Brown Butter Iced Pumpkin Oatmeal Cookies Recipe
Delight in these Brown Butter Iced Pumpkin Oatmeal Cookies, combining the warm flavors of pumpkin spice and rich brown butter with hearty oats. Soft and chewy with a luscious browned butter glaze, these cookies are perfect for cozy autumn afternoons or festive gatherings.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 cup all purpose flour
- 2 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup rolled oats
Brown Butter Icing
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup + 2 tbsp powdered sugar
Instructions
- Mix Sugars and Butter: In a large bowl, stir together the melted butter, brown sugar, and granulated sugar until the sugar has dissolved and the mixture is smooth.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and pumpkin puree into the sugar mixture, stirring until just combined to avoid overmixing.
- Combine Dry Ingredients: Add the all-purpose flour, pumpkin spice, baking soda, and salt to the wet mixture, mixing until all ingredients are incorporated but the dough remains tender.
- Fold in Oats: Gently fold the rolled oats into the dough to evenly distribute without breaking up the oats.
- Form Cookie Balls: Scoop three tablespoons of dough per cookie into balls and place them on a parchment paper-lined cookie sheet, spacing them apart to allow for spreading.
- Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 11-12 minutes, or until the tops are no longer shiny and the edges are lightly browned.
- Cool Cookies: Remove the cookies from the oven and let them cool on the cookie sheet completely before icing, which helps prevent the glaze from melting.
- Brown the Butter: In a small saucepan over low to medium heat, cook the butter until it turns golden brown and develops a nutty aroma, being careful not to burn it.
- Cool Browned Butter: Pour the browned butter into a small bowl and allow it to cool for about 10 minutes so it doesn’t melt the powdered sugar.
- Prepare Icing: Add the powdered sugar to the cooled browned butter and whisk vigorously until the mixture is smooth and lump-free.
- Drizzle Icing: Using a spoon, drizzle the brown butter icing over the cooled cookies evenly to add rich flavor and a beautiful finish.
Notes
- Ensure the egg is at room temperature to help the dough mix evenly.
- Do not overbake; cookies continue to firm up as they cool for a chewy texture.
- Allow the brown butter to cool before mixing with powdered sugar to avoid a runny glaze.
- For extra flavor, add chopped nuts or raisins to the dough if desired.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
