Impress your guests with easy pumpkin oatmeal cookies that are flavor packed with browned butter and pumpkin pie spice then top with a thin spiced glaze. I offer helpful tips on easily browning butter, reducing moisture in pumpkin puree, and making your own pumpkin puree.
Yes, count me in as a pumpkin spice lover in the fall... and likely all year round actually. Right there along with Chai spice, Pumpkin Pie Spice is one of my favorite flavors.
If you're a die hard pumpkin lover like me, try out The Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Donuts. I hope these pumpkin recipes fill your house with those cool sweater weather vibes.
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Important Ingredients with Substitutions
- Brown Butter - Because we're making a brown butter cookie and glaze, I would opt for a quality butter like unsalted Kerrygold.
- Spices - If you'd like to make your own pumpkin spice blend add ½ teaspoon of cinnamon, ginger, allspice, cloves, and nutmeg together in a dish.
- Pumpkin Puree - Take care to use only 100% pure pumpkin puree and not pumpkin pie filling. Puree should be plain and taste only of pumpkin.
See the recipe below for the full list of ingredients and quantities.
Pumpkin Puree from scratch
- Cut baking pumpkins in half and scoop out the seeds.
- Lay face down on a parchment paper-lined baking sheet.
- Bake at 400 for 45-60 minutes or until a knife comes out easily.
- Allow to cool then using a food processor, process the insides for 3-5 minutes until smooth. Using a blender would work well too, or even a potato masher if you don’t have access to the others.
- You can store homemade pumpkin puree in an airtight container in the fridge for up to 1 week, or freeze it for up to 3 months.
How to make pumpkin oatmeal cookies with brown butter
Making brown butter
- Slice the butter into chunks and melt in a skillet. I like to use my Dutch oven since the bottom is cream-colored and I can tell when the butter is browned. Melt over medium heat, continuing to stir. The butter will start to foam, keep stirring for 6-8 minutes until little brown bits start to show up in the bottom of your pan. Once browned, remove from heat and set aside.
Level Up with a Top Tip!
Hint: To make enough brown butter for the cookies and the glaze, you'll want to start out with 1 ¾ cups of unsalted butter. After the butter has cooking down, it will be enough for the recipe.
Making the cookies
- Preheat the oven to 350 °F and prepare a large baking sheet with parchment paper or Silpat.
- In a large bowl whisk together rolled oats, all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Pour 1 cup of the browned butter into another large bowl. Add white and brown sugar to the bowl and whisk until combined.
- Add in the egg yolk and vanilla extract, and whisk again until combined.
- Add in the pumpkin puree and whisk.
- Add in the flour mixture half at a time, and mix until combined.
- Use a medium or large cookie scoop, and place cookie dough scoops onto your prepared baking sheets. Press down slightly on the cookie to flatten.
- Bake for 13-15 minutes or until lightly browned. Remove from the oven and allow to cool for at least 15 minutes before topping with the brown butter glaze.
Making the glaze
- Use ¼ cup of brown butter. If the brown butter is no longer liquid, warm slightly on the stovetop or the microwave. Add in the powdered sugar, milk, and vanilla, and whisk to combine. Spread thinly on top of your cooled cookie, or dip the cookie into the glaze mixture.
Recipe Variations
- Maple - Add maple syrup to the icing for another dimension of flavor.
- Cranberries! - Adding cranberries will add some more texture and a tart flavor to your pumpkin cookies.
- Chocolate - Chocolate goes with everything right?! Add 1 cup of milk chocolate chips to get your chocolate fix.
Storage Recommendations
Store leftover cookies in an airtight container at room temperature for up to a week.
Can I freeze raw and baked cookies? Freeze your cookie dough or baked cookies in an airtight freezer bag for up to 3 months. Thaw dough overnight in the fridge, or bake from frozen.
Level Up With Expert Tips & Tricks
Straining the pumpkin puree- This sounds kind of silly, but straining your canned pumpkin puree is necessary as it contains way too much liquid for our recipe. A couple of ways you can strain the pumpkin. Use a small sifter that you'd use for flour, set it over a bowl and the juices will strain into that. Pour the puree into a paper towel-lined bowl, then using another paper towel press gently onto the puree until you've removed most of the liquid.
Recipe FAQs
No, it's essential to use pureed pumpkin, not pumpkin pie filling, as the latter already contains added sugars and spices. Using pumpkin pie filling may throw off the sweetness, moisture, and spice levels in the recipe.
You can use quick-cooking oats, but the texture of the cookies may vary slightly. Old-fashioned oats provide a heartier and chewier texture, while quick-cooking oats might result in a softer cookie. If you prefer a chewier texture, stick to old-fashioned oats.
Definitely! Adding mix-ins like chocolate chips, chopped nuts, or dried fruits can elevate the flavor and texture of the cookies. Just fold them into the cookie dough after combining the wet and dry ingredients.
Similar Sweets
Looking for other recipes like this? Try these:
Pumpkin Brown Butter Oatmeal Cookies
Equipment
Ingredients
- 1 cup unsalted butter see note
- 2 cups rolled oats
- 1 ⅔ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 1 ½ teaspoon cinnamon
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree see note
BROWN BUTTER GLAZE
- ¼ cup unsalted butter
- 1 ½ cups powdered sugar
- 3 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Making brown butter
- Slice the butter into chunks and melt in a skillet. I like to use my dutch oven since the bottom is cream-colored and I can tell when the butter is browned. Melt over medium heat, continuing to stir. The butter will start to foam, keep stirring for 6-8 minutes until little brown bits start to show up in the bottom of your pan. Once browned, remove from heat and set aside. (See note for specific butter measurments)
Making the cookies
- Preheat the oven to 350 °F and prepare a large baking sheet with parchment paper or Silpat.
- In a large bowl whisk together rolled oats, all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Pour 1 cup of the browned butter into another large bowl. Add white and brown sugar to the bowl and whisk until combined.
- Add in the egg yolk and vanilla extract, and whisk again until combined.
- Add in the strained pumpkin puree and whisk. (See notes on straining pumpkin puree)
- Add in the flour mixture half at a time, mix until combined.
- Use a medium or large cookie scoop, place cookie dough scoops on to your prepared baking sheets. Press down slightly on the cookie to preflatten.
- Bake for 13-15 minutes or until lightly browned. Remove from the oven and allow to cool for at least 15 minutes before topping with the brown butter glaze.
To make the glaze
- Use ¼ cup of the brown butter. If the brown butter is no longer liquid, warm slightly on the stove top or the microwave. Add in the powdered sugar, milk and vanilla, whisk to combine. Spread thinly on top of your cooled cookie, or dip the cookie into the glaze mixture.
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