These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if youโre looking for a fun, flavorful, and satisfying fall cookie recipe. To simplify the entire process, brown the butter for both the cookies and the icing at the same time. This recipe has a HUGE fanbase!
I originally published this recipe in 2016 and have since added some new photos, a video tutorial, and more helpful success tips. You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101.
There is no question that fall is the best baking season. Weโre talking homemade pies, warm and cozy spices, comforting desserts, and of course, a few pumpkin treats. Pumpkin pie is always top of the list, but I usually like to kick off the fall baking season with cookiesโIโve done maple brown sugar cookies, apple cinnamon oatmeal cookies, pumpkin snickerdoodles, apple spice whoopie pies, pumpkin crumb cake cookies, pumpkin sugar cookies, and the constant favoriteโฆ brown butter pumpkin oatmeal cookies. Youโll love the double dose of brown butter… in the cookies and the icing.
One reader, Brittany, commented: “The absolute best cookie recipe ever. Iโve made this recipe twice and both times people have obsessed over them. Itโs child and husband approved. I leave a few without the glaze for those who donโt like sweets and even they still taste fabulous. It makes a lot of cookies, so I always share with family and coworkers. Everyone raves about them! โ โ โ โ โ “
These are by far one of the best cookie recipes to come out of my kitchen. Letโs get started!
Tell Me About These Brown Butter Pumpkin Oatmeal Cookies
- Texture: We love the soft, yet dense centers and chewy crisp edges. Youโll appreciate that this is a CHEWY pumpkin cookie as opposed to a cake-like pumpkin cookie. If you love the texture of these, you’ll also love these pumpkin oatmeal cream pies. Or if youโre looking for a cakey pumpkin cookie, try these soft pumpkin cookies.
- Flavor: Brown butter is a massively underused ingredient. Browning butter takes about 5โ10 minutes and the result promises extra flavor. And not just regular flavorโa deep toffee-like, toasty, nutty flavor that pairs wonderfully with pumpkin and fall spices.
- Ease: This simple recipe makes fall baking quick and easy. (With big flavorful results!) Browning the butter takes a little extra time, but thereโs no dough chilling or mixer required. Here are more cookie recipes that don’t require chilling; shortbread cookies are another quick favorite.
I include directions for browning the butter below, but feel free to review my How to Brown Butter page, which includes a helpful video. You can also go ahead and prepare a batch of homemade pumpkin pie spice, because you WILL be making these on repeat.
The Secrets to Chewy Pumpkin Oatmeal Cookies
Pumpkin is a really moist ingredient, which makes it useful in cakes, pumpkin muffins, and quick breads. But it poses a texture problem when weโre trying to make dense and chewy oatmeal cookies.
Hereโs what Iโve learned:
Blot the pumpkin. More moisture = cakier cookies. To prevent overly cakey cookies, blot some of the moisture out of the pumpkin. I know it sounds odd, but gently soaking liquid out of the pumpkin puree with paper towels is a trick that works. Take a look at the difference below.
- Left: Blotted the pumpkinโthe cookie is denser and chewier.
- Right: Did not blot the pumpkinโthe cookie is cakey.
Use only an egg yolk. Pumpkin acts like an egg in cookie dough and this is something I learned when testing pumpkin chocolate chip cookies. Testing todayโs pumpkin oatmeal cookies, however, proved that an eggโor at least part of an eggโis necessary. The cookies were a little dry and crumbly without it because of the oats in the dough. Use just 1 large egg yolk in the dough because that little extra bit of fat makes a difference.
Use a cookie scoop. I like to use a medium cookie scoop for this cookie dough. Why? This is a sticky dough, and a cookie scoop makes things a little more manageable. Once you scoop the dough, slightly flatten the tops of the dough mounds. The cookies donโt expand much but flattening them first encourages spreading, which helps seal in that chewy texture. Just like this:
Overview: How to Make Brown Butter Pumpkin Oatmeal Cookies
The full printable recipe is below, but letโs walk through it so you understand each step before getting started.
- Brown the butter. Youโll use browned butter in both the cookie dough AND the icing, so itโs helpful to brown the butter all at once. When youโre finished browning the butter, set aside 2 ounces for the glaze topping. Use the rest in the cookie dough.
- Whisk dry ingredients together. This includes whole oats, all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Whisk the brown butter you need for the dough with granulated sugar and brown sugar. Then whisk in the egg yolk + vanilla extract.
