Brown Butter Pumpkin Oatmeal Cookies
, Makes 24 cookies
Chewy oatmeal cookies made with blotted pumpkin and nutty brown butter, dipped in a brown butter glaze.
| prepPreheat oven to 350°F / 177°C | ||||||
| prepLine baking sheets with parchment or silicone mats | ||||||
| 28 g brown butter, from the 56 g butter (for the glaze) | Brown all butter 5-8 min; reserve 2 Tbsp | Whisk glaze until smooth | Dip cooled cookies, sprinkle spice, set | |||
| 180 g confectioners' sugar | ||||||
| 45 ml milk | ||||||
| 1/4 tsp pure vanilla extract (for the glaze) | ||||||
| pinch of pumpkin pie spice, for garnish (optional) | ||||||
| 226 g unsalted butter, browned, for the dough (from 16 pieces) | Whisk butter & sugars | Whisk in yolk & vanilla | Whisk in blotted pumpkin | Stir dry into wet | Scoop, flatten, bake 350°F / 177°C, 14-15 min | |
| 200 g granulated sugar | ||||||
| 133 g packed light or dark brown sugar | ||||||
| 1 egg yolk, at room temperature | ||||||
| 2 tsp pure vanilla extract (for the dough) | ||||||
| 285 g canned pumpkin puree, blotted to about 225 g | Blot pumpkin with paper towels | |||||
| 170 g old-fashioned rolled oats | Whisk oats, flour, soda, salt & spices | |||||
| 208 g all-purpose flour, spooned & leveled | ||||||
| 1 tsp baking soda | ||||||
| 1/2 tsp salt | ||||||
| 1 1/2 tsp ground cinnamon | ||||||
| 2 tsp pumpkin pie spice | ||||||
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