Name: Brown Butter Pumpkin Oatmeal Cookies That Will Delight You
Prep time: 45 min
Cook time: 15 min
Total time: 70 min
Ingredients: 1.25 cups canned pumpkin puree ((285g)); 16 tablespoons unsalted butter ((cut into 16 pieces, 226g)); 2 cups rolled oats ((170g)); 1.67 cups all-purpose flour ((208g)); 2 teaspoons pumpkin pie spice ((homemade or store-bought)); 1.5 teaspoons ground cinnamon; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup granulated sugar ((200g)); 0.67 cup brown sugar ((133g)); 1 large egg yolk ((at room temperature)); 2 teaspoons vanilla extract; 4 tablespoons unsalted butter ((cut into 4 pieces, 56g)); 1.5 cups powdered sugar ((180g)); 3 tablespoons milk; 0.25 teaspoon vanilla extract; sprinkle of pumpkin pie spice ((optional for garnish))

Introduction to Brown Butter Pumpkin Oatmeal Cookies

The moment autumn arrives, there's an undeniable urge to indulge in the warm, cozy flavors that define the season. Enter the brown butter pumpkin oatmeal cookies—a delightful treat that beautifully marries the heartiness of oats with the rich, nutty undertones of brown butter. If you haven’t experienced the magic of brown butter yet, you’re in for a real treat!

Why brown butter? A game changer for cookies!

Browning butter is an easy culinary technique that elevates your baking to new heights. By cooking butter until it develops a golden hue and a rich, caramel-like flavor, you introduce a depth that regular melted butter simply can't match. The nutty essence complements the comforting spices in pumpkin-based recipes, creating an irresistible cookie that you won’t want to share.

Did you know that butter contains about 16-18% water? When you brown it, the water evaporates, concentrating the fat and enhancing its flavor, which results in that unforgettable aroma wafting through your kitchen! If you're seeking a simple yet impactful way to elevate your baking, brown butter is the answer.

So, why wait? Let’s dive into this delightful recipe that’s sure to become a fall favorite! For tips on how to brown butter, check out some great resources from Serious Eats and The Kitchn.

Ingredients for Brown Butter Pumpkin Oatmeal Cookies

When you're ready to whip up a delicious batch of brown butter pumpkin oatmeal cookies, let's gather our ingredients! Here's what you'll need for these delightful treats:

Essential Ingredients for the Cookies

Canned Pumpkin Puree: 1¼ cups (285g) – Look for 100% pumpkin without any added spices.
Unsalted Butter: 16 tablespoons (226g) – This is key to achieving that rich, nutty brown butter flavor.
Rolled Oats: 2 cups (170g) – They give our cookies texture and heartiness.
All-Purpose Flour: 1⅔ cups (208g) – The foundation for our cookie dough.
Pumpkin Pie Spice: 2 teaspoons – You can make your own or pick up some store-bought for convenience.
Ground Cinnamon: 1½ teaspoons – Adding warmth and flavor to the mix.
Baking Soda: 1 teaspoon – For a little lift in these chewy cookies.
Salt: ½ teaspoon – A pinch to balance the sweetness.
Granulated Sugar: 1 cup (200g) – For that sweet, classic cookie flavor.
Brown Sugar: ⅔ cup (133g) – Opt for light or dark, depending on your preference.
Egg Yolk: 1 large, at room temperature – It adds richness both in flavor and texture.
Vanilla Extract: 2 teaspoons – Because every cookie deserves a touch of vanilla!

Ingredients for the Brown Butter Glaze

Unsalted Butter: 4 tablespoons (56g) – We’ll brown this too for added flavor.
Powdered Sugar: 1½ cups (180g) – For sweetness and a smooth texture in our glaze.
Milk: 3 tablespoons – To thin out our glaze to the desired consistency.
Vanilla Extract: ¼ teaspoon – Just a hint to tie together all the flavors.
Sprinkle of Pumpkin Pie Spice (optional) – For that extra seasonal touch!

With these ingredients in hand, you're all set to create some irresistibly chewy and spiced cookies that are perfect for sharing or enjoying with a cup of tea. Happy baking!

For more insights on baking with pumpkin, you might enjoy checking out The Kitchn’s pumpkin baking essentials or Serious Eats’ tips on how to make the best cookies.

