Why Make This Recipe
Brown Butter Pumpkin Oatmeal Cookies are a delightful treat that perfectly combines the warm flavors of pumpkin and spices with the nutty richness of brown butter. These cookies are soft, chewy, and packed with flavor, making them ideal for any occasion. Whether you’re cozying up for the fall season or looking for a sweet snack, these cookies will surely satisfy your cravings.
How to Make Brown Butter Pumpkin Oatmeal Cookies
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
- 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
Directions:
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. After blotting, you should have about 1 cup (225g) of pumpkin. Set aside.
Brown the butter: In a light-colored skillet over medium heat, melt all 20 pieces of butter (the 16 for the cookies and 4 for the glaze). Stir or whisk constantly. After 5–8 minutes, the butter will foam and begin browning. Remove from heat as soon as browned, pour it into a large heat-safe glass bowl, and scrape up the browned solids. Reserve 1 cup (226g/240ml) of this brown butter for the cookie dough and set the rest aside for the glaze. Let it cool slightly.
Preheat the oven: Set your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
Mix dry ingredients: In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Combine wet ingredients: In another large bowl, whisk the reserved brown butter with granulated sugar and brown sugar until combined. Add the egg yolk and vanilla extract, mixing in the blotted pumpkin.
Combine mixtures: Gently stir the dry ingredients into the wet ingredients until just combined. The cookie dough will be soft and sticky.
Scoop cookies: Use about 2 Tablespoons (45g) of dough for each cookie, arranging them 3 inches apart on the prepared baking sheets.
Bake: Bake for 14–15 minutes until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Make the glaze: If needed, warm the reserved brown butter for the glaze. Whisk in confectioners’ sugar, milk, and vanilla until smooth.
Glaze cookies: Lightly dip the top of each cookie in the glaze. Sprinkle with pumpkin pie spice if desired. Let the cookies sit until the glaze sets. Store them covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
How to Serve Brown Butter Pumpkin Oatmeal Cookies
These cookies are best served fresh and warm. They make a delicious snack on their own or can be enjoyed with a cup of coffee or tea. Feel free to share with friends and family or bring them to gatherings for a tasty treat.
How to Store Brown Butter Pumpkin Oatmeal Cookies
Store the cookies in an airtight container at room temperature for up to 2 days or refrigerate them for up to 1 week. To maintain their softness, avoid exposing them to air by sealing the container well.
Tips to Make Brown Butter Pumpkin Oatmeal Cookies
- Make sure to blot the pumpkin to avoid excess moisture, ensuring the cookies don’t become too wet.
- Keep a close eye on the butter while browning; it can go from perfect to burnt quickly.
- Adjust the spices to your taste; add more cinnamon or pumpkin pie spice for extra flavor.
Variation
You can add chocolate chips, nuts, or dried fruits to the cookie dough for added texture and flavor. Feel free to get creative!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it, then blot out the moisture just like you would with canned pumpkin.
2. Can I freeze these cookies?
Yes, these cookies freeze well. Place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
3. What can I use instead of egg yolk?
If you need an egg replacement, you can use a flaxseed meal mixed with water or applesauce as a substitute. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of applesauce.