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Brown Butter Pumpkin Oatmeal Cookies Recipe

Brown Butter Pumpkin Oatmeal Cookies Recipe
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★★★★★

5 from 23 reviews

Delight in the cozy flavors of fall with these Brown Butter Pumpkin Oatmeal Cookies, featuring a soft pumpkin-infused dough, warm spices, and a decadent brown butter glaze that perfectly complements each bite.

Ingredients

Scale

For the Cookies

  • 1 and 1/4 cups (285g) canned pumpkin puree*
  • 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
  • 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 store-bought or homemade 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 Glaze

  • 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces
  • 1 and 1/2 cup (180g) confectioners’ sugar
  • 3 Tablespoons (45ml) milk
  • 1/4 teaspoon pure vanilla extract
  • Optional garnish: sprinkle of pumpkin pie spice

Instructions

  1. Blot the Pumpkin: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl and press down with another paper towel to blot excess moisture. Repeat as needed until you have about 1 cup (225g) of pumpkin. Set aside.
  2. Brown the Butter: Place all 20 pieces of butter (the 16 pieces for cookies and 4 pieces for glaze) in a light-colored skillet over medium heat. Stir or whisk constantly as the butter melts and foams. After 5–8 minutes, watch for browned specks and a nutty aroma indicating the butter has browned. Immediately remove from heat and pour into a large heat-safe bowl, scraping up browned bits. Divide and set aside 1 cup (226g/240ml) brown butter for cookie dough, reserving the rest for glaze.
  3. Preheat Oven & Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
  4. Mix Dry Ingredients: In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Combine Wet Ingredients: In another large bowl, whisk the reserved 1 cup brown butter with granulated sugar and brown sugar until combined. Add egg yolk and vanilla extract, whisking until smooth. Then whisk in the blotted pumpkin.
  6. Form Dough: Gradually stir the dry ingredients into wet ingredients until combined. The dough will be soft and sticky.
  7. Scoop Cookies: Using about 2 tablespoons (45g) per cookie, scoop dough onto prepared sheets, spacing them 3 inches apart.
  8. Bake: Bake for 14–15 minutes until cookie edges are lightly browned and set. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  9. Make Glaze: Stir the reserved brown butter for glaze. If solidified, warm slightly. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
  10. Glaze Cookies: Lightly dip the top of each cooled cookie into the glaze. Sprinkle with pumpkin pie spice if desired. Return cookies to rack and let glaze set.
  11. Store: Keep cookies covered tightly at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

  • Blotting the pumpkin puree reduces excess moisture, preventing soggy cookies.
  • Using a light-colored skillet helps you monitor browning butter without burning it.
  • You can make your own pumpkin pie spice with cinnamon, nutmeg, ginger, cloves, and allspice if store-bought is unavailable.
  • The cookie dough will be soft and sticky; chilling is not necessary before baking.
  • Store cookies in an airtight container to maintain freshness.
  • For a dairy-free option, substitute butter with coconut oil in both dough and glaze.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, oatmeal cookies, fall desserts, pumpkin spice cookies, glazed cookies

Find it online: https://cookwithlea.com/brown-butter-pumpkin-oatmeal-cookies-recipe/