Pumpkin Oatmeal Cookie with Brown Butter Icing

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Soft pumpkin oatmeal cookies topped with rich brown butter icing - chewy, spiced, and perfect for cozy fall baking.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 14

Servings cookies

Calories 236kcal

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 Tbsp 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.

These cookies can be made gluten-free by substituting a 1:1 gluten-free flour blend and certified gluten-free oats.