Dessert

Brown Butter Pumpkin Oatmeal Cookies Recipe

ByThomas Greene October 19, 2025October 19, 2025

Introduction

These Brown Butter Pumpkin Oatmeal Cookies bring together the warm flavors of fall in a soft, chewy treat. Rich browned butter and pumpkin puree create a moist base, while the spiced glaze adds a perfect finishing touch. They’re an irresistible seasonal delight perfect for sharing or savoring with a cup of tea.

The image shows fifteen round cookies arranged closely together on a white marbled surface. Each cookie has one thick layer of light brown base with a rough, slightly crumbly texture, topped with an uneven layer of white icing that is spread irregularly, creating patches and drips, with a light dusting of brown cinnamon powder sprinkled on top. One cookie on the right has a visible bite taken out of it, revealing the moist interior. The overall look is warm and homemade. photo taken with an iphone --ar 4:5 --v 7

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 cup (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 canned pumpkin puree in the bowl and press down gently with another paper towel to blot excess moisture. Repeat with fresh towels if needed until you have about 1 cup (225g) of pumpkin. Set aside.
Step 2: 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 butter melts and foams. After 5–8 minutes, watch for browned specks and a nutty aroma—this is your browned butter. Remove from heat immediately, pour into a heat-safe bowl, scraping the browned bits into it as well.
Step 3: Reserve 1 cup (226g/240ml) of browned butter for the cookie dough and set the rest aside for the glaze. Allow the browned butter to cool slightly.
Step 4: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Step 5: In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Step 6: In another bowl, whisk the reserved 1 cup browned butter with granulated sugar and brown sugar until combined. Add egg yolk and vanilla extract; whisk again. Stir in the blotted pumpkin until combined.
Step 7: Gradually mix the dry ingredients into the wet mixture until just combined. Expect a soft, sticky dough.
Step 8: Scoop approximately 2 tablespoons (45g) of dough per cookie and place them 3 inches apart on prepared baking sheets.
Step 9: Bake for 14–15 minutes until edges are lightly browned and set. Let cookies cool on the sheet for 10 minutes before transferring to a cooling rack.
Step 10: For the glaze, stir the reserved browned butter. If thickened, warm slightly. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
Step 11: Lightly dip the top of each cooled cookie into the glaze. Optionally, sprinkle a pinch of pumpkin pie spice on each. Return cookies to the rack and let glaze set before serving.

Tips & Variations

Blotting the pumpkin puree is key to preventing soggy cookies; be patient and use multiple paper towels if needed.
Use a light-colored skillet for browning butter to easily see when it’s perfectly browned without burning.
For a nutty crunch, add 1/2 cup chopped pecans or walnuts to the dough.
Try swapping the glaze for a simple dusting of powdered sugar or a drizzle of caramel sauce.
Homemade pumpkin pie spice can elevate the flavor; a mix of cinnamon, nutmeg, ginger, and cloves works well.

Storage

Store the cookies in an airtight container at room temperature for up to 2 days to maintain softness. For longer storage, refrigerate for up to 1 week. To enjoy chilled cookies, bring them to room temperature or warm briefly in the microwave. The glaze may soften over time but will still taste delicious.

How to Serve

A close-up top view shows a group of round cookies arranged on a white marbled surface. Each cookie has a rough, crunchy-looking brown base with a thick layer of smooth white icing spread unevenly on top. The icing has a slightly glossy texture and is sprinkled lightly with a fine dusting of brown spice, giving a warm contrast. One cookie near the center is broken in half, exposing its dense, crumbly interior beneath the icing. The cookies are touching each other, creating a cozy, homemade feel. photo taken with an iphone --ar 4:5 --v 7

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 the fresh pumpkin first, then blot excess moisture carefully to match the consistency of canned pumpkin for best results.

What’s the best way to brown butter without burning it?

Use a light-colored skillet and keep the heat medium with constant stirring or whisking. Watch closely as it foams and changes color to catch the nutty aroma and browned bits early before it burns.