Are you ready for the ultimate fall cookie? These pumpkin oatmeal cookies are about to become your new “welcome fall” tradition. They’re soft, chewy, pumpkin-y, buttery, and oh-so satisfying. And that brown butter icing, oh my!! Trust me, it’s like taking a bite of fall.
What makes them extra special is the brown butter icing. It’s rich, nutty, and adds just the right touch of sweetness to those hearty oatmeal pumpkin cookies. Whether you’re baking for a family gathering, a fall bake sale, or just treating yourself with a cup of coffee, these cookies are guaranteed to bring on the autumn vibes.
Why You’ll Love Pumpkin Oatmeal Cookies with Brown Butter Icing
• Because they're AH-MAZING!!
• These cookies are a cozy spin on classic oatmeal cookies, filled with pumpkin and warm spices. Yumm!
• The brown butter gives a nutty caramel flavor that makes them extra special.
• They’re simple enough for everyday baking but impressive enough to share during the holidays.
Ingredient Notes
• Pumpkin puree - make sure to blot it with paper towels to remove extra moisture for the best cookie texture.
• Old-fashioned oats - these give the cookies their chewy bite and hearty feel.
• Brown butter - you’ll use this in both the dough and the glaze, adding deep flavor throughout.
• Coconut sugar — I used coconut sugar instead of brown sugar for a slightly healthier option. It’s made from the sap of the coconut flower, not refined sugar, and doesn’t taste like coconut. Its flavor is very similar to brown sugar, so you’ll still get that warm, caramel-like sweetness in the cookies.
• Pumpkin pie spice - adds that classic autumn warmth in every bite.
• Powdered sugar, milk, and vanilla - these come together for the simple but delicious glaze.
How to Make Pumpkin Oatmeal Cookies with Brown Butter Icing
• Blot the pumpkin puree until you have about 1 cup.
• Brown the butter on the stove until golden and nutty, then divide it for the dough and glaze.
• In one bowl, whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice. In another, whisk 1 cup brown butter with both sugars, then add egg yolk, vanilla, and pumpkin. Stir in dry ingredients until a soft, sticky dough forms.
• Scoop the dough onto baking sheets and bake until the edges are lightly browned. Let cool on cooling rack.
• Make the glaze with the reserved brown butter, powdered sugar, milk, and vanilla, then dip cooled cookies and let set.
Frequently Asked Questions
• Can I make these ahead of time? Yes! The cookies stay fresh for 2 days at room temperature or up to a week in the fridge. You can also freeze unglazed cookies and glaze them after thawing.
• Can I skip blotting the pumpkin? I don’t recommend it. Pumpkin has a lot of water, and blotting keeps the cookies from turning cakey or spreading too much.
• Do I need to use old-fashioned oats? They’re best for chewy texture, but quick oats can work in a pinch.
• Can I use brown sugar instead of coconut sugar? Absolutely. Just replace it with the same amount and your cookies will turn out deliciously chewy and sweet.
Quick Tips
• Use a light-colored skillet for browning butter so you can easily see when it’s golden.
• Don’t overmix the dough - stir just until combined for tender cookies.
• If the glaze thickens while dipping, add a splash of milk to thin it out.
• Sprinkle a little pumpkin pie spice on top of the glaze for an extra festive finish.
Related Recipes
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Pumpkin Oatmeal Cookie with Brown Butter Icing
Video
Equipment
Ingredients
- 1 cup canned pumpkin
- 1 ¼ cups salted butter
- 2 cups old fashioned rolled oats
- 1 ⅔ cup all-purpose flour, plus more for rolling
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ⅔ cup coconut sugar you can substitute dark brown sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- To get extra moisture out of pumpkin, line a medium bowl with two paper towels. Add pumpkin puree and blot with another towel, repeating if needed. You should end up with about 1 cup. Set aside.
- Brown 2½ sticks butter in a light-colored skillet over medium heat, stirring constantly. After 4-6 minutes it will foam, turn golden, and smell nutty. Remove from heat, pour into a heat-safe bowl (including browned bits), and set aside 1 cup for the dough, reserving the rest for the glaze. Let cool slightly.
- Preheat oven to 350°F. Line large baking sheets with parchment or silicone mats and set aside. In one bowl, whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice. In another, whisk 1 cup brown butter with both sugars, then add egg yolk, vanilla, and pumpkin. Stir in dry ingredients until a soft, sticky dough forms.
- Scoop 2 tablespoon dough per cookie onto sheets, 3 inches apart. Bake 12–14 minutes until edges brown. Cool 10 minutes on sheet, then transfer to rack.
- For glaze, stir reserved brown butter (rewarm if needed). Whisk in powdered sugar, milk, and vanilla until smooth. Drizzle over cookie tops, sprinkle with pumpkin pie spice if desired, and place back on cooling rack to set. Store covered at room temperature 2 days or in the refrigerator for up to 1 week.
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