Brown Butter Pumpkin Oatmeal Cookies

These are a dreamy fall cookie that are delicious with a hint of sweetness.

Pumpkin, oatmeal, and brown butter is a magical american trio.

Makes about: 25-30 cookies

Takes about 45 minutes for the first batch

Difficulty: 2 out of 5

Prep:

Preheat the oven to 350 degree F and line a baking sheet with parchment paper.

Ingredients:

Cookie:

290 grams unsalted butter - browned

170 grams rolled oats - old-fashioned oats - do not substitute with other oats

208 grams flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 1/2 teaspoon pumpkin pie spice

200 grams sugar

150 grams dark brown sugar - packed

1 egg yolk - the egg white will not be used in this recipe

2 teaspoons vanilla extract

228 grams pumpkin puree - should be pure pumpkin puree, no added spices

Icing:

1 1/2 cups powdered sugar

3 tablespoons milk

1/4 teaspoon vanilla extract

Instructions:

Cookie:

- Step 1 - Brown the Butter

Place 290 grams of unsalted butter in a large light colored pan, so the butter can visibly be seen turning brown.

Bring the butter to a simmer (low medium heat) until the butter starts to brown at the bottom, 5-8 minutes. It will look like there are little floating brown bits in your butter, but that is what you are looking for.

As the butter browns, start on the next steps, but finish reading this step, so the ending is known.

Once the butter has browned, transfer to a bowl to let cool.

- Step 2 - Mix the Dry Ingredients

Use a spatula for this recipe, not a hand or counter mixture.

In a medium bowl, mix together 170 grams of old fashioned oats.

Do not substitute these oats with quick active oats because they will become mushy;.

In the same medium bowl as the oats add in 208 grams of flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, and 1 1/2 teaspoons of pumpkin pie spice until well blended.

- Step 3 - Cool Browned Butter

Confirm the butter has completely cooled (I just stick my finger in the butter to see if it is still hot...I know, I could burn myself).

The cloudiness should have settled by now and the brown bits will have gone to the bottom.

- Step 4 - Separate Some of the Butter

Separate 60 grams of browned butter and set aside until step 11.

- Step 5 - Mix Sugars and Butter

In a large bowl, mix together 200 grams of sugar and 150 grams of packed dark brown sugar with the remaining 230 grams of butter.

The brown butter bits will visible be seen when mixing in the white sugar.

I mixed them separately because I almost forgot the brown sugar. There are no issues with mixing in both of sugars at the same time.

- Step 6 - Whisk in Egg and Vanilla Extract

In the large bowl with browned butter and sugar, add 1 egg yolk and 2 teaspoons of vanilla extract.

The egg white will not be used in this recipe, so you can make a 1 egg white scramble.

- Step 7 - Add Pumpkin

Add 228 grams of pumpkin puree to the bowl of wet ingredients. Confirm that there are no added ingredients in the pumpkin puree and it just contains pumpkin.

Mix these ingredients well until completely combined.

- Step 8 - Combine Dry Ingredients to Wet Ingredients

Add the dried ingredients to the wet ingredients slowly, about a third at a time to keep from creating a mess.

- Step 9 - Spoon Pumpkin and Oat Cookies on Parchment Paper

Make cookies about 2-3 tablespoons big and place them on a parchment paper lined baking sheet about 2 inches apart.

The cookies will not be perfectly round - that is okay, but press them slightly down because these cookies do not spread out all that much.

By pressing them down slightly the cookie will cook evenly and may expand a little .

- Step 10 - Bake Cookies

Bake the cookies in the preheated oven for 14-15 minutes or until light golden brown.

Icing:

- Step 11 - Make Frosting

I have not made the icing optional because these cookies are not sweet on their own, but when you add the icing it creates a nice sweet bite to a mild cookie. But, if you would rather have a cookie that is not very sweet at all, then don't add the icing, these cookies are delicious either way.

As the cookies bake, mix together the 60 grams of browned butter that was set aside, 1 1/2 cups of powdered sugar, 3 tablespoons of milk, and 1/4 teaspoon of vanilla extract until well mixed.

- Step 12 - Cool Cookies

Once the cookies are completely baked, cool them completely on a cooling rack.

- Step 13 - Dunk Cookies and Let Dry

Once the cookies are completely cooled dunk them upside down into the frosting that was just made.

If they are not complete covered the fist time, dunk them again until they are completely coated.

- Step 14 - Enjoy These Lovely Fall Cookies!

Once the cookies are all baked, cooled, dunked, and dried enjoy each bite of these beautiful fall cookies.

This recipe was requested by my coworker and she found it on "Sally's Baking Addiction." I changed how i did a few things, but her recipe was great on its own, so I stayed pretty close to hers.