Description
These Brown Butter Pumpkin Oatmeal Cookies are a delightful fall treat, combining the rich flavors of brown butter and pumpkin with a chewy oatmeal texture.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 cups old-fashioned rolled oats
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk or cream (for glaze)
Instructions
- To begin your cookie creation, melt the unsalted butter in a medium saucepan over medium heat. Stir the butter continuously until it foams, turns a deep golden brown, and emits a nutty aroma.
- In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until fully combined. Add the pumpkin puree, egg yolk, and vanilla extract to this bowl and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Add in the old-fashioned rolled oats and fold until evenly distributed.
- Cover the mixing bowl and chill the dough in the refrigerator for at least 45 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out the chilled dough and place on the prepared sheet.
- Bake for 11 to 13 minutes, or until the edges are set.
- Allow the cookies to cool for about 5 minutes, then drizzle with a glaze made from powdered sugar and milk or cream.
Notes
Let the brown butter cool slightly before adding to the sugars to avoid melting them; this helps retain the proper cookie texture.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
Nutrition
- Calories: 130 kcal
- Sodium: 95 mg
- Protein: 1.5 g