Description
Warm, chewy, and drizzled in a sweet glaze, these Brown Butter Pumpkin Oatmeal Cookies are the ultimate fall treat. The deep, nutty flavor of browned butter enhances the comforting sweetness of pumpkin and spices, while hearty oats bring that classic chewy texture everyone loves. This easy recipe is ideal for cozy nights in, fall parties, or holiday cookie trays. Whether you’re looking for a quick breakfast idea, easy dessert recipe, or seasonal food idea, these cookies hit all the marks with rich flavor, a soft center, and a crisp glaze. They’re make-ahead friendly and freezer-approved—what more could you want?
Ingredients
1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin puree
1 large egg yolk
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 cups old-fashioned rolled oats
1 cup powdered sugar (for glaze)
2 tablespoons milk or cream (for glaze)
Instructions
1. Melt the butter over medium heat, stirring until it foams, turns golden brown, and smells nutty. Remove from heat and let cool.
2. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar.
3. Add pumpkin puree, egg yolk, and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice.
5. Stir oats into the dry mix until evenly combined.
6. Gradually add dry ingredients to the wet mixture and stir just until combined.
7. Cover and chill the dough for at least 45 minutes or up to 2 days.
8. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
9. Scoop dough into 2-tablespoon balls and space them on the sheet.
10. Bake for 11–13 minutes until edges are set. Centers will appear soft.
11. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
12. In a bowl, whisk powdered sugar with milk until smooth and thick but drizzle-able.
13. Drizzle glaze over cooled cookies and let set for at least 20 minutes before serving.
Notes
Let the brown butter cool slightly before mixing to avoid melting the sugar.
Always chill the dough to keep the cookies from spreading too much.
Use rolled oats for the best chewy texture—quick oats won’t give the same result.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg