Go Back
–+ servings
Stack of homemade Brown Butter Pumpkin Oatmeal Cookies topped with rich brown butter glaze, featuring a broken cookie that reveals a soft, chewy oatmeal and pumpkin filling.

Brown Butter Pumpkin Oat Cookies

No ratings yet
Soft, chewy Brown Butter Pumpkin Oat Cookies with rich brown butter and a cozy autumn glaze.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 24 Cookies
Course: Dessert, Snack
Cuisine: American, Fall Baking
Calories: 225
Ingredients Method Nutrition Notes

Ingredients
  

  • 225 g pumpkin puree well blotted to remove excess moisture
  • 1 cup unsalted butter cut into cubes for even browning
  • 2 cups old-fashioned rolled oats use whole rolled oats for texture
  • 1⅔ cups all-purpose flour spooned and leveled for accuracy
  • 1 teaspoon baking soda fresh for proper rise
  • ½ teaspoon salt fine sea salt or table salt
  • 1½ teaspoons ground cinnamon freshly ground if possible
  • 2 teaspoons pumpkin pie spice store-bought or homemade blend
  • 1 cup granulated sugar for sweetness
  • ⅔ cup light brown sugar packed firmly
  • 1 egg yolk room temperature
  • 2 teaspoons pure vanilla extract good-quality vanilla
Brown Butter Glaze
  • ¼ cup unsalted butter cubed for browning
  • 1½ cups powdered sugar sifted to avoid lumps
  • 3 tablespoons milk whole milk preferred
  • ¼ teaspoon vanilla extract for flavor
  • Pumpkin pie spice optional garnish

Method
 

  1. Press the pumpkin puree between layers of paper towels until most of the excess moisture has been absorbed, leaving about 1 cup of thick pumpkin.
  2. Place all of the butter for both the cookies and glaze into a light-colored skillet. Cook over medium heat while stirring constantly until golden brown with toasted milk solids and a nutty aroma develops. Reserve 2 tablespoons of the browned butter for the glaze and let the remaining butter cool slightly.
  3. Heat the oven to 350°F (177°C) and prepare baking sheets with parchment paper.
  4. Combine the rolled oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl until evenly blended.
  5. Whisk the cooled brown butter with both sugars until smooth. Mix in the egg yolk, vanilla, and the blotted pumpkin, then fold the dry mixture into the wet ingredients until a soft dough forms.
  6. Portion approximately 2 tablespoons of dough for each cookie and place them several inches apart on the prepared baking sheets.
  7. Bake the cookies for 14 to 15 minutes until the edges are lightly golden while the centers remain soft. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack.
  8. Warm the reserved brown butter if needed, then whisk it together with the powdered sugar, milk, and vanilla until smooth. Dip the tops of the cooled cookies into the glaze, sprinkle with pumpkin pie spice if desired, and allow the glaze to set before serving.

Nutrition

Serving: 55gCalories: 225kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 32mgSodium: 130mgPotassium: 90mgFiber: 2gSugar: 19gVitamin A: 2600IUVitamin C: 1mgCalcium: 22mgIron: 1.2mg

Notes

These buttery pumpkin cookies capture everything cozy about fall. The nutty brown butter and silky glaze make every bite warm, comforting, and impossible to resist.

Tried this recipe?

Let us know how it was!