Description
Browned Butter Pumpkin Oatmeal Cookies are soft, chewy fall-inspired cookies made with pumpkin puree, hearty oats, and warm spices, then topped with a nutty browned butter icing. This autumn dessert combines rich flavor, cozy texture, and seasonal spices, making it the perfect pumpkin cookie recipe for holiday baking, cozy gatherings, or a sweet fall treat.
Ingredients
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
1 cup granulated sugar
2/3 cup packed light or dark brown sugar
1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1/4 cup unsalted butter (reserved browned butter for icing)
1 1/2 cups confectioners’ sugar, sifted
3 tablespoons milk
1/4 teaspoon pure vanilla extract
Instructions
- Blot the pumpkin puree with paper towels to remove excess moisture until about 1 cup remains. Set aside.
- In a skillet, brown the butter over medium heat for 5–8 minutes until golden with a nutty aroma. Reserve 1/4 cup for icing. Let the rest cool slightly.
- In a medium bowl, whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk cooled browned butter (minus the reserved amount), granulated sugar, and brown sugar until smooth. Add egg yolk, vanilla, and pumpkin puree.
- Gradually mix dry ingredients into wet ingredients until dough forms. Dough will be soft and sticky.
- Scoop heaping tablespoons of dough onto baking sheets, spacing 3 inches apart. Flatten tops slightly with fingers.
- Bake for 14–15 minutes until edges are lightly browned and centers are set. Cool for 10 minutes on the baking sheet.
- For icing, whisk reserved browned butter, confectioners’ sugar, milk, and vanilla until smooth. Drizzle or dip cooled cookies.
Notes
- Blotting pumpkin is essential to prevent cakey cookies.
- Browned butter adds a deep, nutty flavor to both cookies and icing.
- Cookies stay fresh for up to 3 days at room temperature or 1 week refrigerated.
- Freeze unfrosted cookies or dough for up to 3 months.
- Add chocolate chips, nuts, or cranberries for variations.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
