Pumpkin Spice Maple Oatmeal Cookies

 Soft, oatmeal cookie made with browned butter and full of pumpkin, cinnamon, ginger, nutmeg and clove then topped with a thin browned butter icing.
Hello again, I took a few weeks off from blogging since I haven't taken one in a while and I got a new job.
Since I've been away Pumpkin Spice season has come into full swing. I have seen so much Pumpkin Spice stuff at the grocery store.
But I haven't seen anything like this recipe, Browned Butter Pumpkin Oatmeal Cookies.
Oatmeal cookies with a glaze on top are one of my favorite cookies, besides chocolate chip or chocolate sandwich cookies.

These are different from the traditional ones, the soft oatmeal cookie has the yummy Pumpkin Spices with a hint of pumpkin.
 Also it has browned butter in the cookie and in the glaze. Yes, please.

Recipes you may like:
Pumpkin White Chocolate Chip Bars
Pumpkin Spice Latte Crumb Cake
Pumpkin Spice Chocolate Chip Muffin Tops 


Browned Butter Pumpkin Oatmeal Cookies

Prep-15 to 20 minutes
Chilling- 30 minutes
Baking- 10 to 12 minutes


1 1/4 cups Unsalted Butter, room temperature
3 cups Old Fashion Rolled Oats
1 1/2 cups Unbleached All Purpose Flour
1 cup Dark Brown Sugar
1/2 cup Granulated Cane Sugar
1 large egg
2 tablespoons Pumpkin Puree
2 teaspoons Unsulfured Molasses
1 1/2 teaspoons Ground Cinnamon
1 1/2 teaspoon Ground Ginger
2 Tablespoons Ground Pumpkin Pie Spice
1 teaspoons Baking Soda
1 teaspoons Fine Sea Salt
1 Tablespoon Pure Vanilla Extract

Browned Butter Maple Glaze
1/2 cup Unsalted Butter, browned and cooled
2 cups Confectioners' Sugar
1 teaspoon Maple Extract or Maple Syrup
1 teaspoon Pure Vanilla Extract
2 to 4 Tablespoons Milk
Pinch of Fine Sea Salt

1. In a large sauce pan, brown 2 cups of butter for 6 to 8 minutes or until light golden brown and fragrant. Remove from the heat and let it solidify. That may take up to two hours.
2. In a medium size bowl, whisk together flour, salt, cinnamon, ginger, pumpkin pie spice, baking soda and oats. Set aside
3. In a large bowl, cream together 1 1/4 cups browned butter, brown sugar and granulated sugar on medium-high speed until light and fluffy.
4. Scrap the sides and add in egg, pumpkin puree and molasses.
5. Lower the speed of your mixer and slowly add in the flour-oat mixture until just incoropated then fold until the flour is well incoroported.
6. Cover and chill for 30 minutes.
7. Preheat oven to 350 degrees, line two to three cookies sheet with parchment and scoop out two tablespoons worth of the dough leaving at least 2 inches apart.
8. Bake in the oven for 10 to 12 minutes or until lightly golden brown on the edges. Let the cookies cool on a wired rack for about 5 minutes then transfer to a wired rack.
9. Beat together the last of the browned butter, confectioners' sugar, vanilla extract and salt. Slowly add in milk until it is loose but not too runny. Drizzle or spread glaze over cookies and let it set.

Store in airtight container and in a cool place.


  1. Yummy! I pinned this for later! Thank you for sharing this recipe!

  2. This post made me hungry! Thank you for the recipe is looks absolutely delicious!

  3. This recipe screams fall season! Not to mention, it looks so yummy!!

  4. These look absolutely delicious, and are so perfect to serve at a Halloween/Fall Holiday party!! Cannot wait to try!

    Kasey Ma

    Email: team@thestylewright.com

  5. Oh yum! I love oatmeal cookies & maple, even better! You definitely inspired me to make some this week!

    -Madi xo | http://www.everydaywithmadirae.com

  6. What a perfect snack for fall! Also something good to make for trick and treat!

  7. I love sweet recipes that incorporate pumpkin. I love the flavour so much and it's always fun to get a bit seasonal with your baking. Thanks for posting!

    - Tammy | www.travellingtam.com


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