Brown Butter Pumpkin Oatmeal Cookies


Pumpkin Oatmeal Cookie
1c unsalted butter
2c old-fashioned whole rolled oats
1 2/3 c all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 ½ tsp. ground cinnamon
1 ½ tsp. pumpkin pie spice
1c granulated sugar
¾ c packed light or dark brown sugar
1 egg yolk at room temperature
2 tsp. pure vanilla extract
1c pumpkin puree (not pumpkin pie filling)

Brown Butter Glaze
¼ c unsalted butter
1 ½ c confectioners’ sugar
3Tbsp. milk
¼ tsp. pure vanilla extract


Note: Before you begin, 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, set ¼ cup aside for the glaze and the rest will be for the cookies.

To brown the butter, cut the butter up into pieces and place in a skillet. Melt the butter over medium heat stirring occasionally. Once melted the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning- you will notice lightly brown specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from the heat immediately and allow to cool for 5 minutes.

Meanwhile, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl.

Preheat oven to 350 degrees and line two large baking sheets with parchment paper or silicone baking mats and 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 (see note). Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough should be thick and sticky.

Using a medium cookie scoop, scoop the cookie dough into balls (about 2Tbsp. of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out as the cookies will not spread out much unless you help them out.

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.

To make the icing whisk together the ¼ cup brown butter you reserved for the icing. Along with remaining icing ingredients until smooth. Dip the top of each cookie into the icing.

Recipe Notes:

Squeeze as much moisture out of the pumpkin puree as you can before adding it to the cookie dough. Simply squeeze the puree with paper towels. This will help produce a less cakey cookie

You can also add 1 cup of chocolate chips, chopped nuts, dried cranberries, raisins, white chocolate chips, or butterscotch morsels to the dough if you would like.

Instead of pumpkin pie spice, you can use ½ tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp. ground allspice, and ¼ tsp. ground cloves.