Pumpkin Oatmeal Cookies with Brown Butter

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Brown butter iced pumpkin oatmeal cookies are seriously so delicious and packed with that delicious pumpkin flavor we all love. Not only is brown butter in the icing but it’s in the oatmeal pumpkin cookies as well!

five pumpkin iced cookies on a paper bag

How to make Brown Butter Pumpkin Oatmeal Cookies

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 this traditional Pumpkin Pie. I hope these pumpkin recipes fill your house with those cool sweater weather vibes.

Gathering your ingredients

Unsalted butter- Because we’re making a brown butter cookie and glaze, I would opt for a quality butter. Kerrygold is a perfect option!

Rolled oats– Rolled or old-fashioned oats will give our oatmeal cookie a good chew. If using instant oats is your only option, then go for it.

All-purpose flour- In order to measure flour correctly, I would recommend a kitchen scale. If you do not have one, fluff up your flour and use a spoon to gently scoop it into your measuring cup, then level with a butter knife. This will prevent using too much flour.

Baking soda

Salt– Help to balance flavors.

Pumpkin pie spice– If you’d like to make your own pumpkin spice blend add 1/2 teaspoon of cinnamon, ginger, allspice, cloves, and nutmeg together in a dish.

Ground Cinnamon– We’re using extra cinnamon in addition to pumpkin pie spice.

Granulated sugar– Granulated white sugar, any brand will work. I recommend sifting all of the dry ingredients, this helps to prevent any unwanted sugar clumps.

Brown sugar– Light or dark brown sugar. I prefer to use a mixture. Honestly I just never have enough of one or the other, so i end up mixing them together in a container.

Egg yolk– Room temperature egg yolk.

Vanilla extract– Pure vanilla extract is best for that authentic vanilla flavor. Imitation vanilla will work as well.

Pumpkin puree– 100% Pure Pumpkin Puree, double check to make sure it’s not pumpkin pie filling. While it tastes delicious, with the addition of other ingredients the flavors may be too overpowering. Check the note on straining the pumpkin puree.

Powdered sugar- For the icing! I feel I’m really picky about powdered sugar, I’ve found that generic or store-brand powdered sugar has an odd taste. The sugar should taste like sugar, if you taste something else, buy another brand. Domino brand powdered sugar has been my go-to.

Milk– For the brown butter glaze, you can swap milk for any liquid. Try maple syrup and a touch of water for another layer of flavor.

*see recipe card for detailed measurements

brown butter pumpkin oatmeal cookie ingredients

Kitchen supplies you’ll need

Mix it, Bake it, & Eat Chewy Pumpkin Oatmeal Cookies

Browning the butter for the cookies and glaze

  1. 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.

 Making the cookies

  1. Preheat the oven to 350 °F and prepare a large baking sheet with parchment paper or Silpat.
  2. In a large bowl whisk together rolled oats, all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. Pour 1 cup of the browned butter into another large bowl. Add white and brown sugar to the bowl and whisk until combined. 
  4. Add in the egg yolk and vanilla extract, and whisk again until combined. 
  5. Add in the pumpkin puree and whisk. 
  6. Add in the flour mixture half at a time, and mix until combined. 
  7. 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.
  8. 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

  1. 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.
three pumpkin oatmeal cookies one with a bite taken out

Tips for Making, Eating, & Storing

Making

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.

Eating

-Pumpkin Lovers!! These cookies are perfect with a pumpkin spice latte and a slice of pumpkin bread!

-However you choose to eat these, they’re wonderful with a hot beverage of any kind; Coffee, tea, hot chocolate, or hot cider.

Storing

-Store leftover cookies in an airtight container at room temperature for up to a week.

-Freeze your cookie dough in an airtight freezer bag for up to 3 months. Thaw dough overnight in the fridge, or bake from frozen.

Try these other cookie recipes!

Print
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baked and iced pumpkin oatmeal cookies

Pumpkin Brown Butter Oatmeal Cookies

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  • Total Time: 46 minute
  • Yield: 25 cookies

Ingredients

1 cup unsalted butter

2 cups rolled oats

1 2/3 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon pumpkin pie spice

1 1/2 teaspoon cinnamon

1 cup granulated sugar

3/4 cup packed brown sugar

1 egg yolk

2 teaspoons vanilla extract

1 cup pumpkin puree (strained or squeezed before meauring)
BROWN BUTTER GLAZE

1/4 cup unsalted butter

1 1/2 cups powdered sugar

3 tablespoons milk

1/4 teaspoon vanilla extract

Instructions

Browning the butter for the cookies and glaze

  1. 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.

 Making the cookies

  1. Preheat the oven to 350 °F and prepare a large baking sheet with parchment paper or Silpat.
  2. In a large bowl whisk together rolled oats, all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. Pour 1 cup of the browned butter into another large bowl. Add white and brown sugar to the bowl and whisk until combined. 
  4. Add in the egg yolk and vanilla extract, and whisk again until combined. 
  5. Add in the strained pumpkin puree and whisk. (See notes on straining pumpkin puree)
  6. Add in the flour mixture half at a time, mix until combined. 
  7. 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.
  8. 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

  1. 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.

Notes

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.

  • Author: April Brown
  • Prep Time: 15 minutes
  • Cook Time: 13-15 minutes
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 226
  • Sugar: 21.4 g
  • Sodium: 101.9 mg
  • Fat: 9.5 g
  • Carbohydrates: 32.9 g
  • Fiber: 1.2 g
  • Protein: 2.1 g
  • Cholesterol: 31.8 mg

Keywords: pumpkin cookie recipe, pumpkin brown butter cookies, pumpkin oatmeal cookies

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By on September 9th, 2022

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