Brown Butter Pumpkin Oatmeal Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Line a medium bowl with two layers of paper towels, add the pumpkin puree and blot it dry with more paper towels, repeating if needed until you have about 1 cup (225g).
2. Brown the 20 tablespoons of butter (16 for the cookies, 4 for the glaze) in a light-coloured skillet over medium heat, stirring constantly, until it foams and then browns with nutty-smelling specks, about 5-8 minutes.
3. Immediately pour the browned butter into a large heat-safe bowl, scraping in the browned bits. Set aside 2 tablespoons (28g) for the glaze and let the rest cool slightly.
4. Preheat the oven to 350°F (177°C) and line large baking sheets with parchment or silicone mats.
5. In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon and pumpkin pie spice.
6. Whisk the granulated and brown sugars into the larger portion of brown butter. Whisk in the egg yolk and vanilla, then the blotted pumpkin. Stir in the dry ingredients with a spatula until combined; the dough will be soft and sticky.
7. Scoop about 2 tablespoons (40–45g) of dough per cookie, place them 3 inches apart on the sheets and flatten each slightly.
8. Bake for 14–15 minutes, until the edges are lightly browned and set. Cool on the sheet for 10 minutes, then move to a rack to cool completely.
9. Warm the reserved brown butter if it has thickened, then whisk in the confectioners' sugar, milk and vanilla until smooth. Dip the top of each cookie lightly in the glaze, sprinkle with pumpkin pie spice if you like, and let the glaze set on the rack.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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