Brown Butter Pumpkin Oatmeal Cookies

Oh how I love Autumn baking! I love it because it fills my home with those gorgeous Fall scents that feel so warm and cozy - even when it is still 90 degrees outside!! I love my traditional recipes I bake every year but I do love new recipes and this was one of them. I found this recipe from Sally’s Baking Addiction. She is my hero! Everything I make from her recipe collection always turns out better than I expect and teaches me to trust the process. I always want to go rogue and do things the way I would normally bake, but trust the process and do exactly what she says to do and your recipe will come out like complete perfection!! Enjoy these cookies - they are rich and delicious and perfect with a cup of your favorite hot tea!

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Brown Butter Pumpkin Oatmeal Cookies

Author: Anita Casano

These delicious cookies are full of that beautiful Autumn flavor with nutty bits of browned butter, pumpkin pie spices and a warm Fall richness you will absolutely love! Perfect on a cool Autumn evening with a nice cup of your favorite hot tea!

Ingredients

Cookie Recipe

• 1¼ cups canned pumpkin puree
• 16 tablespoons unsalted butter, cut into 16 pieces
• 2 cups rolled oats
• 1⅔ cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ⅔ cup brown sugar
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla

Brown Butter Glaze

• 4 tablespoons unsalted butter, cut into 4 pieces
• 1½ cups powdered sugar
• 3 tablespoons milk
• ¼ teaspoon vanilla extract
• Sprinkle of pumpkin pie spice (optional)

Instructions

Cookie Dough

1. Use a cheesecloth or double layer paper towels and wrap the pumpkin puree inside the cloth and press down to get all the moisture out of the puree. You may have to do this several times to get the puree really dry.
2. Brown the butter - in a medium sized pot, melt the butter on medium high heat and stir constantly. It will foam at first, then it will simmer and start to turn brown. Once it turns brown, take it off the heat immediately and I poured the butter into a mug. Put this to the side
3. Preheat your oven to 350 degrees; Line baking sheets with parchment paper
4. In a large bowl, whisk the oats, flour, pumpkin pie spice, cinnamon, baking soda, and salt
5. In another large bowl, whisk the brown butter (about 1 cup), sugar, and brown sugar together until combined. Whisk in the egg yolk and vanilla, and then the pumpkin puree. Slowly stir in the oats mixture into the pumpkin mixture. The dough will be soft and sticky
6. Scoop about 2 tablespoons of the cookie dough onto the baking sheets about 3 inches apart.
7. Bake for 14-15 minutes - (NOTE: I baked mine a little longer because they were really soft but it will depend on your oven)
8. Cool the cookies completely

Brown Butter Glaze

1. Use 4 Tablespoons of the brown butter and whisk it together with 1 1/2 cups of confectioners sugar. Add 3 tablespoons of milk and 1/4 teaspoons of vanilla.
2. Dip each cooled cookie into the glaze and let them dry. Sprinkle a little pumpkin pie spice on top of each cookie
3. Enjoy!

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