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Brown Butter Iced Pumpkin Oatmeal Cookies

Chewy, tender and filled with pumpkin flavor, these brown butter iced pumpkin oatmeal cookies are going to be a new family favorite!

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

For the pumpkin oatmeal cookies:

  • 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

For the browned butter icing:

  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup + 2 tbsp powdered sugar

Instructions

  1. Stir together the butter, brown sugar and granulated sugar in a large bowl until the sugar has dissolved.
  2. Add the egg, vanilla and pumpkin puree, stirring until just combined.
  3. Add the flour, pumpkin spice, baking soda and salt and mix until the ingredients are incorporated.
  4. Fold in the oats.
  5. Scoop three tablespoons worth of dough into balls and place on a parchment paper lined cookie sheet.
  6. Bake at 350F for 11-12 minutes or until no longer shiny on top.
  7. Remove from the oven and allow to cool on the cookie sheet.
  8. In a small saucepan, cook the butter over low-medium until browned.
  9. Pour into a small bowl and allow to cool about 10 minutes.
  10. Add the powdered sugar, whisking until all lumps have dissolved.
  11. Drizzle over the cooled cookies.

Nutrition

Keywords: pumpkin oatmeal cookies, pumpkin cookies, easy pumpkin cookies