Description
These Brown Butter Pumpkin Oatmeal Cookies combine the rich, nutty flavor of browned butter with seasonal pumpkin and warm spices for a chewy, flavorful treat. Topped with a smooth brown butter icing and optional pumpkin pie spice garnish, these cookies are perfect for autumn or any time you crave a comforting spiced cookie with a unique twist.
Ingredients
Scale
Cookie Dough
- 1 and 1/4 cup (285g) pumpkin puree
- 1 cup (226g) unsalted butter, cut in slices
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (209g) 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 (135g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Brown Butter Icing
- 1/4 cup (56g) unsalted butter
- 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
- Blot the pumpkin: Line a medium bowl with 2 paper towels and place the pumpkin puree inside. Press down gently with another paper towel to absorb and remove excess moisture from the pumpkin. After blotting, there should be about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: Melt the butter in a light-colored skillet over medium heat, stirring or whisking constantly. It will foam first, then after 5–8 minutes small browned specks will form on the bottom and a nutty aroma will develop. Remove from heat immediately and pour into a heatproof bowl, including the browned bits. If browning for both cookies and icing, reserve 1/4 cup (60ml) for icing and the rest (about 1 cup) for the cookies. Let cool slightly.
- Mix dry ingredients: In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
- Prepare oven and baking sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine wet ingredients: Pour the cooled brown butter into a large bowl. Whisk in granulated sugar and brown sugar until combined. Add egg yolk and vanilla extract, whisking to combine. Mix in the blotted pumpkin.
- Make cookie dough: Gradually add the dry ingredients to the wet ingredients and mix until combined. The dough will be soft and sticky.
- Scoop cookies: Using a medium cookie scoop, portion about 2 heaping tablespoons (45g) of dough for each cookie. Place them 3 inches apart on the baking sheets. Slightly flatten each dough ball as cookies won’t spread much on their own.
- Bake: Bake for 15 minutes or until cookies are lightly browned and set on the edges. Remove from oven and let cool on the baking sheets for 10 minutes before icing.
- Make the icing: Stir the reserved 1/4 cup of brown butter for icing. If it has solidified, warm gently until liquid. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
- Ice the cookies: Dip the top of each cooled cookie into the icing and place them back on the baking sheet. Optionally, sprinkle with pumpkin pie spice for garnish. Allow icing to set before serving.
Notes
- Make ahead and freezing: Iced cookies stay fresh refrigerated up to 1 week. Cookie dough can be chilled in the refrigerator for 3 days; bring to room temperature before baking. Both baked and frosted or unfrosted cookies freeze well up to 3 months. Unbaked dough balls also freeze up to 3 months; bake from frozen adding 1 extra minute, no need to thaw.
- Special tools: Use a cookie scoop, mixing bowls, silicone baking mat or parchment paper for best results.
- Pumpkin pie spice substitution: If you don’t have pre-made spice, combine 1/2 teaspoon each ground ginger, allspice, nutmeg, plus 1/4 teaspoon ground cloves and an extra 1/4 teaspoon cinnamon. Do not omit the 1 and 1/2 teaspoons ground cinnamon.
- Pumpkin preparation: Blot moisture from the pumpkin puree thoroughly using paper towels to avoid cakey cookies and improve texture.
- Flavor variations: Add 1 cup of chocolate chips, chopped nuts, dried cranberries, raisins, white chocolate chips, or butterscotch morsels to the dough instead of or in addition to icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
