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, 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 flourย (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:ย 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.ย
- 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.
- 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.
Reader Comments and Reviews
This recipe is really fun to make!! And the kitchen smells amazing!!
The cookies turned out great!!
I have made these cookies before. They are delicious w/ a great pumpkin flavor. Could this recipe be adapted into a cookie bars recipe?
Hi Genevieve, Cookie bars could definitely work, though weโre not sure which size pan would be appropriate. Perhaps a 9ร9 square pan or an 11ร7 pan. Weโre unsure of the bake time.
Hi Sally! I have a question- I have an oatmeal cookie mix- could I just add the pumpkin, spices, brown butter, egg, and maybe throw in some extra brown sugar? (Would dark or light brown sugar be better?) thanks!
Hi Erika, We are unsure what would work with your mix as it would depend on what is already in it and the quantities. For these exact flavors we recommend making these cookies as written.
These are the best cookies I have ever baked! This is also the first time I have ever successfully made brown butter without burning it. The pumpkin blotting makes for the perfect texture. I had to add extra milk to my icing because it was a little gritty but I don’t think I saved enough butter to begin with. I will be repeating these for sure!
Oh my lord these are the best cookies Iโve ever made! People keep saying โIโll pay you for moreโ haha so this will for sure be coming back a couple times a year. Yes they do have a process but worth it.
Made these cookies today and they turned out great! They are not simple as they have many additional steps but I love the challenge. The brown butter makes for a more flavorful cookie. Thank you!!!
Made these for a work gathering where several people brought desserts, and was told by more than one person that these cookies were their favorite dessert there. So good! I will be making these for our Friendsgiving gathering in 2 weeks too!
Can I use instant oats instead of old fashioned?
Hi Michelle! Instant/quick oats will work in a pinch, but for best taste and texture we recommend waiting until you can get whole oats.
I just made them. Have not glazed them yet and they’re wonderful. I was wondering if instead of sugar could I use maple syrup or honey?
Hi Mariann! This glaze needs confectioners sugar to set up properly.
I love these cookies–so delish! Another great one from this blog. However, I have found the blotting technique to be time-consuming, plus I used so many paper towels. Have you tried cooking the pumpkin puree on stovetop over low heat–does that work well? (King Arthur talks about that technique here: https://www.kingarthurbaking.com/blog/2023/10/04/simple-trick-for-better-pumpkin-bakes). Any tips on applying that technique to these cookies? Thanks so much!
Hi Lorelei! I’m glad you loved these cookies! And great question. I agree that blotting pumpkin can use a lot of paper towels, so the stovetopโreduction method is a smart alternative. I havenโt tested it specifically for this recipe yet, but it should work as long as you gently cook the pumpkin to evaporate moisture without browning it. Let it cool completely before adding it to the dough. Youโre aiming for a thicker texture โ similar to blotting โ so the cookies donโt overspread!
Hello again! I tried the cooking method this weekend, and it worked beautifully! Basically, after browning 16 Tbsp of butter, I added 285g of pumpkin puree straight to the brown butter, and cooked it together on medium-low for about 13 minutes, stirring regularly. Although I did add the sugar immediately after cooking, I did let it cool, as you suggested, before adding the yolk, vanilla, and dry ingredients. I like the cooking method–less laborious than blotting, and the cookies were chewy and fudgy. Great cookies!
Can you please clarify the directions? The recipe for glaze states 1/4c brown butter yet directions state reserve 2T. My cookies didn’t flatten out like the photo and I’m wondering if I needed the extra butter? I
Hi Amy! Happy to help. Some of the moisture evaporates from butter when it is browned and this recipe takes that into account. If your cookies didn’t spread, there could have been too much flour/oats in the dough. How did you measure the flour and oats? Make sure to spoon and level (instead of scooping) to avoid packing in too much into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Made these today, very good : ) and fun to make too!
I may have accidentally used all of the butter but I added a little extra flour and oats as well as accidentally doubled the spice in the cookies. Even with my mistakes the cookies came out AMAZING everyone loved them! I am excited to try to make them again!
These cookies are absolutely delicious! My entire family loved them. I will definitely be making these again!
Thank you for all of your wonderful recipes!
Thanks for the quick response. Next time, I’ll reserve 2T. I do always measure as you recommend. And blot. I found my oven was a bit hot @ 350, so I reduced bake time to 12 minutes. They spread nicely and were more chewy than my first batch. Delicious cookie!
Love these cookies but found the icing to be way too sweet, even when barely drizzling on instead of dipping them. Do you have any suggestions to make the icing less sweet or have a recommendation for an alternative? Would love to make these again! Thank you!
Hi Katie, you can certainly leave off the icing if you prefer!
I like this recipe. I blotted out too much moisture and was left with not enough pumpkin, so I added some more. Overall the cookies came out good but look nothing like the pictures. I just watched the video and noticed you flattened the cookies before baking but I didn’t see that step in the written recipe. It’s a good pumpkin spice flavor and the icing is good, too.
Will this work in a panโฆ ie. a pumpkin shaped pan? So 1 large cookie 9×13
Hi Theresa! Cookie bars could definitely work, though weโre not sure which size pan would be appropriate. Perhaps a 9ร9 square pan or an 11ร7 pan. Weโre unsure of the bake time.
LOVE these cookies. Theyโre my go to for the last 3 fall seasons. Now that I have 2 littlesโcan I make dough ahead and freeze?
Absolutely, Rachel! See the recipe notes for the Make Ahead & Freezing Instructions. So glad you love this recipe, too!