Description
These Brown Butter Pumpkin Oatmeal Cookies combine the warm flavors of pumpkin, cinnamon, and pumpkin pie spice with nutty brown butter for a chewy, cozy treat. Finished with a luscious brown butter icing, these cookies are perfect for fall gatherings or anytime you want a comforting sweet snack.
Ingredients
Scale
Main Ingredients
- 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 for garnish: sprinkle of pumpkin pie spice
Instructions
- Blot the pumpkin: Line a medium bowl with 2 paper towels and place the pumpkin puree in it. Using another paper towel, gently press down to blot excess moisture out of the pumpkin. After blotting, you should have about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: In a light-colored skillet over medium heat, melt the butter, stirring or whisking constantly. The butter will foam and after 5-8 minutes, lightly browned specks will form at the bottom and it will smell nutty. Immediately remove from heat and pour into a heatproof bowl, including browned solids. If making icing, reserve 1/4 cup for the icing and the rest for the cookies. Allow to cool slightly.
- Combine dry ingredients: In a medium bowl, whisk together oats, all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly mixed.
- Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Set aside.
- Mix wet ingredients: In a large bowl, whisk the browned butter with granulated sugar and brown sugar until combined. Add egg yolk and vanilla extract, whisking until smooth. Then whisk in the blotted pumpkin puree.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined. The dough will be soft and sticky.
- Scoop dough: Use a medium cookie scoop (about 2 heaping tablespoons/45g) to portion dough balls onto prepared sheets, spacing about 3 inches apart. Slightly flatten the dough balls as these cookies do not spread much during baking.
- Bake cookies: Bake for 15 minutes or until edges are lightly browned and set. Remove from oven and let cool on baking sheet for 10 minutes before icing.
- Make the icing and glaze cookies: Stir reserved 1/4 cup browned butter for icing; warm slightly if needed to liquefy. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth. Dip the top of each cooled cookie into the icing and sprinkle with pumpkin pie spice if desired.
Notes
- Make ahead: Cookie dough can be refrigerated for up to 3 days before baking. Bring to room temperature before baking.
- Freezing: Baked and frosted or unfrosted cookies freeze well up to 3 months. Cookie dough balls freeze well for 3 months; bake frozen dough balls for an extra minute, no thawing needed.
- Use a cookie scoop for uniform cookies and easier portioning.
- Homemade pumpkin pie spice is a great substitute if you don’t have store-bought: mix 1/2 tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp nutmeg, 1/4 tsp ground cloves, plus extra 1/4 tsp cinnamon (in addition to the called for cinnamon).
- Blotting the pumpkin puree with paper towels reduces moisture for less cakey, chewier cookies.
- Optional additions: add 1 cup chocolate chips, chopped nuts, dried cranberries, raisins, white chocolate chips, or butterscotch morsels instead of or along with the icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
