Brown butter pumpkin oatmeal cookies have become my absolute favorite fall treat, and I’m so excited to share this easy brown butter pumpkin oatmeal recipe with you! The aroma of the butter browning, mingling with pumpkin and warm spices, instantly transports me back to cozy autumn afternoons at my grandma’s house. These cookies are perfectly chewy with that irresistible nutty depth from the browned butter, and the subtle sweetness of pumpkin. They truly capture the essence of fall in every bite. Let’s get baking!
Why You’ll Love This Brown Butter Pumpkin Oatmeal Cookies
These aren’t just any cookies; they’re a little bite of autumn perfection. Here’s why you’ll be reaching for this recipe again and again:
- Rich, Nutty Flavor: Browning the butter adds an incredible depth that plain butter just can’t match.
- Perfectly Chewy Texture: The combination of oats, pumpkin, and just the right amount of flour creates a delightful chew.
- Warm, Comforting Spices: Pumpkin pie spice and cinnamon evoke that cozy fall feeling.
- Simple to Make: This easy brown butter pumpkin oatmeal recipe comes together quickly, perfect for a weeknight treat.
- Versatile Treat: They’re fantastic on their own or paired with a warm drink.
- Impressive Results: The brown butter glaze makes these cookies look as good as they taste.
- Seasonal Favorite: This fall brown butter pumpkin oatmeal treat is ideal for holidays and gatherings.
Ingredients for Brown Butter Pumpkin Oatmeal Cookies
Gather these simple ingredients to create the best brown butter pumpkin oatmeal cookies you’ve ever tasted. The magic starts with good quality ingredients!
- 1¼ cups Canned Pumpkin Puree – Make sure it’s puree, not pie filling, and blot it dry to prevent soggy cookies.
- 16 tbsp Unsalted Butter, divided – Browning this butter is key for that amazing nutty flavor, with 4 tablespoons set aside for the glaze.
- 2 cups Rolled Oats – These give the cookies their wonderful chewy texture and wholesome feel.
- 1⅔ cups All-Purpose Flour – The binder that holds all our delicious flavors together.
- 2 tsp Pumpkin Pie Spice – This blend brings all those warm, cozy fall vibes.
- 1½ tsp Ground Cinnamon – A classic spice that pairs perfectly with pumpkin.
- 1 tsp Baking Soda – Our leavening agent for just the right amount of lift.
- ½ tsp Salt – Balances the sweetness and enhances all the other flavors.
- 1 cup Granulated Sugar – For sweetness and structure.
- ⅔ cup Brown Sugar – Adds moisture and a deeper caramel note.
- 1 Large Egg Yolk – This helps bind everything and adds richness.
- 2 tsp Vanilla Extract – A flavor enhancer that rounds out the cookie.
- For the Brown Butter Glaze:
- 4 tbsp Unsalted Butter – The base for our dreamy, nutty glaze.
- 1½ cups Powdered Sugar – To create that smooth, sweet glaze.
- 3 tbsp Milk – To get the glaze to the perfect drizzling consistency.
- ¼ tsp Vanilla Extract – Just a touch more flavor for the glaze.
- Pumpkin Pie Spice (optional, for topping) – A little sprinkle adds a beautiful finish.
How to Make Brown Butter Pumpkin Oatmeal Cookies
Let’s get started on these delightful cookies! This easy brown butter pumpkin oatmeal recipe is straightforward and yields incredibly flavorful results. Follow these steps for the best brown butter pumpkin oatmeal cookies.
- Step 1: Begin by preparing your pumpkin. Gently blot excess moisture from the canned pumpkin puree using a paper towel until you have about 1 cup (225g). This step is crucial for preventing soggy cookies.
- Step 2: Time to brown the butter! In a light-colored saucepan over medium heat, melt 16 tablespoons of unsalted butter. Continue cooking, swirling occasionally, until the butter turns a lovely nutty brown and small golden-brown bits form at the bottom. This should take about 5-8 minutes. Pour the browned butter into a heatproof bowl, making sure to scrape in those flavorful bits. Reserve 4 tablespoons of this liquid gold for the glaze later.
- Step 3: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. This ensures your cookies won’t stick and will bake evenly.
- Step 4: In a large bowl, whisk together the 2 cups of rolled oats, 1⅔ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1½ teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt. Give it a good mix until all those dry ingredients are perfectly combined.
- Step 5: In a separate medium bowl, combine the reserved browned butter (the amount not set aside for the glaze), 1 cup granulated sugar, ⅔ cup brown sugar, 1 large egg yolk, and the prepared pumpkin puree. Whisk everything together until it’s smooth, creamy, and wonderfully fragrant.
