Brown Butter Pumpkin Oatmeal Cookies

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Line a medium bowl with two layers of paper towel, put in the pumpkin purée and blot it with more paper towel, repeating if needed, until about 1 cup (225 g) remains. Set aside.
2. Melt all 20 tablespoons of butter (16 for the cookies, 4 for the glaze) in a light-coloured skillet over medium heat, stirring constantly. When it foams and then browns with specks and a nutty smell after 5 to 8 minutes, take it off the heat at once and pour into a large heat-safe bowl, scraping in the browned bits. Set 2 tbsp (28 g) aside for the glaze and let the rest cool slightly.
3. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
4. In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon and pumpkin pie spice.
5. Whisk the granulated and brown sugars into the larger portion of brown butter, then whisk in the egg yolk and vanilla, then the blotted pumpkin. Add the dry ingredients and stir with a spatula until combined; the dough will be soft and sticky.
6. Scoop about 2 tablespoons (40–45 g) of dough per cookie, space them 3 inches apart on the sheets and slightly flatten each one.
7. Bake 14 to 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.
8. If the reserved brown butter has thickened, warm it until liquid. Whisk in the icing 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.
9. Store covered at room temperature for up to 2 days, or refrigerated for up to 1 week.

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

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