- Blot the pumpkin, then whisk it into the wet ingredients. (By the way, here’s a list of recipes to make with leftover pumpkin puree!)
- Mix dry ingredients into the wet ingredients. Combine to form a thick and sticky dough.
- Scoop & flatten. As noted above, scoop cookie dough onto baking sheets using a medium cookie scoop. Slightly flatten each cookie dough ball before baking.
- Bake until cookies are lightly browned and set on the edges.
- For the icing, whisk the reserved brown butter and the remaining icing ingredients together until smooth. Dip the top of each cookie into the icing.
Because itโs made with butter, which is solid at room temperature, the icing eventually sets, making the cookies a little easier to stack, store, and transport. This brown butter icing is also delicious on peach Bundt cake, apple blondies, pecan sugar cookies, and pistachio cookies. Or try it on pumpkin scones or apple cinnamon scones!
I love seeing all of your photos of these popular cookies. Thank you for sharing!
Brown Butter Pumpkin Oatmeal Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if youโre looking for a fun, flavorful, and satisfying fall cookie recipe. To simplify the entire process, brown the butter for both the cookies and the icing at the same time. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 1 and 1/4 cups (285g) canned pumpkin puree*
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 cup (200g) granulated sugar
- 2/3 cup (133g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Brown Butter Glaze
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
- optional for garnish: sprinkle of pumpkin pie spice
Instructions
- Blot the pumpkin: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture from the pumpkin. You may need to repeat a couple of times with new paper towels. After blotting, you will have about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: Brown the 16 Tablespoons of butter for the cookies together with the 4 Tablespoons for the glaze. Place all 20 pieces of butter in a light-colored skillet over medium heat. (Light-colored helps you determine when the butter begins browning.) Stir or whisk the butter constantly as it melts. Once melted, the butter will begin to foam. Keep stirring. After 5โ8 minutes, the butter will begin browningโyou’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. As soon as the butter has browned, immediately remove from heat and pour it into a large heat-safe glass bowl or liquid measuring cup. Scrape up the browned solids at the bottom of the skillet and add them as well. Divide and set aside 2 Tbsp (28g) of the brown butter to use for the glaze in step 8. The rest of the brown butter will go in the cookie dough in step 5. Allow to slightly cool while you continue.
- Make the cookies: Preheat the oven to 350ยฐF (177ยฐC). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another large bowl, whisk the brown butter, granulated sugar, and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin. Slowly stir the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky.
- Scoop the cookie dough, about 2 Tablespoons (45g) of dough each, and arrange them 3 inches apart on the prepared baking sheets. Slightly flatten each cookie dough ball before baking.
- Bake for 14โ15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Make the glaze: Give the brown butter you reserved for the glaze a quick stir. If it’s no longer thin and liquid, warm it on the stove or in the microwave. Whisk in the confectioners’ sugar, milk, and vanilla extract until smooth. Lightly dip the top of each cookie into the glaze. Sprinkle a pinch of pumpkin pie spice on top of each glazed cookie, if desired. Return the cookies to the cooling rack and let sit until the glaze has set. Store covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Iced cookies stay fresh covered in the refrigerator for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 6. Baked and frosted or unfrosted cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Mixing Bowls |ย Light-Colored Skilletย orย Stainless Steel Skillet (for browning butter) | Stand Mixer | Baking Sheets | Silicone Baking Mat |ย Cookie Scoop | Cooling Rack
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your ownย homemade pumpkin pie spice. If you donโt have either and want to use individual spices, use 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and an extra 1/4 teaspoon ground cinnamon. Do not leave out the 1 and 1/2 teaspoons of ground cinnamon that is also called for in this recipe.
- Pumpkin: Make sure to use the can labeled “pure pumpkin puree,” not “pumpkin pie filling.” Blot as much of the moisture out of the pumpkin puree as you can before using it in the cookie dough. I simply squeeze the puree with paper towels and repeat with new paper towels until I can’t get any more moisture out. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing in these cookies!
- Chocolate Chips: Instead of icing (or in addition to!), you can add 1 heaping cup of chocolate chips to the cookie dough. Or 1 cup of chopped nuts, dried cranberries, raisins, white chocolate chips, butterscotch morsels, etc.
Reader Comments and Reviews
Excellent cookies. The spice level was amazing. I made 1/2 frosting so some of them were plain. Also I added 2/3 c mini chocolate chips.
