Brown Butter Pumpkin Oatmeal Cookies

These mushy and chewy brown butter pumpkin oatmeal cookies are the right alternative when you’re on the lookout for a enjoyable, flavorful, and satisfying fall cookie recipe. To simplify your complete course of, brown the butter for each the cookies and the icing on the identical time– see recipe for extra particulars. This recipe has a HUGE fanbase, and has been a majorly standard recipe since I first printed it in 2016.

overhead photo of pumpkin oatmeal cookies with icing.

There isn’t any query that fall is one of the best baking season. We’re speaking home made pies , heat and comfy spices, comforting desserts, and naturally, a couple of pumpkin treats. Pumpkin pie is at all times prime of the record, however I normally wish to kick off the autumn baking season with cookies—I’ve accomplished maple brown sugar cookies, pumpkin snickerdoodles, apple spice whoopie pies, and the fixed favourite… brown butter pumpkin oatmeal cookies. You’ll love the double dose of brown butter… within the cookies and the icing.

These are by far probably the greatest cookie recipes to come back out of my kitchen. Let’s get began!

One reader, Brittany, commented: “The very best cookie recipe ever. I’ve made this recipe twice and each instances individuals have obsessed over them. It’s youngster and husband authorised. I depart a couple of with out the glaze for many who don’t like sweets and even they nonetheless style fabulous. It makes quite a lot of cookies, so I at all times share with household and coworkers. Everybody raves about them! ★★★★★

Inform Me About These Brown Butter Pumpkin Oatmeal Cookies

  • Texture: We love the mushy, but dense facilities and chewy crisp edges. You’ll respect that it is a CHEWY pumpkin cookie versus a cake-like pumpkin cookie. When you’re on the lookout for a cakey pumpkin cookie, strive these mushy pumpkin cookies.
  • Taste: Brown butter is a massively underused ingredient. Browning butter takes about 5-10 minutes and the consequence guarantees additional taste. And never simply common taste—a deep toffee-like, toasty, caramel, nutty taste that pairs splendidly with pumpkin and fall spices.
  • Ease: This easy recipe makes fall baking fast and straightforward. (With large flavorful outcomes!) Browning the butter takes just a little additional time, however there’s no dough chilling or mixer required. Listed below are extra cookie recipes that don’t require chilling; shortbread cookies are one other fast favourite.

I embrace instructions for browning the butter under, however be happy to assessment my Learn how to Brown Butter web page, which features a useful video. You may as well go forward and put together a batch of home made pumpkin pie spice, since you WILL be making these on repeat.

The Secrets and techniques to Chewy Pumpkin Oatmeal Cookies

Pumpkin is a extremely moist ingredient which makes it helpful in muffins, pumpkin muffins, and fast breads. But it surely poses a texture downside once we’re attempting to make dense and chewy oatmeal cookies.

blotted pumpkin with a paper towel in a glass bowl

Right here’s what I’ve discovered:

Blot the pumpkin. Extra moisture = cakier cookies. To forestall overly cakey cookies, blot a few of the moisture out of the pumpkin. We all know it sounds odd, however gently soaking liquid out of the pumpkin puree with a paper towel is a trick that works. Check out the distinction under.

  • Left: Blotted the pumpkin—the cookie is denser and chewier.
  • Proper: Didn’t blot the pumpkin—the cookie is cakey.
collage of 2 images showing the difference in pumpkin cookies when blotting the pumpkin

Use solely an egg yolk. Pumpkin acts like an egg in cookie dough and that is one thing I discovered when testing pumpkin chocolate chip cookies. Testing at the moment’s pumpkin oatmeal cookies, nonetheless, proved that an egg—or not less than a part of an egg—is important. The cookies have been just a little dry and crumbly with out it due to the oats within the dough. Use simply 1 massive egg yolk within the dough as a result of that little additional little bit of fats makes a distinction.

Use a cookie scoop. I like to make use of a medium cookie scoop for this cookie dough. Why? This dough is a cross between cookie dough and cake batter and a cookie scoop makes issues just a little extra manageable. When you scoop the dough, barely flatten the tops of the dough mounds. The cookies don’t broaden a lot however flattening them first encourages spreading, which helps seal in that chewy texture. Similar to this:

hands using a cookie scoop to scoop brown butter pumpkin oatmeal cookie dough out of a glass bowl
brown butter pumpkin oatmeal cookie dough mounds on a silpat baking mat

Overview: Learn how to Make Brown Butter Pumpkin Oatmeal Cookies

The complete printable recipe is under, however let’s stroll via it so that you perceive every step earlier than getting began. 

  • Brown the butter. You’ll use browned butter in each the cookie dough AND the icing, so it’s useful to brown the butter suddenly. Once you’re completed browning the butter, put aside 2 ounces for the glaze topping. Use the remainder within the cookie dough.
  • Whisk dry elements collectively. This contains entire oats, all-purpose flour, baking soda, salt, floor cinnamon, and pumpkin pie spice.
  • Whisk the brown butter you want for the dough with granulated sugar and brown sugar. Then whisk within the egg yolk + vanilla extract. 
  • Blot the pumpkin, then whisk it into the moist elements. (By the best way, right here’s an inventory of recipes to make with leftover pumpkin puree!)
  • Combine dry elements into the moist elements. Mix to type a thick and sticky dough.
  • Scoop & flatten. As famous above, scoop cookie dough onto baking sheets utilizing a medium cookie scoop. Barely flatten every cookie dough ball earlier than baking.
  • Bake till cookies are evenly browned and set on the perimeters.
  • For the icing, whisk the reserved brown butter and the remaining icing elements collectively till clean. Dip the highest of every cookie into the icing.
brown butter icing in a glass bowl with a whisk
stack of brown butter pumpkin oatmeal cookies

As a result of it’s made with butter, which is strong at room temperature, the icing ultimately units making the cookies just a little simpler to stack, retailer, and transport. This brown butter icing can be scrumptious on peach Bundt cake, apple blondies, pecan sugar cookies, and pistachio cookies. Or strive it on pumpkin scones!

I really like seeing all your images of those standard cookies. Thanks for sharing!

collage of photos showing brown butter pumpkin oatmeal cookies made by readers
overhead photo of pumpkin oatmeal cookies with icing on marble counter.

Favourite Fall Baking Recipes