These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall cookie recipe. To simplify the entire process, brown the butter for both the cookies and the icing at the same time. This recipe has a HUGE fanbase!
I originally published this recipe in 2016 and have since added some new photos, a video tutorial, and more helpful success tips. You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101.
There is no question that fall is the best baking season. We’re talking homemade pies, warm and cozy spices, comforting desserts, and of course, a few pumpkin treats. Pumpkin pie is always top of the list, but I usually like to kick off the fall baking season with cookies—I’ve done maple brown sugar cookies, apple cinnamon oatmeal cookies, pumpkin snickerdoodles, apple spice whoopie pies, pumpkin crumb cake cookies, and the constant favorite… brown butter pumpkin oatmeal cookies. You’ll love the double dose of brown butter… in the cookies and the icing.
One reader, Brittany, commented: “The absolute best cookie recipe ever. I’ve made this recipe twice and both times people have obsessed over them. It’s child and husband approved. I leave a few without the glaze for those who don’t like sweets and even they still taste fabulous. It makes a lot of cookies, so I always share with family and coworkers. Everyone raves about them! ★★★★★“
These are by far one of the best cookie recipes to come out of my kitchen. Let’s get started!
Tell Me About These Brown Butter Pumpkin Oatmeal Cookies
- Texture: We love the soft, yet dense centers and chewy crisp edges. You’ll appreciate that this is a CHEWY pumpkin cookie as opposed to a cake-like pumpkin cookie. If you love the texture of these, you’ll also love these pumpkin oatmeal cream pies. Or if you’re looking for a cakey pumpkin cookie, try these soft pumpkin cookies.
- Flavor: Brown butter is a massively underused ingredient. Browning butter takes about 5–10 minutes and the result promises extra flavor. And not just regular flavor—a deep toffee-like, toasty, nutty flavor that pairs wonderfully with pumpkin and fall spices.
- Ease: This simple recipe makes fall baking quick and easy. (With big flavorful results!) Browning the butter takes a little extra time, but there’s no dough chilling or mixer required. Here are more cookie recipes that don’t require chilling; shortbread cookies are another quick favorite.
I include directions for browning the butter below, but feel free to review my How to Brown Butter page, which includes a helpful video. You can also go ahead and prepare a batch of homemade pumpkin pie spice, because you WILL be making these on repeat.
The Secrets to Chewy Pumpkin Oatmeal Cookies
Pumpkin is a really moist ingredient, which makes it useful in cakes, pumpkin muffins, and quick breads. But it poses a texture problem when we’re trying to make dense and chewy oatmeal cookies.
Here’s what I’ve learned:
Blot the pumpkin. More moisture = cakier cookies. To prevent overly cakey cookies, blot some of the moisture out of the pumpkin. I know it sounds odd, but gently soaking liquid out of the pumpkin puree with paper towels is a trick that works. Take a look at the difference below.
- Left: Blotted the pumpkin—the cookie is denser and chewier.
- Right: Did not blot the pumpkin—the cookie is cakey.
Use only an egg yolk. Pumpkin acts like an egg in cookie dough and this is something I learned when testing pumpkin chocolate chip cookies. Testing today’s pumpkin oatmeal cookies, however, proved that an egg—or at least part of an egg—is necessary. The cookies were a little dry and crumbly without it because of the oats in the dough. Use just 1 large egg yolk in the dough because that little extra bit of fat makes a difference.
Use a cookie scoop. I like to use a medium cookie scoop for this cookie dough. Why? This is a sticky dough, and a cookie scoop makes things a little more manageable. Once you scoop the dough, slightly flatten the tops of the dough mounds. The cookies don’t expand much but flattening them first encourages spreading, which helps seal in that chewy texture. Just like this:
Overview: How to Make Brown Butter Pumpkin Oatmeal Cookies
The full printable recipe is below, but let’s walk through it so you understand each step before getting started.
- Brown the butter. You’ll use browned butter in both the cookie dough AND the icing, so it’s helpful to brown the butter all at once. When you’re finished browning the butter, set aside 2 ounces for the glaze topping. Use the rest in the cookie dough.
- Whisk dry ingredients together. This includes whole oats, all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Whisk the brown butter you need for the dough with granulated sugar and brown sugar. Then whisk in the egg yolk + vanilla extract.
- Blot the pumpkin, then whisk it into the wet ingredients. (By the way, here’s a list of recipes to make with leftover pumpkin puree!)
- Mix dry ingredients into the wet ingredients. Combine to form a thick and sticky dough.
