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Brown Butter Pumpkin Oatmeal Cookies Recipe

Brown Butter Pumpkin Oatmeal Cookies Recipe
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★★★★★

4.7 from 6 reviews

Deliciously chewy brown butter pumpkin oatmeal cookies with a warm blend of spices, topped with a smooth brown butter glaze. These cookies combine the rich nuttiness of browned butter with the cozy flavors of pumpkin and pumpkin pie spice, perfect for fall or any time you crave a comforting treat.

Ingredients

Scale

Cookie Dough

  • 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

Brown Butter 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

  1. Blot the pumpkin: Line a medium bowl with a double layer of paper towels and place the pumpkin puree in the bowl. Press down with another paper towel to remove excess moisture, repeating with fresh towels as needed until you have about 1 cup (225g) of pumpkin. Set aside.
  2. Brown the butter: In a light-colored skillet over medium heat, melt all 20 pieces (16 Tbsp for dough and 4 Tbsp for glaze) of butter, stirring constantly. When it foams and begins to show lightly browned specks with a nutty aroma (about 5–8 minutes), remove from heat. Pour into a heat-safe bowl, scraping up browned bits. Set aside 1 cup (226g/240ml) of brown butter for the dough, reserving the rest for the glaze, and allow to cool slightly.
  3. Prepare baking sheets and oven: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
  4. Mix dry ingredients: In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
  5. Combine wet ingredients: In another large bowl, whisk the reserved 1 cup brown butter with granulated and brown sugars until combined. Add the egg yolk and vanilla extract and whisk gently. Then fold in the blotted pumpkin puree until evenly mixed.
  6. Combine wet and dry: Slowly stir the dry ingredients into the wet mixture until fully combined. The dough will be soft and sticky.
  7. Shape and bake cookies: Scoop about 2 tablespoons (45g) of dough per cookie and place them 3 inches apart on prepared baking sheets. Bake 14–15 minutes or until edges are lightly browned. Let cool 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
  8. Make the glaze: Stir the reserved brown butter for the glaze, warming if solidified. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth. Lightly dip the tops of each cooled cookie into the glaze. Optionally sprinkle with pumpkin pie spice. Return to the cooling rack and let glaze set.
  9. Storage: Store cookies covered tightly at room temperature for up to 2 days, or refrigerated up to 1 week.

Notes

  • Make Ahead & Freezing: Iced cookies keep for 1 week refrigerated. Cookie dough can be refrigerated up to 3 days; bring to room temperature before baking. Freeze baked or unbaked cookies up to 3 months. Bake frozen dough balls a minute longer without thawing.
  • Special Tools: Use mixing bowls, a light-colored or stainless steel skillet for browning butter, stand mixer, baking sheets, silicone mats, cookie scoop, and cooling rack for best results.
  • Pumpkin Pie Spice: Use a store-bought blend or homemade (1/2 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/4 tsp cloves, plus extra 1/4 tsp cinnamon). Do not omit the 1 and 1/2 tsp ground cinnamon in the dough.
  • Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Blot moisture well to avoid cakey texture and achieve chewy cookies.
  • Variations: Add 1 cup chocolate chips, nuts, dried cranberries, raisins, white chocolate chips, or butterscotch morsels to dough as desired.
  • Adapted From: This recipe is inspired by a favorite classic pumpkin oatmeal cookie, enhanced with brown butter and glaze for extra flavor and chewiness.

Nutrition

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

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