Brown Butter Pumpkin Oatmeal Cookies Recipe
Introduction
These Brown Butter Pumpkin Oatmeal Cookies offer a perfect blend of warm spices, hearty oats, and rich brown butter flavor. Topped with a sweet glaze, they make a delightful treat for fall or any time you crave cozy, comforting cookies.
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: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl and press down gently with another paper towel to blot excess moisture. Repeat as needed until you have about 1 cup (225g) of pumpkin. Set aside.
- Step 2: Place all 20 pieces of butter (the 16 for cookies plus 4 for glaze) in a light-colored skillet over medium heat. Stir constantly as it melts and begins to foam. Continue cooking for 5–8 minutes until the butter browns and smells nutty. Immediately remove from heat and pour into a heat-safe bowl, scraping up browned bits. Set aside 2 Tbsp (28g) of this brown butter for the glaze, and reserve the rest for the dough. Let cool.
- Step 3: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Step 4: In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Step 5: In another bowl, whisk the brown butter with granulated and brown sugars until combined. Add the egg yolk and vanilla extract, whisking until smooth. Stir in the blotted pumpkin.
- Step 6: Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be soft and sticky.
- Step 7: Scoop about 2 tablespoons (45g) of dough for each cookie and place them 3 inches apart on the prepared baking sheets.
- Step 8: Bake for 14–15 minutes until edges are lightly browned and set. Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
- Step 9: For the glaze, stir the reserved brown butter; warm it if needed to make it liquid. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
- Step 10: Lightly dip the top of each cooled cookie into the glaze. Sprinkle with pumpkin pie spice if desired. Return to the rack and let the glaze set before serving.
Tips & Variations
- Blotting the pumpkin puree removes excess moisture, preventing soggy cookies.
- Using a light-colored skillet helps you better see when the butter browns, avoiding burning.
- For extra texture, add 1/2 cup chopped nuts or chocolate chips to the dough.
- Homemade pumpkin pie spice can be made with cinnamon, nutmeg, ginger, cloves, and allspice.
Storage
Store cookies tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Glazed cookies keep best when refrigerated. To refresh, let them come to room temperature before serving. The glaze may soften slightly when warmed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you need to cook and puree the fresh pumpkin and then blot it thoroughly to remove excess moisture. The texture might vary slightly from canned pumpkin.
Can these cookies be frozen?
Yes, you can freeze the baked and cooled cookies without glaze in an airtight container for up to 3 months. Add glaze after thawing and cooling. Alternatively, freeze the dough and bake fresh cookies when ready.
PrintBrown Butter Pumpkin Oatmeal Cookies Recipe
These Brown Butter Pumpkin Oatmeal Cookies combine the rich nuttiness of browned butter with the warm spices of pumpkin pie spice, creating a soft, chewy cookie perfect for fall. The addition of a brown butter glaze adds a luscious finish, making these cookies a delightful seasonal treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: About 18–20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 and 1/4 cups (285g) canned pumpkin puree*
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces (for glaze)
- 3 Tablespoons (45ml) milk (for glaze)
- 1/4 teaspoon pure vanilla extract (for glaze)
Dry Ingredients
- 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 and 1/2 cups (180g) confectioners’ sugar (for glaze)
Optional Garnish
- Sprinkle of pumpkin pie spice
Instructions
- Blot the pumpkin: Line a medium bowl with a double layer of paper towels and place the pumpkin puree inside. Press down with another paper towel to remove excess moisture, repeating with fresh towels as needed. After blotting, you should 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 the butter melts, foams, and after 5–8 minutes, starts to brown with lightly browned specks and a nutty aroma. Immediately remove from heat and pour into a large heat-safe bowl, scraping up browned bits. Set aside 2 Tbsp (28g) for glaze and the rest for cookie dough. Allow to cool slightly.
- Preheat the oven and prepare baking sheets: Heat 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, flour, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
- Combine wet ingredients and sugars: In another large bowl, whisk brown butter, granulated sugar, and brown sugar until combined. Add egg yolk and vanilla extract, whisking until smooth. Stir in the blotted pumpkin puree.
- Combine wet and dry mixtures: Gradually stir the dry mixture into the wet mixture until just combined. The dough will be soft and sticky.
- Scoop the cookie dough: Using about 2 Tablespoons (45g) per cookie, place dough balls about 3 inches apart on prepared sheets.
- Bake the cookies: Bake 14–15 minutes until edges are lightly browned and set. Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
- Make the glaze: Stir the reserved brown butter for glaze; if thickened, gently warm until liquid. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
- Glaze and garnish cookies: Lightly dip the top of each cooled cookie into glaze. Sprinkle with a pinch of pumpkin pie spice, if desired. Return cookies to cooling rack and allow glaze to set.
- Store: Store cookies covered tightly at room temperature for up to 2 days or refrigerated for up to 1 week.
Notes
- Blotting the pumpkin puree is essential to prevent excess moisture, which could affect cookie texture.
- Use a light-colored skillet to easily monitor when the butter begins to brown for the best flavor.
- If glaze is too thick, warm gently to make it easier to dip cookies.
- Cookies can be stored at room temperature for short-term or refrigerated for longer freshness.
- Optional garnish with pumpkin pie spice adds extra seasonal aroma and flavor.
Keywords: brown butter, pumpkin cookies, oatmeal cookies, fall desserts, pumpkin spice, glaze, soft cookies