- Scoop & flatten. As noted above, scoop cookie dough onto baking sheets using a medium cookie scoop. Slightly flatten each cookie dough ball before baking.
- Bake until cookies are lightly browned and set on the edges.
- For the icing, whisk the reserved brown butter and the remaining icing ingredients together until smooth. Dip the top of each cookie into the icing.
Because it’s made with butter, which is solid at room temperature, the icing eventually sets, making the cookies a little easier to stack, store, and transport. This brown butter icing is also delicious on peach Bundt cake, apple blondies, pecan sugar cookies, and pistachio cookies. Or try it on pumpkin scones or apple cinnamon scones!
I love seeing all of your photos of these popular cookies. Thank you for sharing!
Brown Butter Pumpkin Oatmeal Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall cookie recipe. To simplify the entire process, brown the butter for both the cookies and the icing at the same time. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 1 and 1/4 cups (285g) canned pumpkin puree*
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
- 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 (200g) granulated sugar
- 2/3 cup (133g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Brown Butter Glaze
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
- optional for garnish: sprinkle of pumpkin pie spice
Instructions
- Blot the pumpkin: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture from the pumpkin. You may need to repeat a couple of times with new paper towels. After blotting, you will have about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: Brown the 16 Tablespoons of butter for the cookies together with the 4 Tablespoons for the glaze. Place all 20 pieces of butter in a light-colored skillet over medium heat. (Light-colored helps you determine when the butter begins browning.) Stir or whisk the butter constantly as it melts. 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. As soon as the butter has browned, immediately remove from heat and pour it into a large heat-safe glass bowl or liquid measuring cup. Scrape up the browned solids at the bottom of the skillet and add them as well. Divide and set aside 2 Tbsp (28g) of the brown butter to use for the glaze in step 8. The rest of the brown butter will go in the cookie dough in step 5. Allow to slightly cool while you continue.
- Make the cookies: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another large bowl, whisk the brown butter, granulated sugar, and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin. Slowly stir the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky.
- Scoop the cookie dough, about 2 Tablespoons (45g) of dough each, and arrange them 3 inches apart on the prepared baking sheets.
- Bake for 14–15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Make the glaze: Give the brown butter you reserved for the glaze a quick stir. If it’s no longer thin and liquid, warm it on the stove or in the microwave. Whisk in the confectioners’ sugar, milk, and vanilla extract until smooth. Lightly dip the top of each cookie into the glaze. Sprinkle a pinch of pumpkin pie spice on top of each glazed cookie, if desired. Return the cookies to the cooling rack and let sit until the glaze has set. Store covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Iced cookies stay fresh covered in the refrigerator for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 6. Baked and frosted or unfrosted cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Mixing Bowls | Light-Colored Skillet or Stainless Steel Skillet (for browning butter) | Stand Mixer | Baking Sheets | Silicone Baking Mat | Cookie Scoop | Cooling Rack
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and an extra 1/4 teaspoon ground cinnamon. Do not leave out the 1 and 1/2 teaspoons of ground cinnamon that is also called for in this recipe.
- Pumpkin: Make sure to use the can labeled “pure pumpkin puree,” not “pumpkin pie filling.” Blot as much of the moisture out of the pumpkin puree as you can before using it in the cookie dough. I simply squeeze the puree with paper towels and repeat with new paper towels until I can’t get any more moisture out. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing in these cookies!
- Chocolate Chips: Instead of icing (or in addition to!), you can add 1 heaping cup of chocolate chips to the cookie dough. Or 1 cup of chopped nuts, dried cranberries, raisins, white chocolate chips, butterscotch morsels, etc.
Reader Comments and Reviews
Why did I wait to remake these exceptional cookies. I had forgotten from last how great they are. Made a batch yesterday & will be making at least two more later this week. Too delicious not to share!
Made these using King Arthur 1:1 Gluten Free Flour and they turned out great. My oldest has celiac disease and she was so happy she could eat these.
Made these delicious taste-of-fall cookies today during the storm to bring tomorrow to my DIL and nurses at the birthing center – first grandchild is coming!
I made these cookies and they were ok but The cookies were pretty good but the texture wasn’t the best do you know what I could have done wrong?
Hi Kate, we’d be happy to help troubleshoot. Can you describe what seemed to go wrong with the texture for you?
I wish they were gluten free as I can’t have gluten they looked so good
Hi Nancy, while our website does focus mainly on traditional baking recipes, we do have a growing section of naturally gluten free recipes that you might be interested in browsing. We hope you can find a few new recipes there to try!
I have chosen so many of your recipes not sure if I will done before Christmas. Lol. So many good ones hard to choose.