- Step 6: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; you want a thick, sticky dough that’s ready to be shaped.
- Step 7: Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheets. I like to use a cookie scoop for consistent size. Space them about 3 inches apart, as they will spread a bit while baking.
- Step 8: Bake for 14 to 15 minutes. You’ll know they’re ready when the edges are lightly golden brown and the centers look just set. They might seem a little soft, but they firm up as they cool. Let the cookies cool on the baking sheets for about 10 minutes before carefully transferring them to a wire rack to cool completely.
- Step 9: While the cookies cool, let’s make the glaze. In a small bowl, whisk together the reserved 4 tablespoons of browned butter, 1½ cups powdered sugar, 3 tablespoons milk, and ¼ teaspoon vanilla extract. Whisk until it’s smooth and has a nice drizzling consistency. If it’s too thick, add a tiny bit more milk; if too thin, add a bit more powdered sugar.
- Step 10: Once the cookies are completely cool, dip the tops into the brown butter glaze, letting any excess drip off. For an extra touch, sprinkle a little pumpkin pie spice over the wet glaze. These fall brown butter pumpkin oatmeal cookies are now ready to be enjoyed!
Pro Tips for the Best Brown Butter Pumpkin Oatmeal Cookies
Want to elevate your cookie game? Follow these simple tips for the most delicious and perfectly textured brown butter pumpkin oatmeal cookies.
- Don’t Skip Blotting the Pumpkin: Excess moisture is the enemy of a good cookie texture. Blotting ensures your cookies bake up chewy, not cakey.
- Watch the Butter Closely: Browning butter happens fast! Keep an eye on it and swirl the pan to prevent burning. You’re looking for a nutty aroma and golden-brown color.
- Gentle Mixing is Key: Overmixing the dough can lead to tough cookies. Mix until just combined for that perfect chewy bite.
- Cool Completely Before Glazing: Applying glaze to warm cookies will make it melt right off. Patience is rewarded with a beautiful, set glaze.
What’s the secret to perfect Brown Butter Pumpkin Oatmeal Cookies?
The secret is twofold: expertly browned butter for that incredible nutty depth, and properly blotting the pumpkin puree. This combination ensures a rich flavor and the ideal chewy texture.
Can I make Brown Butter Pumpkin Oatmeal Cookies ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and store it, covered, in the refrigerator. You can also bake the cookies and store them unfrosted for up to 2 days before glazing.
How do I avoid common mistakes with Brown Butter Pumpkin Oatmeal Cookies?
The most common pitfalls are using pumpkin pie filling instead of puree and overmixing the dough. Always use pure pumpkin and mix gently to maintain that delicious chewy texture.
Best Ways to Serve Brown Butter Pumpkin Oatmeal Cookies
These cookies are absolutely divine on their own, but they pair wonderfully with a few things that really make them shine. Imagine enjoying a warm mug of coffee or a creamy chai latte alongside one of these nutty brown butter pumpkin oatmeal treats. They’re also fantastic served with a scoop of vanilla bean ice cream for a delightful dessert combination. For an extra special touch, consider serving them with a glass of cold milk – it’s a classic for a reason!
Nutrition Facts for Brown Butter Pumpkin Oatmeal Cookies
Here’s a breakdown of the approximate nutritional information per cookie for this delightful brown butter pumpkin oatmeal treat. Keep in mind these are estimates, as ingredient variations can affect the final numbers.
- Calories: 180 kcal
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Sugar: 10 g
- Protein: 2 g
- Sodium: 120 mg
- Cholesterol: 20 mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.
How to Store and Reheat Brown Butter Pumpkin Oatmeal Cookies
Properly storing these delicious brown butter pumpkin oatmeal cookies ensures they stay fresh and delightful. Once your cookies have completely cooled on the wire rack, it’s time to think about storage. For short-term enjoyment, place them in an airtight container at room temperature. They should stay wonderfully chewy and flavorful for about 3 to 4 days. If you need to keep your fall brown butter pumpkin oatmeal treats around for longer, your freezer is your best friend. Wrap them well – I like to use a layer of plastic wrap followed by a layer of aluminum foil – and they’ll keep beautifully for up to 3 months.
When you’re craving one of these rich brown butter pumpkin oatmeal cookies and they’re frozen, simply thaw them overnight in the refrigerator. To bring back that fresh-baked softness, you can gently reheat them. A quick 10-15 seconds in the microwave is usually all it takes to revive their warmth and melt-in-your-mouth texture.
Frequently Asked Questions About Brown Butter Pumpkin Oatmeal Cookies
Can I use regular butter instead of browned butter for these cookies?
