Farmer Jen’s Favorite Pumpkin Oatmeal Cookie Recipe

A Note From Farmer Jen

It's pumpkin season! My family loves everything pumpkin, so for this year’s limited edition Farmer Jen blend, it wasn’t hard to know where to turn. Without further ado, please allow me to introduce Farmer Jen’s Pumpkin Oatmeal Cookie!

We’re celebrating straight from the oven, cozy fall flavors with our cold-pressed, fresh-from-the-fridge convenience. Nutrition is always top of the list with no added sugar‡ but—not to worry—when your ingredients start and end with: pumpkin, coconut milk, blended oats, cinnamon and vanilla—delicious is a given.

And Farmer Jen blends always give back*, so your ongoing support by stocking your fridge with Farmer Jen blends will help us reach our Million Meals goal!

Farmer Jen

*For every Farmer Jen pouch purchased, $0.25 is donated directly to Save the Children (up to $50,000).

Brown Butter Pumpkin Oatmeal Cookies by Sally’s Baking Addiction

Prep Time: 45 min | Cook time: 15 min
Yield: 25 cookies



  • 1 cup unsalted butter
  • 2 cups old-fashioned whole rolled oats
  • 1 and ⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ½ teaspoon ground cinnamon
  • 1 and ½ teaspoon pumpkin pie spice 
  • 1 cup granulated sugar
  • ¾ cup packed light or dark brown sugar
  • 1 egg yolk, at room temp
  • 2 teaspoons pure vanilla extract
  • 1 cup pumpkin puree (blot with paper towel to remove excess moisture)


Brown Butter Glaze Ingredients:

  • 1/4 cup unsalted butter
  • 1 and 1/2 cups confectioners’ sugar
  • 3 Tablespoons milk
  • 1/4 teaspoon pure vanilla extract


  • Step 1: Brown butter icing: melt butter over medium heat, stirring constantly. After 5-8 minutes, the butter will begin to foam and brown with a nutty aroma. Immediately remove from heat and cool for 5 minutes.
  • Step 2: Set 2 liquid ounces (1/4 volume cup) aside for the glaze. You can use it in Step 8. The rest is used in Step 5.
  • Step 3: Whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl.
  • Step 4: Preheat oven to 350°F . Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Step 5: Pour cooled brown butter into a large bowl. Whisk sugar and brown sugar until combined. Whisk in egg yolk and vanilla extract, then whisk in the blotted pumpkin. Add dry ingredients with wet ingredients. Cookie dough will be thick and sticky.
  • Step 6: Use a medium cookie scoop to create balls (about 2 tbsp of dough each) and place 3 inches apart on cookie sheet. Slightly flatten the dough.
  • Step 7: Bake 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and cool for 10 minutes before icing.
  • Step 8: Icing: Give 1/4 cup of brown butter you reserved for icing a stir. If it’s no longer thin, warm it on the stove or in the microwave until liquid again. Whisk in the remaining icing ingredients until smooth. Dip the top of each cookie into the icing.

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Jen's Favorite Blends