Description
Delicious cookies capturing the essence of autumn with brown butter, pumpkin spices, and oatmeal.
Ingredients
Scale
- 1 and 1/4 cups pumpkin puree
- 1 cup unsalted butter, cut in slices
- 2 cups old fashioned whole rolled oats
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 2/3 cup packed light or dark brown sugar
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup unsalted butter (for icing)
- 1 and 1/2 cups confectioners sugar
- 3 tablespoons milk
- 1/4 teaspoon pure vanilla extract (for icing)
- Optional pumpkin pie spice (for icing)
Instructions
- Blot the pumpkin by placing pumpkin puree in a bowl lined with paper towels to soak up excess moisture.
- Brown the butter by melting it in a skillet over medium heat, stirring constantly until browned and nutty.
- Whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice in a separate bowl.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, mix cooled brown butter with granulated and brown sugar, then add egg yolk and vanilla followed by the blotted pumpkin puree.
- Mix dry ingredients into the wet mixture until just combined; the dough should be soft and sticky.
- Scoop cookie dough onto prepared sheets, slightly flattening each ball.
- Bake for 14-15 minutes until lightly browned; let cool on sheets for 10 minutes before transferring to a wire rack.
- Prepare icing by whisking warm brown butter, confectioners sugar, milk, and vanilla.
- Once cookies are cool, dip tops into icing and allow excess to drip off. Garnish with pumpkin pie spice if desired.
Notes
Store cookies in an airtight container at room temperature for up to a week. Refrigerate in humid conditions. Freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, fall desserts, oatmeal cookies, brown butter, autumn recipes