These brown butter pumpkin oatmeal cookies combine the nutty richness of browned butter with cozy fall spices and hearty oats. Soft, chewy, and glazed with a brown butter icing, they’re the perfect fall cookie for pumpkin lovers.
Why You’ll Love This Recipe
These cookies are wonderfully chewy instead of cakey, with deep caramel notes from the brown butter. There’s no dough chilling required, and you can make both the dough and the glaze from the same browned butter batch. Perfect for sharing or enjoying warm from the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 cup (230g) unsalted butter • 1 1/2 cups (190g) all-purpose flour • 1 teaspoon baking soda • 1 1/2 teaspoons ground cinnamon • 1 teaspoon pumpkin pie spice • 1/2 teaspoon salt • 1 cup (200g) packed brown sugar • 1/4 cup (50g) granulated sugar • 1/3 cup (75g) pumpkin puree (blotted dry) • 1 large egg yolk • 2 teaspoons pure vanilla extract • 2 cups (160g) old-fashioned oats
Brown Butter Icing: • 1/4 cup (60g) browned butter (reserved) • 1 1/2 cups (180g) confectioners’ sugar • 2–3 tablespoons milk • 1/2 teaspoon pure vanilla extract
Directions
Brown the butter: In a medium saucepan, melt all 1 cup of butter over medium heat, stirring constantly until golden brown and fragrant. Remove from heat and reserve 1/4 cup for the icing. Let the rest cool slightly.
Blot the pumpkin: Place the pumpkin puree on a paper towel and gently remove excess moisture.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Combine wet ingredients: In a large bowl, mix the browned butter, brown sugar, and granulated sugar until combined. Stir in blotted pumpkin, egg yolk, and vanilla.
Combine: Add dry ingredients to wet ingredients, then mix in oats until evenly distributed.
Scoop dough: Use a medium cookie scoop to portion dough onto parchment-lined baking sheets. Flatten slightly with your fingers.
Bake: Bake at 350°F (177°C) for 12–14 minutes or until edges are lightly browned. Cool completely.
Prepare icing: Whisk reserved browned butter, confectioners’ sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Servings and timing
Makes about 24 cookies. Prep time: 25 minutes Cook time: 12–14 minutes Total time: 40 minutes
Variations
• Add 1/2 cup chopped pecans or walnuts for crunch. • Mix in 1/2 cup white or dark chocolate chips for extra sweetness. • For a dairy-free option, use vegan butter and almond milk in the icing.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for 1 week. Freeze unglazed cookies for up to 3 months. Thaw at room temperature, then glaze before serving. For a warm treat, reheat in the microwave for 10–15 seconds.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, though the texture will be slightly softer.
How do I know when the butter is properly browned?
It should have a nutty aroma and light golden brown bits at the bottom of the pan.
Do I have to blot the pumpkin?
Yes, this helps the cookies stay chewy instead of cakey.
Can I skip the icing?
Absolutely, they’re delicious plain or lightly dusted with cinnamon sugar.
Can I double this recipe?
Yes, simply double all ingredients; baking time stays the same.
How do I make them gluten-free?
Substitute a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 48 hours before baking.
What type of pumpkin should I use?
Use pure pumpkin puree, not pumpkin pie filling.
Why did my cookies spread too much?
Too much butter or unblotted pumpkin can cause excess spreading.
Can I freeze the dough instead of baked cookies?
Yes, freeze dough balls for up to 3 months; bake from frozen, adding 1–2 minutes.
Conclusion
Brown Butter Pumpkin Oatmeal Cookies are a fall favorite that blend cozy spice with a chewy, rich texture. Simple to prepare and full of warm flavor, they’re perfect for any autumn gathering or cozy night in.
These Brown Butter Pumpkin Oatmeal Cookies are soft, chewy fall treats made with nutty browned butter, cozy spices, and hearty oats, finished with a sweet brown butter icing.
Author:Sophia
Prep Time:25 minutes
Cook Time:14 minutes
Total Time:40 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup (230g) unsalted butter
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (200g) packed brown sugar
1/4 cup (50g) granulated sugar
1/3 cup (75g) pumpkin puree, blotted dry
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups (160g) old-fashioned oats
Brown Butter Icing:
1/4 cup (60g) browned butter (reserved)
1 1/2 cups (180g) confectioners’ sugar
2–3 tablespoons milk
1/2 teaspoon pure vanilla extract
Instructions
In a medium saucepan, melt the butter over medium heat, stirring constantly until golden brown and fragrant. Remove from heat and reserve 1/4 cup for the icing. Let the rest cool slightly.
Blot pumpkin puree with a paper towel to remove excess moisture.
In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
In a large bowl, mix browned butter (remaining 3/4 cup), brown sugar, and granulated sugar until combined. Stir in blotted pumpkin, egg yolk, and vanilla.
Add dry ingredients to wet and stir until just combined. Fold in oats.
Use a medium cookie scoop to portion dough onto parchment-lined baking sheets. Flatten slightly with your fingers.
Bake at 350°F (177°C) for 12–14 minutes, or until edges are lightly browned. Cool completely on a wire rack.
To make the icing, whisk reserved 1/4 cup browned butter with confectioners’ sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Notes
Add 1/2 cup chopped pecans or walnuts for added crunch.
Mix in chocolate chips for a sweeter twist.
Use vegan butter and almond milk for a dairy-free version.
Cookies can be frozen unglazed and iced later after thawing.
Blotting pumpkin is key to chewy—not cakey—cookies.
