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Brown Butter Pumpkin Oatmeal Cookies

Brown Butter Pumpkin Oatmeal Cookies That Will Delight You

Delight in these Brown Butter Pumpkin Oatmeal Cookies, perfectly spiced and irresistibly delicious.
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Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Equipment

  • medium bowl
  • large bowl
  • whisk
  • baking sheets
  • parchment paper
  • Measuring Cups
  • cooling rack

Ingredients
  

Cookies

  • 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

Brown Butter Glaze

  • 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)

Instructions
 

Cookies

  • Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture from the pumpkin. After blotting, set aside 1 cup (225g) pumpkin puree.
  • Brown the 16 tablespoons of butter for the cookies together with the 4 tablespoons for the glaze. Set aside 1 cup (226g/240ml) to use in the cookie dough, and reserve the rest for the glaze.
  • Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, whisk the oats, flour, pumpkin pie spice, cinnamon, baking soda, and salt.
  • In another large bowl, whisk the reserved 1 cup of brown butter, granulated sugar, and brown sugar until combined. Whisk in the egg yolk and vanilla, then the pumpkin puree. Slowly stir the oat mixture into the pumpkin mixture.
  • Scoop about 2 tablespoons (45g) of dough for each cookie and arrange them 3 inches apart on the prepared baking sheets.
  • Bake for 14 to 15 minutes or until the edges are lightly browned and set. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Brown Butter Glaze

  • Give the reserved brown butter a quick stir. Warm if it’s not thin. Whisk in the powdered sugar, milk, and vanilla until smooth. Dip the top of each cookie into the glaze and sprinkle pumpkin pie spice on top. Let sit until the glaze has set.

Notes

Store cookies covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg
Keyword baking, brown butter, cookies, fall, oatmeal, pumpkin
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