Browned Butter Pumpkin Oatmeal Cookies

Browned Butter Pumpkin Oatmeal Cookies are the ultimate fall-inspired treat, combining warm spices, hearty oats, and rich browned butter for a soft, chewy cookie that’s packed with flavor. Topped with a sweet and nutty browned butter icing, these cookies deliver all the cozy vibes of autumn in every bite.

Why You’ll Love This Recipe

• Deep, Nutty Flavor: Browning the butter adds a rich, caramelized taste that sets these cookies apart.
• Perfectly Spiced: A blend of cinnamon and pumpkin pie spice brings warmth and balance.
• Moist and Chewy: The pumpkin and oats create a soft, satisfying texture.
• Topped with Icing: The browned butter icing adds a silky, sweet finish to every cookie.
• Great for Fall Baking: Ideal for holiday platters, bake sales, or cozy nights in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies

1 1/4 cups pumpkin puree (blotted to remove excess moisture)
1 cup butter, sliced
2 cups old-fashioned whole rolled oats
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (store-bought or homemade)
1 cup granulated sugar
2/3 cup packed light or dark brown sugar
1 egg yolk, at room temperature
2 teaspoons pure vanilla extract

Brown Butter Icing

1/4 cup unsalted butter (browned and reserved from cookie step)
1 1/2 cups confectioners’ sugar, sifted
3 tablespoons milk
1/4 teaspoon pure vanilla extract

Directions

1. Blot the Pumpkin
   Line a bowl with 2 paper towels. Add pumpkin puree and press with more paper towels to remove excess moisture. After blotting, you’ll have about 1 cup. Set aside.
2. Brown the Butter
   In a light-colored skillet, melt the butter over medium heat, stirring constantly. The butter will foam, then begin to brown after 5–8 minutes. Once golden brown with a nutty aroma and browned bits on the bottom, remove from heat and pour into a heatproof bowl.
   If making the icing, set aside 1/4 cup of the browned butter for later. Let the rest cool slightly.
3. Mix the Dry Ingredients
   In a medium bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Preheat the Oven
   Set oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
5. Mix the Wet Ingredients
   In a large bowl, combine the slightly cooled browned butter (minus the reserved amount), granulated sugar, and brown sugar. Whisk until smooth. Add the egg yolk and vanilla, then whisk in the blotted pumpkin puree.
6. Combine Wet and Dry
   Gradually mix the dry ingredients into the wet ingredients until fully combined. The dough will be soft and sticky.
7. Shape the Cookies
   Using a medium cookie scoop, scoop heaping tablespoons of dough onto prepared baking sheets, spacing 3 inches apart. Slightly flatten the tops with your fingers.
8. Bake
   Bake for 14–15 minutes or until edges are lightly browned and centers are set. Cool on the baking sheet for 10 minutes before icing.
9. Make the Icing
   Reheat the reserved browned butter if needed until liquid. Whisk in the confectioners’ sugar, milk, and vanilla extract until smooth.
   Drizzle over cooled cookies or dip the tops into the icing to glaze.

Servings and timing

Servings: About 24 cookies
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: About 1 hour (including cooling and icing)

Variations

• Add Chocolate Chips: Stir in 1/2 cup chocolate chips for a gooey twist.
• Nutty Crunch: Add 1/2 cup chopped pecans or walnuts for texture.
• Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
• No Icing: Skip the icing for a simpler, less sweet cookie.
• Maple Glaze: Swap milk with maple syrup for a fall-flavored glaze.
• Coconut Flakes: Stir in 1/4 cup shredded coconut for added chewiness.
• Spice Boost: Add a pinch of ground cloves or nutmeg for extra spice.
• Dairy-Free Option: Use plant-based butter and milk alternatives for both cookie and icing.
• Cranberry Addition: Fold in dried cranberries for a sweet-tart contrast.
• Mini Cookies: Make smaller cookies for bite-sized treats; reduce baking time to 10–12 minutes.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well chilled for up to 1 week.
Freezer (Unfrosted): Freeze baked cookies for up to 3 months. Thaw and add icing before serving.
Freezer (Dough): Scoop and freeze raw cookie dough balls. Bake from frozen, adding 1–2 extra minutes to bake time.

FAQs

Why do I need to blot the pumpkin?

Pumpkin contains a lot of moisture, which can make cookies cakey. Blotting ensures a chewier, more cookie-like texture.

What is brown butter and why use it?

Brown butter is regular butter cooked until golden and nutty in flavor. It adds rich depth to both cookies and icing.

Can I use quick oats instead of rolled oats?

Rolled oats provide better texture. Quick oats can be used, but the cookies may be softer and less chewy.

What if I don’t have pumpkin pie spice?

Make your own by combining cinnamon, nutmeg, ginger, and cloves.

Can I make these without icing?

Yes, the cookies are still delicious without it—just less sweet and rich.

Why only one egg yolk?

Pumpkin adds a lot of moisture, so one yolk helps bind without making the dough too wet.

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree. Pie filling contains sugar and spices that can throw off the recipe.

How long will the icing take to set?

About 20–30 minutes at room temperature, depending on humidity.

Can I double the recipe?

Yes, just scale the ingredients and brown the butter in batches if needed.

Can I make this dough ahead of time?

Yes, refrigerate for up to 48 hours. Bring to room temperature slightly before scooping.

Conclusion

Browned Butter Pumpkin Oatmeal Cookies are everything you want in a fall cookie—soft, spiced, chewy, and dripping with rich brown butter icing. Whether you’re baking for a cozy afternoon, a seasonal party, or simply to satisfy a sweet tooth, these cookies deliver all the warmth and comfort of autumn in each bite. Make a batch, share (or don’t), and enjoy the taste of fall.

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