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Brown Butter Pumpkin Oatmeal Cookies Recipe

Brown Butter Pumpkin Oatmeal Cookies Recipe
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★★★★★

4.7 from 13 reviews

These Brown Butter Pumpkin Oatmeal Cookies combine the warm flavors of pumpkin and spices with the nutty richness of brown butter, creating a soft, chewy, and flavorful cookie perfect for fall or any time you crave a seasonal treat. Finished with a luscious brown butter glaze, these cookies are a delightful blend of autumn comfort and indulgent sweetness.

Ingredients

Scale

Cookie Ingredients

  • 1¼ cups canned pumpkin puree (285g)
  • 16 tablespoons unsalted butter, cut into 16 pieces (226g)
  • 2 cups rolled oats (170g)
  • 1⅔ cups all-purpose flour (208g)
  • 2 teaspoons pumpkin pie spice (homemade or store-bought)
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ⅔ cup brown sugar (133g)
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract

Brown Butter Glaze

  • 4 tablespoons unsalted butter, cut into 4 pieces (56g)
  • 1½ cups powdered sugar (180g)
  • 3 tablespoons milk
  • ¼ teaspoon vanilla extract
  • Sprinkle of pumpkin pie spice (optional), for garnish

Instructions

  1. Drain Pumpkin: Line a medium bowl with two layers of paper towels and place the canned pumpkin puree inside. Use another paper towel to blot out excess moisture by pressing down gently. Repeat as needed until about 1 cup (225g) of pumpkin puree remains. Set aside.
  2. Brown Butter: Brown the full amount of unsalted butter (16 tablespoons for cookies plus 4 tablespoons for glaze) in a pan over medium heat until it turns a rich golden brown and smells nutty. Remove immediately from heat and transfer all contents, including the browned butter solids, into a heat-safe bowl. Reserve 1 cup (226g/240ml) for the cookie dough, keeping the rest for the glaze.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
  4. Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and salt until evenly combined.
  5. Make the Dough: In another large bowl, whisk the reserved 1 cup of browned butter with granulated and brown sugars until combined. Add the egg yolk and vanilla extract, whisking to incorporate. Then mix in the drained pumpkin puree. Gradually stir the oat mixture into this wet mixture until you have a soft, very sticky dough.
  6. Portion Dough: Using about 2 tablespoons (45g) of dough per cookie, scoop and place them onto prepared baking sheets, spacing them about 3 inches apart to allow room for spreading.
  7. Bake Cookies: Bake in the preheated oven for 14 to 15 minutes, or until the edges are lightly browned and set. Let the cookies cool on the baking sheet for 10 minutes.
  8. Cool: Transfer the cookies to a wire rack to cool completely before glazing.
  9. Prepare Brown Butter Glaze: Stir the reserved browned butter to recombine. In a bowl, whisk together the powdered sugar, milk, and vanilla extract with the browned butter until smooth and glossy. Optionally, sprinkle a little pumpkin pie spice on top of the glaze for garnish. Drizzle or spread the glaze over the cooled cookies and allow to set before serving.

Notes

  • Blotting the pumpkin puree removes extra moisture, preventing the cookies from becoming too wet and helping them maintain a chewy texture.
  • Using browned butter enhances the flavor by adding a deep, nutty richness that pairs perfectly with pumpkin and spices.
  • If you prefer dairy-free, substitute the butter with a plant-based alternative and use a non-dairy milk for the glaze.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Homemade pumpkin pie spice usually contains cinnamon, nutmeg, ginger, cloves, and allspice for the best flavor.

Nutrition

Keywords: brown butter pumpkin cookies, oatmeal pumpkin cookies, fall cookies, pumpkin spice cookies, brown butter glaze

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