Brown Butter Pumpkin Oatmeal Cookies are the kind of fall treat that fills your kitchen with warmth and aroma. These cookies bring together nutty brown butter, hearty oats, and cozy pumpkin spice for a cookie that’s soft, chewy, and rich in flavor. Topped with a luscious brown butter glaze, they strike the perfect balance of rustic comfort and indulgence.
If you love pumpkin desserts but want a cookie that’s less cakey and more chewy, this recipe has you covered. The oats add texture, the brown butter deepens the flavor, and the glaze adds that irresistible finishing touch each bite is melt-in-your-mouth perfection.
Ingredients
Cookies
- 1¼ cups (285 g) canned pumpkin puree*
- 1 cup (16 Tbsp / 226 g) unsalted butter, cut into 16 pieces
- 2 cups (170 g) old-fashioned rolled oats
- 1⅔ cups (208 g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice*
- 1 cup (200 g) granulated sugar
- ⅔ cup (133 g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Brown Butter Glaze
- ¼ cup (4 Tbsp / 56 g) unsalted butter, cut into 4 pieces
- 1½ cups (180 g) confectioners’ sugar
- 3 tablespoons (45 ml) milk
- ¼ teaspoon pure vanilla extract
For homemade pumpkin puree, make sure to strain excess moisture before measuring.
Step-by-Step Method
Step 1: Brown the butter
Place the butter in a medium saucepan over medium heat. Stir as it melts, then foams, and begins to turn golden brown with a nutty aroma about 5–7 minutes. Watch carefully to avoid burning. Once browned, remove from heat immediately and let cool for 10 minutes.
Step 2: Reduce the pumpkin moisture
Pumpkin puree can add extra liquid to cookie dough, so reducing it helps create chewy, not cakey, cookies. Spread the puree on a paper towel-lined plate, gently blot to remove excess moisture, then measure again to ensure 1¼ cups.
Step 3: Combine dry ingredients
In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Step 4: Mix wet ingredients
In another mixing bowl, whisk together the browned butter, granulated sugar, brown sugar, egg yolk, pumpkin puree, and vanilla until well blended and smooth. The mixture will smell rich and caramel-like from the brown butter.
Step 5: Combine wet and dry
Pour the dry ingredients into the wet mixture and stir with a spatula until combined. The dough will be soft and slightly sticky this is normal. Cover and chill for at least 45 minutes, or up to overnight, to firm the dough and concentrate the flavors.
Step 6: Bake the cookies
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the chilled dough into balls, about 1.5 tablespoons each, and arrange 2 inches apart on the baking sheets.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers look set. The cookies will continue firming as they cool, so avoid overbaking. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 7: Make the glaze
While the cookies cool, brown the ¼ cup butter for the glaze using the same method as before. Once browned, pour it into a bowl and let cool slightly. Add the sugar, milk, and vanilla, whisking until smooth. Adjust consistency with a touch more sugar (for thicker glaze) or milk (for thinner drizzle).
Step 8: Glaze and serve
When the cookies are fully cooled, drizzle or spread the brown butter glaze over the tops. Allow the glaze to set for about 10–15 minutes before serving if you can wait that long!
Expert Tips for Success
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Blot the pumpkin well: Too much moisture leads to cakey cookies. Removing water gives you the perfect chewy texture.
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Use old-fashioned oats: Don’t substitute with quick oats they change the texture and absorb too much moisture.
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Chill time matters: Chilling the dough ensures the cookies bake thick with crisp edges.
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Glaze while cool: Warm cookies will melt the glaze. Let them come fully to room temperature first.
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Storage tip: Keep cookies in an airtight container at room temperature for up to 4 days, or refrigerate for a longer shelf life.
Tasty Variations to Try
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Nutty crunch: Stir ½ cup chopped pecans, walnuts, or hazelnuts into the dough for added texture.
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Chocolate pumpkin cookies: Add 1 cup of white or dark chocolate chips before chilling the dough.
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Maple glaze swap: Replace the milk in the glaze with pure maple syrup for a sweet fall twist.
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Sandwich cookies: Spread cream cheese icing between two cookies for a decadent treat.
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Spice lovers: Mix a pinch of ground cloves or ginger into the batter for extra warmth.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes just be sure it’s thick and well-drained. Excess moisture will make the cookies too soft. Press through paper towels until dense before measuring.
Can I skip the glaze?
You can, but the glaze brings the recipe together by adding sweetness and amplifying the browned butter notes. If skipping, sprinkle cookies with cinnamon sugar for a simpler finish.
Do these cookies freeze well?
Definitely! Freeze baked cookies (without glaze) in an airtight container for up to 2 months. Thaw at room temperature and glaze before serving.
Why brown the butter?
Browning the butter adds nutty, caramel-like depth that elevates the flavor beyond ordinary pumpkin cookies. It’s a small step that makes a big difference.
How do I store glazed cookies?
Let the glaze set completely, then layer cookies between parchment in an airtight container. Keep for up to 5 days at room temperature or a week in the fridge.
Print
Brown Butter Pumpkin Oatmeal Cookies
- Total Time: 84
- Yield: 28 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy cookies bursting with brown butter’s nutty aroma, pumpkin puree, oats, and warm spices, finished with a silky brown butter glaze for rustic autumn indulgence.
Ingredients
Cookies
1¼ cups (285 g) canned pumpkin puree (blot to remove excess moisture)
1 cup (226 g) unsalted butter, cut into pieces
2 cups (170 g) old-fashioned rolled oats
1⅔ cups (208 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 cup (200 g) granulated sugar
⅔ cup (133 g) brown sugar, packed
1 egg yolk, room temperature
2 teaspoons vanilla extract
Brown Butter Glaze
¼ cup (56 g) unsalted butter, cut into pieces
1½ cups (180 g) confectioners’ sugar
3 tablespoons (45 ml) milk
¼ teaspoon vanilla extract
Instructions
- Melt butter over medium heat, stirring until foamy, golden, and nutty (5–7 minutes). Remove from heat; cool 10 minutes.
- Blot pumpkin puree on paper towels to remove moisture, remeasure to 1¼ cups.
- Whisk flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl.
- Mix browned butter, sugars, egg yolk, pumpkin, and vanilla until smooth.
- Stir dry into wet just until combined. Cover and chill 45 minutes or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1.5-tbsp portions 2 inches apart.
- Bake 12–14 minutes until edges are golden and centers set. Cool 5 minutes on sheets, then transfer to racks.
- Make glaze by browning butter as above, cooling slightly, then whisking with sugar, milk, and vanilla. Adjust consistency if needed.
- Drizzle or spread glaze on cooled cookies. Let set 10–15 minutes before serving.
Notes
Always blot pumpkin to avoid excess moisture.
Use old-fashioned oats for best texture.
Chill dough for chewiness and thickness.
Glaze only fully cooled cookies.
Store airtight up to 4 days.
- Prep Time: 25
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 17g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brown butter pumpkin cookies, chewy oatmeal cookies, fall baking recipe, pumpkin spice desserts, glazed oatmeal cookies, chewy pumpkin treats
