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Brown Butter Pumpkin Oatmeal Cookies

Soft and chewy spiced chocolate chip cookies with melted dark chocolate chunks and a sprinkle of sea salt.
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Chewy, spiced, and topped with brown butter glaze, these Brown Butter Pumpkin Oatmeal Cookies are the ultimate fall treat made with real pumpkin and warm spices.

Ingredients

Scale
  • 1 1/4 cups (285g) pumpkin puree (blotted to 1 cup)
  • 1 cup (226g) unsalted butter, sliced
  • 2 cups (170g) old-fashioned rolled oats
  • 1 2/3 cups (209g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup (200g) granulated sugar
  • 2/3 cup (135g) packed light or dark brown sugar
  • 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • For the Icing:
  • 1/4 cup (56g) unsalted butter (browned and reserved)
  • 1 1/2 cups (180g) confectioners’ sugar
  • 3 tablespoons (45ml) milk
  • 1/4 teaspoon vanilla extract
  • Optional: Pumpkin pie spice for garnish

Instructions

  1. Line a bowl with paper towels and blot excess moisture from pumpkin puree until reduced to about 1 cup.
  2. In a light-colored pan, brown 1 cup of butter over medium heat, stirring constantly until golden and nutty-smelling. Set aside 1/4 cup for the glaze.
  3. In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
  5. In a large bowl, combine remaining brown butter with granulated sugar and brown sugar. Whisk in egg yolk and vanilla, then mix in the blotted pumpkin puree.
  6. Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms.
  7. Use a medium cookie scoop to form dough balls (about 2 tablespoons each). Place 3 inches apart on baking sheets and slightly flatten.
  8. Bake for 14–15 minutes or until edges are lightly browned. Cool on baking sheet for 10 minutes.
  9. For the icing, warm reserved brown butter if needed and whisk with confectioners’ sugar, milk, and vanilla until smooth.
  10. Dip tops of cooled cookies into the glaze and optionally sprinkle with pumpkin pie spice. Let icing set before stacking or storing.

Notes

  • Blotting the pumpkin is essential to avoid cakey cookies.
  • You can skip the icing or substitute with chocolate chips for a different twist.
  • Cookies stay fresh for up to 1 week in the fridge or 3 months frozen.
  • Use only old-fashioned rolled oats, not quick or steel-cut oats.

Nutrition

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