Description
Deliciously chewy Brown Butter Pumpkin Oatmeal Cookies featuring browned butter for a nutty depth, pumpkin puree for moisture and flavor, and a spiced brown butter icing. These cookies blend warm autumn spices, oats, and a tender texture perfect for fall or any cozy occasion.
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 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: sprinkle of pumpkin pie spice for garnish
Instructions
- Blot the Pumpkin: Line a medium bowl with two paper towels and place the pumpkin puree inside. Press down with another paper towel to blot out as much excess moisture as possible. After blotting, you should have about 1 cup (225g) of thick pumpkin. Set aside.
- Brown the Butter: In a light-colored skillet over medium heat, melt the butter, stirring continuously. The butter will foam and then begin to brown after 5 to 8 minutes, releasing a nutty aroma with browned specks forming. Immediately remove from heat and pour into a heatproof bowl, including browned bits. If preparing icing, reserve 1/4 cup of this brown butter and keep it slightly warm for later.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly blended.
- Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Combine Wet Ingredients: Pour the cooled brown butter into a large bowl. Whisk in granulated sugar and brown sugar until combined. Add the egg yolk and vanilla extract, whisking thoroughly. Then mix in the blotted pumpkin puree.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and sticky.
- Shape Cookies: Using a medium cookie scoop, portion about 2 heaping tablespoons (45g) of dough per cookie. Place dough balls 3 inches apart on the prepared baking sheets and flatten slightly with your fingers, as they won’t spread much during baking.
- Bake: Bake cookies for 15 minutes or until lightly browned and set along the edges. Remove from oven and allow to cool on the baking sheet for 10 minutes before adding icing.
- Make Icing: Stir the reserved 1/4 cup brown butter for the icing. If it has thickened, warm it gently until liquid again. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth.
- Ice and Garnish: Dip the top of each cooled cookie into the icing. Optionally, sprinkle a light dusting of pumpkin pie spice on top for extra flavor and presentation. Allow the icing to set before serving.
Notes
- Make Ahead & Freezing: Store iced cookies covered in the refrigerator for up to 1 week. Cookie dough can be refrigerated up to 3 days before baking; allow to come to room temp before scooping. Both baked cookies (iced or plain) and unbaked dough balls freeze well for up to 3 months. Bake frozen dough balls directly adding 1 extra minute to baking time.
- Special Tools: A cookie scoop, mixing bowls, kitchen stand mixer with flex edge beater, glass mixing bowl, and silicone baking mats help streamline preparation.
- Pumpkin Pie Spice: Use store-bought or homemade blend. Homemade can include 1/2 teaspoon each of ground ginger, allspice, nutmeg, 1/4 teaspoon cloves, and an additional 1/4 teaspoon cinnamon alongside the 1 and 1/2 teaspoons of cinnamon called for separately.
- Pumpkin Preparation: Removing excess moisture from pumpkin puree using paper towels is key to creating a chewy, less cakey cookie texture.
- Variations: Add 1 cup chocolate chips, chopped nuts, dried cranberries, raisins, white chocolate chips, or butterscotch morsels to the dough instead of or in addition to the icing for different flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
