Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 20 minutes
Yield: 25 cookies
Description
These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall cookie recipe. To simplify the entire process, brown the butter for both the cookies and the icing at the same time– see step 1.
Ingredients :
- 1 cup (2 sticks; 230g) unsalted butter
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 (209g) cup all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (228g) pumpkin puree (see note – not pumpkin pie filling and not the whole can)*
Brown Butter Glaze
- 1/4 cup (60g) unsalted butter
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
Instructions :
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