Brown 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
