Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe

Alright, let me share one of my all-time favorite fall treats: Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe. This recipe feels like a warm hug on a chilly day — the richness of browned butter combined with the cozy flavors of pumpkin and spices, and topped off with a luscious brown butter icing that’s just the right balance of sweet and nutty. Seriously, this isn’t your average pumpkin cookie; it’s got that golden deep flavor only brown butter can bring.

Whenever I bake these, the kitchen fills with this irresistible aroma that makes it impossible not to sneak a bite before they’re even cooled. These cookies are perfect for baking marathons, sharing at a neighborhood gathering, or just for your afternoon coffee break when you want a little something special. Plus, the recipe is super forgiving, so even if pumpkin baking intimidates you, you’ll find it easy to nail this one. That’s why I’m excited for you to try this Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe — it’s a fall must-have you’ll want on repeat!

this …

Ingredients & Why They Work

The ingredients in this Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe come together to create a cookie that’s chewy, flavorful, and perfectly spiced. Each one has a purpose, from texture to flavor balance, and knowing a bit about them will help you shop smart and get the best results.

• Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for smooth texture and vibrant pumpkin flavor; blotting moisture keeps cookies from turning cakey.
• Unsalted Butter: Browning the butter adds depth and nuttiness — it’s a total game-changer for this recipe.
• Old-Fashioned Rolled Oats: Gives the cookies a pleasant chew and rustic texture, making them more substantial than just flour alone.
• All-Purpose Flour: The base of the dough, balanced to create a tender but sturdy cookie.
• Baking Soda: Helps the cookies rise just enough to be soft and chewy.
• Salt: Enhances all the flavors, balancing the sweetness and spices.
• Ground Cinnamon & Pumpkin Pie Spice: The essential warm spices that make the cookies irresistible during fall — pumpkin pie spice adds complexity.
• Granulated Sugar & Brown Sugar: The duo sweetens the cookie while brown sugar adds moisture and subtle caramel notes.
• Egg Yolk: Adds richness and helps bind everything together.
• Vanilla Extract: Brings out the flavors and rounds out the spice blend.
• Confectioners’ Sugar (for icing): For a smooth, sweet finish without graininess.
• Milk (for icing): Thins the icing just enough for a smooth dip without running off.
• Optional Pumpkin Pie Spice (for garnish): Adds a pretty and flavorful touch when sprinkled on the icing.

Make It Your Way

I love making these cookies just as the recipe says, but I also try mixing it up depending on the occasion or mood. The one thing about this Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe is that it’s a fantastic base for creativity, so don’t be shy to put your own spin on it!

• Chocolate Chip Twist: Adding a generous cup of semi-sweet chocolate chips makes the cookies more indulgent—perfect when I want a little extra sweetness.
• Nutty Upgrade: Chopped walnuts or pecans add crunch and an earthy flavor. I sprinkle them on top before baking for a nice textural contrast.
• Dairy-Free Swap: I’ve tried using vegan butter and almond milk in the icing, and it still tastes amazing—great if you’re catering to dietary needs.
• Spice Variations: Feel free to tweak the pumpkin pie spice blend — adding extra ginger or swapping cloves for allspice shifts the flavor perfectly for your palate.

Step-by-Step: How I Make Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe

Step 1: Blotting the Pumpkin for Perfect Texture

Start by lining a medium bowl with two layers of paper towels and scoop your pumpkin puree into it. Take another paper towel and gently press to absorb some of the extra moisture. This step is crucial—I promise! It helps keep your cookies chewy instead of cakey. After blotting, you should have about a cup of thicker pumpkin ready to join your dough.

Step 2: Brown That Butter Like a Pro

This is where the magic happens. Melt the unsalted butter over medium heat in a light-colored skillet so you can really see the color change. Stir or whisk constantly—it’ll foam, then start turning golden with those beautiful browned bits forming on the bottom. It usually takes about 5 to 8 minutes. When it smells nutty and looks brown, remove from heat and pour into a glass bowl to stop cooking. If you’re making the icing too, set aside 1/4 cup and keep the rest for the dough. Let it cool just a bit so it won’t cook your egg yolk during mixing.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice until it’s well combined. This will give you even spice distribution and ensure the leavening is spread throughout the dough.

