Description
These Brown Butter Pumpkin Oatmeal Cookies combine the warm, nutty flavor of browned butter with the cozy spices of pumpkin pie to create a soft, delicious fall treat. Rolled oats add chewy texture while a sweet glaze tops off the cookies with a smooth finish. Perfect for seasonal baking and sharing with loved ones.
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
Glaze
- 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 garnish: sprinkle of pumpkin pie spice
Instructions
- Blot the pumpkin: Line a medium bowl with a double layer of paper towels. Place the canned pumpkin puree in the bowl and press down with another paper towel to remove excess moisture. Repeat with fresh paper towels if necessary until about 1 cup (225g) of pumpkin remains. Set aside.
- Brown the butter: In a light-colored skillet over medium heat, melt all 20 pieces of butter (the 16 pieces for cookies and 4 pieces for glaze). Stir or whisk constantly as it melts; the butter will foam and then begin browning with lightly browned specks forming and emitting a nutty aroma after 5–8 minutes. Immediately remove from heat, pour into a large heat-safe bowl or measuring cup, scraping browned bits from the skillet. Divide the brown butter: set aside 1 cup (226g/240ml) for the cookie dough and reserve the rest for the glaze. Let cool slightly.
- Make the cookies: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice. In another bowl, whisk the reserved 1 cup brown butter with granulated and brown sugar until combined. Add egg yolk and vanilla extract, mixing well. Stir in the blotted pumpkin. Gradually mix dry ingredients into wet until combined; the dough will be soft and sticky.
- Shape and bake: Scoop approximately 2 tablespoons (45g) of dough per cookie and place on baking sheets about 3 inches apart. Bake for 14–15 minutes or until edges are lightly browned and set. Cool cookies on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: Stir the reserved brown butter for the glaze; if not liquid, warm briefly on stove or microwave. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
- Glaze and garnish: Lightly dip the top of each cooled cookie into the glaze. Optionally, sprinkle pumpkin pie spice over the glaze. Return cookies to the cooling rack and allow the glaze to set. Store cookies tightly covered at room temperature for up to 2 days or refrigerated for up to one week.
Notes
- *Be sure to blot the pumpkin puree well to remove excess moisture for best cookie texture.
- Use a light-colored skillet to better monitor butter browning and avoid burning.
- The cookie dough will be soft and sticky—do not add extra flour.
- For homemade pumpkin pie spice, combine cinnamon, ginger, nutmeg, clove, and allspice.
- Cookies are best stored airtight to maintain freshness and prevent glaze from drying out.
- These cookies can be frozen without glaze; glaze after thawing if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
