Brown Butter Pumpkin Oatmeal Cookies Recipe
These Brown Butter Pumpkin Oatmeal Cookies are a delightful fall treat combining the rich, nutty flavor of browned butter with the warm spices of pumpkin pie spice and cinnamon. Soft, chewy, and topped with a luscious brown butter glaze, these cookies are perfect for cozy autumn days or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 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. Using another paper towel, press down to blot excess moisture from the pumpkin. Repeat a couple of times with new paper towels if needed. After blotting, you will have about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: Place all 20 pieces of butter (the 16 pieces for cookies plus the 4 pieces for glaze) in a light-colored skillet over medium heat. Stir or whisk constantly as butter melts and foams. After 5-8 minutes, when lightly browned specks form and a nutty aroma develops, immediately remove from heat and pour into a large heat-safe bowl. Scrape browned solids from skillet into bowl. Reserve 2 Tbsp (28g) of browned butter for glaze and set aside. Let the rest cool slightly.
- Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
- Mix dry ingredients: In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
- Mix wet ingredients: In another large bowl, whisk browned butter with granulated sugar and brown sugar until combined. Add egg yolk and vanilla extract and whisk again until smooth. Stir in the blotted pumpkin.
- Combine dough: Gradually stir dry ingredients into wet ingredients until just combined. The dough will be soft and sticky.
- Scoop dough onto baking sheets: Using about 2 Tbsp (45g) per cookie, place dough balls 3 inches apart on prepared baking sheets.
- Bake: Bake for 14-15 minutes or until cookie edges are lightly browned and set. Let cookies cool on baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Make glaze: Stir the reserved 2 Tbsp browned butter for glaze, warming it briefly if it has solidified. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth and glossy.
- Glaze cookies: Lightly dip the top of each cooled cookie into the glaze. Sprinkle a pinch of pumpkin pie spice on top if desired. Return cookies to the rack and allow glaze to set.
- Store: Store cookies tightly covered at room temperature for up to 2 days or refrigerated for up to 1 week.
Notes
- *Canned pumpkin puree should be well-blotted to remove excess moisture for best texture.
- Use a light-colored skillet for browning butter to easily monitor the color changes.
- The glaze can be adjusted in consistency by adding more milk to thin or more confectioners’ sugar to thicken.
- Cookies are best enjoyed fresh but can be stored refrigerated and brought to room temperature before eating.
- Optional garnish of pumpkin pie spice adds extra aroma and fall flavor.
Keywords: brown butter pumpkin cookies, oatmeal pumpkin cookies, fall cookies, pumpkin dessert, brown butter glaze, autumn cookies