Step 4: Combine Sugar, Egg, Pumpkin & Brown Butter

Into the browned butter, whisk in granulated and brown sugar until smooth, then add the egg yolk and vanilla, mixing until glossy. Fold in the blotted pumpkin puree, which adds moisture and that unmistakable pumpkin goodness to every bite.

Step 5: Bring It All Together with Dry Ingredients

Slowly add the dry ingredients to the wet mixture and gently stir until just combined. You’ll notice the dough is soft and sticky—that’s perfect. Don’t overmix or the cookies might turn tough.

Step 6: Shape and Prep for Baking

Use a medium cookie scoop (about two heaping tablespoons) to portion the dough onto lined baking sheets, spacing them roughly 3 inches apart since they won’t spread much on their own. I always flatten the dough balls slightly with my palm or fingers so they bake into a perfect round cookie. Trust me, this little step matters!

Step 7: Bake & Cool

Bake your cookies at 350°F (177°C) for 14 to 15 minutes, until the edges are just set and they’re lightly browned. I usually leave them on the cookie sheet for about 10 minutes after baking to firm up before you move them—this helps avoid breaking them.

Step 8: Whip Up the Brown Butter Icing

Stir your reserved 1/4 cup of brown butter (warm if needed) and whisk in confectioners’ sugar, milk, and vanilla. It should be smooth and ready to dip. Dip the top of each cooled cookie into the icing for that lovely glossy finish, then sprinkle with a pinch of pumpkin pie spice for an extra pop. Let the icing set for a few minutes before enjoying.

How to Serve Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe

Garnishes

I love sprinkling a pinch of pumpkin pie spice or a light dusting of cinnamon on top of the icing—it’s simple but adds such a warm aroma and an inviting look. Sometimes I even add a few finely chopped toasted pecans for a bit of crunch on special occasions. Those little touches make the cookies look thoughtfully homemade.

Side Dishes

These cookies pair beautifully with a hot cup of coffee or a creamy chai latte. In the fall, I like serving them alongside a spiced apple cider or even a warm cup of tea with honey. They’re also fantastic with a scoop of vanilla ice cream for a sweet treat after dinner.

Creative Ways to Present

For holiday parties, I’ve arranged these Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe on a rustic wooden tray lined with autumn leaves and small pumpkins — it’s total eye candy. Another fun idea is to stack a few cookies and tie them with twine for a charming gift. Wrapping with parchment and a cinnamon stick adds a festive touch that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftover iced cookies in an airtight container in the refrigerator, and they stay fresh and soft for up to a week. Just let them come to room temperature before eating to bring back that tender texture, or warm them slightly in the microwave for a freshly baked feel.

Freezing

If I’m baking ahead, I freeze both the cookie dough balls and baked cookies. The dough holds up well frozen for about three months—I just bake them straight from frozen, adding an extra minute or so for baking time. Baked and iced cookies freeze nicely too; just thaw in the fridge overnight and you’ll be ready to indulge.

Reheating

To warm up cookies without melting the icing too much, I heat them gently in a low oven (about 300°F) for 5–7 minutes or zap them in the microwave in 10-second bursts. This revives that just-baked softness and warms up the brown butter flavor beautifully.

FAQs

Final Thoughts

These Brown Butter Pumpkin Oatmeal Cookies with Brown Butter Icing Recipe are truly a personal favorite I return to every fall and beyond. They capture all those cozy, comforting autumn vibes while delivering a cookie that’s chewy, flavorful, and just a little bit special thanks to the browned butter magic. I can’t wait for you to try baking them—because nothing beats the simple pleasure of a homemade, perfectly spiced pumpkin cookie fresh from your oven to your kitchen table. Trust me, once you do, this recipe will become your go-to autumn indulgence too!

Print