These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re 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– see recipe for more details. This recipe has a HUGE fanbase, and has been a majorly popular recipe since I first published it in 2016.
There is no question that fall is the best baking season. We’re 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 cookies—I’ve done maple brown sugar cookies, pumpkin snickerdoodles, apple spice whoopie pies, and the constant favorite… brown butter pumpkin oatmeal cookies. You’ll love the double dose of brown butter… in the cookies and the icing.
These are by far one of the best cookie recipes to come out of my kitchen. Let’s get started!
One reader, Brittany, commented: “The absolute best cookie recipe ever. I’ve made this recipe twice and both times people have obsessed over them. It’s child and husband approved. I leave a few without the glaze for those who don’t 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! ★★★★★“
Tell Me About These Brown Butter Pumpkin Oatmeal Cookies
- Texture: We love the soft, yet dense centers and chewy crisp edges. You’ll appreciate that this is a CHEWY pumpkin cookie as opposed to a cake-like pumpkin cookie. If you’re looking for a cakey pumpkin cookie, try these soft pumpkin cookies.
- Flavor: Brown butter is a massively underused ingredient. Browning butter takes about 5-10 minutes and the result promises extra flavor. And not just regular flavor—a deep toffee-like, toasty, caramel, 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 there’s 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 we’re trying to make dense and chewy oatmeal cookies.
Here’s what I’ve learned:
Blot the pumpkin. More moisture = cakier cookies. To prevent overly cakey cookies, blot some of the moisture out of the pumpkin. We know it sounds odd, but gently soaking liquid out of the pumpkin puree with a paper towel is a trick that works. Take a look at the difference below.
- Left: Blotted the pumpkin—the cookie is denser and chewier.
- Right: Did not blot the pumpkin—the 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 today’s pumpkin oatmeal cookies, however, proved that an egg—or at least part of an egg—is 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 dough is a cross between cookie dough and cake batter 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 don’t 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 let’s walk through it so you understand each step before getting started.
- Brown the butter. You’ll use browned butter in both the cookie dough AND the icing, so it’s helpful to brown the butter all at once. When you’re 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, ground 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 it’s 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!
I love seeing all of your photos of these popular cookies. Thank you for sharing!
Favorite Fall Baking Recipes
Brown Butter Pumpkin Oatmeal Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 24-25 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re 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.
Ingredients
- 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 (209g) cup 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 (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 for garnish: sprinkle of pumpkin pie spice
Instructions
- Blot the pumpkin: Line a medium bowl with 2 paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. After blotting, you will have about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: NOTE: If topping the cookies with the brown butter icing, you can brown the butter for both the cookies AND the icing together. Once it is all browned, divide and set aside 1/4 cup for the glaze. You can use it in step 8. The rest (about 1 cup) is for the cookies, used in step 5. In a light-colored skillet, melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning. You’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat and pour into a heatproof glass bowl or liquid measuring cup, including all of the browned solids at the bottom of the pan. If you browned enough butter for the icing as well, divide and set aside 1/4 cup (2 ounces/60ml) brown butter for step 8. Allow brown butter to slightly cool while you continue.
- In a medium bowl, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Pour the slightly cooled brown butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin. Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky.
- Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tablespoons (45g) of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out—see picture above—as the cookies won’t spread much unless you help out first!
- Bake for 14–15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
- Make the icing: Give the 1/4 cup of brown butter you reserved for the icing a quick stir. If it’s no longer thin and liquid, warm it on the stove or in the microwave until liquid again. Whisk in the remaining icing ingredients until smooth. Dip the top of each cookie into the icing. Sprinkle each lightly with pumpkin pie spice, if desired.
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: Cookie Scoop, Mixing Bowls, KitchenAid Stand Mixer, Flex Edge Beater, Glass KitchenAid Mixing Bowl, and Silpat Baking Mat
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t 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: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. 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.
- Adapted from my favorite pumpkin oatmeal cookies. Aside from the brown butter and the icing, today’s cookies are chewier with a little more pumpkin flavor.
Can these be frozen with icing, or should I wait to add it when ready to serve?
Hi Joan, these can be frozen with or without icing, whichever you prefer and is easiest for you. If freezing them with icing, place the cookies on a baking sheet (or plate) in the freezer until the icing sets. Then, layer them in a container with parchment or plastic wrap between each cookie layer, and place that entire container in the freezer.
What’s the best way to store them after baking? They are still a little sticky.
Hi Barbara, Is it the icing that is sticky? It will set after a couple of hours and then you can stack them to store them. You can store them in an airtight container like a tupperware container and if you wish you can place piece of parchment paper between the layers to be sure they don’t stick to each other.
This is honestly one of the best cookies I’ve ever made. Already made it twice this week and I will need to make another batch because I can’t stop sharing them.
Hey Sally!
I adore your recipes. Just wondering, is there a brand of butterscotch chips that you’d recommend?
Hi Sara, thank you! I love Nestle Toll House butterscotch morsels.
Can you make these cookies using Almond flour instead of a wheat flour to make them gluten free?
Hi Irene! We don’t recommend almond flour as it has very different baking properties and is not always a 1:1 swap. We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
one of the best cookie recipes I’ve ever made!
Yum! Very good cookie. I added chopped walnuts and raisins and totally left out the white sugar only using the brown sugar. My “big kid” hardly let them cool! Caught him sneaking back to get more. Which is fine, I made them for him. I’ll be making these again. Thanks for the recipe.
