Description
These Brown Butter Pumpkin Oatmeal Cookies are the ultimate fall treat — chewy, warmly spiced, and rich with nutty brown butter. A light icing drizzle gives them a bakery-style finish, perfect for cozy gatherings or crisp autumn days.
Ingredients
1 cup unsalted butter
¾ cup pumpkin puree
1 cup brown sugar
½ cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
2 cups old-fashioned rolled oats
½ cup optional mix-ins (pecans, white chocolate chips, or dried cranberries)
Instructions
1. Melt butter in a light-colored pan over medium heat, stirring until browned and nutty. Cool slightly.
2. In a large bowl, whisk together browned butter, brown sugar, and granulated sugar.
3. Add pumpkin puree, egg yolk, and vanilla extract. Mix until smooth.
4. In another bowl, sift flour, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Stir dry ingredients into the wet mixture until just combined.
6. Fold in rolled oats and optional mix-ins.
7. Chill dough for 30 minutes to firm up.
8. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
9. Scoop dough into balls and space evenly. Bake for 10–12 minutes.
10. Let cool 5 minutes on the tray, then transfer to a cooling rack.
11. Drizzle cooled cookies with simple icing (powdered sugar + milk/maple syrup).
Notes
Chill the dough to prevent the cookies from spreading too much and to deepen flavor.
Use a cookie scoop for uniform cookies and even baking.
For a more intense pumpkin flavor, toast the oats lightly before mixing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg