Last week I traveled to Utah for my sweet daughter-in-law Whitney’s baby shower. It was so fun to be there and a part of the celebration of her and the new baby girl that is on the way (coming January 2024). These Browned Butter Pumpkin Oatmeal Cookies were one of the cookies I made for the Fall themed shower and they turned out so delicious! I think the key is the browned butter in the batter and the frosting. Browned butter adds so much flavor! We all loved them.
Here is the dessert table. I also made Gourmet S’more cookies (because Whitney loves them) and her sister made those gorgeous sugar cookies. It is always so fun to be “out west” where most of our family is. I love living in the South but I truly miss my family!
Lets talk about the Cookies
I think these Browned Butter Pumpkin Oatmeal Cookies are the embodiment of autumn in every bite. These cookies are not only bursting with the flavors of pumpkin and spices, but they also feature a secret ingredient that takes them to the next level – browned butter. The nutty aroma and rich, toasty flavor of browned butter combined with the earthy notes of pumpkin and spices make these cookies a must-try this fall. So, whip up a batch and let the delightful scent of fall fill your kitchen.
Browned Butter Pumpkin Oatmeal Cookies
Description
The rich, warm flavors of browned butter and pumpkin combine with the comforting notes of oats and fall spices to create a treat that’s the perfect embodiment of autumn in every bite.
Ingredients
- 1 and 1/4 cup pumpkin puree*
- 1 cup butter, cut in slices
- 2 cups old-fashioned whole rolled oats
- 1 2/3 cup all-purpose flour
- 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 granulated sugar
- 2/3 cup packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
BROWN BUTTER ICING
- 1/4 cup (56g) unsalted butter
- 1 and 1/2 cup (180g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
Instructions
- *Blot the pumpkin: Line a medium bowl with 2 paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. After blotting, you will have about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: NOTE: 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, divide and set aside 1/4 cup for the glaze. You can use it in step 8. The rest (about 1 cup) is for the cookies, used in step 5. In a light-colored skillet, melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning. You’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat and pour into a heatproof glass bowl or liquid measuring cup, including all of the browned solids at the bottom of the pan. If you browned enough butter for the icing as well, divide and set aside 1/4 cup (2 ounces/60ml) brown butter for step 8. Allow brown butter to slightly cool while you continue.
- In a medium bowl, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. 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. Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky.
- Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tablespoons of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out. The cookies won’t spread much unless you help them a little!
- 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.
- Make the icing: Give the 1/4 cup of brown butter you reserved for the icing a quick stir. If it’s no longer thin and liquid, warm it on the stove or in the microwave until liquid again. Whisk in the remaining icing ingredients until smooth. Drizzle the top of each cookie with the icing or you can dip the tops in the frosting to glaze.
Notes
You do not need to take that time to blot the moisture out of the pumpkin if you don’t want. It will just create a more cake like textured cookie versus a more chewy texture. I like both!
Recipe Source: Sally’s Baking Recipes
I Know!! It is crazy how much moisture is in pumpkin! I am glad you loved them as much as we do!! Happy Fall!!
Iced with the back of a serving spoon. Couldn’t believe how much moisture came out of the canned pumpkin! Taking them to my granddaughters tomorrow she’s a pumpkin spice girl! 😋
Yes good tip!! Thanks for rating them and leaving a comment!! xoxo
I am so glad you enjoyed them! thanks for leaving a rating and comment!! xo
These are delicious – chewy and flavorful! I loved the browned butter frosting. Be sure to cool the cookies before drizzling with the frosting!
These are seriously the BEST and worth the few extra steps. The perfect fall (or spring, or summer) cookie.