Brown Butter Pumpkin Oatmeal Cookies
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.
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
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
If the reserved 1 & 1/2 tablespoons of brown butter has solidified you can microwave it for 10-15 seconds before adding it to the bowl with other icing ingredients. Make sure it's not too hot though!
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.