Description
Enjoy these soft and chewy Brown Butter Pumpkin Oatmeal Cookies, perfect for a cozy fall treat. They capture the essence of autumn with warm spices and a rich, nutty browned butter flavor.
Ingredients
Scale
- 1 cup Unsalted Butter
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 cup Pumpkin Puree
- 1 Egg Yolk
- 1 ½ cups All-Purpose Flour
- 1 cup Old-Fashioned Rolled Oats
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
- 1 cup Powdered Sugar (for glaze)
- Milk (for glaze)
Instructions
- Melt 1 cup of unsalted butter in a medium saucepan over medium heat. Stir until it turns golden brown and smells nutty. Let it cool slightly.
- In a mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon pumpkin pie spice.
- In a large bowl, combine the cooled browned butter with ½ cup brown sugar, ½ cup granulated sugar, 1 cup pumpkin puree, and 1 egg yolk. Stir until well blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Use a medium cookie scoop to place mounds of dough onto baking sheets lined with parchment paper. Slightly flatten each mound.
- Chill the cookie dough mounds in the refrigerator for about 30 minutes if time allows.
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 12-15 minutes, or until the edges are set and the centers appear slightly underbaked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
- Prepare the glaze by combining 1 cup powdered sugar with enough milk to reach your desired consistency. Drizzle the glaze over the cooled cookies.
- Optional: Sprinkle a little cinnamon on top of the glaze.
Notes
- Blot excess moisture from the pumpkin puree for chewier cookies.
- Chilling the dough helps the cookies maintain their shape.
- Slightly flattening the dough before baking promotes a chewier texture.
- Bake in batches for even cooking.
- Allow cookies to cool on the baking sheet briefly to firm up.
- For a gluten-free version, use a gluten-free flour blend and certified gluten-free oats.
- You can substitute unsalted butter with a dairy-free alternative like coconut oil or vegan butter for dairy allergies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg