with pumpkin pie spice. Place cookies back on the cooling rack and allow glaze to set.
- Storage: Store cookies tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Blotting the pumpkin puree is crucial to prevent excess moisture from making the cookie dough too wet.
- A light-colored skillet is recommended for browning butter so you can see the color change clearly.
- The cookie dough will be soft and sticky – do not add extra flour beyond recipe amounts.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and for even baking.
- The glaze is optional but adds a lovely sweet finish and spice accent.
- Store cookies properly to maintain freshness and glaze texture.
- You can prepare homemade pumpkin pie spice by mixing cinnamon, nutmeg, ginger, clove, and allspice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin oatmeal cookies, brown butter cookies, fall cookies, pumpkin spice cookies, oatmeal cookies with glaze
