Brown Butter Pumpkin Oatmeal Cookies
Course:
Dessert
Ingredients
Cookies
- 285 grams Pumpkin Puree (225g after blotting)
- 226 grams Butter (sliced (cold ok))
- 170 grams Oats
- 209 grams Plain Flour
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 11⁄2 teaspoon Cinnamon
- 2 teaspoons Pumpkin Spice
- 200 grams Sugar
- 135 grams Brown Sugar
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
Brown Butter Icing
- 56 grams Butter
- 180 grams Confectioners' Sugar
- 45 millilitres Milk
- 1⁄4 teaspoons Vanilla Extract
- Sprinkle Pumpkin Spice (optional garnish)
Steps
- Blot the pumpkin: Line a medium bowl with 2 paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. After blotting, you will have about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: NOTE: If topping the cookies with the brown butter icing, you can brown the butter for both the cookies AND the icing together. Once it is all browned, divide and set aside 56g for the glaze.
- In a light-colored skillet, melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Keep stirring.
- After 5–8 minutes, the butter will begin browning. You’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.
- Once browned, immediately remove from heat and pour into a heatproof glass bowl or liquid measuring cup, including all of the browned solids at the bottom of the pan. If you browned enough butter for the icing as well, divide and set aside 56g brown butter for later Allow brown butter to slightly cool while you continue.
- Preheat oven to 350°F (177°C) conventional. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
- Pour the slightly cooled brown butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined.
- Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin.
- Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky.
- Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tablespoons (45g) of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out with the back of a spoon as the cookies won’t spread much unless you help out first!
- Bake for 14–15 minutes or until lightly browned and set on the edges.
- Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
- Make the icing: Give the 56g of brown butter you reserved for the icing a quick stir. If it’s no longer thin and liquid, warm it on the stove or in the microwave until liquid again. Whisk in the remaining icing ingredients until smooth. Dip the top of each cookie into the icing, or drizzle it on top. Sprinkle each lightly with pumpkin pie spice, if desired.
Source: https://sallysbakingaddiction.com/brown-butter-pumpkin-oatmeal-cookies/#tasty-recipes-69854