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

Scale

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