These brown butter pumpkin oatmeal cookies might be my favorite fall cookie I’ve made yet. Soft, chewy, and packed with warm pumpkin spice flavor in every single bite, then finished with a brown butter icing. Nutty brown butter brings a rich, toasty depth you just can’t get from regular melted or softened butter — trust me, once you brown the butter for cookies, there’s no going back. Real pumpkin puree keeps these cookies incredibly soft and the old-fashioned oats give them that perfect chewy texture that makes it impossible to stop at just one.
The secret here is browning the butter. Browning the butter deepens the flavor with that nutty, caramelized richness that pairs so well with warm fall spices and it’s one of those small steps that makes a huge difference. Combined with pumpkin puree and old-fashioned oats, every cookie bakes up soft in the center with slightly crisp, golden edges, and that brown butter icing just ties the whole thing together.
Whether you’re baking for a cozy night in, a fall gathering, or just really craving something pumpkin-flavored (no judgment, I’m right there with you), these brown butter pumpkin oatmeal cookies are a must-try this season. They come together with simple pantry staples and zero fancy techniques — just brown the butter, mix the dough, chill, bake, and drizzle on that icing. It’s the kind of recipe that’ll have your kitchen smelling like fall in no time, and honestly, that might be the best part.
Ingredients
- 11 & 1/2 tablespoons unsalted butter
- 3/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons all-purpose flour
- 1 cup old fashioned oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 2 tablespoons milk
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Stack a few paper towels on top of each other. Add pumpkin puree in the middle. Fold up the sides and then squeeze out some moisture over your sink. You’ll want enough leftover to fill the 1/2 cup.
Step 2: Add flour, oats, salt, baking soda, and pumpkin pie spice to a bowl. Whisk to combine.
Step 3: Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Set aside to cool for 10 minutes. Reserve 1 & 1/2 tablespoons for the brown butter icing step later.
Step 4: Mix in brown sugar and granulated sugar. Mix until combined.
Step 5: Add pumpkin puree, egg yolk, and vanilla extract. Mix until combined.
Step 6: Add flour mixture into the pumpkin mixture and mix until combined.
Step 7: Cover the bowl and place in refrigerator for 30 minutes.
Step 8: Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Cover and refrigerate cookies for 3 hours.
Step 9: Preheat oven to 325° F. Line a baking sheet with parchment paper. Bake for 14 minutes.
Step 10: Remove from the oven and let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 11: Add all ingredients to a mixing bowl. Mix to combine.
Step 12: Lightly dip the very tops of each cookie in the icing and allow excess to fall back into the bowl.
Why you’ll love these brown butter pumpkin oatmeal cookies
- Double the brown butter flavor – Nutty, caramelized brown butter in both the cookie dough and the icing creates a rich, toasty depth in every bite.
- Perfectly fall-flavored – Real pumpkin puree and warm spices like cinnamon and nutmeg make these taste like the season in cookie form.
- Soft and chewy texture – Old-fashioned oats and pumpkin puree keep every cookie moist and chewy, with just the right amount of crisp around the edges.
- Finished with a brown butter icing – A brown butter icing on top takes these from great to unforgettable.
- Great for any fall occasion – From cozy nights in to fall gatherings, these cookies always fit the moment.
- Simple ingredients, big flavor – No fancy techniques required, just a couple of simple steps that make a huge difference in flavor.
Tips for the best brown butter pumpkin oatmeal cookies
- Watch the butter closely while browning – Brown butter can go from perfectly nutty to burnt in seconds, so stay by the stove and remove it from heat as soon as it turns golden and smells toasty.
- Let the brown butter cool before mixing – Adding warm brown butter to the other ingredients can melt the sugar too quickly and affect the cookie’s texture, so give it a few minutes to cool first.
- Use pure pumpkin puree, not pumpkin pie filling – Pumpkin pie filling contains added sugar and spices that will throw off the recipe, so make sure the label says 100% pumpkin.
- Chill the dough – Since brown butter and pumpkin puree both add moisture, chilling the dough will help prevent the cookies from spreading.
- Let the cookies cool before icing – Allow the cookies to cool completely before drizzling on the brown butter icing so it sets nicely instead of melting into the cookie.
If you love cookies, try these recipes next!
- Oatmeal Raisin Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Maple Pecan Cookies
- Butter Pecan Cookies
- Chocolate Crunch Cookies
Frequently asked questions
Browning the butter toasts the milk solids, giving it a deep, nutty, caramelized flavor that regular melted butter doesn’t have. It adds a rich depth of flavor to both the cookie dough and the icing.
Canned pumpkin puree works perfectly and is recommended for the best consistency — just make sure it’s pure pumpkin puree, not pumpkin pie filling.
Yes! Freeze the baked, un-iced cookies for up to 3 months. Thaw at room temperature and add the brown butter icing fresh before serving.
Absolutely — the dough can be made and refrigerated for up to 2 days, or frozen for up to 3 months. Just bring it closer to room temperature before scooping if it’s been frozen.
Of course! The cookies are delicious on their own thanks to the brown butter and pumpkin flavor — the icing just adds an extra layer of sweetness and that second hit of brown butter flavor.
Yes! White chocolate chips, chopped pecans, or walnuts would all pair well with the pumpkin and brown butter flavors if you want to customize these further.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Brown Butter Pumpkin Oatmeal Cookies
Ingredients
For the cookie
- 10 tablespoons (113g) unsalted butter (browned)
- 3/4 cup (150g) light brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons (112g) all-purpose flour
- 1 cup (110g) old fashioned oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
For the icing
- 1/2 cup (60g) powdered sugar
- 1 & 1/2 tablespoons (16g) brown butter
- 2 tablespoons (30g) milk
- 1/4 teaspoon vanilla extract
Instructions
For the cookie
- Stack a few paper towels on top of each other. Add pumpkin puree in the middle. Fold up the sides and then squeeze out some moisture over your sink. You’ll want enough leftover to fill the 1/2 cup.
- Add flour, oats, salt, baking soda, and pumpkin pie spice to a bowl. Whisk to combine.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Set aside to cool for 10 minutes. Reserve 1 & 1/2 tablespoons for the brown butter icing step later.
- Mix in brown sugar and granulated sugar. Mix until combined.
- Add pumpkin puree, egg yolk, and vanilla extract. Mix until combined.
- Add flour mixture into the pumpkin mixture and mix until combined.
- Cover the bowl and place in refrigerator for 30 minutes.
- Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Cover and refrigerate cookies for 3 hours.
- Preheat oven to 325° F. Line a baking sheet with parchment paper. Bake for 14 minutes.
- Remove from the oven and let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
For the icing
- Add all ingredients to a mixing bowl. Mix to combine.
- Lightly dip the very tops of each cookie in the icing and allow excess to fall back into the bowl.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
