Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Pumpkin Oatmeal Cookies Recipe

★★★★★

4.4 from 128 reviews
  • Author: Thomas
  • Total Time: 45 minutes
  • Yield: About 24 cookies 1x
  • Diet: Vegetarian

Description

These Brown Butter Pumpkin Oatmeal Cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin pie spice and cinnamon. Soft and chewy oatmeal cookies are enhanced with real pumpkin puree and topped with a luscious brown butter glaze, making them a perfect seasonal treat for autumn or any cozy day.

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

Browning and 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 for garnish: sprinkle of pumpkin pie spice

Instructions

  1. Blot the pumpkin: Line a medium bowl with double layers of paper towels. Place the canned pumpkin puree in the bowl and press down gently with another paper towel to remove excess moisture. Repeat as necessary until approximately 1 cup (225g) of pumpkin remains. Set aside.
  2. Brown the butter: Place all 20 pieces of butter (the 16 for the dough plus the 4 for the glaze) into a light-colored skillet over medium heat. Stir or whisk constantly as the butter melts, foams, and then begins to brown, about 5–8 minutes. When you see browned specks and smell a nutty aroma, remove from heat immediately. Pour the browned butter and browned bits into a glass bowl or liquid measuring cup. Reserve 1 cup (226g/240ml) of browned butter for the cookie dough and the rest for the glaze. Allow to cool slightly.
  3. Prepare to bake: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together the oats, all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice until well combined.
  5. Mix wet ingredients: In another large bowl, whisk the reserved 1 cup browned butter with granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract. Then stir in the blotted pumpkin puree until evenly mixed.
  6. Combine dough: Gradually add the dry ingredients into the wet ingredients and stir until just combined. The dough will be soft and sticky.
  7. Scoop dough: Using about 2 tablespoons (45g) per cookie, arrange scoops on the prepared baking sheets, spacing them about 3 inches apart.
  8. Bake: Bake cookies for 14–15 minutes or until edges are lightly browned and set. Remove from oven and cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare glaze: Stir the remaining browned butter reserved for the glaze. If it has solidified, gently warm it on the stove or in the microwave until liquid. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
  10. Glaze cookies: Lightly dip the top of each cooled cookie into the glaze. Place cookies back on the cooling rack. Optionally, sprinkle a pinch of pumpkin pie spice on top. Let the glaze set before serving.
  11. Storage: Store the cookies covered tightly at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

  • Blotting the pumpkin puree is essential to prevent the cookies from being too wet and spreading excessively.
  • Using a light-colored skillet when browning butter helps monitor the color change and prevents burning.
  • Ensure the butter for the glaze is warm and liquid before mixing to achieve a smooth consistency.
  • Cookies can be frozen after baking and glazing for longer storage.
  • The optional pumpkin pie spice garnish adds extra warmth and visual appeal.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Brown Butter, Pumpkin Cookies, Oatmeal Cookies, Fall Desserts, Pumpkin Spice, Baked Cookies, Seasonal Treat

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealmagicplace.com/brown-butter-pumpkin-oatmeal-cookies-recipe/