Go Back
–+ servings
Brown Butter Pumpkin Oatmeal Cookies

Brown Butter Pumpkin Oatmeal Cookies: The Best Fall Treats

Delicious brown butter pumpkin oatmeal cookies, perfect for fall. Soft, chewy, and full of flavor.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Equipment

  • Oven
  • mixing bowls
  • baking sheets
  • whisk
  • paper towels
  • Parchment paper

Ingredients
  

Cookies

  • 1.25 cups canned pumpkin puree About 225g after blotting
  • 16 tablespoons unsalted butter Cut into 16 pieces (226g)
  • 2 cups rolled oats
  • 1.67 cups all-purpose flour (208g)
  • 2 teaspoons pumpkin pie spice Homemade or store-bought
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 0.67 cup brown sugar (133g)
  • 1 large egg yolk At room temperature
  • 2 teaspoons vanilla extract

Brown Butter Glaze

  • 4 tablespoons unsalted butter Cut into 4 pieces (56g)
  • 1.5 cups powdered sugar (180g)
  • 3 tablespoons milk
  • 0.25 teaspoon vanilla extract
  • sprinkle of pumpkin pie spice Optional, for garnish

Instructions
 

Cookie Preparation

  • Line a medium bowl with a double layer of paper towels. Place pumpkin puree in the bowl and press down to blot excess moisture.
  • Brown the 16 tablespoons of butter for the cookies together with the 4 tablespoons for the glaze.
  • Set aside 1 cup of browned butter for the cookie dough, reserve the rest for the glaze.
  • Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  • Whisk oats, flour, pumpkin pie spice, cinnamon, baking soda, and salt in a large bowl.
  • In another bowl, whisk reserved brown butter, granulated sugar, and brown sugar until combined. Whisk in egg yolk and vanilla, then pumpkin puree.
  • Slowly stir oat mixture into pumpkin mixture until combined.
  • Scoop 2 tablespoons of dough onto baking sheets, spaced 3 inches apart.
  • Bake for 14 to 15 minutes until edges are lightly browned. Cool on baking sheet for 10 minutes before transferring to a rack.

Brown Butter Glaze

  • Stir the reserved brown butter and warm if no longer liquid. Whisk in powdered sugar, milk, and vanilla until smooth.
  • Dip the top of each cookie into the glaze and sprinkle with pumpkin pie spice, if using.
  • Let cookies sit until glaze has set. Store covered at room temperature for up to 2 days.

Notes

Cookies can be stored covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 10mgIron: 0.5mg
Keyword baking, brown butter, cookies, Fall Treats, oatmeal, Pumpkin
Tried this recipe?Let us know how it was!