I just made these cookies. I followed your recipe exactly baked these at the 350ยฐ temperature for 15 minutes and they are still soft and cakey. I blotted the pumpkin purรฉe with so many paper towels and I ended up with 2 cups but perhaps I should blotted the pumpkin purรฉe more. Are the cookies supposed to be cakey?
Hi Mary, How much pumpkin did you start with? You should start with only 1 and 1/4 cups (285g) canned pumpkin and after blotting, you will have about 1 cup (225g) of pumpkin. If you ended up with 2 cups of pumpkin after blotting that would explain the cakey texture.
Urgent Question: I’m in the middle of making these and discovered, the ingredients list indicates reserving 1/4 c of the browned butter for the icing, but later in the directions, it says to set aside 2 T. Making for a birthday party we need to leave for soon. Need to know ASAP which is accurate.
Thanks, so much! ๐
Hi Lisa, Browning butter reduces its volume. The 4 Tablespoons of butter for the icing are measured before browning; the 2 Tablespoons you set aside are measured after browning. Weโve accounted for that loss in the recipe.
Hi Sally,
I made these this afternoon and thought they were delicious (with or without the icing!).
Under the heading of Brown Butter Glaze, it says: 1/4 cup (4 Tbsp; 56g) unsalted butter….however, under Step 2 of the instructions it says to set aside 2 Tbsp of the brown butter to use for the glaze in step 8. Shouldn’t it say 4 Tbsp. and not 2 Tbsp.? Of the 20 Tbsp. of butter, I used 18 in the dough and 2 in the glaze. They turned out fine. But did you want it to be 16 Tbsp. in the dough and 4 in the glaze? You need to correct this.
Thank you!
Hi Barbara, Browning butter reduces its volume. The 4 Tablespoons of butter for the icing are measured before browning; the 2 Tablespoons you set aside are measured after browning. Weโve accounted for that loss in the recipe. Hope this helps!
Love all your recipes and you are one of my top ” go to” sites when I bake to impress! ( which is always! )
Can you please clarify in your recipe, it states to place 16 T of butter for cookies together with 4T for the glaze. ( to be browned) Once the butter is browned, set aside 2T. browned butter to use for glaze. Then when you read the ingredients for the glaze, it doesn’t mention brown butter, just 4T butter, cut into 4 pieces. “The math ain’t mathing”, lol.
I browned 20 T brown butter and removed 2 T. Butter as directed. So that’s 18 T of butter in my cookie dough. Will this cause them to spread, or does some moisture evaporate when browning the butter? I’m gonna chill the dough in the fridge. Please advise, thanks so much!
Hi Marcia, You were correct to brown all 20 Tbsp and to set aside 2 for the glaze. The directions for the glaze say: Give the brown butter you reserved for the glaze a quick stir. If itโs no longer thin and liquid, warm it on the stove or in the microwave. The butter reduces when browning.
Thanks for the quick reply. I baked them yesterday and they were big hit!
tried today ..did pu 4 spoon less of butter because i didnt addition the 4 spoon for the icing …than i take my own pumpkin puree that i had ..water off…soo great and the icing i add a tad of icing sugar .
tried today and was amazing thanks
Can you use fresh pumpkin boiled in a bit of salted water
Hi Kathy, we prefer canned pumpkin puree here, but homemade pumpkin puree should work just fine.
What did I do wrong? They cookies spread out SO much?
Hi Bettie, We are happy to help! If you try again, try to blot a little more moisture out or you can chill the cookie dough in the refrigerator for an hour or so to help reduce over-spreading. For even more troubleshooting tips you can see this post on How to Prevent Cookies from Spreading
These were amazing! The texture was perfect and they have so much flavor. The brown butter icing is particularly delicious, I could eat it with a spoon. I brought the cookies to an event and they absolutely flew!
The only change I made was I used the individual spices in the notes and added about 1.5x the spices/cinnamon to the cookies (except for the cloves and allspice as those can be overpowering). I also added some spices to the icing, as I just like punchy flavors in my fall sweets haha.
I weighed all my ingredients and I also soaked up as much liquid from the pumpkin as I could, going below the final weight in the recipe, because I wanted a chewy texture and it worked so well!
I was left with actually the exact amount of pumpkin puree I needed for these cookies after making your pumpkin cinnamon rolls so it worked out great! Thanks for sharing!