Step-by-Step Preparation of Brown Butter Pumpkin Oatmeal Cookies

Creating brown butter pumpkin oatmeal cookies may sound daunting, but it’s easier than you think! This guide breaks down each step to ensure you whip up these delightful treats in no time. Let’s get started!

Blotting the pumpkin puree

First things first, we need to make sure your pumpkin puree isn’t too watery. Line a medium bowl with a double layer of paper towels and scoop in your canned pumpkin. Use another paper towel to gently press down, soaking up any excess moisture. You may need to repeat this a couple of times until you have about 1 cup (225g) of concentrated pumpkin puree. This step is key because it helps your cookies maintain the perfect texture — moist but not soggy.

Browning the butter

Next stop: browning the butter! This is where the magic happens. In a saucepan, melt 16 tablespoons of unsalted butter over medium heat, stirring frequently. Keep an eye on it as it begins to foam and then starts to turn golden brown. You’ll notice a nutty aroma when it’s ready. Once browned, immediately pour it into a heat-safe bowl, making sure to include those lovely browned bits at the bottom. Set aside 1 cup (226g/240ml) for the cookie dough, and keep the rest for your glaze.

Mixing dry ingredients

Time to get all dry ingredients acquainted. In a separate large bowl, combine 2 cups of rolled oats, 1⅔ cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1½ teaspoons of ground cinnamon, 1 teaspoon of baking soda, and ½ teaspoon of salt. Give it a good whisk until everything is well-mixed. This blend of spices will infuse your cookies with that signature fall flavor.

Combining wet ingredients

In another bowl, whisk together the reserved brown butter, granulated sugar, and brown sugar until well combined. Stir in a large egg yolk and 2 teaspoons of vanilla extract, followed by the blotted pumpkin puree. You should see a lovely, smooth mixture that’s rich and fragrant.

Forming the cookie dough

Combine the dry mixture with the wet mixture slowly, stirring until just combined. The dough will be soft and very sticky, and that’s exactly what you want — it means your brown butter pumpkin oatmeal cookies will be chewy and delicious!

Baking the cookies

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats. Using a cookie scoop, drop about 2 tablespoons (45g) of dough for each cookie with plenty of room in between them. Bake for 14 to 15 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.

Making the brown butter glaze

While your cookies cool, let’s make that decadent glaze! Take the reserved brown butter and give it a stir. If it’s not liquid, gently warm it until it is. Whisk in 1½ cups of powdered sugar, 3 tablespoons of milk, and ¼ teaspoon of vanilla extract until the mixture is smooth.

Glazing the cookies

Now for the fun part! Lightly dip the top of each cooled cookie into the glaze and sprinkle a little pumpkin pie spice on top if desired. Allow the cookies to rest until the glaze sets. Store these delicious treats tightly covered at room temperature for up to 2 days, or in the fridge for up to 1 week.

Enjoy your delightful brown butter pumpkin oatmeal cookies with a warm cup of tea or coffee! Happy baking!

Variations on Brown Butter Pumpkin Oatmeal Cookies

Get Creative with Add-ins

Elevate your brown butter pumpkin oatmeal cookies by adding fun mix-ins! Consider stirring in:

Semi-sweet or dark chocolate chips for a rich contrast.
Chopped nuts like walnuts or pecans for a satisfying crunch.
Dried cranberries or raisins for a sweet, chewy burst.

Feel free to play around with your favorites—mix and match based on what you love or have on hand!

Gluten-Free Options

If gluten-free is your goal, you can easily adapt this scrumptious recipe. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Opt for oats labeled as gluten-free, ensuring they’re safe for sensitive eaters. Your brown butter pumpkin oatmeal cookies will still be just as delightful, letting everyone enjoy this fall treat!

For more gluten-free recipe ideas, check out Minimalist Baker.

Cooking Tips and Notes for Brown Butter Pumpkin Oatmeal Cookies

Utilizing fresh spices for flavor

When making your brown butter pumpkin oatmeal cookies, consider using freshly ground spices. They have a vibrancy that can elevate your dish. For instance, freshly ground nutmeg or cinnamon can bring a warmth that pre-ground versions can lack. Try using a spice grinder for that extra kick of flavor!

