I am a firm believer that the best fall desserts are the ones that wrap you in a warm, cozy hug, and these Brown Butter Pumpkin Oatmeal Cookies do exactly that. They are the perfect fusion of a chewy oatmeal cookie and a classic pumpkin spice treat, elevated by the nutty, sophisticated flavor of brown butter. Finished with a luscious brown butter glaze, they are a truly irresistible autumn indulgence.
You will fall completely in love with this recipe. The brown butter adds an incredible depth and richness that perfectly complements the warm spices and earthy pumpkin. The cookies have a wonderfully soft, chewy texture from the oats, and the sweet, nutty glaze is the perfect finishing touch. They are, quite simply, everything you could ever want in a fall cookie.
The Ingredients for Your Pumpkin Oatmeal Cookies
For The Cookies:
- 1 and 1/4 cups (285g) canned pumpkin puree
- 1 cup (16 Tbsp; 226g) unsalted butter
- 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 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
For The Brown Butter Glaze
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 and 1/2 cup (180g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
- optional for garnish: sprinkle of pumpkin pie spice
How to Create Your Vanilla Pumpkin Oatmeal Cookies
Step 1: Brown the Butter and Blot the Pumpkin
First, brown the 1 cup of butter for the cookies. Melt it in a light-colored skillet over medium heat, swirling until it foams and light brown specks appear at the bottom. Pour it into a heat-safe bowl to cool completely. Next, it’s crucial to blot the pumpkin puree. Spread it on a layer of paper towels and press with more towels to absorb as much excess moisture as possible. This step is key to a chewy, not cakey, cookie.
Step 2: Make the Cookie Dough
Once the brown butter has cooled, whisk in the granulated sugar and brown sugar. Add the blotted pumpkin puree, egg yolk, and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients until just combined, then fold in the rolled oats.
Step 3: Chill and Bake
Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 1.5 tablespoon-sized balls, roll them, and gently flatten them slightly on the baking sheet. Bake for 9-12 minutes, until the edges are lightly browned. Let them cool on the pan for 5 minutes before moving to a wire rack.
Step 4: Make the Glaze and Finish
To make the glaze, brown the ¼ cup of butter in a small skillet. Let it cool slightly, then whisk it with the confectioners’ sugar, milk, and vanilla until smooth. Drizzle this glorious glaze over the completely cooled cookies. A sprinkle of pumpkin pie spice on top is a perfect final touch.
My Best Tips for These Oatmeal Cookies
My Secret for Chewy, Not Cakey, Cookies
Blotting the pumpkin puree is the single most important step for achieving a wonderfully chewy texture. Pumpkin has a very high water content, which can make cookies cakey. Squeezing out the excess moisture with paper towels before adding it to the dough ensures your cookies will have that perfect, dense chew.
The Magic of Brown Butter
Browning the butter for both the cookies and the glaze is what elevates these from a simple pumpkin cookie to something truly special. The nutty, toasty flavor of brown butter adds a sophisticated depth that perfectly complements the warm spices and sweet pumpkin.
Don’t Glaze Warm Cookies
It’s essential to wait until the cookies are completely cool before you drizzle them with the glaze. If the cookies are even slightly warm, the glaze will melt and slide right off, creating a sticky mess instead of a beautiful, set topping. Patience is key!
Delicious Variations to Try
These Vanilla Pumpkin Oatmeal Latte Cookies are a perfect canvas for all sorts of delicious additions. You can fold in a cup of white chocolate chips, cinnamon chips, or butterscotch chips for a different flavor profile. For some added texture, a handful of toasted pecans or dried cranberries would be a fantastic addition to the dough.
FAQs
Why is my dough so sticky?
Pumpkin cookie dough is naturally stickier than other cookie doughs due to the moisture in the pumpkin. This is why chilling the dough for at least 30 minutes is a crucial step. It helps to firm up the dough, making it much easier to scoop and roll.
Can I use quick-cooking oats?
It’s best to use old-fashioned whole rolled oats for this recipe. They provide a much chewier texture and hold their shape better during baking. Quick-cooking oats can make the cookies more dense and less chewy.
How do I store these cookies?
Store the glazed cookies in a single layer in an airtight container at room temperature for up to 3 days. If you need to stack them, place a piece of parchment paper between the layers to prevent the glaze from sticking.
Brown Butter Pumpkin Oatmeal Cookies
- Total Time: 57
- Yield: 36 cookies 1x
Description
These Brown Butter Pumpkin Oatmeal Cookies are the perfect fall dessert, wrapping you in a warm, cozy hug with every bite. They are a delicious fusion of a chewy oatmeal cookie and a classic pumpkin spice treat, elevated by the nutty, sophisticated flavor of brown butter. Finished with a luscious brown butter glaze, they are a truly irresistible autumn indulgence.
Ingredients
For The Cookies:
1 and 1/4 cups (285g) canned pumpkin puree
1 cup (16 Tbsp; 226g) unsalted butter
2 cups (170g) old-fashioned whole rolled oats
1 and 2/3 cups (208g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons 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
For The Brown Butter Glaze:
1/4 cup (4 Tbsp; 56g) unsalted butter
1 and 1/2 cup (180g) confectioners’ sugar
3 Tablespoons (45ml) milk
1/4 teaspoon pure vanilla extract
optional for garnish: sprinkle of pumpkin pie spice
Instructions
Brown the Butter and Blot the Pumpkin:
Melt the 1 cup of butter in a skillet over medium heat until it foams and light brown specks appear. Pour into a bowl to cool completely. Spread the pumpkin puree on paper towels and press to absorb as much excess moisture as possible.
Make the Cookie Dough:
Once the brown butter is cool, whisk in the sugars. Add the blotted pumpkin, egg yolk, and vanilla and mix until combined. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually add the dry ingredients to the wet, then fold in the oats.
Chill and Bake:
Cover and chill the dough for at least 30 minutes. Preheat your oven to 350°F (175°C). Scoop dough into 1.5 tablespoon-sized balls, roll, and gently flatten on a parchment-lined baking sheet. Bake for 9-12 minutes until the edges are lightly browned.
Make the Glaze and Finish:
For the glaze, brown the ¼ cup of butter. Let it cool slightly, then whisk with the confectioners’ sugar, milk, and vanilla until smooth. Drizzle the glaze over the completely cooled cookies.
Notes
Blotting is Key:
The most important step for a chewy, not cakey, cookie is to blot the pumpkin puree with paper towels to remove excess moisture before adding it to the dough.
Creative Add-Ins:
You can fold in a cup of white chocolate chips, cinnamon chips, butterscotch chips, or chocolate chips for a different flavor profile. Toasted pecans or dried cranberries would also be delicious additions.
Storage:
Store the glazed cookies in a single layer in an airtight container at room temperature for up to 3 days. To stack, place parchment paper between layers to prevent sticking.
- Prep Time: 45
- Cook Time: 12
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 14g
- Sodium: 45mg
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: brown butter pumpkin cookies, oatmeal pumpkin cookies, fall cookies, chewy cookies, brown butter glaze, pumpkin spice