These are very delicious cookies with a great chewy and moist texture. The pumpkin flavor is not strong (you might not know there was pumpkin in it) – however, pumpkin itself does not have a strong flavor. They taste more like a traditional oatmeal cookie down to the glaze on top, with a lot of flavor from the spices (cinnamon, nutmeg, clove, etc.).
I made this with homemade pumpkin purée. I wrapped it in cheesecloth, put it in a strainer, and put something heavy on top to squeeze the moisture out. Homemade pumpkin purée is more watery than canned, which is quite dense; a lot more moisture will squeeze out. I actually ended up having to make a ½ recipe because once I weighed the pumpkin after squeezing, it was only about 100 grams. I also added about ⅓ cup dried cranberries, ⅓ cup chopped walnuts, and ⅓ cup semisweet chocolate chips. This really made it exactly the kind of cookie I was looking for, full of mix-ins and flavor. You can also call this cookie… kinda sorta healthy? I mean, it has oats and pumpkin and fruit and nuts!
Ms. Sally. My, oh my! These look divine. I have all my ingredients set out and measured right now. Currently, I am making these to take across the United States for Thanksgiving and I have a question. I did read your tips on how to freeze, but I’m curious about the icing. Can I ice these and let them set in the freezer laying on a cookie sheet and then layer them in a container to put in the freezer? Or what should I do? Any advice is GREATLY APPRECIATED!
Hi Fin, Yes that is exactly what I would do to freeze them after they are iced! I hope you love them!
I made these tonight. Just absolutely delicious. I did add chopped walnuts. I had to remind my husband that these are not diet cookies, so lay off. He is going nuts for these.
I made a double batch of these today…chilled the dough first and the baking and cooling times were spot on. (Perhaps made them a bit smaller.) Also, I did not frost them but added the new Pumpkin Spice M&M’s (which are a little overwhelming to just eat, but perfect as a cookie addition)! Definitely a keeper recipe!
Awesome cookies! I added pecans and instead of vanilla in the icing I used maple extract.
Nicely spiced and soft without being too cakey. Browned butter really come through in the icing and complemented the cookie. The recipe notes were so helpful and much appreciated.
The cookies themselves came out fabulous but I had to skip the icing b/c it broke when I added the milk to the sugar/butter mixture and resulted in a lumpy mess. No matter what I did (playing around with adding more milk and sugar), it was irreparable. Any pointers for next time to avoid this? I made the brown butter in advance like the recipe suggested and let it sit on the counter in a glass measuring cup while I made the cookies.
Hi Andrea! So glad you tried and enjoyed these cookies. For the icing for next time, make sure the brown butter in the icing is still melted. Room temperature milk will combine more easily with the liquid butter and you shouldn’t have an issue with anything separating.
I made these today and have to say I loved them. Made them according to the recipe except for baking 3-4 minutes longer and adding pumpkin spice to the frosting. Perfect cookies for fall.
Hi! I made these and loved them so much. My only note is that I basically used a whole can of pumpkin puree (425 g can of Market Pantry brand) since you said to measure AFTER squeezing. I squeezed the crap out of that pumpkin puree and if anyone plans to do the same, make sure you have a whole can on hand (:
Agree. After blotting the heck out of the pumpkin, I nearly used the whole can! This step is key not only to reduce the cakey texture but to give your cookies that extra pumpkin flavor.
I just made these for a family get together in a few weeks. I tasted one and it was delicious especially using the browned butter. I have never done that before but I will in the future. I hope th ey freeze well and that is what I am going to do.
Made these today for the first time. Wondering if it is truly necessary to brown the butter for the cookies themselves. Would save me a lot of time in my bakery if this step could be avoided. Thank you for your reply.
You don’t need to brown the butter – but I love the extra layer of flavor the brown butter gives these cookies and makes them extra special!
We love, love, love these cookies – made them twice this week and came out perfect everytime! Hello Fall – my favorite time of year!
These are amazing!!! Full of pumpkin flavor and plotting the pumpkin was Genius!!! The brown butter frosting on top was perfect!! Thank you for sharing this recipe!!! ❤️
I have made these before-amazing! I’m actually baking them for an event (summer, I know!! But highly requested) in 10 days. Can I freeze the cookies WITH the glaze on them since I am making them more than a week in advance?
Hi Erin! For best results I recommend freezing the baked cookies and icing them prior to serving.
Just took a bite out of the first batch to come out of the oven and they are SO AMAZING! Soft, held together perfectly, spread only slightly… delicious! Can’t wait to make these again and again.
I just made these cookies. The dough wasn’t sticky and they didn’t spread at all. I followed everything perfectly so I’m not sure what went wrong. They taste fine.
I made these today and thought they tasted great. The texture was very soft though. Are they supposed to be a soft cookie? Thanks
Soft and chewy, yes!
This has been my favorite go-to Fall cookie recipe for several years now! I LOVE them and everyone always asks me for the recipe!
I thought these cookies were good but to be honest, would never know that there was pumpkin in them if I didn’t make them myself. Texture was nice, but honestly don’t see why these are any better or different from regular oatmeal cookies.
I agree. I was up for a nice pumpkin flavor but they didn’t deliver. Otherwise, they were tasty with the spices.
Hi Sally! Should this batter be chilled before baking? I know it’s recommended for all cookies, but I wasn’t sure if the rule was different for browned/melted butter versus creamed butter. I’ve made these twice now and I had quite an issue with spreading….more like pancakes than cookies! But regardless they are amazing and my coworkers loved them all the same. Any advice is appreciated. Thank you for all you bake 🙂
Hi Heather! This cookie dough does NOT need to be chilled, though you can certainly stick it in the fridge for at least an hour if you are noticing spreading issues. I’m so glad that you and your coworkers love them!