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