Soft Pumpkin Oatmeal Cookies with a Brown Sugar Glaze

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Melt the butter in a medium skillet over medium heat, stirring constantly and scraping the bottom, until it turns deep brown with specks and a nutty smell. Pour into a large heat-proof bowl and let cool until no longer warm to the touch.
2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Blot the pumpkin puree with paper towels, pressing until most of the moisture is absorbed and the pumpkin sticks to the towels.
4. Once the butter has cooled, stir in both sugars, the blotted pumpkin, egg yolks and vanilla until very smooth.
5. Whisk the flour, pumpkin spice, baking soda, baking powder and salt in a separate bowl. Add to the wet mixture gradually and stir until fully combined.
6. Stir the oats through the dough until evenly distributed.
7. Portion the dough into 3-tablespoon (66 g) scoops, rolling each into a smooth ball if desired. Space them at least 2 inches (5 cm) apart on the baking sheet.
8. Bake on the center rack at 350°F (175°C) for 12 minutes.
9. Cool on the baking sheet for 5 to 10 minutes, then move to a rack to cool completely.
10. Whisk the powdered sugar, 1 tablespoon brown sugar, 1½ tablespoons milk, corn syrup and vanilla until smooth and the glaze ribbons off the whisk, adding milk as needed up to 3 tablespoons total.
11. Drizzle the glaze over the cooled cookies and let it set before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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