Pumpkin Oat Brown Butter Cookies
Description
The ultimate Fall cookie! Made with brown butter in the dough for a caramelized richness, and topped with a finishing brown butter glaze for shine and crackle. These soft, chewy cookies are loaded with pumpkin, oats, and warm spices—your new seasonal obsession.
Ingredients
Brown Butter Glaze
Instructions
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Drain the pumpkin:
Line a small bowl with 2 sheets of paper towel. Place the measured pumpkin puree in the bowl. Use another sheet of paper towel to press down and blot the excess moisture from the pumpkin puree. After blotting you'll have about 1 Cup of pumpkin puree.
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Brown the butter:
Brown the butter for both the cookies and the glaze at once. Place the 16 pieces and 4 pieces of butter into a light colored skillet on medium heat. Stir or whisk constantly as the butter melts. After the butter melts, it will begin to foam. Keep stirring. After 4-6 minutes the butter will start to brown. You'll notice lightly brown specs at the bottom of the pan and a nutty aroma. Once the butter begins to brown, remove it from the heat and immediately transfer it to a large heat-safe bowl or measuring cup. Divide the butter into 1 Cup for the cookie dough and reserve the remaining for the glaze.
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Make the cookies:
Preheat the oven to 350F. Line a large baking sheet with parchment. Set aside.
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In a large bowl mix together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
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In another bowl, mix together the 1 cup of brown butter with the granulated sugar, brown sugar, egg yolk, and vanilla until combined. Then mix in the drained pumpkin puree. Add the dry ingredients into the wet and stir until combined. The dough will be soft and sticky.
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Scoop the cookie dough onto the lined baking pan about 2 tablespoons of dough each. Bake for 14-15 minutes until the edges are lightly browned. Cool on the baking sheet around 10 minutes before placing on a wire cooling rack.
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Make and Glaze the Cookies
In a bowl, give the remaining brown butter a stir. If it's no longer warm and liquid you can reheat it slightly in the microwave. Whisk in confectioners sugar, milk, and vanilla extract until it's smooth. Lightly dip the top of each cookie into the glaze before placing the cookie back onto the cooling rack. Let sit until the glaze has hardened slightly.
Store covered at room temperature for up to 2 days or refrigerated up to 1 week.
Note
You can make the cookie dough and chill it in the refrigerator up to 3 days ahead of time. Allow the dough to come to room temperature before scooping and baking.
