Brown Butter Pumpkin Oatmeal Cookies Recipe
If you’re looking to cozy up your cookie game, these Brown Butter Pumpkin Oatmeal Cookies are an absolute must-try. Made with that irresistible, nutty brown butter flavor combined with the warm spices and soft texture from pumpkin and oats, these cookies are like autumn sunshine baked into a treat. They strike the perfect balance between chewy and tender, with a luscious brown butter glaze that adds just the right touch of sweetness and sophistication. Once you make these, you’ll find they quickly become one of your favorite seasonal delights to share with friends and family.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each plays a crucial role in delivering the texture, warmth, and richness that define Brown Butter Pumpkin Oatmeal Cookies. From the nutty browned butter to the comforting spices and hearty oats, every item contributes something special.
- Pumpkin puree: Make sure to blot the excess moisture to keep your cookies perfectly soft but not gummy.
- Unsalted butter: Browning it develops a deep, nutty flavor that elevates the entire cookie.
- Old-fashioned rolled oats: Provide hearty texture and a delightful chewiness that’s essential for oatmeal cookies.
- All-purpose flour: The foundation of the dough, giving structure just right for soft cookies.
- Baking soda: Helps the cookies rise to just the right height and stay tender.
- Salt: Balances sweetness and enhances depth of flavor.
- Cinnamon and pumpkin pie spice: These bring that iconic autumn warmth that pairs beautifully with pumpkin.
- Granulated and brown sugars: The combo ensures moistness and adds a caramel-like note.
- Egg yolk: Adds richness and binds the dough without drying it out.
- Vanilla extract: Lifts all the flavors with its sweet, aromatic touch.
- Confectioners’ sugar and milk: For the smooth, melt-in-your-mouth brown butter glaze on top.
How to Make Brown Butter Pumpkin Oatmeal Cookies
Step 1: Blot the Pumpkin
Begin by blotting the canned pumpkin puree to remove excess moisture. This step might seem small, but it’s vital to avoid soggy cookie dough and ensures your cookies hold just the right chewy softness without spreading too much during baking.
Step 2: Brown the Butter
This is the heart of the recipe. Melt all your butter pieces in a light-colored skillet over medium heat, stirring constantly. When you see the butter start to foam and develop those lovely brown specks at the bottom with a nutty aroma, you know you’ve hit brown butter gold. Immediately remove from heat and pour into a bowl, scraping all those flavorful browned bits into the mix. Set aside 1 cup of this to brighten up your dough.
Step 3: Preheat and Prep
Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats. This simple prep helps your cookies bake evenly and prevents sticking, making cleanup a breeze.
Step 4: Mix Dry Ingredients
Whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. This blend ensures every bite carries the perfect spice balance and oat texture.
Step 5: Combine Wet Ingredients
In another large bowl, whisk your reserved brown butter with granulated and brown sugars until combined. Then, blend in the egg yolk, vanilla extract, and blot-pumped pumpkin until everything is smooth and well incorporated. This wet base is where the magic starts, bringing moisture, richness, and spice all together.
Step 6: Bring Wet and Dry Together
Gradually fold the dry ingredients into the wet mixture. The dough will be soft and slightly sticky, so don’t overmix. This careful folding ensures your cookies bake up chewy and tender with oodles of orange-spiced goodness.
Step 7: Scoop and Bake
Use about 2 tablespoons of dough for each cookie, spacing them about 3 inches apart on your baking sheets. Bake for 14 to 15 minutes or until the edges are lightly browned and set. Let them cool on the baking sheet briefly before transferring to a rack so they finish setting just right.
Step 8: Prepare the Brown Butter Glaze
Rewarm the leftover browned butter if needed, then whisk it with confectioners’ sugar, milk, and vanilla extract until silky smooth. This glaze adds that gorgeous glossy finish and creamy sweetness that takes these cookies from lovely to unforgettable.
Step 9: Glaze and Garnish
Dip the tops of your cooled cookies lightly into the glaze, then sprinkle with a bit of pumpkin pie spice for a charming, spiced finish. Set them aside to let the glaze firm up before serving or storing.
How to Serve Brown Butter Pumpkin Oatmeal Cookies
Garnishes
A simple sprinkle of pumpkin pie spice or a dusting of extra cinnamon on top of the glazed cookies adds a cozy, rustic touch that highlights the warm spice flavors in the cookies perfectly.
Side Dishes
Serve these cookies alongside a steaming cup of chai tea, creamy hot chocolate, or your favorite pumpkin spice latte. The warm, aromatic beverages complement the rich flavors and make for a cozy afternoon treat.
Creative Ways to Present
If you’re hosting a fall gathering, try stacking your Brown Butter Pumpkin Oatmeal Cookies on a rustic wooden platter with miniature pumpkins and cinnamon sticks scattered around. For a sweet gift, wrap a few cookies in wax paper tied with twine and a little cinnamon stick for a personal, charming touch.