While you can use regular unsalted butter, I highly recommend taking the extra few minutes to brown it. Browning the butter is what gives these brown butter pumpkin oatmeal cookies their distinctive nutty, rich flavor that makes them truly special. Regular butter will result in a more standard cookie flavor.
What kind of oats are best for this brown butter pumpkin oatmeal recipe?
I prefer using rolled oats (old-fashioned oats) for this recipe. They provide the perfect chewy texture without becoming too mushy. Instant oats can make the cookies too soft, while steel-cut oats won’t soften enough during the baking time for this particular oatmeal with brown butter and pumpkin cookie.
My cookies spread too much. What did I do wrong?
Cookie spread can happen for a few reasons. Make sure your butter for the cookie dough wasn’t too warm when you mixed it. Also, chilling the dough for about 30 minutes before scooping can help prevent excessive spreading. Ensuring you’ve blotted the pumpkin puree dry is also key for a firmer cookie.
Can I make vegan or gluten-free brown butter pumpkin oatmeal cookies?
Yes, you can adapt this recipe! For a vegan version, substitute the egg yolk with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use plant-based butter. For gluten-free, you can try a good quality gluten-free all-purpose flour blend. The texture might vary slightly, but you’ll still get a delicious cookie.
Variations of Brown Butter Pumpkin Oatmeal Cookies You Can Try
Looking to switch things up or cater to specific dietary needs? These variations on our classic brown butter pumpkin oatmeal cookies are fantastic ways to explore new flavors and textures. Get creative with these ideas!
- Add-Ins Galore: Stir in about ½ cup of your favorite additions before baking. Think mini chocolate chips for a decadent twist, chopped pecans or walnuts for extra crunch, or even a handful of dried cranberries for a tart contrast.
- Spiced-Up Version: Enhance the warm spices by adding ¼ teaspoon of ground ginger and a pinch of ground cloves to the dry ingredients. This creates an even more complex and aromatic cookie, perfect for a truly fall brown butter pumpkin oatmeal experience.
- Vegan Adaptation: To make these cookies vegan, swap the egg yolk for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and use your favorite plant-based butter substitute. The flavor profile remains wonderfully rich and satisfying.
- Gluten-Free Option: For those avoiding gluten, substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for proper binding. These gluten-free brown butter pumpkin oatmeal cookies will be just as delightful!
Brown Butter Pumpkin Oatmeal: 10 Amazing Secrets
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Create delicious Brown Butter Pumpkin Oatmeal Cookies with a rich brown butter glaze. These cookies offer a chewy texture, warm spices, and the comforting essence of fall.
Ingredients
- For the Cookies:
- 1¼ cups Canned Pumpkin Puree
- 16 tbsp Unsalted Butter, divided
- 2 cups Rolled Oats
- 1⅔ cups All-Purpose Flour
- 2 tsp Pumpkin Pie Spice
- 1½ tsp Ground Cinnamon
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Granulated Sugar
- ⅔ cup Brown Sugar
- 1 Large Egg Yolk
- 2 tsp Vanilla Extract
- For the Brown Butter Glaze:
- 4 tbsp Unsalted Butter
- 1½ cups Powdered Sugar
- 3 tbsp Milk
- ¼ tsp Vanilla Extract
- Pumpkin Pie Spice (optional, for topping)
Instructions
- Prepare Pumpkin: Blot excess moisture from canned pumpkin puree to yield about 1 cup (225g).
- Brown the Butter: In a saucepan, melt and brown 16 tablespoons of unsalted butter until it develops a nutty aroma and golden brown bits. Reserve 4 tablespoons for the glaze.
- Preheat Oven: Set your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt. Whisk until well mixed.
- Combine Wet Ingredients: In another bowl, whisk the reserved brown butter with granulated sugar, brown sugar, egg yolk, and pumpkin puree until smooth and creamy.
- Incorporate Dry Mixture: Gradually add the dry mixture to the wet ingredients, mixing gently until a sticky dough forms.
- Shape Cookies: Scoop out 2 tablespoons of dough and place them on the prepared baking sheets, spacing about 3 inches apart.
- Bake: Bake for 14 to 15 minutes, or until the edges are lightly browned and the centers are just set. Allow to cool on the sheets for 10 minutes before transferring to a wire rack to cool completely.
- Make Glaze: In a bowl, whisk together the reserved brown butter, powdered sugar, milk, and vanilla extract until smooth and well-combined.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Optionally, sprinkle with pumpkin pie spice.
Notes
- Store cookies in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
- Reheat in the microwave for 10-15 seconds to revive softness.
- Variations include adding chocolate chips, nuts, or using different spices.
- Serve warm with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg