Brown Butter Pumpkin Oatmeal Cookies

These Brown Butter Pumpkin Oatmeal Cookies are perfect fall treat with a delicious glaze on top. Try this one!

1 cup unsalted butter

2 cups old fashioned oatmeal

1 2/3 cup all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. ground cinnamon

1 1/2 tsp. pumpkin pie spice

1 cup granulated sugar

3/4 cup dark brown sugar, packed

1 egg yolk, at room temperature

2 tsp. pure vanilla extract

1 cup pumpkin puree

Brown Butter Glaze:

1/4 cup unsalted butter

1 1/2 cups powdered sugar

3 Tbsp. milk

1/4 tsp. pure vanilla extract

Slice butter up into pieces and place in a light covered skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will start to foam. Keep stirring occasionally. After about 5-8 minutes the butter will begin to brown, once browned, remove from heat and allow to cool for 5 minutes.

Whisk the oats, flour, baking soda, salt, cinnamon and pumpkin pie spice together in a medium bowl.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Set aside.

Pour the slightly cooled brown butter into a large bowl. Whisk in the sugars until combined. Whisk in the egg yolk and vanilla until combined, then whisk in the pumpkin puree. Slowly mix the dry ingredients into the wet ingredients until combined. The dough will be thick and sticky.

Roll about 2 tablespoons of cookie dough into balls and place 3 inches apart on prepared baking sheets. Slightly flatten cookie balls and bake 14-16 minutes or until lightly browned and set on the edges. Remove from oven and allow to cool about 10 minutes on baking sheet before icing.

To prepare Brown Butter Glaze:  Whisk together 1/4 cup brown butter, powdered sugar, milk and vanilla until smooth. Dip the tops of each cookie into the icing.

Makes about 25 cookies

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