Make Ahead and Storage
Storing Leftovers
Store your Brown Butter Pumpkin Oatmeal Cookies in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. This keeps them moist and fresh, perfect for snacking throughout the week.
Freezing
You can freeze both baked cookies and unbaked dough. For dough, scoop individual portions onto a baking sheet and freeze until firm, then transfer to a freezer bag. Cookies freeze best wrapped individually in plastic wrap and placed in an airtight container, staying delicious for up to 3 months.
Reheating
To enjoy your cookies warm, simply microwave a cookie for about 10 seconds or heat in a low oven until just warmed through. The brown butter glaze softens beautifully, offering the same freshly-baked sensation.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Freshly cooked pumpkin can be used, but make sure to puree it until smooth and blot excess moisture, just like with canned pumpkin. This step is crucial to maintain the cookie’s texture.
What is the purpose of browning the butter?
Browned butter adds a rich, nutty depth of flavor that cannot be matched by regular melted butter. It’s what truly makes these cookies stand out with their warm, toasted notes.
Can I substitute the pumpkin pie spice?
Yes, you can create your own blend with cinnamon, nutmeg, ginger, and cloves, or simply use ground cinnamon with a pinch of ground nutmeg for a slightly simpler version.
Are these cookies soft or crunchy?
These cookies are meant to be soft, chewy, and tender with a slight crispness on the edges, making them irresistibly comforting with every bite.
How do I make the glaze thicker or thinner?
Adjust the glaze by adding more confectioners’ sugar to thicken or a bit more milk to thin it out until you reach your desired consistency for easy dipping and drizzling.
Final Thoughts
There’s something truly special about Brown Butter Pumpkin Oatmeal Cookies that makes them feel like a warm hug on a plate. Whether you’re celebrating the flavors of fall or just want a deliciously spiced treat, these cookies deliver every time. I can’t wait for you to try making them yourself and sharing the joy they bring — one chewy, buttery bite at a time!
Print
Brown Butter Pumpkin Oatmeal Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Brown Butter Pumpkin Oatmeal Cookies that combine rich browned butter, seasonal pumpkin puree, and warm spices to create a soft, flavorful cookie perfect for autumn or any time you crave cozy flavors. Topped with a luscious brown butter glaze and a sprinkle of pumpkin pie spice, these treats are irresistibly comforting and easy to make.
Ingredients
For the Cookies
- 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
For the 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: sprinkle of pumpkin pie spice for garnish
Instructions
- Blot the Pumpkin: Line a medium bowl with double-layered paper towels. Place the pumpkin puree in the bowl and blot excess moisture by pressing gently with another paper towel. Repeat until you have about 1 cup (225g) of pumpkin. Set aside.
- Brown the Butter: Place all 20 pieces of butter (for cookies and glaze) in a light-colored skillet over medium heat. Stir continuously as it melts and foams. After 5–8 minutes, brown specks will appear, and you’ll smell a nutty aroma. Remove from heat, pour into a heat-safe bowl, scraping browned bits from the pan.
- Reserve Brown Butter: Set aside 1 cup (226g/240ml) of the browned butter for the cookie dough and save the rest for the glaze. Allow to cool slightly.
- Preheat Oven & Prepare Baking Sheets: Heat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix Wet Ingredients: In another bowl, whisk the reserved 1 cup brown butter with granulated and brown sugars until combined. Add egg yolk and vanilla extract, mixing well. Whisk in the blotted pumpkin puree.
- Combine Wet and Dry: Slowly incorporate the dry ingredients into the wet mixture until combined; the dough will be soft and sticky.
- Shape Cookies: Scoop about 2 tablespoons (45g) of dough per cookie and place them 3 inches apart on baking sheets.
- Bake: Bake for 14–15 minutes until edges are lightly browned and set. Cool on baking sheets for 10 minutes, then transfer to cooling racks.
- Prepare Glaze: Stir reserved browned butter (for glaze) to liquefy if needed by warming gently. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
- Glaze Cookies: Lightly dip the top of each cooled cookie into the glaze. Optionally sprinkle pumpkin pie spice on top. Let the glaze set on a cooling rack.
- Store: Store cookies tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Blotting pumpkin is important to prevent excess moisture that can make cookies dense or soggy.
- Using a light-colored skillet helps monitor when butter is browning correctly.
- Make sure to cool cookies before glazing to avoid melting the glaze.
- The glaze can be adjusted in thickness by adding more milk or confectioners’ sugar as needed.
- Store cookies in an airtight container to keep them fresh and soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Pumpkin oatmeal cookies, brown butter cookies, fall dessert, pumpkin spice cookies, oatmeal cookies, glazed pumpkin cookies
