The scent of fall is in the air, and what better way to celebrate than with a batch of Brown Butter Pumpkin Oatmeal Cookies? These cookies marry the rich, nutty flavor of brown butter with the warm, cozy embrace of pumpkin and spices. As the days get shorter and the nights chilly, the thought of baking cookies feels like a hug from the inside out. They’re not just full of flavor; they bring a sense of comfort that resonates with the heart.
Picture this: warm cookies fresh from the oven, the sweet smell of pumpkin wafting through your kitchen. These cookies are simply made for sharing with family or indulging in solo while sipping on your favorite tea. With just the right amount of chew, these treats are perfect for anyone looking to savor the flavors of fall in a delightful way. So roll up your sleeves and let’s get baking these irresistible Brown Butter Pumpkin Oatmeal Cookies!
Why This Recipe Works
The secret lies in the nutty aroma of brown butter combined with the wholesome goodness of oats and pumpkin. By browning the butter, you’re enhancing a deeper flavor that elevates these cookies from good to incredible. The balance of spices, along with the natural sweetness of pumpkin, creates a comforting treat that feels like a warm hug. Each bite is a perfect blend of flavors.
Why You’ll Love This Brown Butter Pumpkin Oatmeal Cookies
These cookies are a delightful fusion of soft and chewy textures, packed with the flavors of fall. They’re perfect for sharing with friends and family or savoring solo with a cozy cup of tea. With a simple glaze to top them off, these cookies are not only delicious but also visually appealing, making them a true crowd-pleaser.
Ingredients for Brown Butter Pumpkin Oatmeal 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 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
Brown Butter Glaze Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
- Sprinkle of pumpkin pie spice (optional for garnish)
Preparing Brown Butter Pumpkin Oatmeal Cookies
Blotting the Pumpkin
Begin by lining a medium bowl with a double layer of paper towels. Place the pumpkin puree inside and use another paper towel to press down, soaking up excess moisture. Repeat as needed until you have approximately 1 cup (225g) of blotted pumpkin. Set this aside for later.
Browning the Butter
In a light-colored skillet over medium heat, combine all pieces of butter (20 in total). As the butter melts, stir continuously until it begins to foam. After about 5 to 8 minutes, keep an eye out for it to turn a golden brown color, releasing a nutty aroma. Immediately pour the browned butter into a heat-safe bowl, reserving 1 cup (226g/240ml) for the cookies and setting aside the rest for the glaze.
Mixing the Dry Ingredients
Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats. In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Creating the Cookie Dough
In another bowl, combine the reserved brown butter, granulated sugar, and brown sugar. Mix until everything is well blended, then add the egg yolk and vanilla extract. Stir in the blotted pumpkin until the mixture is uniform. Gradually mix in the dry ingredients. You should expect a soft, sticky dough that merges beautifully.
Scooping the Cookies
Use a cookie scoop to portion about 2 tablespoons (45g) of dough for each cookie. Place them 3 inches apart on your prepared baking sheets.
Baking the Cookies
Bake in the preheated oven for 14 to 15 minutes or until the edges are lightly browned and set. Let them cool on the baking sheet for about 10 minutes before transferring to a cooling rack.
Making the Glaze
Stir the reserved brown butter for the glaze until smooth. If it thickened, warm it slightly. Whisk in confectioners’ sugar, milk, and vanilla extract until creamy. Lightly dip the top of each cooled cookie in the glaze, then sprinkle with pumpkin pie spice if desired. Let the cookies sit until the glaze has set.
Serving Suggestions
Serve your Brown Butter Pumpkin Oatmeal Cookies warm for a delightful melted glaze experience, or enjoy them chilled with a cup of coffee or spiced cider. They truly shine in both settings!
Tips for Success
- Ensure your butter is at the right temperature for browning; if it’s too cool, it won’t taste right.
- Don’t skip the pumpkin blotting; excess moisture can affect the texture of your cookies.
- Consider chilling your dough for enhanced flavor!
Variations
- Substitute half the flour with whole wheat to give them a health boost.
- Add dark chocolate chips for an indulgent twist that chocolate lovers will adore.
- Experiment with nuts like walnuts or pecans to introduce some crunch!
Storage Tips
Store these cookies in an airtight container at room temperature for up to two days, or refrigerate them for a week. They can also be frozen for up to three months, making them a fantastic make-ahead treat.
Pairing Ideas
Enjoy these cookies alongside a scoop of vanilla ice cream or drizzled with caramel sauce for the ultimate fall treat. Each combination provides a new and tasty way to experience these delightful cookies.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! Just ensure you properly cook and puree it, then blot out excess moisture.
2. What can I use instead of eggs?
A flax egg works just fine! Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit.
3. How do I prevent cookies from flattening?
Chill your cookie dough for at least 30 minutes before scooping and baking.
4. Is there a gluten-free option?
Absolutely! A gluten-free 1:1 flour substitute can be used instead.
5. Can I make the glaze in advance?
It’s best made fresh, yet you can store it in the fridge for a couple of days and reheat when needed.
Flavors come alive with each bite of these Brown Butter Pumpkin Oatmeal Cookies. The delightful combination of spices and textures creates an unforgettable treat that embodies the true essence of fall. Embrace this cozy cookie recipe and indulge in the warmth and happiness it brings—whether enjoyed alone or shared with loved ones, it can become your go-to favorite.
Print
Brown Butter Pumpkin Oatmeal Cookies
These cookies combine the nutty flavor of brown butter with the warmth of pumpkin and spices, creating a delightful fall treat perfect for sharing or enjoying alone.
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Ingredients
- 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 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
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces (for glaze)
- 1 and 1/2 cups (180g) confectioners’ sugar (for glaze)
- 3 Tablespoons (45ml) milk (for glaze)
- 1/4 teaspoon pure vanilla extract (for glaze)
- Sprinkle of pumpkin pie spice (optional for garnish)
Instructions
- Blot the pumpkin puree to remove excess moisture.
- Brown the unsalted butter in a skillet over medium heat.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine the wet and dry mixtures to form a sticky dough.
- Scoop and place dough on baking sheets, 3 inches apart.
- Bake at 350°F (177°C) for 14-15 minutes.
- Prepare brown butter glaze and dip cooled cookies in it.
- Let glaze set before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is adequately browned for the best flavor.
Blotting pumpkin prevents excess moisture which affects texture.
Chilling the dough can enhance cookie flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20
