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Brown Butter Pumpkin Oatmeal Cookies

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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

  1. 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.
  2. Blot pumpkin puree with a paper towel to remove excess moisture.
  3. In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. 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.
  5. Add dry ingredients to wet and stir until just combined. Fold in oats.
  6. Use a medium cookie scoop to portion dough onto parchment-lined baking sheets. Flatten slightly with your fingers.
  7. Bake at 350°F (177°C) for 12–14 minutes, or until edges are lightly browned. Cool completely on a wire rack.
  8. 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.

Nutrition

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