Tips for perfecting the glaze

To achieve a silky-smooth glaze, make sure your brown butter is warm but not too hot. This ensures the powdered sugar incorporates easily. If the glaze seems too thick, add a splash of milk to loosen it up. For the perfect finish, dip the tops of your cookies into the glaze while it's slightly warm, then let them set on a wire rack. A sprinkle of pumpkin pie spice adds an inviting touch!

For more tips on maximizing flavor in your baked goods, check out the Flour Power blog.

Serving Suggestions for Brown Butter Pumpkin Oatmeal Cookies

Pairing with Beverages

These brown butter pumpkin oatmeal cookies are delightful with a variety of warm beverages. Consider enjoying them with:

Chai Tea: The spiced notes complement the pumpkin and brown butter beautifully.
Coffee: A medium roast enhances the cookie's nutty flavors.
Warm Apple Cider: The fruity hints provide a cozy pairing perfect for fall.

Creative Serving Ideas

Make your cookie experience even more enjoyable with these fun suggestions:

Dessert Platter: Arrange cookies on a platter alongside caramel sauce or whipped cream for dipping.
Toppings: Crumble a cookie over your morning yogurt or oatmeal for an indulgent breakfast twist.
Gift Packs: Wrap these cookies in cellophane and tie with twine for a sweet homemade gift—perfect for friends or colleagues!

Each serving idea elevates the experience of these delectable cookies. Try them out and let your creativity flow! Want more cookie inspiration? Check out this guide on baking with pumpkin!

Time Breakdown for Brown Butter Pumpkin Oatmeal Cookies

When it comes to baking delicious brown butter pumpkin oatmeal cookies, knowing how to manage your time in the kitchen is essential. Here’s a simple breakdown to help you plan your cookie-making adventure:

Preparation time

Get your ingredients ready in about 45 minutes. This includes gathering your components, browning the butter, and preparing the dough.

Baking time

Each batch takes approximately 14 to 15 minutes in the oven. If you're making the full recipe, be prepared to bake in stages, as you’ll be working with multiple trays.

Total time

From start to finish, you'll need about 1 hour and 10 minutes to enjoy the marvelous results of your efforts. That’s just a little bit of time for a lot of delicious cookies!

With this handy breakdown, you’ll be all set to create scrumptious cookies that are perfect for any occasion. For more tips on making these brown butter pumpkin oatmeal cookies, check out this guide on baking basics!

Nutritional Facts for Brown Butter Pumpkin Oatmeal Cookies

Calories per cookie

These delectable brown butter pumpkin oatmeal cookies pack approximately 160 calories each. Perfect for a delightful treat without the guilt!

Carbs and sugars

Each cookie contains around 22 grams of carbohydrates, with about 10 grams coming from sugars. This balance provides a satisfying sweetness, making them a great afternoon snack.

Essential nutrients

Not only are these cookies tasty, but they also deliver some noteworthy nutrients. They contain dietary fiber, thanks to oats and pumpkin, along with a boost of vitamin A from the pumpkin puree. For more information on the benefits of pumpkin, check out this nutrition guide.

FAQs about Brown Butter Pumpkin Oatmeal Cookies

Can I use fresh pumpkin instead of canned?

Absolutely! If you prefer using fresh pumpkin, just make sure to cook and puree it until smooth. Blotting excess moisture, as we do with the canned pumpkin, is crucial to prevent soggy cookies. If you’re curious about the best methods for cooking pumpkin, check out this helpful guide.

How should I store leftover cookies?

To keep your brown butter pumpkin oatmeal cookies fresh, store them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, you can refrigerate them for up to a week. Just remember to let them come back to room temperature before enjoying for the best flavor and texture!

What can I substitute for brown sugar?

If you’re out of brown sugar, no worries! You can easily make a substitute by mixing one cup of granulated sugar with two tablespoons of molasses. This gives you a similar flavor and moisture level that brown sugar provides. For more alternatives, consider this comprehensive sweetener guide.

Conclusion on Brown Butter Pumpkin Oatmeal Cookies

In conclusion, brown butter pumpkin oatmeal cookies are a delightful treat that perfectly blends warmth and comfort, making them ideal for any season. Their rich, nutty flavor combined with the subtle sweetness of pumpkin creates a cookie experience that’s hard to resist. Try them out, and share your baking story!