Brown Butter Pumpkin Oatmeal Cookies - Sally's Baking Addiction

Title: Brown Butter Pumpkin Oatmeal Cookies


- 1 cup unsalted butter

- 2 and 1/2 cups all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon pumpkin pie spice

- 1/2 teaspoon salt

- 1 and 1/2 cups old-fashioned rolled oats

- 1/2 cup granulated sugar

- 1 cup packed light brown sugar

- 1 egg yolk

- 1 teaspoon vanilla extract

- 1 cup pumpkin puree, blotted with paper towel

For the Brown Butter Icing:

- 1/4 cup unsalted butter, browned

- 2 cups confectioners' sugar

- 1/4 cup milk

- 1 teaspoon vanilla extract


1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking until it turns golden brown in color and has a nutty aroma. Remove from heat and allow it to cool slightly.

3. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.

4. In a large mixing bowl, beat together the cooled brown butter, granulated sugar, and brown sugar until creamy and well combined. Add the egg yolk and vanilla extract, and mix until smooth.

5. Add the blotted pumpkin puree to the wet ingredients. Mix until fully incorporated.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the rolled oats until evenly distributed throughout the dough.

7. Use a medium cookie scoop to portion the dough onto the prepared baking sheets. Slightly flatten the tops of the dough mounds with the back of a spoon.

8. Bake the cookies for 12-14 minutes, or until the edges are lightly browned. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

9. In the meantime, prepare the brown butter icing. In a small saucepan, melt the butter over medium heat until it turns golden brown. Remove from heat and allow it to cool slightly.

10. In a mixing bowl, whisk together the browned butter, confectioners' sugar, milk, and vanilla extract until smooth and creamy. If the icing is too thick, add more milk, a tablespoon at a time, until you reach your desired consistency.

11. Once the cookies are completely cooled, drizzle or spread the brown butter icing onto each one.

12. Allow the icing to set before serving or storing the cookies. Enjoy!

Note: The brown butter icing can also be used on other baked goods such as cakes, blondies, and cookies. It pairs especially well with peach Bundt cake, apple blondies, pecan sugar cookies, and pistachio cookies. You can also try it on pumpkin scones.

That's it! These Brown Butter Pumpkin Oatmeal Cookies are a delicious and popular fall treat that are sure to impress your friends and family. Enjoy making and sharing them!