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Brown Butter Pumpkin Oatmeal Cookies

Brown butter pumpkin oatmeal cookies with chewy edges and a sticky powdered sugar glaze. The nutty browned butter is mixed with pumpkin puree and brown sugar for a soft, spiced cookie with oatmeal texture.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup rolled oats Use old-fashioned rolled oats for best chewy texture.
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
Wet ingredients and sweeteners
  • 0.5 cup unsalted butter Brown until nutty and golden; cool slightly before mixing.
  • 0.75 cup pumpkin puree
  • 1 cup brown sugar
  • 1 large egg
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk Use to thin the glaze for drizzling.

Equipment

  • 1 cast iron skillet

Method
 

Brown the butter and make the dough
  1. Melt the unsalted butter in a saucepan over medium heat until golden brown and nutty, then cool slightly (about 5 minutes) before using.
  2. Whisk the rolled oats, all-purpose flour, baking soda, and pumpkin pie spice together in a bowl until evenly combined.
  3. Beat the browned butter, pumpkin puree, and brown sugar until combined, then beat in the large egg just until smooth.
  4. Fold the dry ingredients into the wet mixture until combined, stopping as soon as no dry streaks remain.
Bake and glaze
  1. Scoop the dough onto a lined baking sheet, spacing the mounds evenly.
  2. Bake at 350°F for 12-14 minutes, until the edges look set and the centers still look slightly soft.
  3. Whisk the powdered sugar with the milk and drizzle over the cooled cookies.

Notes

For thick, chewy cookies, cool the browned butter slightly so the egg doesn’t scramble, then fold dry into wet gently. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-light option, use a plant-based butter substitute and swap milk in the glaze with oat milk.