A perfect twist to traditional oatmeal cookies! Easy to make and delicious!!!
After making this recipe my daughter’s comment was “these are ridiculously good”.
Forgot to rate the recipe. Easily 5 stars!
These turned out beautifully! Delicious and easy to make.
The pumpkin cookies with brown butter frosting are amazing. Looking forward to more recipes.
These cookies are UNREAL. The frosting is so good, I had a little leftover and it took all my self control to not eat it with a spoon. Perfect fall recipe!
Can I use quick cook oats?
Hi Kat, quick oats will work in a pinch, but for best taste and texture we recommend waiting until you can get whole oats.
I made them with quick because it’s what I had on hand and they are good. More cakey than oaty, but I don’t mind it at all.
Only giving 3 * because it’s super sweet even without the icing. Very simple to make. And I’m glad Sally mentions to flatten cookie. Definitely doesn’t spread. I prefer her pumpkin oatmeal chocolate chip cookies. Not sure how those are less sweet even though they contain chocolate.. I doubled the batch since I seen very positive reviews. I’ll just have to give them away.
Icing question – can I use heavy cream instead of milk?
Hi Lisa! Heavy cream may be a little too thick for this glaze, but you could thin it out with a little water.
These are FLAWLESS. So moist, full of flavor, and absolutely addicting
I messed up a bunch of stuff, but they still turned out good. lol Very soft and tasty. Thanks!
These cookies are amazing and my all-time favorite! The browned butter icing is truly scrumptious! Thank you, Sally!
Do these cookies need to be refrigerated after baking because of the frosting?
Hi Tina, yes, that’s right. Iced cookies stay fresh covered in the refrigerator for up to 1 week, but they’re certainly fine to keep at room temperature for a few hours while serving.
Can I replace the all purpose flour with a 1:1 gluten free flour? Thanks!
Hi Lynn, we haven’t tested that substitution, so we’re unsure of the results. Let us know if you give it a try!
@Sally’s baking addiction.These cookies sound amazing delicious. My question is. Is it an absolute must that the butter be browned in order to make these and the glaze? TIA.
Hi LuAnn! We love the brown butter flavor here, but you can skip it if desired.
Have you ever tried these with your pumpkin cream cheese frosting from your pumpkin oatmeal cream pies? Thought that would be yummy!
Hi Kenzie, I haven’t. That frosting is quite runny, though.
Make these for my husband’s work. They were a huge hit! Customers kept asking them for the recipe. Must try them!! I did make some without glaze as well and they are good too!!
Literally, THE BEST Pumpkin Oatmeal Cookie I have EVER eaten
I’m excited to try these – your recipes are always a hit! Can the dough be made ahead and kept chilled?
You can make the cookie dough and chill it in the refrigerator for up to 3 days.
These were delicious! My family loved them and they were gone in two days! The icing is so yummy – definitely do not skip this step.
These cookies are extra-delicious! The browned butter added minimal time to the prep and provided maximum flavor. Not needing the mixer an added bonus! I have a new gas range and these baked perfectly in the gas oven on convection setting. If I were to add both coconut and nuts would I use 1/2 cup of each?
Hi Lisa, I’m glad to read you enjoy these. I’d say 1/2 cup of each would be great. For nuts, about 60-65g. For coconut, about 40g.
I rarely comment on recipes. Sally’s are always a winner. This one is absolutely amazing. Brought these to work and many staff members wanted the recipe. Looking to make these again soon…maybe even tonight! Thank you for always having wonderful baked goods.
These cookies were amazing. Came out damn near perfect. I don’t like frosting…. Ever! But damn, this brown butter icing…. I’m in. I will make these again for sure, but i may use minute oats the next time as my oats were a bit too much.
Followed this exact recipe with the addition of handful of chopped pecans. These turned out amazing! It did make ~35 cookies for me which is even better since I’m taking it for a work event. I do have 1 question, how long can I store these out on the counter for? Or do they need to be stored in the fridge?
Hi Bhumi, iced cookies stay fresh covered in the refrigerator for up to 1 week, but they’re certainly fine to keep at room temperature for a few hours while serving. Hope they’re a hit!
These cookies taste delicious, but the overwhelming flavor is of butter. The browned butter drowns out the delicate pumpkin flavor. And I added extra pumpkin spice because the batter seemed to taste overwhelmingly of the brown butter. Although tasty, I don’t think I will make these again.
Thank you for another wonderful recipe, Sally. This is the first time I’ve browned butter…wow!!
I know my daughter would love this recipe. She lives at 6500’. Any suggestions for making this at high altitude?